Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf‐life Estimation by Survival Analysis

By A. Gámbaro, S. Fiszman, A. Giménez, Paula Varela, A. Salvador. 2006

79 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/cad1254ca4930ce9a3a03280a3afb82d3d2f02a7

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1. C. Rizzello
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7. Corrado Lagazio

Citations in the corpus

• Coffee brew shelf life modelling by integration of acceptability and quality data (2009, background): “The evaluation of acceptance limits, and hence of shelf life, have thus to be based on sensory studied involving consumers ( Gambaro, Fiszman, Gimenez, Varela, & Salvador, 2004; Hough et al., 2003; Ramirez, Hough, & Contarini, 2001).”
• Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread (2010, methodology): “TPA was carried out [16] using Texture Export Exceed software.”