A COMPARISON OF SEVEN PREFERENCE MAPPING TECHNIQUES USING FOUR SOFTWARE PROGRAMS

Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

(2010) C. Michon et al.   FOOD QUALITY AND PREFERENCE

Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis

(2010) Karima A. Moussaoui et al.   FOOD QUALITY AND PREFERENCE

Restricted unfolding: Preference analysis with optimal transformations of preferences and attributes

(2009) Frank M.T.A. Busing et al.   FOOD QUALITY AND PREFERENCE

Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers

(2009) Fiorella Sinesio et al.   JOURNAL OF FOOD SCIENCE

PERCEPTION OF FRUITY AND VEGETATIVE AROMAS IN RED WINE

(2009) KAREN HEIN et al.   JOURNAL OF SENSORY STUDIES

COMPARISON OF PREFERENCE MAPPING TECHNIQUES FOR THE OPTIMIZATION OF STRAWBERRY YOGURT

(2009) CAROLINE LOVELY et al.   JOURNAL OF SENSORY STUDIES

Sensory characteristics of commercial lactose-free milks manufactured in the United States

(2009) Koushik Adhikari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers

(2008) Michael A. Nestrud et al.   FOOD QUALITY AND PREFERENCE

Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps

(2008) Nilda D.M. Villanueva et al.   FOOD QUALITY AND PREFERENCE

Sensory characteristics of different cod products related to consumer preferences and attitudes

(2008) Kolbrún Sveinsdóttir et al.   FOOD QUALITY AND PREFERENCE

Segmentation of food consumers according to their correlations with sensory attributes projected on preference spaces

(2007) L. Carbonell et al.   FOOD QUALITY AND PREFERENCE