SENSORY EVALUATION OF FOOD

By Unikl Micet. 2015

367 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/2a05935aa6d7140e861098d6d80566a0ba58ec9e

How researchers see this paper

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

1. Morten Münchow
2. B. V. Andersen
3. D. Giacalone
4. Per Bruun Brockhoff
5. Grethe Hyldig
6. N. Yang
7. Alexandra Kuznetsova
8. Ian D Fisk

Citations in the corpus

• Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception (2019, methodology): “The profiling 234 took place in the sensory laboratory of University of Copenhagen standard235 ized after ISO guidelines (ISO 8589:2007) and following good sensory practice 236 (Lawless and Heymann, 2010).”
• lmerTest Package: Tests in Linear Mixed Effects Models (2017, methodology): “This type of data is very common in sensory science (Lawless and Heymann 2010).”
• The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction (2019, background): “The term overall liking is scientifically understood as a holistic hedonic response, where the consumer evaluates the appeal of the sensory modalities: appearance, odour, taste as well as texture (Lawless & Heymann, 2010).”