An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice

By J. Meullenet, C. Lovely, R. Threlfall, J. Morris, R. K. Striegler. 2008

48 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/0324c8069b2ae16c9b009e022868d56f03b99c19

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. J. Meullenet

In Food Science

1. A. Vilela
2. G. Ares

Citations in the corpus

• Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View (2018, methodology): “[94] in Muscadine grape juices found that the attribute “Musty” was also correlated with the perception of Muscadine flavour.”
• 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 (2010, methodology): “(2004) using either the descriptive sensory profiles or CATA counts to determine a group ideal point (Meullenet et al., 2008).”