Sensory evaluation of the texture of 49 commercial apple and pear purees

By S. Tarea, G. Cuvelier, J. Sieffermann. 2007

48 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/97a7a1d08d725823cca94f488629a5afe72abcad

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. Paula Varela
2. G. Ares

In Food Science

1. Paula Varela
2. G. Ares
3. A. Giménez
4. Leticia Vidal
5. S. Jaeger

In Nutrition and Dietetics

1. Paula Varela
2. G. Ares

Citations in the corpus

• Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization (2012, background): “FP is a rapid sensory mapping tool, easy to comprehend for consumers, suited for applications when a quick response is needed but also as initial screening tool for a new product set or category and to study a specific market (Dairou & Sieffermann, 2002; Delarue & Sieffermann, 2004; Tarea et al., 20”
• Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, unknown): “…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 pureés (Tarea et al., 2007) and lemon ice tea (Veinand et al., 2011).”