-
1
-
-
79953717709
-
Overcoming the issues in the sensory description of hot served food with a complex tex-ture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training
-
Albert, A., P. Varela, A. Salvador, G. Hough, and S. Fiszman. 2011. Overcoming the issues in the sensory description of hot served food with a complex tex-ture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training. Food Quality and Preference 22(5):463-473.
-
(2011)
Food Quality and Preference
, vol.22
, Issue.5
, pp. 463-473
-
-
Albert, A.1
Varela, P.2
Salvador, A.3
Hough, G.4
Fiszman, S.5
-
2
-
-
85032548258
-
A new fragrance language: Intercultural knowledge and emotions
-
Paper read at, October 16-19, 2006, Osaka, Japan
-
Ballay, S., S. Warrenburg, J.-M. Sieffermann, L. Glazman, and G. Gazano. 2006. A new fragrance language: Intercultural knowledge and emotions. Paper read at 24th IFSCC Congress-Integration of Cosmetic Sciences, October 16-19, 2006, Osaka, Japan.
-
(2006)
24th IFSCC Congress-Integration of Cosmetic Sciences
-
-
Ballay, S.1
Warrenburg, S.2
Sieffermann, J.-M.3
Glazman, L.4
Gazano, G.5
-
3
-
-
33845227605
-
French and Vietnamese: How do they describe tex-ture characteristics of the same food? A case study with jellies
-
Blancher, G., S. Chollet, R. Kesteloot, D.N. Hoang, G. Cuvelier, and J.M. Sieffermann. 2007. French and Vietnamese: How do they describe tex-ture characteristics of the same food? A case study with jellies. Food Quality and Preference 18(3):560-575.
-
(2007)
Food Quality and Preference
, vol.18
, Issue.3
, pp. 560-575
-
-
Blancher, G.1
Chollet, S.2
Kesteloot, R.3
Hoang, D.N.4
Cuvelier, G.5
Sieffermann, J.M.6
-
4
-
-
84867596367
-
Construction and evaluation of confidence ellipses applied at sensory data
-
Cadoret, M. and F. Husson. 2013. Construction and evaluation of confidence ellipses applied at sensory data. Food Quality and Preference 28(1):106-115.
-
(2013)
Food Quality and Preference
, vol.28
, Issue.1
, pp. 106-115
-
-
Cadoret, M.1
Husson, F.2
-
5
-
-
84941566812
-
Mise au point du contre typage d’échantillons de rhum par voie organoleptique et analyses physico-chimiques
-
ENSIA, Paris, France
-
Coustel, J. 2005. Mise au point du contre typage d’échantillons de rhum par voie organoleptique et analyses physico-chimiques. PhD thesis, Génie Industriel Alimentaire, ENSIA, Paris, France.
-
(2005)
PhD thesis, Génie Industriel Alimentaire
-
-
Coustel, J.1
-
6
-
-
0036221988
-
A comparison of 14 jams character-ized by conventional profile and a quick original method, the Flash Profile
-
Dairou, V. and J.-M. Sieffermann. 2002. A comparison of 14 jams character-ized by conventional profile and a quick original method, the Flash Profile. Journal of Food Science 67(2):826-834.
-
(2002)
Journal of Food Science
, vol.67
, Issue.2
, pp. 826-834
-
-
Dairou, V.1
Sieffermann, J.-M.2
-
7
-
-
84941580269
-
Mapping claims according to consumers’ sensory perception of cosmetics
-
Paper read at, October 6-9, 2008, Barcelona, Spain
-
Delarue, J., F. Beurier, and J.M. Sieffermann. 2008. Mapping claims according to consumers’ sensory perception of cosmetics. Paper read at 25th IFSCC Congress, October 6-9, 2008, Barcelona, Spain.
-
(2008)
25th IFSCC Congress
-
-
Delarue, J.1
Beurier, F.2
Sieffermann, J.M.3
-
8
-
-
84941580271
-
Flash profile gives insights into human sensory perception
-
Paper read at, June 2-5, 2004, Sitges, Spain
-
Delarue, J., M. Danzart, and J.-M. Sieffermann. 2004. Flash profile gives insights into human sensory perception. Paper read at Fifth International Multisensory Research Forum, June 2-5, 2004, Sitges, Spain.
-
(2004)
Fifth International Multisensory Research Forum
-
-
Delarue, J.1
Danzart, M.2
Sieffermann, J.-M.3
-
9
-
-
6344261857
-
Dynamics of food preferences: A case study with chewing gums
-
Delarue, J. and E. Loescher. 2004. Dynamics of food preferences: A case study with chewing gums. Food Quality and Preference 15(7-8):771-779.
-
(2004)
Food Quality and Preference
, vol.15
, Issue.7-8
, pp. 771-779
-
-
Delarue, J.1
Loescher, E.2
-
10
-
-
1342329048
-
Sensory mapping using Flash Profile. Comparison with a conventional descriptive method for the evalua-tion of the flavour of fruit dairy products
-
Delarue, J. and J.-M. Sieffermann. 2004a. Sensory mapping using Flash Profile. Comparison with a conventional descriptive method for the evalua-tion of the flavour of fruit dairy products. Food Quality and Preference 15(4):383-392.
-
(2004)
Food Quality and Preference
, vol.15
, Issue.4
, pp. 383-392
-
-
Delarue, J.1
Sieffermann, J.-M.2
-
11
-
-
84941580272
-
Use of 2(-4-methoxyphenoxy)propa-noic acid (Na-PMP) to investigate flavour interactions in real food prod-ucts
-
July 5-9, 2004, Kyoto, Japan
-
Delarue, J. and J.-M. Sieffermann. 2004b. Use of 2(-4-methoxyphenoxy)propa-noic acid (Na-PMP) to investigate flavour interactions in real food prod-ucts. Paper read at International Symposium on Olfaction and Taste (ISOT/JASTS), July 5-9, 2004, Kyoto, Japan.
-
(2004)
Paper read at International Symposium on Olfaction and Taste (ISOT/JASTS)
-
-
Delarue, J.1
Sieffermann, J.-M.2
-
12
-
-
85054422299
-
Flash profile and fragrance research: The world of perfume in the consumer’s words
-
Paper read at, May 15-17, 2005, New York
-
Eladan, N., G. Gazano, S. Ballay, and J.-M. Sieffermann. 2005. Flash profile and fragrance research: The world of perfume in the consumer’s words. Paper read at ESOMAR Fragrance Research Conference, May 15-17, 2005, New York.
-
(2005)
ESOMAR Fragrance Research Conference
-
-
Eladan, N.1
Gazano, G.2
Ballay, S.3
Sieffermann, J.-M.4
-
14
-
-
33747725346
-
An alternative to external preference mapping based on consumer perceptive mapping
-
Faye, P., D. Bremaud, E. Teillet, P. Courcoux, A. Giboreau, and H. Nicod. 2006. An alternative to external preference mapping based on consumer perceptive mapping. Food Quality and Preference 17(7-8):604-614.
-
(2006)
Food Quality and Preference
, vol.17
, Issue.7-8
, pp. 604-614
-
-
Faye, P.1
Bremaud, D.2
Teillet, E.3
Courcoux, P.4
Giboreau, A.5
Nicod, H.6
-
15
-
-
33645088953
-
Sample size in consumer test and descriptive analysis
-
Gacula, M. and S. Rutenbeck. 2006. Sample size in consumer test and descriptive analysis. Journal of Sensory Studies 21(2):129-145.
-
(2006)
Journal of Sensory Studies
, vol.21
, Issue.2
, pp. 129-145
-
-
Gacula, M.1
Rutenbeck, S.2
-
16
-
-
0042881133
-
Sensory evaluation of automotive fabrics: The contribution of categorization tasks and non verbal information to set-up a descriptive method of tactile properties
-
Giboreau, A., S. Navarro, P. Faye, and J. Dumortier. 2001. Sensory evaluation of automotive fabrics: The contribution of categorization tasks and non verbal information to set-up a descriptive method of tactile properties. Food Quality and Preference 12:311-322.
-
(2001)
Food Quality and Preference
, vol.12
, pp. 311-322
-
-
Giboreau, A.1
Navarro, S.2
Faye, P.3
Dumortier, J.4
-
17
-
-
0001886818
-
Generalised Procrustes analysis
-
Gower, J.C. 1975. Generalised Procrustes analysis. Psychometrika 40(1):33-51.
-
(1975)
Psychometrika
, vol.40
, Issue.1
, pp. 33-51
-
-
Gower, J.C.1
-
18
-
-
12144250297
-
Confidence ellipse for the sensory profiles obtained by principal component analysis
-
Husson, F., S. Le, and J. Pages. 2005. Confidence ellipse for the sensory profiles obtained by principal component analysis. Food Quality and Preference 16(3):245-250.
-
(2005)
Food Quality and Preference
, vol.16
, Issue.3
, pp. 245-250
-
-
Husson, F.1
Le, S.2
Pages, J.3
-
19
-
-
0012363083
-
Which value can be granted to sensory profiles given by consumers? Methodology and results
-
Husson, F., S. Le Dien, and J. Pagès. 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
-
21
-
-
85054449947
-
Le profil sensoriel de la mesure a l’analyse discrimi-nante multiple
-
Paris, France
-
Jocteur Monrozier, R. 2001. Le profil sensoriel de la mesure a l’analyse discrimi-nante multiple. PhD thesis, Sciences de l’Aliment, ENSIA, Paris, France.
-
(2001)
PhD thesis, Sciences de l’Aliment, ENSIA
-
-
Jocteur Monrozier, R.1
-
22
-
-
0037601349
-
Cost/efficiency evaluation of descriptive analysis panels-I. Panelsize
-
King, B.M., P. Arents, and N. Moreau. 1995. Cost/efficiency evaluation of descriptive analysis panels-I. Panelsize. Food Quality and Preference 6:245-261.
-
(1995)
Food Quality and Preference
, vol.6
, pp. 245-261
-
-
King, B.M.1
Arents, P.2
Moreau, N.3
-
23
-
-
43049084828
-
Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile
-
Lassoued, N., J. Delarue, B. Launay, and C. Michon. 2008. Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science 48(1):133-143.
-
(2008)
Journal of Cereal Science
, vol.48
, Issue.1
, pp. 133-143
-
-
Lassoued, N.1
Delarue, J.2
Launay, B.3
Michon, C.4
-
25
-
-
0001600848
-
Descriptive analysis of complex odors: Reality, model or illusion?
-
Lawless, H.T. 1999. Descriptive analysis of complex odors: Reality, model or illusion? Food Quality and Preference 10:325-332.
-
(1999)
Food Quality and Preference
, vol.10
, pp. 325-332
-
-
Lawless, H.T.1
-
26
-
-
36849001448
-
Evaluations instrumentale et sensorielles de la texture de produits alimentaires de type semi-liquide
-
PhD thesis, Science de l’Aliment, ENSIA, Paris, France
-
Loescher, E. 2003. Evaluations instrumentale et sensorielles de la texture de produits alimentaires de type semi-liquide. Applications au cas de fromages blancs et compotes. PhD thesis, Science de l’Aliment, ENSIA, Paris, France.
-
(2003)
Applications au cas de fromages blancs et compotes
-
-
Loescher, E.1
-
27
-
-
85054440036
-
Number of assessors in descriptive sensory panels: A database approach
-
Paper read at, February 23-28, 2010, Benevento, Italy
-
Mammasse, N. and P. Schlich. 2010. Number of assessors in descriptive sensory panels: A database approach. Paper read at 11e Congrès Agrostat, February 23-28, 2010, Benevento, Italy.
-
(2010)
11e Congrès Agrostat
-
-
Mammasse, N.1
Schlich, P.2
-
28
-
-
0042881127
-
A quality measurement for sensory profile analysis: The contribution of extended cross-validation and resampling tech-niques
-
Monrozier, R. and M. Danzart. 2001. A quality measurement for sensory profile analysis: The contribution of extended cross-validation and resampling tech-niques. Food Quality and Preference 12:393-406.
-
(2001)
Food Quality and Preference
, vol.12
, pp. 393-406
-
-
Monrozier, R.1
Danzart, M.2
-
29
-
-
0037349790
-
The intertwining of psychophysics and sensory analysis: Historical perspectives and future opportunities-A personal view
-
Moskowitz, H.R. 2003. The intertwining of psychophysics and sensory analysis: Historical perspectives and future opportunities-A personal view. Food Quality and Preference 14(2):87-98.
-
(2003)
Food Quality and Preference
, vol.14
, Issue.2
, pp. 87-98
-
-
Moskowitz, H.R.1
-
30
-
-
78049444745
-
Exploring consumer product profiling tech-niques and their linkage to a quantitative descriptive analysis
-
Moussaoui, K.A. and P. Varela. 2010. Exploring consumer product profiling tech-niques and their linkage to a quantitative descriptive analysis. Food Quality and Preference 21(8):1088-1099.
-
(2010)
Food Quality and Preference
, vol.21
, Issue.8
, pp. 1088-1099
-
-
Moussaoui, K.A.1
Varela, P.2
-
31
-
-
77956760747
-
Defining and validating assessor compromises about product distances and attribute correlations
-
T. Noes and E. Risvik, eds. Amsterdam, the Netherlands: Elsevier Science
-
Schlich, P. 1996. Defining and validating assessor compromises about product distances and attribute correlations. In Multivariate Analysis of Data in Sensory Science, T. Noes and E. Risvik, eds. Amsterdam, the Netherlands: Elsevier Science.
-
(1996)
Multivariate Analysis of Data in Sensory Science
-
-
Schlich, P.1
-
32
-
-
1342344936
-
Le profil flash-Un outil rapide et innovant d’évaluation sensorielle descriptive
-
Paper read at, Montpellier, France
-
Sieffermann, J.-M. 2000. Le profil flash-Un outil rapide et innovant d’évaluation sensorielle descriptive. Paper read at AGORAL 2000-XIIèmes rencontres “L’innovation: de l’idée au succès”, Montpellier, France.
-
(2000)
AGORAL 2000-XIIèmes rencontres “L’innovation: De l’idée au succès
-
-
Sieffermann, J.-M.1
-
33
-
-
0001779949
-
The “quantitative flavor profiling” technique
-
Stampanoni, C.R. 1993. The “quantitative flavor profiling” technique. Perfumer and Flavorist 18:19-24.
-
(1993)
Perfumer and Flavorist
, vol.18
, pp. 19-24
-
-
Stampanoni, C.R.1
-
34
-
-
85054424726
-
Etude de la texture de suspensions de particules molles con-centrées
-
Doctorat Sciences alimentaires, Laboratoire de Perception Sensorielle et Sensométrie, ENSIA, Paris, France
-
Taréa, S. 2005. Etude de la texture de suspensions de particules molles con-centrées. Relations entre la structure, la rhéologie et la perception sen-sorielle: Application aux purées de pommes et poires et mise au point de milieux modèles. Doctorat Sciences alimentaires, Laboratoire de Perception Sensorielle et Sensométrie, ENSIA, Paris, France.
-
(2005)
Relations entre la structure, la rhéologie et la perception sen-sorielle: Application aux purées de pommes et poires et mise au point de milieux modèles
-
-
Taréa, S.1
-
35
-
-
36849082514
-
Sensory evaluation of the texture of 49 commercial apple and pear purees
-
Tarea, S., G. Cuvelier, and J.M. Sieffermann. 2007. Sensory evaluation of the texture of 49 commercial apple and pear purees. Journal of Food Quality 30(6):1121-1131.
-
(2007)
Journal of Food Quality
, vol.30
, Issue.6
, pp. 1121-1131
-
-
Tarea, S.1
Cuvelier, G.2
Sieffermann, J.M.3
-
37
-
-
12144259820
-
Consumer research in the early stages of new product development: A critical review of methods and techniques
-
van Kleef, E., H.C.M. van Trijp, and P. Luning. 2005. Consumer research in the early stages of new product development: A critical review of methods and techniques. Food Quality and Preference 16(3):181-201.
-
(2005)
Food Quality and Preference
, vol.16
, Issue.3
, pp. 181-201
-
-
van Kleef, E.1
van Trijp, H.C.M.2
Luning, P.3
-
38
-
-
79953712888
-
Highlight of impor-tant product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers
-
Veinand, B., C. Godefroy, C. Adam, and J. Delarue. 2011. Highlight of impor-tant product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers. Food Quality and Preference 22(5):474-485.
-
(2011)
Food Quality and Preference
, vol.22
, Issue.5
, pp. 474-485
-
-
Veinand, B.1
Godefroy, C.2
Adam, C.3
Delarue, J.4
-
40
-
-
73549122904
-
How reliable are the consumers? Comparison of sensory profiles from consumers and experts
-
Worch, T., S. Lê, and P. Punter. 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
|