Inter-laboratory comparison of sensory profiles: methodology and results

By Jérôme Pagès, François Husson. 2001

76 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/8c951049363be5e4f27f819f7d1dbe5011b942b1

How researchers see this paper

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

In Experimental and Cognitive Psychology

1. K. Dürrschmid
2. H. Rohm
3. Ines Thamke

In Food Science

1. K. Dürrschmid
2. H. Rohm
3. Ines Thamke

In Nutrition and Dietetics

1. K. Dürrschmid
2. H. Rohm
3. Ines Thamke

Citations in the corpus

• Sensory description of dark chocolates by consumers. (2009, methodology): “Several authors (Husson & Pages, 2003; McEwan, Colwill, & Thomson, 1989; Pages & Husson, 2001) used chocolate as a reference for methodical comparisons, whereas the work of Januszewska and Viaene (2001a, 2001b, 2002) mainly focused on cross-cultural effects and preferences in two European countries…”
• Indices for capturing spatial patterns and their evolution in time, with application to European hake (Merluccius merluccius) in the Bay of Biscay (2007, unknown): “Multiple factor analysis (MFA) (Escofier and Pagès, 1994; Pagès and Husson, 2001; Stanimivora et al., 2005) offers a theoretical framework suited to investigation of the reproducibility of multivariate structures.”