C.M Delahunty
Food Science · 2000–2011
A researcher in the Science corpus: 11 papers; trusts 2 researchers and is trusted by 4 researchers here, as inferred from the citation graph.
Subfields
- Food Science — 37 citations into it; #464 of 1,700 by trust here, #191 by citations
- Sensory Systems — 10 citations into it
- Nutrition and Dietetics — 8 citations into it; #272 of 1,029 by trust here, #258 by citations
- Experimental and Cognitive Psychology — 7 citations into it
- Animal Science and Zoology — 6 citations into it; #97 of 476 by trust here, #85 by citations
Whom C.M Delahunty trusts overall
Their strongest outbound trust, strongest first, inferred from their citations.
Who trusts C.M Delahunty overall
Papers from C.M Delahunty's perspective
Ordered by how strongly the researchers C.M Delahunty trusts endorse each paper. Same corpus, a different order for every researcher.
- The psychology of food choice: some often encountered fallacies
- Sensory and consumer testing with children
- Performance of the hybrid hedonic scale as compared to the traditional hedonic, self-adjusting and ranking scales ☆
- Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products
- Repeatability in hedonic sensory measurement: a conceptual exploration
- What are emotions? And how can they be measured?
- Diversity in the determinants of food choice: A psychological perspective
- Development of a method to measure consumer emotions associated with foods
- Intuition at Work: Why Developing Your Gut Instincts Will Make You Better at What You Do
- The future in sensory/consumer research: ……….....evolving to a better science
Their papers
- AN INVESTIGATION USING THREE APPROACHES TO UNDERSTAND THE INFLUENCE OF EXTRINSIC PRODUCT CUES ON CONSUMER BEHAVIOR: AN EXAMPLE OF AUSTRALIAN WINES (2011) — 87 citations
- Consumer freshness perceptions of breads, biscuits and cakes (2009) — 69 citations
- The sensory quality of fresh bread: Descriptive attributes and consumer perceptions (2008) — 153 citations
- Comparison of five common acceptance and preference methods (2008) — 180 citations
- Texture preferences of 12-month-old infants and the role of early experiences (2007) — 99 citations
- Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy (2005) — 99 citations
- Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers (2004) — 96 citations
- Descriptive sensory analysis: past, present and future (2001) — 647 citations
- The sensory profile and consumer preference for ten speciality cheeses (2000) — 80 citations
- SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR‐TYPE CHEESE FLAVOR LANGUAGE (2000) — 58 citations
- Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese (2000) — 186 citations