메뉴 건너뛰기




Volumn 49, Issue 1, 2012, Pages 311-325

Sensory shelf-life estimation: A review of current methodological approaches

Author keywords

Consumer research; Consumer studies; Liking; Sensory evaluation; Shelf life; Survival analysis

Indexed keywords

CONSUMER RESEARCH; CONSUMER STUDIES; LIKING; SENSORY EVALUATION; SHELF LIFE; SURVIVAL ANALYSIS;

EID: 84866159290     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.008     Document Type: Review
Times cited : (129)

References (112)
  • 1
    • 0036560263 scopus 로고    scopus 로고
    • Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis
    • Alkadamany E., Toufeili, Khattar M., Abou-Jawdeh Y., Harakeh S., Haddad T. Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis. Journal of Dairy Science 2002, 85:1023-1030.
    • (2002) Journal of Dairy Science , vol.85 , pp. 1023-1030
    • Alkadamany, E.1    Toufeili2    Khattar, M.3    Abou-Jawdeh, Y.4    Harakeh, S.5    Haddad, T.6
  • 3
    • 41749106250 scopus 로고    scopus 로고
    • Current-status survival analysis methodology applied to estimating sensory shelf life of ready-to-eat lettuce (Lactuca sativa)
    • Araneda M., Hough G., Wittig de Penna E. Current-status survival analysis methodology applied to estimating sensory shelf life of ready-to-eat lettuce (Lactuca sativa). Journal of Sensory Studies 2008, 23:162-170.
    • (2008) Journal of Sensory Studies , vol.23 , pp. 162-170
    • Araneda, M.1    Hough, G.2    Wittig de Penna, E.3
  • 4
    • 39849092303 scopus 로고    scopus 로고
    • Sensory shelf life estimation of minimally processed lettuce considering two stages of consumers' decision-making process
    • Ares G., Giménez A., Gámbaro A. Sensory shelf life estimation of minimally processed lettuce considering two stages of consumers' decision-making process. Appetite 2008, 50:529-535.
    • (2008) Appetite , vol.50 , pp. 529-535
    • Ares, G.1    Giménez, A.2    Gámbaro, A.3
  • 6
    • 33847007291 scopus 로고    scopus 로고
    • Quality retention and potential shelf life of fresh-cut lemons as affected by cut type and temperature
    • Artés-Hernández F., Rivera-Cabrera F., Kader A.A. Quality retention and potential shelf life of fresh-cut lemons as affected by cut type and temperature. Postharvest Biology and Technology 2007, 43:245-254.
    • (2007) Postharvest Biology and Technology , vol.43 , pp. 245-254
    • Artés-Hernández, F.1    Rivera-Cabrera, F.2    Kader, A.A.3
  • 7
    • 38049173392 scopus 로고    scopus 로고
    • Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch
    • Baixauli R., Salvador A., Fiszman S.M. Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch. European Food Research and Technology 2008, 226:523-530.
    • (2008) European Food Research and Technology , vol.226 , pp. 523-530
    • Baixauli, R.1    Salvador, A.2    Fiszman, S.M.3
  • 8
    • 0000199885 scopus 로고
    • Assessment of dairy product quality and potential shelf-life - A review
    • Bishop J.R., White C.H. Assessment of dairy product quality and potential shelf-life - A review. Journal of Food Protection 1986, 49:739-753.
    • (1986) Journal of Food Protection , vol.49 , pp. 739-753
    • Bishop, J.R.1    White, C.H.2
  • 9
    • 0036019630 scopus 로고    scopus 로고
    • Comparison of shelf life of vacuum-packed pork and beef
    • Blixt Y., Borch E. Comparison of shelf life of vacuum-packed pork and beef. Meat Science 2002, 60:371-378.
    • (2002) Meat Science , vol.60 , pp. 371-378
    • Blixt, Y.1    Borch, E.2
  • 10
    • 84858703137 scopus 로고    scopus 로고
    • Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)
    • Bono G., Badalucco C. Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus). LWT - Food Science and Technology 2012, 47:500-504.
    • (2012) LWT - Food Science and Technology , vol.47 , pp. 500-504
    • Bono, G.1    Badalucco, C.2
  • 12
    • 0035559815 scopus 로고    scopus 로고
    • Application of Weibull hazard analysis to the determination of the shelf life of roasted and ground coffee
    • Cardelli C., Labuza T.P. Application of Weibull hazard analysis to the determination of the shelf life of roasted and ground coffee. Lebensmittel-Wissenschaft & Technologie 2001, 34:273-278.
    • (2001) Lebensmittel-Wissenschaft & Technologie , vol.34 , pp. 273-278
    • Cardelli, C.1    Labuza, T.P.2
  • 13
    • 58149321718 scopus 로고
    • Food quality: Relativity, context, and consumer expectations
    • Cardello A.V. Food quality: Relativity, context, and consumer expectations. Food Quality and Preference 1995, 6:163-170.
    • (1995) Food Quality and Preference , vol.6 , pp. 163-170
    • Cardello, A.V.1
  • 14
    • 33748953765 scopus 로고    scopus 로고
    • Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study
    • Cardenas Bonilla A.C., Sveinsdottir K., Martinsdottir E. Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control 2007, 18:352-358.
    • (2007) Food Control , vol.18 , pp. 352-358
    • Cardenas Bonilla, A.C.1    Sveinsdottir, K.2    Martinsdottir, E.3
  • 15
    • 80054892471 scopus 로고    scopus 로고
    • Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of Burrata cheese
    • Conte A., Brescia I., Del Nobile M.A. Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of Burrata cheese. Journal of Dairy Science 2011, 94:5289-5297.
    • (2011) Journal of Dairy Science , vol.94 , pp. 5289-5297
    • Conte, A.1    Brescia, I.2    Del Nobile, M.A.3
  • 16
    • 84859352234 scopus 로고    scopus 로고
    • Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots
    • Costa C., Conte A., Buonocore G.G., Lavorgna M., Del Nobile M.A. Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots. Food Research International 2012, 48:164-169.
    • (2012) Food Research International , vol.48 , pp. 164-169
    • Costa, C.1    Conte, A.2    Buonocore, G.G.3    Lavorgna, M.4    Del Nobile, M.A.5
  • 17
    • 0036744007 scopus 로고    scopus 로고
    • A comparison of sensory methods in quality control
    • Costell E. A comparison of sensory methods in quality control. Food Quality and Preference 2002, 13:34-353.
    • (2002) Food Quality and Preference , vol.13 , pp. 34-353
    • Costell, E.1
  • 19
    • 72249085606 scopus 로고    scopus 로고
    • Selection of a sensory marker to predict the sensory shelf life of a fluid human milk replacement formula
    • Curia A.V., Hough G. Selection of a sensory marker to predict the sensory shelf life of a fluid human milk replacement formula. Journal of Food Quality 2009, 32:793-809.
    • (2009) Journal of Food Quality , vol.32 , pp. 793-809
    • Curia, A.V.1    Hough, G.2
  • 20
    • 54249108656 scopus 로고    scopus 로고
    • Avaliação da vida-de-prateleira de um isotÔnico natural de maracujá (Passiflora edulis Sims f. flavicarpa Deg.)
    • De Marchi R., Monteiro M., Cardello M.H.A.B. Avaliação da vida-de-prateleira de um isotÔnico natural de maracujá (Passiflora edulis Sims f. flavicarpa Deg.). Brazilian Journal of Food Technology 2003, 6:291-300.
    • (2003) Brazilian Journal of Food Technology , vol.6 , pp. 291-300
    • De Marchi, R.1    Monteiro, M.2    Cardello, M.H.A.B.3
  • 21
    • 0039167775 scopus 로고
    • Utilizing sensory evaluation to determine product shelf life
    • Dethmers A.E. Utilizing sensory evaluation to determine product shelf life. Food Technology 1979, 33(9):40-43.
    • (1979) Food Technology , vol.33 , Issue.9 , pp. 40-43
    • Dethmers, A.E.1
  • 23
    • 27844541291 scopus 로고    scopus 로고
    • Methodological developments in bread staling assessment: Application to enzyme-supplemented brown bread
    • Fiszman S.M., Salvador A., Varela P. Methodological developments in bread staling assessment: Application to enzyme-supplemented brown bread. European Food Research and Technology 2005, 221:616-623.
    • (2005) European Food Research and Technology , vol.221 , pp. 616-623
    • Fiszman, S.M.1    Salvador, A.2    Varela, P.3
  • 24
    • 33751195539 scopus 로고    scopus 로고
    • Shelf life determination using sensory evaluation scores: A general Weibull modeling approach
    • Freitas M.A., Costa J.C. Shelf life determination using sensory evaluation scores: A general Weibull modeling approach. Computers & Industrial Engineering 2006, 51:652-670.
    • (2006) Computers & Industrial Engineering , vol.51 , pp. 652-670
    • Freitas, M.A.1    Costa, J.C.2
  • 25
    • 84987300658 scopus 로고
    • The design of experiments for shelf life study
    • Gacula M.C. The design of experiments for shelf life study. Journal of Food Science 1975, 40:399-403.
    • (1975) Journal of Food Science , vol.40 , pp. 399-403
    • Gacula, M.C.1
  • 26
    • 84987260444 scopus 로고
    • Statistical models for shelf life failures
    • Gacula M.C., Kubala J.J. Statistical models for shelf life failures. Journal of Food Science 1975, 40:404-409.
    • (1975) Journal of Food Science , vol.40 , pp. 404-409
    • Gacula, M.C.1    Kubala, J.J.2
  • 32
    • 52349086334 scopus 로고    scopus 로고
    • Survival analysis to estimate sensory shelf life using acceptability scores
    • Giménez A., Ares G., Gámbaro A. Survival analysis to estimate sensory shelf life using acceptability scores. Journal of Sensory Studies 2008, 23:571-582.
    • (2008) Journal of Sensory Studies , vol.23 , pp. 571-582
    • Giménez, A.1    Ares, G.2    Gámbaro, A.3
  • 35
    • 84860340154 scopus 로고    scopus 로고
    • Effect of packaging conditions on shelf-life of fresh foal meat
    • Gómez M., Lorenzo J.M. Effect of packaging conditions on shelf-life of fresh foal meat. Meat Science 2012, 91:513-520.
    • (2012) Meat Science , vol.91 , pp. 513-520
    • Gómez, M.1    Lorenzo, J.M.2
  • 37
    • 17044426360 scopus 로고    scopus 로고
    • A cross-cultural exploration of attitudes toward product expiration dates
    • Harcar T., Karakaya F. A cross-cultural exploration of attitudes toward product expiration dates. Psychology & Marketing 2005, 22:353-371.
    • (2005) Psychology & Marketing , vol.22 , pp. 353-371
    • Harcar, T.1    Karakaya, F.2
  • 40
    • 33947714243 scopus 로고    scopus 로고
    • Number of consumers necessary for shelf life estimations based on survival analysis statistics
    • Hough G., Calle M.L., Serrat C., Curia A. Number of consumers necessary for shelf life estimations based on survival analysis statistics. Food Quality and Preference 2007, 18:771-775.
    • (2007) Food Quality and Preference , vol.18 , pp. 771-775
    • Hough, G.1    Calle, M.L.2    Serrat, C.3    Curia, A.4
  • 41
    • 84861995308 scopus 로고    scopus 로고
    • Methodology for sensory shelf-life determination: A review
    • Hough G., Garitta L. Methodology for sensory shelf-life determination: A review. Journal of Sensory Studies 2012, 27:137-147.
    • (2012) Journal of Sensory Studies , vol.27 , pp. 137-147
    • Hough, G.1    Garitta, L.2
  • 42
    • 33645758288 scopus 로고    scopus 로고
    • Sensory shelf-life predictions by survival analysis accelerated storage models
    • Hough G., Garitta L., Gómez G. Sensory shelf-life predictions by survival analysis accelerated storage models. Food Quality and Preference 2006, 17:468-473.
    • (2006) Food Quality and Preference , vol.17 , pp. 468-473
    • Hough, G.1    Garitta, L.2    Gómez, G.3
  • 47
    • 0035193011 scopus 로고    scopus 로고
    • The challenge of waste minimisation in the food and drink industry: A demonstration project in East Anglia, UK
    • Hyde K., Smith A., Smith M., Henningsson S. The challenge of waste minimisation in the food and drink industry: A demonstration project in East Anglia, UK. Journal of Cleaner Production 2001, 9:57-64.
    • (2001) Journal of Cleaner Production , vol.9 , pp. 57-64
    • Hyde, K.1    Smith, A.2    Smith, M.3    Henningsson, S.4
  • 49
    • 79961126207 scopus 로고    scopus 로고
    • Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste
    • Jacobo-Velázquez D.A., Hernández-Brenes C. Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste. Journal of Food Science 2011, 76:S388-S395.
    • (2011) Journal of Food Science , vol.76
    • Jacobo-Velázquez, D.A.1    Hernández-Brenes, C.2
  • 50
    • 77955813572 scopus 로고    scopus 로고
    • Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps
    • Jacobo-Velázquez D.A., Ramos-Parra P.A., Hernández-Brenes C. Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps. Journal of Food Science 2010, 75:S286-S291.
    • (2010) Journal of Food Science , vol.75
    • Jacobo-Velázquez, D.A.1    Ramos-Parra, P.A.2    Hernández-Brenes, C.3
  • 51
    • 0036321151 scopus 로고    scopus 로고
    • Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce
    • Jacxsens L., Devlieghere F., Debevere J. Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce. Postharvest Biology and Technology 2002, 26:59-73.
    • (2002) Postharvest Biology and Technology , vol.26 , pp. 59-73
    • Jacxsens, L.1    Devlieghere, F.2    Debevere, J.3
  • 52
    • 28444438114 scopus 로고    scopus 로고
    • Non-sensory factors in sensory science research
    • Jaeger S.R. Non-sensory factors in sensory science research. Food Quality and Preference 2006, 17:132-144.
    • (2006) Food Quality and Preference , vol.17 , pp. 132-144
    • Jaeger, S.R.1
  • 54
    • 0040062247 scopus 로고    scopus 로고
    • Sensory evaluation methods for shelf-life assessment
    • CRC/Woodhead, Boca Raton, LF, D. Kilcast, P. Subramaniam (Eds.)
    • Kilcast D. Sensory evaluation methods for shelf-life assessment. The stability and shelf-life of food 2000, 79-105. CRC/Woodhead, Boca Raton, LF. D. Kilcast, P. Subramaniam (Eds.).
    • (2000) The stability and shelf-life of food , pp. 79-105
    • Kilcast, D.1
  • 56
    • 62549123654 scopus 로고    scopus 로고
    • Statistical and kinetic studies of the changes in soybean quality during storage as related to soymilk and tofu making
    • Kong F., Chang S.K.C. Statistical and kinetic studies of the changes in soybean quality during storage as related to soymilk and tofu making. Journal of Food Science 2009, 74:S81-S89.
    • (2009) Journal of Food Science , vol.74
    • Kong, F.1    Chang, S.K.C.2
  • 57
    • 0000751458 scopus 로고
    • Use of sensory data in the shelf life testing of foods: Principles and graphical methods for evaluation
    • Labuza T.P., Schmidl M.K. Use of sensory data in the shelf life testing of foods: Principles and graphical methods for evaluation. Cereal Foods World 1988, 33:193-206.
    • (1988) Cereal Foods World , vol.33 , pp. 193-206
    • Labuza, T.P.1    Schmidl, M.K.2
  • 59
    • 63849208703 scopus 로고    scopus 로고
    • Influence of temperature on shelf life of butterhead lettuce leaves under passive modified atmosphere packaging
    • Lareo C., Ares G., Ferrando L., Lema P., Gámbaro A., Soubes M. Influence of temperature on shelf life of butterhead lettuce leaves under passive modified atmosphere packaging. Journal of Food Quality 2009, 32:240-261.
    • (2009) Journal of Food Quality , vol.32 , pp. 240-261
    • Lareo, C.1    Ares, G.2    Ferrando, L.3    Lema, P.4    Gámbaro, A.5    Soubes, M.6
  • 61
    • 0034976272 scopus 로고    scopus 로고
    • Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature
    • Li Y., Brackett R.E., Shewfelt R.L., Beuchat L.R. Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature. Food Microbiology 2001, 18:299-308.
    • (2001) Food Microbiology , vol.18 , pp. 299-308
    • Li, Y.1    Brackett, R.E.2    Shewfelt, R.L.3    Beuchat, L.R.4
  • 62
    • 78649934907 scopus 로고    scopus 로고
    • Number of consumers necessary for survival analysis estimations based on each consumer evaluating a single sample
    • Libertino L.M., López Osornio M.M., Hough G. Number of consumers necessary for survival analysis estimations based on each consumer evaluating a single sample. Food Quality and Preference 2011, 22:24-30.
    • (2011) Food Quality and Preference , vol.22 , pp. 24-30
    • Libertino, L.M.1    López Osornio, M.M.2    Hough, G.3
  • 63
    • 33646532275 scopus 로고    scopus 로고
    • Storage characteristics and relationships between microbial growth parameters and shelf life of MAP sliced onions
    • Liu F., Li Y. Storage characteristics and relationships between microbial growth parameters and shelf life of MAP sliced onions. Postharvest Biology and Technology 2006, 40:262-268.
    • (2006) Postharvest Biology and Technology , vol.40 , pp. 262-268
    • Liu, F.1    Li, Y.2
  • 64
    • 52749090420 scopus 로고    scopus 로고
    • Coffee brew shelf life modelling by integration of acceptability and quality data
    • Manzocco L., Lagazio C. Coffee brew shelf life modelling by integration of acceptability and quality data. Food Quality and Preference 2009, 20:24-29.
    • (2009) Food Quality and Preference , vol.20 , pp. 24-29
    • Manzocco, L.1    Lagazio, C.2
  • 65
    • 39849090504 scopus 로고    scopus 로고
    • Influence of cut and packaging film on sensory quality of fresh-cut butterhead lettuce (Lactuca sativa L., cv. Wang)
    • Martínez I., Ares G., Lema P. Influence of cut and packaging film on sensory quality of fresh-cut butterhead lettuce (Lactuca sativa L., cv. Wang). Journal of Food Quality 2008, 31:48-66.
    • (2008) Journal of Food Quality , vol.31 , pp. 48-66
    • Martínez, I.1    Ares, G.2    Lema, P.3
  • 66
    • 0032328063 scopus 로고    scopus 로고
    • Influence of temperature, fat content and package material on the sensory shelf-life of commercial mayonnaise
    • Martínez C., Mucci A., Santa Cruz M.J., Hough G., Sánchez R. Influence of temperature, fat content and package material on the sensory shelf-life of commercial mayonnaise. Journal of Sensory Studies 1998, 13:331-346.
    • (1998) Journal of Sensory Studies , vol.13 , pp. 331-346
    • Martínez, C.1    Mucci, A.2    Santa Cruz, M.J.3    Hough, G.4    Sánchez, R.5
  • 67
    • 79957610749 scopus 로고    scopus 로고
    • Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward)
    • Mastromatteo M., Conte A., Del Nobile M.A. Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward). Food Research International 2011, 44:1224-1230.
    • (2011) Food Research International , vol.44 , pp. 1224-1230
    • Mastromatteo, M.1    Conte, A.2    Del Nobile, M.A.3
  • 69
    • 84855446835 scopus 로고    scopus 로고
    • Short postharvest storage under low relative humidity improves quality and shelf life of minimally processed baby spinach (Spinacia oleracea L.)
    • Medina M.S., Tudela J.A., Marín A., Allende A., Gil M.I. Short postharvest storage under low relative humidity improves quality and shelf life of minimally processed baby spinach (Spinacia oleracea L.). Postharvest Biology and Technology 2012, 67:1-9.
    • (2012) Postharvest Biology and Technology , vol.67 , pp. 1-9
    • Medina, M.S.1    Tudela, J.A.2    Marín, A.3    Allende, A.4    Gil, M.I.5
  • 72
    • 79956197405 scopus 로고    scopus 로고
    • The causes of food waste in the supplier-retailer interface: Evidences from the UK and Spain
    • Mena C., Adenso-Diaz B., Yurt O. The causes of food waste in the supplier-retailer interface: Evidences from the UK and Spain. Resources, Conservation and Recycling 2011, 55:648-658.
    • (2011) Resources, Conservation and Recycling , vol.55 , pp. 648-658
    • Mena, C.1    Adenso-Diaz, B.2    Yurt, O.3
  • 74
    • 67349223008 scopus 로고    scopus 로고
    • Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4°C
    • Mexis S.F., Chouliara E., Kontominas M.G. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4°C. Food Microbiology 2009, 26:598-605.
    • (2009) Food Microbiology , vol.26 , pp. 598-605
    • Mexis, S.F.1    Chouliara, E.2    Kontominas, M.G.3
  • 76
    • 77956006437 scopus 로고    scopus 로고
    • Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests
    • Montes Villanueva N.D., Trindade M.A. Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests. Journal of Sensory Studies 2010, 25:260-279.
    • (2010) Journal of Sensory Studies , vol.25 , pp. 260-279
    • Montes Villanueva, N.D.1    Trindade, M.A.2
  • 78
    • 51249174109 scopus 로고
    • The impact of services versus consumers assessment of perceived risk and variability
    • Murray K.B., Schlacter J.L. The impact of services versus consumers assessment of perceived risk and variability. Journal of the Academy of Marketing Science 1990, 18:51-65.
    • (1990) Journal of the Academy of Marketing Science , vol.18 , pp. 51-65
    • Murray, K.B.1    Schlacter, J.L.2
  • 79
  • 81
    • 0031463816 scopus 로고    scopus 로고
    • Early prediction of the shelf-life of medium-heat whole milk powders using stepwise multiple regression and principal component analysis
    • Nielsen B.R., Stapelfeldt H., Skibsted L.H. Early prediction of the shelf-life of medium-heat whole milk powders using stepwise multiple regression and principal component analysis. International Dairy Journal 1997, 7:341-348.
    • (1997) International Dairy Journal , vol.7 , pp. 341-348
    • Nielsen, B.R.1    Stapelfeldt, H.2    Skibsted, L.H.3
  • 82
    • 33751082651 scopus 로고    scopus 로고
    • Brief deviations from set point temperatures during normal airport handling operations negatively affect the quality of papaya (Carica papaya) fruit
    • Nunes M.C.N., Emond J.P., Brecht J.K. Brief deviations from set point temperatures during normal airport handling operations negatively affect the quality of papaya (Carica papaya) fruit. Postharvest Biology and Technology 2006, 41:328-340.
    • (2006) Postharvest Biology and Technology , vol.41 , pp. 328-340
    • Nunes, M.C.N.1    Emond, J.P.2    Brecht, J.K.3
  • 83
    • 84863737725 scopus 로고    scopus 로고
    • How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets
    • doi:10.1016/j.foodqual.2012.05.008, (in press)
    • Østli, J., Esaiassen, M., Garitta, L., Nøstvold, B., & Hough, G. (in press). How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets. Food Quality and Preference, doi:10.1016/j.foodqual.2012.05.008.
    • Food Quality and Preference
    • Østli, J.1    Esaiassen, M.2    Garitta, L.3    Nøstvold, B.4    Hough, G.5
  • 84
    • 0346411764 scopus 로고
    • Office of Technology Assessment, Washington DC, OTA
    • OTA Open shelf-life dating of food 1979, Office of Technology Assessment, Washington DC.
    • (1979) Open shelf-life dating of food
  • 85
    • 33644552104 scopus 로고    scopus 로고
    • Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: Microbiological, chemical, sensory attributes
    • Patsias A., Chouliara I., Badeka A., Savvaidis I.N., Kontominas M.G. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: Microbiological, chemical, sensory attributes. Food Microbiology 2006, 23:423-429.
    • (2006) Food Microbiology , vol.23 , pp. 423-429
    • Patsias, A.1    Chouliara, I.2    Badeka, A.3    Savvaidis, I.N.4    Kontominas, M.G.5
  • 86
    • 79957653125 scopus 로고    scopus 로고
    • Expanded 'Fermi Solution' for estimating the relationship between product spoilage or deterioration and the number of consumer complaints
    • Peleg M., Normand M.D., Corradini M.G. Expanded 'Fermi Solution' for estimating the relationship between product spoilage or deterioration and the number of consumer complaints. Trends in Food Science & Technology 2011, 22:341-349.
    • (2011) Trends in Food Science & Technology , vol.22 , pp. 341-349
    • Peleg, M.1    Normand, M.D.2    Corradini, M.G.3
  • 87
    • 33746829788 scopus 로고
    • Consumer preference evaluation of the storage stability of foods
    • Peryam D.R. Consumer preference evaluation of the storage stability of foods. Food Technology 1964, 18:214.
    • (1964) Food Technology , vol.18 , pp. 214
    • Peryam, D.R.1
  • 88
    • 0002699557 scopus 로고
    • Hedonic scale method of measuring food preferences
    • Peryam D.R., Pilgrim F.J. Hedonic scale method of measuring food preferences. Food Technology 1957, 11:9-14.
    • (1957) Food Technology , vol.11 , pp. 9-14
    • Peryam, D.R.1    Pilgrim, F.J.2
  • 90
    • 0035535419 scopus 로고    scopus 로고
    • Influence of temperature and light exposure on sensory shelf life of a commercial sunflower oil
    • Ramírez G., Hough G., Contarini A. Influence of temperature and light exposure on sensory shelf life of a commercial sunflower oil. Journal of Food Quality 2001, 24:195-204.
    • (2001) Journal of Food Quality , vol.24 , pp. 195-204
    • Ramírez, G.1    Hough, G.2    Contarini, A.3
  • 92
    • 0037213498 scopus 로고    scopus 로고
    • Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
    • Rocha A.M.C.N., Morais A.M.M.B. Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes. Food Control 2003, 14:13-20.
    • (2003) Food Control , vol.14 , pp. 13-20
    • Rocha, A.M.C.N.1    Morais, A.M.M.B.2
  • 93
    • 3142670921 scopus 로고    scopus 로고
    • Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity
    • Rodríguez O., Losada V., Aubourg S.P., Barros-Velázquez J. Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity. Food Research International 2004, 37:749-757.
    • (2004) Food Research International , vol.37 , pp. 749-757
    • Rodríguez, O.1    Losada, V.2    Aubourg, S.P.3    Barros-Velázquez, J.4
  • 95
    • 38249004640 scopus 로고
    • Simultaneous and temporal contextual Influences on food acceptance
    • Rozin P., Tuorila H. Simultaneous and temporal contextual Influences on food acceptance. Food Quality and Preference 1993, 4:11-20.
    • (1993) Food Quality and Preference , vol.4 , pp. 11-20
    • Rozin, P.1    Tuorila, H.2
  • 96
    • 79957638328 scopus 로고    scopus 로고
    • Accelerated and parallel storage in shelf life studies
    • CRC Press, Francis and Taylor, Boca Raton, H.R. Moskowitz, S. Saguy, T. Straus (Eds.)
    • Saguy S., Peleg M. Accelerated and parallel storage in shelf life studies. An integrated approach to new food product development 2009, 429-455. CRC Press, Francis and Taylor, Boca Raton. H.R. Moskowitz, S. Saguy, T. Straus (Eds.).
    • (2009) An integrated approach to new food product development , pp. 429-455
    • Saguy, S.1    Peleg, M.2
  • 97
    • 33748309088 scopus 로고    scopus 로고
    • Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids
    • Salam K.I. Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids. Food Chemistry 2007, 592-600.
    • (2007) Food Chemistry , pp. 592-600
    • Salam, K.I.1
  • 98
    • 34250027871 scopus 로고    scopus 로고
    • Consumer acceptability and shelf life of "Flor de invierno" pears (Pyrus communis L.) under different storage conditions
    • Salvador A., Varela P., Fiszman S.M. Consumer acceptability and shelf life of "Flor de invierno" pears (Pyrus communis L.) under different storage conditions. Journal of Sensory Studies 2007, 22:243-255.
    • (2007) Journal of Sensory Studies , vol.22 , pp. 243-255
    • Salvador, A.1    Varela, P.2    Fiszman, S.M.3
  • 99
    • 21144477709 scopus 로고
    • Estimating shelf-life of cottage cheese using hazard analysis
    • Schmidt K., Bouma J. Estimating shelf-life of cottage cheese using hazard analysis. Journal of Dairy Science 1992, 75:2922-2927.
    • (1992) Journal of Dairy Science , vol.75 , pp. 2922-2927
    • Schmidt, K.1    Bouma, J.2
  • 100
    • 0002628284 scopus 로고
    • Adolescents' perception of risk: Understanding and preventing high risk behaviour
    • Severson H.H., Slovic P., Hampson S. Adolescents' perception of risk: Understanding and preventing high risk behaviour. Advances in Consumer Research 1993, 20:177-182.
    • (1993) Advances in Consumer Research , vol.20 , pp. 177-182
    • Severson, H.H.1    Slovic, P.2    Hampson, S.3
  • 101
    • 80051786575 scopus 로고    scopus 로고
    • Development of a Quality Index Method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
    • Silva Sant'Ana L., Soares S., Vaz-Pires P. Development of a Quality Index Method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo). LWT - Food Science and Technology 2011, 44:2253-2259.
    • (2011) LWT - Food Science and Technology , vol.44 , pp. 2253-2259
    • Silva Sant'Ana, L.1    Soares, S.2    Vaz-Pires, P.3
  • 102
    • 80054986746 scopus 로고    scopus 로고
    • Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages
    • Siripatrawan U., Noipha S. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids 2012, 27:102-108.
    • (2012) Food Hydrocolloids , vol.27 , pp. 102-108
    • Siripatrawan, U.1    Noipha, S.2
  • 105
    • 33645689820 scopus 로고    scopus 로고
    • Frozen foods
    • Aspen Publication, Gaithersburg, Maryland, D. Man, A. Jones (Eds.)
    • Symons H. Frozen foods. Shelf-life evaluation of foods 2000, 234. Aspen Publication, Gaithersburg, Maryland. D. Man, A. Jones (Eds.).
    • (2000) Shelf-life evaluation of foods , pp. 234
    • Symons, H.1
  • 106
    • 28644434796 scopus 로고    scopus 로고
    • Shelf-life estimation of Fuji apples: Sensory characteristics and consumer acceptability
    • Varela P., Salvador A., Fiszman S. Shelf-life estimation of Fuji apples: Sensory characteristics and consumer acceptability. Postharvest Biology and Technology 2005, 38:18-24.
    • (2005) Postharvest Biology and Technology , vol.38 , pp. 18-24
    • Varela, P.1    Salvador, A.2    Fiszman, S.3
  • 107
    • 47649131094 scopus 로고    scopus 로고
    • Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice
    • Vaz-Pires P., Seixas P., Mota M., Lapa-Guimarães J., Pickova J., Lindo A., et al. Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice. LWT - Food Science and Technology 2008, 41:1655-1664.
    • (2008) LWT - Food Science and Technology , vol.41 , pp. 1655-1664
    • Vaz-Pires, P.1    Seixas, P.2    Mota, M.3    Lapa-Guimarães, J.4    Pickova, J.5    Lindo, A.6
  • 109
    • 65649111517 scopus 로고    scopus 로고
    • Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields
    • Walkling-Ribeiro M., Noci F., Cronin D.A., Lyng J.G., Morgan D.J. Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields. Food and Bioproducts Processing 2009, 87:102-107.
    • (2009) Food and Bioproducts Processing , vol.87 , pp. 102-107
    • Walkling-Ribeiro, M.1    Noci, F.2    Cronin, D.A.3    Lyng, J.G.4    Morgan, D.J.5
  • 110
    • 33745266750 scopus 로고    scopus 로고
    • "Best if used by. ." How freshness dating influences food acceptance
    • Wansink B., Wright A.O. "Best if used by. ." How freshness dating influences food acceptance. Journal of Food Science 2006, 71:354-357.
    • (2006) Journal of Food Science , vol.71 , pp. 354-357
    • Wansink, B.1    Wright, A.O.2
  • 111
    • 0031062117 scopus 로고    scopus 로고
    • Perceived risk attitudes: Relating risk perception to risky choice
    • Weber E.U., Milliman R.A. Perceived risk attitudes: Relating risk perception to risky choice. Management Science 1997, 43:123-144.
    • (1997) Management Science , vol.43 , pp. 123-144
    • Weber, E.U.1    Milliman, R.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.