Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach

Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data

(2017) M.V. Galmarini et al.   FOOD QUALITY AND PREFERENCE

Future directions in sensory and consumer science: Four perspectives and audience voting

(2017) S.R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Wine consumers' subjective responses to wine mouthfeel and understanding of wine body

(2017) Jun Niimi et al.   FOOD RESEARCH INTERNATIONAL

“I like the sound of that!” Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines

(2017) Lukas Danner et al.   FOOD RESEARCH INTERNATIONAL

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

(2017) Paulo Nunes et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods

(2017) S. Lagast et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumption context in consumer research: methodological perspectives

(2017) Sara R Jaeger et al.   Current Opinion in Food Science

Consumer segmentation as a means to investigate emotional associations to meals

(2016) Betina Piqueras-Fiszman et al.   APPETITE

Alternating temporal dominance of sensations and liking scales during the intake of a full portion of an oral nutritional supplement

(2016) A. Thomas et al.   FOOD QUALITY AND PREFERENCE

Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate

(2016) Jéssica Ferreira Rodrigues et al.   FOOD QUALITY AND PREFERENCE

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

(2016) Ana Patricia Silva et al.   FOOD QUALITY AND PREFERENCE

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

(2016) Lukas Danner et al.   FOOD RESEARCH INTERNATIONAL

Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception

(2016) Mara V. Galmarini et al.   JOURNAL OF FOOD SCIENCE

A sniffer-camera for imaging of ethanol vaporization from wine: the effect of wine glass shape

(2015) Takahiro Arakawa et al.   ANALYST

Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands

(2015) Ana Patricia Silva et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Measurement of self-reported affective feelings when an aperitif is consumed in an ecological setting

(2015) Christelle Porcherot et al.   FOOD QUALITY AND PREFERENCE

Temporal Drivers of Liking

(2015) Arnaud Thomas et al.   FOOD QUALITY AND PREFERENCE

Sensory impact of skin contact on white wines characterized by descriptive analysis, time–intensity analysis and temporal dominance of sensations analysis

(2015) Martina Sokolowsky et al.   FOOD QUALITY AND PREFERENCE

Emotional responses to branded and unbranded foods

(2015) S. Spinelli et al.   FOOD QUALITY AND PREFERENCE

Comparison of TCATA and TDS for dynamic sensory characterization of food products

(2015) Gastón Ares et al.   FOOD RESEARCH INTERNATIONAL

The role of emotions in food choice and liking

(2015) Swetlana Gutjar et al.   FOOD RESEARCH INTERNATIONAL

From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research

(2015) Egon P. Köster et al.   FOOD RESEARCH INTERNATIONAL

Canonical Variate Analysis of Sensory Profiling Data

(2015) C. Peltier et al.   JOURNAL OF SENSORY STUDIES

Employing consumer research for creating new and engaging food experiences in a changing world

(2015) Hendrik NJ Schifferstein   Current Opinion in Food Science

Panel performance for Temporal Dominance of Sensations

(2014) Melissa Lepage et al.   FOOD QUALITY AND PREFERENCE

Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption

(2014) Gerry Jager et al.   FOOD QUALITY AND PREFERENCE

Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners

(2014) Shari Zorn et al.   FOOD QUALITY AND PREFERENCE

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

(2014) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

The Biphasic Effects of Moderate Alcohol Consumption with a Meal on Ambiance-Induced Mood and Autonomic Nervous System Balance: A Randomized Crossover Trial

(2014) Ilse C. Schrieks et al.   PLoS One

Temporal Dominance of Sensations: A review

(2014) Rossella Di Monaco et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations

(2013) M. Ng et al.   FOOD QUALITY AND PREFERENCE

Judging wine quality: Do we need experts, consumers or trained panelists?

(2013) Helene Hopfer et al.   FOOD QUALITY AND PREFERENCE

Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis

(2012) Martina Sokolowsky et al.   ANALYTICA CHIMICA ACTA

Temporal Dominance of Sensations: What is a good attribute list?

(2012) Nicolas Pineau et al.   FOOD QUALITY AND PREFERENCE

“Having a drink in a bar”: An immersive approach to explore the effects of context on drink choice

(2012) Carole Sester et al.   FOOD QUALITY AND PREFERENCE

The future in sensory/consumer research: ……….....evolving to a better science

(2012) Herbert L. Meiselman   FOOD QUALITY AND PREFERENCE

Peak and end effects on remembered enjoyment of eating in low and high restrained eaters

(2011) Eric Robinson et al.   APPETITE

Analytic approaches to evaluation modify hedonic responses

(2011) John Prescott et al.   FOOD QUALITY AND PREFERENCE

Effects of noise and distraction on alcohol perception

(2011) Lorenzo D. Stafford et al.   FOOD QUALITY AND PREFERENCE

Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

(2010) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

The emotional response to wine consumption

(2010) R. Ferrarini et al.   FOOD QUALITY AND PREFERENCE

Connecting product attributes with emotional benefits

(2009) Ramo Barrena et al.   British Food Journal

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

(2009) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

Message on a bottle: The relative influence of wine back label information on wine choice

(2009) Simone Mueller et al.   FOOD QUALITY AND PREFERENCE

Sources of positive and negative emotions in food experience

(2007) Pieter M.A. Desmet et al.   APPETITE

Diversity in the determinants of food choice: A psychological perspective

(2007) E.P. Köster   FOOD QUALITY AND PREFERENCE