PROJECTIVE MAPPING AND DESCRIPTIVE ANALYSIS OF MILK AND DARK CHOCOLATES

By J. Kennedy, H. Heymann. 2009

85 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Social Psychology

View Paper: https://www.semanticscholar.org/paper/49dd9c76cb6d861828e93aab805c26282856d8d7

How researchers see this paper

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

In Food Science

1. A. Cruz
2. J. A. Faria
3. R. Cadena
4. H. Bolini
5. R. Deliza

In Nutrition and Dietetics

1. A. Cruz
2. J. A. Faria

Citations in the corpus

• Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, unknown): “, 1994 ; Kennedy & Heymann , 2009 ) , commercial dried soup samples ( Risvik et al .”
• Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale (2013, background): “…while using sorting and napping has been observed in other food matrices like apples and cheese (Nestrud & Lawless, 2010), milk chocolates (Kennedy & Heymann, 2009), perfumes (Veramendi, Herencia, & Ares, 2013), high alcohol products (Louw et al., 2013), granola bars (Kennedy, 2010) and…”