MULTIDIMENSIONAL SORTING, SIMILARITY SCALING AND FREE‐CHOICE PROFILING OF GRAPE JELLIES

By Chen Tang, H. Heymann. 2002

76 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/5bc2054d949e085d6d6622950b50e4f9e3f29b5d

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. Hervé Abdi
2. Lynne J. Williams
3. F. Marlowe
4. Arpan Kumar Kar
5. Sheshadri Chatterjee
6. J. Berbesque

In Nutrition and Dietetics

1. Hervé Abdi
2. F. Marlowe
3. J. Berbesque

Citations in the corpus

• Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, unknown): “Once they are done with their groupings, assessors can be asked to provide a few terms to characterise each group they formed (Lawless et al., 1995; Tang & Heymann, 1999; Saint-Eve et al., 2004; Faye et al., 2004; Lim & Lawless, 2005; Faye et al., 2006; Cartier et al., 2006; Blancher et al.,…”
• A modified sorting task to investigate consumer perceptions of extra virgin olive oils (2010, background): “It could be hypothesized that the level of subject expertise (Tang & Heymann, 2002), the level of exposure to products (Frewer, Howard, & Shepherd, 1996; Petit, Hollowood, Wulfert, & Hort, 2007), or even the level of subject category knowledge (Chocarro, Cortiñas, & Elorz, 2009) may contribute to…”