COMPARISON OF PREFERENCE MAPPING TECHNIQUES FOR THE OPTIMIZATION OF STRAWBERRY YOGURT
- 4 August 2009
- journal article
- Published by Wiley in Journal of Sensory Studies
- Vol. 24 (4) , 457-478
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Preference mapping and food product development2007
- The use of just-about-right (JAR) scales in food product development and reformulation2007
- Relative importance of texture properties in the sensory quality and acceptance of natural yoghurtsInternational Journal of Dairy Technology, 2005
- Workshop summary: Data analysis workshop: getting the most out of just-about-right dataFood Quality and Preference, 2004
- Simple improvement of consumer fit in external preference mappingFood Quality and Preference, 2003
- Yogurt Thickness: Effects on Flavor Perception and LikingJournal of Food Science, 2002
- EFFECTS OF SWEETENER, SWEETENER CONCENTRATION, AND FRUIT FLAVOR ON SENSORY PROPERTIES OF SOY FORTIFIED YOGURTJournal of Sensory Studies, 2001
- HEDONIC SCALES ARE A BETTER PREDICTOR THAN JUST‐ABOUT‐RIGHT SCALES OF OPTIMAL SWEETNESS IN LEMONADE1Journal of Sensory Studies, 1998
- Sensory Ratings of Commercial Plain Yogurts by Consumer and Descriptive PanelsJournal of Dairy Science, 1991
- Correlation of Descriptive and Consumer Panel Flavor Ratings for Commercial Prestirred Strawberry and Lemon YogurtsJournal of Dairy Science, 1991