메뉴 건너뛰기




Volumn 27, Issue 2, 2013, Pages 108-119

"All-In-One Test"(AI1): A rapid and easily applicable approach to consumer product testing

Author keywords

Beer; Check all that apply; Consumer research; L PLSR; Preference mapping; Sensory perception

Indexed keywords


EID: 84874309013     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.09.011     Document Type: Article
Times cited : (61)

References (80)
  • 1
    • 33846492382 scopus 로고    scopus 로고
    • Analyzing assessors and products in sorting tasks: DISTATIS, theory and applications
    • Abdi, H., Valentin, D., Chollet, S., & Chrea, C. (2007). Analyzing assessors and products in sorting tasks: DISTATIS, theory and applications. Food Quality and Preference, 18, 627-640.
    • (2007) Food Quality and Preference , vol.18 , pp. 627-640
    • Abdi, H.1    Valentin, D.2    Chollet, S.3    Chrea, C.4
  • 2
    • 78149275545 scopus 로고    scopus 로고
    • Advantages and uses of check-all-that-apply response compared to traditional scaling of attributes for salty snacks
    • 12-16 August 2007, Minneapolis, MN, USA
    • Adams, J., Williams, A., Lancaster, B., & Foley, M. (2007). Advantages and uses of check-all-that-apply response compared to traditional scaling of attributes for salty snacks. In 7th Pangborn sensory science symposium, 12-16 August 2007, Minneapolis, MN, USA.
    • (2007) 7th Pangborn sensory science symposium
    • Adams, J.1    Williams, A.2    Lancaster, B.3    Foley, M.4
  • 4
    • 78149249563 scopus 로고    scopus 로고
    • Application of a check-all-that-apply question to the development of chocolate milk desserts
    • Ares, G., Barreiro, C., Deliza, R., Gimenez, A., & Gámbaro, A. (2010). Application of a check-all-that-apply question to the development of chocolate milk desserts. Journal of Sensory Studies, 25, 67-86.
    • (2010) Journal of Sensory Studies , vol.25 , pp. 67-86
    • Ares, G.1    Barreiro, C.2    Deliza, R.3    Gimenez, A.4    Gámbaro, A.5
  • 6
    • 79955960144 scopus 로고    scopus 로고
    • Identifying ideal products using three different consumer profiling methodologies Comparison with external preference mapping
    • Ares, G., Varela, P., Rado, G., & Gimenez, A. (2011). Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping. Food Quality and Preference, 22, 581-591.
    • (2011) Food Quality and Preference , vol.22 , pp. 581-591
    • Ares, G.1    Varela, P.2    Rado, G.3    Gimenez, A.4
  • 7
    • 0037210528 scopus 로고    scopus 로고
    • Solicited commentary to Garber et al Measuring consumer response to food products
    • Buck, D. (2003). Solicited commentary to Garber et al.: Measuring consumer response to food products. Food Quality and Preference, 14, 37-38.
    • (2003) Food Quality and Preference , vol.14 , pp. 37-38
    • Buck, D.1
  • 8
    • 0037210633 scopus 로고    scopus 로고
    • Ideographic sensory testing vs. nomothetic sensory research for marketing guidance: Comments on Garber et al
    • Cardello, A. V. (2003). Ideographic sensory testing vs. nomothetic sensory research for marketing guidance: Comments on Garber et al. Food Quality and Preference, 14, 27-30.
    • (2003) Food Quality and Preference , vol.14 , pp. 27-30
    • Cardello, A.V.1
  • 10
    • 23044531254 scopus 로고    scopus 로고
    • Impact of training on beer flavor perception and description: Are trained and untrained subjects really different
    • Chollet, S., & Valentin, D. (2007). Impact of training on beer flavor perception and description: Are trained and untrained subjects really different? Journal of Sensory Studies, 16, 601-618.
    • (2007) Journal of Sensory Studies , vol.16 , pp. 601-618
    • Chollet, S.1    Valentin, D.2
  • 11
    • 0000375425 scopus 로고
    • An investigation into the determinants of customer satisfaction
    • Churchill, G. A., & Surprenant, C. (1982). An investigation into the determinants of customer satisfaction. Journal of Marketing Research, 19, 491-504.
    • (1982) Journal of Marketing Research , vol.19 , pp. 491-504
    • Churchill, G.A.1    Surprenant, C.2
  • 12
    • 0037210516 scopus 로고    scopus 로고
    • Commentary on Garber et al. paper for Food Quality and Preference journal
    • Civille, G. V., & Heylmun, J. (2003). Commentary on Garber et al. paper for Food Quality and Preference journal. Food Quality and Preference, 14, 31-32.
    • (2003) Food Quality and Preference , vol.14 , pp. 31-32
    • Civille, G.V.1    Heylmun, J.2
  • 13
  • 14
    • 0031468869 scopus 로고    scopus 로고
    • Multivariate analysis of descriptive sensory data on 40 commercial beers
    • Daems, V., & Delvaux, F. (1997). Multivariate analysis of descriptive sensory data on 40 commercial beers. Food Quality and Preference, 8, 373-380.
    • (1997) Food Quality and Preference , vol.8 , pp. 373-380
    • Daems, V.1    Delvaux, F.2
  • 15
    • 0036221988 scopus 로고    scopus 로고
    • A comparison of 14 jams characterized by conventional profile and a quick original method, the flash profile
    • Dairou, J., & Sieffermann, J. (2002). A comparison of 14 jams characterized by conventional profile and a quick original method, the flash profile. Journal of Food Science, 67, 826-834.
    • (2002) Journal of Food Science , vol.67 , pp. 826-834
    • Dairou, J.1    Sieffermann, J.2
  • 16
    • 84881558891 scopus 로고    scopus 로고
    • Diversity in methods and methods' merits
    • second European conference on sensory and consumer science of food and beverages, 26-29 September 2006, The Hague, The Netherlands
    • Dijksterhuis, G. B. (2006). Diversity in methods and methods' merits. In Invited keynote at "A sense of diversity", second European conference on sensory and consumer science of food and beverages, 26-29 September 2006, The Hague, The Netherlands.
    • (2006) Invited keynote at A sense of diversity
    • Dijksterhuis, G.B.1
  • 17
    • 75149149777 scopus 로고    scopus 로고
    • The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping
    • Dooley, L., Lee, Y., & Meullenet, J. (2010). The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Quality and Preference, 21, 394-401.
    • (2010) Food Quality and Preference , vol.21 , pp. 394-401
    • Dooley, L.1    Lee, Y.2    Meullenet, J.3
  • 18
    • 0031476995 scopus 로고    scopus 로고
    • Effect of question order on sensory perception and preference in central location trials
    • Earthy, P. J., MacFie, H. J. H., & Hedderley, D. (1997). Effect of question order on sensory perception and preference in central location trials. Journal of Sensory Studies, 12, 215-237.
    • (1997) Journal of Sensory Studies , vol.12 , pp. 215-237
    • Earthy, P.J.1    MacFie, H.J.H.2    Hedderley, D.3
  • 20
    • 33746690397 scopus 로고    scopus 로고
    • Liking and exposure: First, second and tenth time around
    • Frøst, M. B. (2006). Liking and exposure: First, second and tenth time around. Physiology & Behavior, 89, 47-52.
    • (2006) Physiology & Behavior , vol.89 , pp. 47-52
    • Frøst, M.B.1
  • 21
    • 85030486903 scopus 로고    scopus 로고
    • Using PLS-regression for verification of product differences and important variables in a consumer sensory profiles on beer obtained by a check-all-that-apply (CATA) technique
    • 4-8 September 2011, Toronto, Canada
    • Frøst, M. B., & Giacalone, D. (2011). Using PLS-regression for verification of product differences and important variables in a consumer sensory profiles on beer obtained by a check-all-that-apply (CATA) technique. In 9th Pangborn sensory science symposium, 4-8 September 2011, Toronto, Canada.
    • (2011) 9th Pangborn sensory science symposium
    • Frøst, M.B.1    Giacalone, D.2
  • 25
    • 84881543464 scopus 로고    scopus 로고
    • Experts versus consumers: A critique
    • Hough, G. (1998). Experts versus consumers: A critique. Journal of Sensory Studies, 12, 147-154.
    • (1998) Journal of Sensory Studies , vol.12 , pp. 147-154
    • Hough, G.1
  • 26
    • 0012363083 scopus 로고    scopus 로고
    • Which value can be granted to sensory profiles given by consumers? Methodology and results
    • Husson, F., Le Dien, S., & Pagès, J. (2001). Which value can be granted to sensory profiles given by consumers? Methodology and results. Food Quality and Preference, 12, 291-296.
    • (2001) Food Quality and Preference , vol.12 , pp. 291-296
    • Husson, F.1    Le Dien, S.2    Pagès, J.3
  • 27
    • 54049150582 scopus 로고    scopus 로고
    • Top-fermented beer specialties in focus
    • Jentsch, M. (2007). Top-fermented beer specialties in focus. Brauwelt International, 25, 332-334.
    • (2007) Brauwelt International , vol.25 , pp. 332-334
    • Jentsch, M.1
  • 28
    • 0010986707 scopus 로고
    • Sensory evaluation in a natural environment
    • P. Schreier (Ed.). Berlin, Germany: Walter de Gruyter
    • Köster, E. P. (1981). Sensory evaluation in a "natural environment". In P. Schreier (Ed.), Flavour'81 (pp. 93-100). Berlin, Germany: Walter de Gruyter.
    • (1981) Flavour'81 , pp. 93-100
    • Köster, E.P.1
  • 29
    • 84984100041 scopus 로고
    • Response strategies for coping with the cognitive demands of attitude measures in surveys
    • Krosnick, J. A. (1991). Response strategies for coping with the cognitive demands of attitude measures in surveys. Applied Cognitive Psychology, 5, 213-236.
    • (1991) Applied Cognitive Psychology , vol.5 , pp. 213-236
    • Krosnick, J.A.1
  • 30
    • 84881553851 scopus 로고    scopus 로고
    • Matlab-based software for 2k-factorial block design for images, Sensory Science Group, Department of Food Science, University of Copenhagen, Denmark
    • Laugesen, J. L. (2007). Katim v. 1.0. Matlab-based software for 2k-factorial block design for images, Sensory Science Group, Department of Food Science, University of Copenhagen, Denmark.
    • (2007) Katim 1 0
    • Laugesen, J.L.1
  • 32
    • 28544440833 scopus 로고    scopus 로고
    • 3-Way and 3-block PLS regression in consumer preference analysis
    • Lengard, V., & Kermit, M. (2006). 3-Way and 3-block PLS regression in consumer preference analysis. Food Quality and Preference, 17, 234-242.
    • (2006) Food Quality and Preference , vol.17 , pp. 234-242
    • Lengard, V.1    Kermit, M.2
  • 33
    • 33751187675 scopus 로고    scopus 로고
    • Perceived stimulus complexity and food preference development
    • Lévy, C. M., MacRae, A., & Köster, E. P. (2006). Perceived stimulus complexity and food preference development. Acta Psychologica, 123, 394-413.
    • (2006) Acta Psychologica , vol.123 , pp. 394-413
    • Lévy, C.M.1    MacRae, A.2    Köster, E.P.3
  • 34
    • 84977710983 scopus 로고
    • Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests
    • MacFie, H. J., Bratchell, N., Greenhoff, N. K., & Vallis, I. V. (1989). Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies, 4, 129-148.
    • (1989) Journal of Sensory Studies , vol.4 , pp. 129-148
    • MacFie, H.J.1    Bratchell, N.2    Greenhoff, N.K.3    Vallis, I.V.4
  • 37
    • 0033636234 scopus 로고    scopus 로고
    • Modified jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR)
    • Martens, H., & Martens, M. (2000). Modified jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR). Food Quality and Preference, 11, 5-16.
    • (2000) Food Quality and Preference , vol.11 , pp. 5-16
    • Martens, H.1    Martens, M.2
  • 39
    • 84902430223 scopus 로고    scopus 로고
    • The use of partial least squares methods in new food product development
    • H. J. MacFie (Ed.). Cambridge, England: Woodhead Publishing
    • Martens, M., Tenenhaus, M., Esposito Vinzi, V., & Martens, H. (2007). The use of partial least squares methods in new food product development. In H. J. MacFie (Ed.), Consumer-led food product development. Cambridge, England: Woodhead Publishing.
    • (2007) Consumer-led food product development
    • Martens, M.1    Tenenhaus, M.2    Esposito Vinzi, V.3    Martens, H.4
  • 40
    • 84881554705 scopus 로고    scopus 로고
    • Multivariate psychophysics, multivariate data: Human senses and their measurement
    • Martens, M., & Tschudi, F. (2010). Multivariate psychophysics, multivariate data: Human senses and their measurement. Biological Theory, 5, 337-343.
    • (2010) Biological Theory , vol.5 , pp. 337-343
    • Martens, M.1    Tschudi, F.2
  • 41
    • 0344885922 scopus 로고
    • Three generations of sensory evaluation
    • R. L. McBride & H. J. MacFie (Eds.). London, England: Elsevier Applied Science
    • McBride, R. L. (1990). Three generations of sensory evaluation. In R. L. McBride & H. J. MacFie (Eds.), Psychological Basis of Sensory Evaluation. London, England: Elsevier Applied Science.
    • (1990) Psychological Basis of Sensory Evaluation
    • McBride, R.L.1
  • 42
    • 0000876439 scopus 로고
    • Prediction of flavor differences between beers from their chemical composition
    • Meilgaard, M. C. (1982). Prediction of flavor differences between beers from their chemical composition. Journal of Agricultural and Food Chemistry, 30, 1009-1017.
    • (1982) Journal of Agricultural and Food Chemistry , vol.30 , pp. 1009-1017
    • Meilgaard, M.C.1
  • 43
    • 38249007053 scopus 로고
    • Critical evaluation of sensory techniques
    • Meiselman, H. L. (1993). Critical evaluation of sensory techniques. Food Quality and Preference, 4, 33-40.
    • (1993) Food Quality and Preference , vol.4 , pp. 33-40
    • Meiselman, H.L.1
  • 44
    • 0028756484 scopus 로고
    • Bridging the gap between sensory evaluation and market research
    • Meiselman, H. L. (1994). Bridging the gap between sensory evaluation and market research. Trends in Food Science and Technology, 5, 396-398.
    • (1994) Trends in Food Science and Technology , vol.5 , pp. 396-398
    • Meiselman, H.L.1
  • 45
    • 58149225391 scopus 로고    scopus 로고
    • Experiencing food products within a physical and social context
    • H. N. J. Schifferstein & P. Hekkert (Eds.). San Diego, CA: Elsevier
    • Meiselman, H. L. (2008). Experiencing food products within a physical and social context. In H. N. J. Schifferstein & P. Hekkert (Eds.), Product experience. San Diego, CA: Elsevier.
    • (2008) Product experience
    • Meiselman, H.L.1
  • 47
    • 84985216742 scopus 로고
    • A comparison of single and concurrent evaluations of sensory and hedonic attributes
    • Mela, D. J. (1989). A comparison of single and concurrent evaluations of sensory and hedonic attributes. Journal of Food Science, 54, 1098-1100.
    • (1989) Journal of Food Science , vol.54 , pp. 1098-1100
    • Mela, D.J.1
  • 49
    • 0030548513 scopus 로고    scopus 로고
    • Experts versus consumers: A comparison
    • Moskowitz, H. R. (1996). Experts versus consumers: A comparison. Journal of Sensory Studies, 11, 19-37.
    • (1996) Journal of Sensory Studies , vol.11 , pp. 19-37
    • Moskowitz, H.R.1
  • 50
    • 0030988832 scopus 로고    scopus 로고
    • Base size in product testing: A psychophysical viewpoint and analysis
    • Moskowitz, H. R. (1997). Base size in product testing: A psychophysical viewpoint and analysis. Food Quality and Preference, 8, 247-255.
    • (1997) Food Quality and Preference , vol.8 , pp. 247-255
    • Moskowitz, H.R.1
  • 51
    • 22444452608 scopus 로고    scopus 로고
    • Consumers versus experts in the light of psychophysics: A reply to Hough
    • Moskowitz, H. R. (1998). Consumers versus experts in the light of psychophysics: A reply to Hough. Journal of Sensory Studies, 13, 291-298.
    • (1998) Journal of Sensory Studies , vol.13 , pp. 291-298
    • Moskowitz, H.R.1
  • 52
    • 84881556515 scopus 로고    scopus 로고
    • Improving the "actionability"of product tests: Understanding and using relations among liking, sensory, and directional attributes
    • Moskowitz, H. R. (1999). Improving the "actionability"of product tests: Understanding and using relations among liking, sensory, and directional attributes. Canadian Journal of Marketing Research, 11, 19-37.
    • (1999) Canadian Journal of Marketing Research , vol.11 , pp. 19-37
    • Moskowitz, H.R.1
  • 53
    • 0018638652 scopus 로고
    • Notes on consumer oriented sensory evaluation
    • Moskowitz, H. R., & Chandler, J. (1979). Notes on consumer oriented sensory evaluation. Journal of Food Quality, 2, 269-276.
    • (1979) Journal of Food Quality , vol.2 , pp. 269-276
    • Moskowitz, H.R.1    Chandler, J.2
  • 54
    • 78049444745 scopus 로고    scopus 로고
    • Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis
    • Moussaoui, K. A., & Varela, P. (2010). Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis. Food Quality and Preference, 21, 1088-1099.
    • (2010) Food Quality and Preference , vol.21 , pp. 1088-1099
    • Moussaoui, K.A.1    Varela, P.2
  • 55
    • 48749105521 scopus 로고    scopus 로고
    • Descriptive panels/experts versus consumers
    • H. R. Moskowitz, A. M. Muñoz, & M. C. Gacula, Jr. (Eds.). Trumbull, CT: Food and Nutrition Press
    • Muñoz, A. M. (2003). Descriptive panels/experts versus consumers. In H. R. Moskowitz, A. M. Muñoz, & M. C. Gacula, Jr. (Eds.), Viewpoints and controversies in sensory science and consumer product testing. Trumbull, CT: Food and Nutrition Press.
    • (2003) Viewpoints and controversies in sensory science and consumer product testing
    • Muñoz, A.M.1
  • 57
    • 78149243769 scopus 로고    scopus 로고
    • Application of two consumers profiling techniques to cosmetic emulsions
    • Parente, M. E., Ares, G., & Manzoni, A. V. (2010). Application of two consumers profiling techniques to cosmetic emulsions. Journal of Sensory Studies, 25, 685-705.
    • (2010) Journal of Sensory Studies , vol.25 , pp. 685-705
    • Parente, M.E.1    Ares, G.2    Manzoni, A.V.3
  • 58
    • 79953291818 scopus 로고    scopus 로고
    • External preference mapping of commercial antiaging creams based on consumers' responses to a check-allthat-apply question
    • Parente, M. E., Manzoni, A. V., & Ares, G. (2011). External preference mapping of commercial antiaging creams based on consumers' responses to a check-allthat-apply question. Journal of Sensory Studies, 26, 158-166.
    • (2011) Journal of Sensory Studies , vol.26 , pp. 158-166
    • Parente, M.E.1    Manzoni, A.V.2    Ares, G.3
  • 59
    • 79251648885 scopus 로고    scopus 로고
    • Comparing older and younger users' perception of mobile phones and watches using CATA questions and preference mapping on the design characteristics
    • Piqueras-Fiszman, B., Ares, G., Alcaide-Marzal, J., & Diego-Más, J. A. (2011). Comparing older and younger users' perception of mobile phones and watches using CATA questions and preference mapping on the design characteristics. Journal of Sensory Studies, 26, 1-12.
    • (2011) Journal of Sensory Studies , vol.26 , pp. 1-12
    • Piqueras-Fiszman, B.1    Ares, G.2    Alcaide-Marzal, J.3    Diego-Más, J.A.4
  • 60
    • 28444493637 scopus 로고    scopus 로고
    • An L-PLS preference cluster analysis on French consumers hedonics to fresh tomatoes
    • Plaehn, D., & Lundahl, D. S. (2006). An L-PLS preference cluster analysis on French consumers hedonics to fresh tomatoes. Food Quality and Preference, 17, 243-256.
    • (2006) Food Quality and Preference , vol.17 , pp. 243-256
    • Plaehn, D.1    Lundahl, D.S.2
  • 62
    • 79952184523 scopus 로고    scopus 로고
    • Analytic approaches to evaluation modify hedonic responses
    • Prescott, J., Lee, S. M., & Kim, K. (2011). Analytic approaches to evaluation modify hedonic responses. Food Quality and Preference, 22, 391-393.
    • (2011) Food Quality and Preference , vol.22 , pp. 391-393
    • Prescott, J.1    Lee, S.M.2    Kim, K.3
  • 63
    • 77956414628 scopus 로고    scopus 로고
    • Searching a specific bottle for Tannat wine using a check-all-that apply question and conjoint analysis
    • Puyares, V., Ares, G., & Carrau, F. (2010). Searching a specific bottle for Tannat wine using a check-all-that apply question and conjoint analysis. Food Quality and Preference, 21, 684-691.
    • (2010) Food Quality and Preference , vol.21 , pp. 684-691
    • Puyares, V.1    Ares, G.2    Carrau, F.3
  • 64
    • 79951480123 scopus 로고    scopus 로고
    • Vienna: R Foundation for Statistical Computing
    • R Development Core Team (2010). R: A language and environment for statistical computing. Vienna: R Foundation for Statistical Computing. ISBN 3-900051-07-0.
    • (2010) R: A language and environment for statistical computing
  • 65
    • 21844499273 scopus 로고
    • Do respondents really "mark all that apply"on self-administered questions
    • Rasinski, K. A., Mingay, D., & Bradburn, N. M. (1994). Do respondents really "mark all that apply"on self-administered questions? Public Opinion Quarterly, 58, 400-408.
    • (1994) Public Opinion Quarterly , vol.58 , pp. 400-408
    • Rasinski, K.A.1    Mingay, D.2    Bradburn, N.M.3
  • 68
    • 0002110520 scopus 로고    scopus 로고
    • Consumer data-sense and nonsense
    • Schutz, H. G. (1999). Consumer data-sense and nonsense. Food Quality and Preference, 10, 245-251.
    • (1999) Food Quality and Preference , vol.10 , pp. 245-251
    • Schutz, H.G.1
  • 69
    • 0000916166 scopus 로고
    • Beyond preference: Appropriateness as a measure of contextual acceptance of food
    • D. M. H. Thomson (Ed.). New York: Elsevier
    • Schutz, H. G. (1988). Beyond preference: Appropriateness as a measure of contextual acceptance of food. In D. M. H. Thomson (Ed.), Food acceptability. New York: Elsevier.
    • (1988) Food acceptability
    • Schutz, H.G.1
  • 71
    • 85030488761 scopus 로고    scopus 로고
    • Statistics Denmark. Sales of alcohol and tobacco subject to excises duties by type. Retrieved 20 September
    • Statistics Denmark. Sales of alcohol and tobacco subject to excises duties by type. Available from http://statistikbanken.dk/ALKO4. (Retrieved 20 September 2011).
    • (2011)
  • 72
    • 0037289371 scopus 로고    scopus 로고
    • What separates the winners from the losers in new food product development
    • Stewart-Knox, B., & Mitchell, P. (2003). What separates the winners from the losers in new food product development? Trends in Food Science & Technology, 14, 58-64.
    • (2003) Trends in Food Science & Technology , vol.14 , pp. 58-64
    • Stewart-Knox, B.1    Mitchell, P.2
  • 74
    • 0141705764 scopus 로고    scopus 로고
    • Explaining children's preferences for apples using instrumental, sensory and demographic/behavioural data
    • Thybo, A. K., Kühn, B. F., & Martens, H. (2003). Explaining children's preferences for apples using instrumental, sensory and demographic/behavioural data. Food Quality and Preference, 15, 53-63.
    • (2003) Food Quality and Preference , vol.15 , pp. 53-63
    • Thybo, A.K.1    Kühn, B.F.2    Martens, H.3
  • 75
    • 12144259820 scopus 로고    scopus 로고
    • Consumer research in the early stages of new product development: A critical review of methods and techniques
    • van Kleef, E., van Trijp, H. C. M., & Luning, P. (2005). Consumer research in the early stages of new product development: A critical review of methods and techniques. Food Quality and Preference, 16, 181-201.
    • (2005) Food Quality and Preference , vol.16 , pp. 181-201
    • van Kleef, E.1    van Trijp, H.C.M.2    Luning, P.3
  • 76
    • 84977728995 scopus 로고
    • Sensory analysis in marketing practice: Comparison and integration
    • van Trijp, H. C. M., & Schifferstein, H. N. J. (1995). Sensory analysis in marketing practice: Comparison and integration. Journal of Sensory Studies, 10, 127-147.
    • (1995) Journal of Sensory Studies , vol.10 , pp. 127-147
    • van Trijp, H.C.M.1    Schifferstein, H.N.J.2
  • 78
    • 0037210630 scopus 로고    scopus 로고
    • Response to "Measuring consumer responses to food products Sensory tests that predict consumer acceptance
    • Wansink, B. (2003). Response to "Measuring consumer responses to food products". Sensory tests that predict consumer acceptance. Food Quality and Preference, 14, 23-26.
    • (2003) Food Quality and Preference , vol.14 , pp. 23-26
    • Wansink, B.1
  • 80
    • 73549122904 scopus 로고    scopus 로고
    • How reliable are the consumers? Comparison of sensory profiles from consumers and experts
    • Worch, T., Lê, S., & Punter, P. (2010). How reliable are the consumers? Comparison of sensory profiles from consumers and experts. Food Quality and Preference, 21, 309-318.
    • (2010) Food Quality and Preference , vol.21 , pp. 309-318
    • Worch, T.1    Lê, S.2    Punter, P.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.