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Volumn 11, Issue 1-2, 2000, Pages 99-104

Alternatives to data averaging of consumer preference data

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 0033634617     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(99)00019-1     Document Type: Article
Times cited : (22)

References (13)
  • 1
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    • Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)
    • Jones P.N., MacFie H.J.H., Beilken S.L. Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food). Journal of the Science of Food and Agriculture. 47:1989;113-123.
    • (1989) Journal of the Science of Food and Agriculture , vol.47 , pp. 113-123
    • Jones, P.N.1    MacFie, H.J.H.2    Beilken, S.L.3
  • 2
    • 44949268963 scopus 로고
    • Current practice in relating sensory perception to instrumental measurements
    • MacFie H.J.H., Hedderley D. Current practice in relating sensory perception to instrumental measurements. Food Quality and Preference. 4:1993;41-49.
    • (1993) Food Quality and Preference , vol.4 , pp. 41-49
    • MacFie, H.J.H.1    Hedderley, D.2
  • 3
    • 0000056807 scopus 로고
    • Partial least squares regression
    • J.R. Piggott. London: Elsevier Applied Science
    • Martens M., Martens H. Partial least squares regression. Piggott J.R. Statistical procedures in food research. 1988;293-359 Elsevier Applied Science, London.
    • (1988) Statistical procedures in food research , pp. 293-359
    • Martens, M.1    Martens, H.2
  • 4
    • 55649113136 scopus 로고    scopus 로고
    • Preference mapping for product optimization
    • T. Naes, & E. Risvik. Amsterdam: Elsevier
    • McEwan J.A. Preference mapping for product optimization. Naes T., Risvik E. Multivariate analysis of data in sensory science. 1996;71-102 Elsevier, Amsterdam.
    • (1996) Multivariate analysis of data in sensory science , pp. 71-102
    • McEwan, J.A.1
  • 5
    • 0000569456 scopus 로고
    • The contribution of sensory liking to overall liking: An analysis of six food categories
    • Moskowitz H.R., Krieger B. The contribution of sensory liking to overall liking: an analysis of six food categories. Food Quality and Preference. 6:1995;83-90.
    • (1995) Food Quality and Preference , vol.6 , pp. 83-90
    • Moskowitz, H.R.1    Krieger, B.2
  • 6
    • 0001608823 scopus 로고
    • Relating sensory measurements to consumer acceptance of meat products
    • Muňoz A., Chambers E. Relating sensory measurements to consumer acceptance of meat products. Food Technology. 47(11):1993;128-134.
    • (1993) Food Technology , vol.47 , Issue.11 , pp. 128-134
    • Muňoz, A.1    Chambers, E.2
  • 8
    • 0003151026 scopus 로고    scopus 로고
    • Three multivariate approaches to relating consumer to descriptive data
    • A.M. Muňoz. Philadelphia: ASTM
    • Popper R., Heymann H., Rossi F. Three multivariate approaches to relating consumer to descriptive data. Muňoz A.M. ASTM manual on consumer data relationships. 1997;39-61 ASTM, Philadelphia.
    • (1997) ASTM manual on consumer data relationships , pp. 39-61
    • Popper, R.1    Heymann, H.2    Rossi, F.3
  • 9
    • 0003089622 scopus 로고
    • Preference mapping: Relating consumer preferences to sensory or instrumental measurements
    • In P. Etievant, & P. Schreier. Versailles: INRA Editions
    • Schlich, P. (1995). Preference mapping: Relating consumer preferences to sensory or instrumental measurements. In P. Etievant, & P. Schreier, Bioflavour: Analysis/precursor Studies/biotechnology. Versailles: INRA Editions.
    • (1995) Bioflavour: Analysis/precursor Studies/biotechnology
    • Schlich, P.1
  • 12
    • 0348021735 scopus 로고    scopus 로고
    • An investigation of the relationship between preference and the sensory characteristics of nine sweeteners
    • D.M.H. Thomson. London: Elsevier Science
    • Tunaley A., Thomson D.M.H., McEwan J.A. An investigation of the relationship between preference and the sensory characteristics of nine sweeteners. Thomson D.M.H. Food acceptability. 1996;387-401 Elsevier Science, London.
    • (1996) Food acceptability , pp. 387-401
    • Tunaley, A.1    Thomson, D.M.H.2    McEwan, J.A.3
  • 13
    • 77956800849 scopus 로고    scopus 로고
    • Generalised canonical analysis of individual sensory profiles and instrumental data
    • T. Naes, & E. Risvik. Amsterdam: Elsevier Science
    • Van der Burg E., Dijksternhuis G. Generalised canonical analysis of individual sensory profiles and instrumental data. Naes T., Risvik E. Multivariate analysis of data in sensory science. 1996;221-255 Elsevier Science, Amsterdam.
    • (1996) Multivariate analysis of data in sensory science , pp. 221-255
    • Van der Burg, E.1    Dijksternhuis, G.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.