Highlight of important product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers

By B. Veinand, Caroline Godefroy, C. Adam, J. Delarue. 2011

95 citations recorded by the source corpus.

Subfields: Food Science, Social Psychology

View Paper: https://www.semanticscholar.org/paper/b50a95ff62371f8c36dc98d822c28011119807ec

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

In Social Psychology

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): “, 2008), hot beverages (Moussaoui & Varela, 2010), lemon iced teas (Veinand et al., 2011) and fish nuggets (Albert et al.”
• 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).”