Three-way principal component analysis applied to noodles sensory data analysis

Chemometrics and Intelligent Laboratory Systems

Volumn 106, Issue 1, 2011, Pages 125-130

  Cordella, Christophe B Y ^a   Leardi, Riccardo ^b   Rutledge, Douglas N ^a,c  

^a CEMAGREF   (France)

^b UNIVERSITY OF GENOA   (Italy)

^c AGROPARISTECH   (France)

Author keywords

3 way PCA; Consumer preferences; Noodles; Sensory analysis; Tucker3

Indexed keywords

ALGORITHM; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DATA ANALYSIS; ELASTICITY; FOOD; FOOD COLOR; FOOD COMPOSITION; MULTIVARIATE ANALYSIS; NOODLE; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; SENSORY ANALYSIS; SURFACE PROPERTY; WHEAT;

EID: 79952447134     PISSN: 01697439     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chemolab.2010.05.017     Document Type: Article

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