STATISTICAL PACKAGE CLUSTERING MAY NOT BE BEST FOR GROUPING CONSUMERS TO UNDERSTAND THEIR MOST LIKED PRODUCTS

A COMPARISON OF SEVEN PREFERENCE MAPPING TECHNIQUES USING FOUR SOFTWARE PROGRAMS

(2011) RENOO YENKET et al.   JOURNAL OF SENSORY STUDIES

Consumers’ acceptability and actual choice. An exploratory research on cured ham in Spain

(2009) H. Resano et al.   FOOD QUALITY AND PREFERENCE

Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces

(2009) Jessica L. Childs et al.   JOURNAL OF FOOD SCIENCE

Consumer Liking of Fruit Juices with Different Açaí (Euterpe oleraceaMart.) Concentrations

(2009) Sara Sabbe et al.   JOURNAL OF FOOD SCIENCE

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

SENSORY PROPERTIES AFFECTING ACCEPTABILITY OF “BRESAOLA” FROM PODOLIAN YOUNG BULLS

(2009) ADA BRAGHIERI et al.   JOURNAL OF SENSORY STUDIES

CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE

(2009) JESSICA L. CHILDS et al.   JOURNAL OF SENSORY STUDIES

MAPPING THE EFFECT OF INFORMATION ABOUT ANIMAL WELFARE ON CONSUMER LIKING AND WILLINGNESS TO PAY FOR YOGURT

(2009) A. CARLUCCI et al.   JOURNAL OF SENSORY STUDIES

SENSORY MAPPING OF BEERS ON SALE IN THE ITALIAN MARKET

(2009) G. DONADINI 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

Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures

(2009) T.B. Schmidt et al.   MEAT SCIENCE

Partitioning methods outperform hierarchical methods for clustering consumers in preference mapping

(2008) Sophie Wajrock et al.   FOOD QUALITY AND PREFERENCE

Impact of Flavor Attributes on Consumer Liking of Swiss Cheese

(2008) R.E. Liggett et al.   JOURNAL OF DAIRY SCIENCE

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

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