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Volumn 25, Issue 5, 2010, Pages 672-684

Evaluation of replicated projective mapping of granola bars

Author keywords

[No Author keywords available]

Indexed keywords

CONSENSUS MAP; CONSUMER PERCEPTION; DEGREE OF SIMILARITY; DESCRIPTORS; MULTIFACTOR ANALYSIS; PRODUCT ATTRIBUTES; PRODUCT INFORMATION;

EID: 78149265031     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2010.00302.x     Document Type: Article
Times cited : (37)

References (13)
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    • Projective mapping in sensory analysis of ewes milk and cheeses: A study on consumers and trained panel performance
    • BARCENAS, P., PEREZ ELORTONDO, F.J. and ALBISU, M. 2004. Projective mapping in sensory analysis of ewes milk and cheeses: A study on consumers and trained panel performance. Food Res. Int. 37, 723-729.
    • (2004) Food Res. Int. , vol.37 , pp. 723-729
    • Barcenas, P.1    Perez Elortondo, F.J.2    Albisu, M.3
  • 4
    • 70350136620 scopus 로고    scopus 로고
    • Projective mapping and descriptive analysis of milk and dark chocolates
    • KENNEDY, J. and HEYMANN, H. 2009. Projective mapping and descriptive analysis of milk and dark chocolates. J. Sens. Stud. 24, 220-233.
    • (2009) J. Sens. Stud. , vol.24 , pp. 220-233
    • Kennedy, J.1    Heymann, H.2
  • 5
    • 0032351695 scopus 로고    scopus 로고
    • Comparison of projective mapping and sorting data collection and multivariate methodologies for identification of similarity-of-use snack bars
    • KING, M.C., CLIFF, M.A. and HALL, J.W. 1998. Comparison of projective mapping and sorting data collection and multivariate methodologies for identification of similarity-of-use snack bars. J. Sens. Stud. 13, 347-358.
    • (1998) J. Sens. Stud. , vol.13 , pp. 347-358
    • King, M.C.1    Cliff, M.A.2    Hall, J.W.3
  • 7
    • 39749167702 scopus 로고    scopus 로고
    • Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers
    • NESTRUD, M. and LAWLESS, H. 2008. Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers. Food Qual. Prefer. 19, 431-438.
    • (2008) Food Qual. Prefer. , vol.19 , pp. 431-438
    • Nestrud, M.1    Lawless, H.2
  • 9
    • 22144482697 scopus 로고    scopus 로고
    • Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley
    • PAGÈS, J. 2005. Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley. Food Qual. Prefer. 16, 642-649.
    • (2005) Food Qual. Prefer. , vol.16 , pp. 642-649
    • Pagès, J.1
  • 10
    • 34648830572 scopus 로고    scopus 로고
    • Comparison of three sensory methods for the use with the Napping (R) procedure: Case of ten wines from the Loire Valley
    • PERRIN, L., SYMONEAUX, R., MAÎTRE, I., ASSELIN, C., JOURJON, F. and PAGÈS, J. 2008. Comparison of three sensory methods for the use with the Napping (R) procedure: Case of ten wines from the Loire Valley. Food Qual. Prefer. 19, 1-11.
    • (2008) Food Qual. Prefer. , vol.19 , pp. 1-11
    • Perrin, L.1    Symoneaux, R.2    Maître, I.3    Asselin, C.4    Jourjon, F.5    Pagès, J.6
  • 11
    • 78149252983 scopus 로고    scopus 로고
    • (accessed December 10, 2008)
    • R DEVELOPMENT CORE TEAM, R Foundation for Statistical Computing, Vienna, Austria. ISBN 3-900051-07-0
    • R DEVELOPMENT CORE TEAM 2008. R: A Language and Environment for Statistical Computing. R Foundation for Statistical Computing, Vienna, Austria. ISBN 3-900051-07-0, http://www.R-project.org (accessed December 10, 2008).
    • (2008) R: A Language and Environment for Statistical Computing
  • 13
    • 0030668638 scopus 로고    scopus 로고
    • Evaluation of sensory profiling and projective mapping data
    • RISVIK, E., MCEWAN, J.A. and RØDBOTTEN, M. 1997. Evaluation of sensory profiling and projective mapping data. Food Qual. Prefer. 8, 63-71.
    • (1997) Food Qual. Prefer. , vol.8 , pp. 63-71
    • Risvik, E.1    Mcewan, J.A.2    Rødbotten, M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.