THE JUST‐ABOUT‐RIGHT INTENSITY SCALE: FUNCTIONAL ANALYSES AND RELATION TO HEDONICS

By M. Gacula, S. Rutenbeck, Lana Pollack, A. Resurreccion, Howard Moskowitz. 2007

70 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/f37f201aa2f4b4bc20a1239ad789e61e7ab554c1

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. E. Costell
2. A. Tárrega
3. S. Bayarri

In Plant Science

1. E. Costell
2. S. Bayarri
3. A. Tárrega

In Tourism, Leisure and Hospitality Management

1. E. Costell

Citations in the corpus

• Food Acceptance: The Role of Consumer Perception and Attitudes (2010, methodology): “with the hedonic scale in consumer testing to provide directional information for food optimization (Gacula et al. 2008; Xiong and Meullenet 2006). Recently, Lovely and Meullenet (2009) compared four approaches to optimize acceptance of strawberry yogurt and observed that the JAR scales were an acce”
• Acceptability of Milk and Soymilk Vanilla Beverages: Demographics Consumption Frequency and Sensory Aspects (2009, methodology): “The Taguchi’s signal-to-noise ratio (SNR) (Equation (1)) was calculated in order to know the robustness of acceptability mean values of samples (Gacula, 1993; Pastor et al., 1996; Gacula et al., 2007), SNR ¼ 10 log 1 y 3s2 y2 ð1Þ where y and s2 are sample mean and sample variance, respectively.”