Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products

By J. Delarue, J. Sieffermann. 2004

246 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/33b58cb13b6598a7fd32458de2aaed5f19488ab1

Citations in the corpus

• Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, unknown): “After a first application on red fruit jams (Dairou & Sieffermann, 2002), FP has been applied by the same group to describe fruit dairy products (Delarue & Sieffermann, 2004), chewing gum (Delarue & Loescher, 2004), fruit jelly (Blancher et al., 2007), bread texture (Lassoued et al., 2007), fruit…”