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Volumn 53, Issue 4, 2002, Pages 275-284

Preliminary study of the effect of knowledge and sensory expertise on liking for red wines

Author keywords

Expertise testing; Experts; Hedonic evaluation; Liking rating; Novices; Preference mapping; Sensory descriptive analysis; Wine

Indexed keywords

QUERCUS;

EID: 0036972281     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (59)

References (16)
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    • Greenhoff, K., and H.J.H. MacFie. Preference mapping in practice. In Meaurement of Food Preferences. H.J.H. Macfie and D.M.H. Thomson (Eds.), pp. 137-166. Blackie Academic and Professional, London (1994).
    • (1994) Meaurement of Food Preferences , pp. 137-166
    • Greenhoff, K.1    MacFie, H.J.H.2
  • 6
    • 0001212741 scopus 로고
    • Flavor description of white wine by expert and nonexpert wine consumers
    • Lawless, H.T. Flavor description of white wine by expert and nonexpert wine consumers. J. Food Sci. 49:120-123 (1984).
    • (1984) J. Food Sci. , vol.49 , pp. 120-123
    • Lawless, H.T.1
  • 7
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    • Odour description and classification revisited
    • D.M.H.Thomson (Ed.). Elsevier Applied Science, London
    • Lawless, H.T. Odour description and classification revisited. In Food Acceptability. D.M.H.Thomson (Ed.), pp. 27-40. Elsevier Applied Science, London (1988).
    • (1988) Food Acceptability , pp. 27-40
    • Lawless, H.T.1
  • 9
    • 0033636234 scopus 로고    scopus 로고
    • Modified jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR)
    • Martens, H., and M. Martens. Modified jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR). Food Qual. Pref. 11:5-16 (2000).
    • (2000) Food Qual. Pref. , vol.11 , pp. 5-16
    • Martens, H.1    Martens, M.2
  • 11
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    • Partial least squares regression
    • J.R. Piggott (Ed.). Elsevier Applied Science, London
    • Martens, M., and H. Martens. Partial least squares regression. In Statistical Procedures in Food Research. J.R. Piggott (Ed.), pp. 292-360. Elsevier Applied Science, London (1986).
    • (1986) Statistical Procedures in Food Research , pp. 292-360
    • Martens, M.1    Martens, H.2
  • 14
    • 0003089622 scopus 로고
    • Preference mapping
    • P. Etievant and P. Schreier (Eds.). INRA Editions, Versailles, France
    • Schlich, P. Preference mapping. In Bioflavour '95. P. Etievant and P. Schreier (Eds.), pp. 135-150. INRA Editions, Versailles, France (1995).
    • (1995) Bioflavour '95 , pp. 135-150
    • Schlich, P.1
  • 15
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    • Language and categorization in wine expertise
    • H.T. Lawless and B.P. Klein (Eds.). Marcel Dekker, New York
    • Solomon, G.A. Language and categorization in wine expertise. In Sensory Science Theory and Applications in Foods. H.T. Lawless and B.P. Klein (Eds.), pp. 269-294. Marcel Dekker, New York (1991).
    • (1991) Sensory Science Theory and Applications in Foods , pp. 269-294
    • Solomon, G.A.1
  • 16
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    • The psychology of expert and novice wine talk
    • Solomon, G.E.A. The psychology of expert and novice wine talk. Am. J. Psych. 103:514-534 (1990).
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    • Solomon, G.E.A.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.