메뉴 건너뛰기




Volumn 74, Issue 7, 2009, Pages

Sensitivity comparison of sequential monadic and side-by-side presentation protocols in affective consumer testing

Author keywords

Consumer acceptance; Sensitivity; Sensory; Sequential monadic; Side by side

Indexed keywords

ADOLESCENT; ADULT; ARTICLE; CONSUMER; FATIGUE; FEMALE; FOOD ANALYSIS; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; REPRODUCIBILITY; RESEARCH SUBJECT; SENSATION; STATISTICAL ANALYSIS;

EID: 69749108908     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01284.x     Document Type: Article
Times cited : (10)

References (9)
  • 1
    • 84977702055 scopus 로고
    • Effects of disconfirmed consumer expectations on food acceptability
    • Cardello AV, Sawyer FM. 1992. Effects of disconfirmed consumer expectations on food acceptability. J Sens Stud 7 : 253 277.
    • (1992) J Sens Stud , vol.7 , pp. 253-277
    • Cardello, A.V.1    Sawyer, F.M.2
  • 2
    • 84977718910 scopus 로고
    • Some issues in the design and analysis of sensory data: Revisited
    • Gacula M. 1987. Some issues in the design and analysis of sensory data: revisited. J Sens Stud 2 : 169 185.
    • (1987) J Sens Stud , vol.2 , pp. 169-185
    • Gacula, M.1
  • 3
    • 33750011183 scopus 로고    scopus 로고
    • A comparison of serial monadic and attribute-by-attribute protocols for simple descriptive analysis with untrained judges
    • Ishii R, Chang H, O'Mahony M. 2007. A comparison of serial monadic and attribute-by-attribute protocols for simple descriptive analysis with untrained judges. J Food Qual 18 : 440 449.
    • (2007) J Food Qual , vol.18 , pp. 440-449
    • Ishii, R.1    Chang, H.2    O'Mahony, M.3
  • 4
    • 84977734726 scopus 로고
    • Sequential monadic designs: Some theoretical considerations
    • Komanska H. 1990. Sequential monadic designs: some theoretical considerations. J Sens Stud 4 : 201 211.
    • (1990) J Sens Stud , vol.4 , pp. 201-211
    • Komanska, H.1
  • 5
    • 84977732236 scopus 로고
    • Liking for ice cream measured with three procedures: Side-by-side, after consumption and single samples
    • Laehteenmaeki L, Tuorila H. 1994. Liking for ice cream measured with three procedures: side-by-side, after consumption and single samples. J Sens Stud 9 : 455 465.
    • (1994) J Sens Stud , vol.9 , pp. 455-465
    • Laehteenmaeki, L.1    Tuorila, H.2
  • 7
    • 84977710983 scopus 로고
    • Designs to balance the effect of order of presentation and first order carry-effects in hall tests
    • Macfie HJ, Bratchell N, Grenhoff K, Vallis LV. 1989. Designs to balance the effect of order of presentation and first order carry-effects in hall tests. J Sens Stud 4 : 129 148.
    • (1989) J Sens Stud , vol.4 , pp. 129-148
    • MacFie, H.J.1    Bratchell, N.2    Grenhoff, K.3    Vallis, L.V.4
  • 8
    • 85005687398 scopus 로고
    • Hedonic rating of food: Single or side-by-side sample presentation?
    • McBride RL. 1986. Hedonic rating of food: single or side-by-side sample presentation? J Food Tech 21 : 355 363.
    • (1986) J Food Tech , vol.21 , pp. 355-363
    • McBride, R.L.1
  • 9
    • 33744976142 scopus 로고    scopus 로고
    • Influence of proteins on the perception of flavored stirred yogurts
    • Saint-Eve A, Lévy C, Martin N, Souchon I. 2006. Influence of proteins on the perception of flavored stirred yogurts. J Dairy Sci 89 (3 922 933.
    • (2006) J Dairy Sci , vol.89 , Issue.3 , pp. 922-933
    • Saint-Eve, A.1    Lévy, C.2    Martin, N.3    Souchon, I.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.