Sensory Analysis and Consumer Research in New Meat Products Development

Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels

(2020) Camila de Souza Paglarini et al.   FOOD RESEARCH INTERNATIONAL

Non-Invasive Biometrics and Machine Learning Modeling to Obtain Sensory and Emotional Responses from Panelists during Entomophagy

(2020) Sigfredo Fuentes et al.   Foods

Kelly’s repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content

(2020) Manoela Alves Pires et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach

(2020) Tatiana Pintado et al.   FOOD CHEMISTRY

Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products

(2020) Ana M Herrero et al.   Current Opinion in Food Science

Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions

(2019) Alberto González-Mohíno et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques

(2019) Thejani M. Gunaratne et al.   Foods

Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies

(2018) Leticia Vidal et al.   FOOD QUALITY AND PREFERENCE

Consumers' food selection behaviors in three-dimensional (3D) virtual reality

(2018) Michael Siegrist et al.   FOOD RESEARCH INTERNATIONAL

A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

(2018) Gastón Ares et al.   JOURNAL OF SENSORY STUDIES

Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins

(2018) L. Lorido et al.   MEAT SCIENCE

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

(2018) T. Pintado et al.   MEAT SCIENCE

A sensometric approach to the development of mortadella with healthier fats

(2018) Erick Saldaña et al.   MEAT SCIENCE

The impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario

(2017) Drew Hathaway et al.   FOOD QUALITY AND PREFERENCE

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl

(2017) Larissa Aparecida Agostinho dos Santos Alves et al.   MEAT SCIENCE

Explicit and implicit tasks for assessing hedonic-versus nutrition-based attitudes towards food in French children

(2016) Sandrine Monnery-Patris et al.   APPETITE

Consumer acceptance and sensory profiling of reengineered kitoza products

(2016) Ana I.E. Pintado et al.   FOOD CHEMISTRY

The relation between continuous and discrete emotional responses to food odors with facial expressions and non-verbal reports

(2016) Wei He et al.   FOOD QUALITY AND PREFERENCE

The impact of using a written scenario when measuring emotional response to beer

(2016) Rocio Dorado et al.   FOOD QUALITY AND PREFERENCE

Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

(2016) Marta Alejandre et al.   MEAT SCIENCE

Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)

(2016) Laura Lorido et al.   MEAT SCIENCE

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

(2015) B.A. Dos Santos et al.   FOOD RESEARCH INTERNATIONAL

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

(2015) Gastón Ares et al.   FOOD RESEARCH INTERNATIONAL

Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters

(2015) T Pintado et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Application of a check-all-that-apply question for evaluating and characterizing meat products

(2015) Élida da Conceição Jorge et al.   MEAT SCIENCE

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

(2015) Francisco Jimenez-Colmenero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Properties of reformulated hot dog sausage without added nitrites during chilled storage

(2014) C Ruiz-Capillas et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

(2014) C. Ruiz-Capillas et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

(2014) Morten T. Paulsen et al.   MEAT SCIENCE

Evoked Emotions Predict Food Choice

(2014) Jelle R. Dalenberg et al.   PLoS One

Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix

(2013) Mehdi Triki et al.   MEAT SCIENCE

Sensory shelf-life estimation: A review of current methodological approaches

(2012) Ana Giménez et al.   FOOD RESEARCH INTERNATIONAL

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

METHODOLOGY FOR SENSORY SHELF-LIFE ESTIMATION: A REVIEW

(2012) GUILLERMO HOUGH et al.   JOURNAL OF SENSORY STUDIES

Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages

(2012) Francisco Jiménez-Colmenero et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

(2012) C. Ruiz-Capillas et al.   MEAT SCIENCE

Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage

(2012) M. Triki et al.   MEAT SCIENCE

Hedonic scaling: A review of methods and theory

(2011) Juyun Lim   FOOD QUALITY AND PREFERENCE

Interpreting sensory data by combining principal component analysis and analysis of variance

(2008) Giorgio Luciano et al.   FOOD QUALITY AND PREFERENCE

Relationships between sensory and physicochemical measurements in meat of rabbit from three different breeding systems using canonical correlation analysis

(2008) Sylvie Combes et al.   MEAT SCIENCE