A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager

Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer

(2021) Christina Dietz et al.   FOOD RESEARCH INTERNATIONAL

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

(2020) Audrey Cosson et al.   Foods

Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal Check-All-That-Apply Methods

(2020) Thomas Delompré et al.   Foods

Exploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization

(2019) Ingunn Berget et al.   FOOD QUALITY AND PREFERENCE

Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix

(2019) Andrew R. Poveromo et al.   Foods

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer

(2018) Imogen Ramsey et al.   FOOD QUALITY AND PREFERENCE

When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods

(2018) Quoc Cuong Nguyen et al.   FOOD QUALITY AND PREFERENCE

Dutch consumers do not hesitate: Capturing implicit ‘no dominance’ durations using Hold-down Temporal Dominance methodologies for Sensations (TDS) and Emotions (TDE)

(2018) Roelien van Bommel et al.   FOOD QUALITY AND PREFERENCE

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma

(2017) Olayide Oladokun et al.   FOOD CHEMISTRY

Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)

(2017) Kenneth M. McMahon et al.   FOOD QUALITY AND PREFERENCE

Sip and spit or sip and swallow: Choice of method differentially alters taste intensity estimates across stimuli

(2017) Cordelia A. Running et al.   PHYSIOLOGY & BEHAVIOR

Scale-up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions

(2016) Martin Schnaitter et al.   CHEMIE INGENIEUR TECHNIK

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

(2016) John C. Castura et al.   FOOD QUALITY AND PREFERENCE

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

(2016) Olayide Oladokun et al.   FOOD RESEARCH INTERNATIONAL

Temporal Check-All-That-Apply Characterization of Syrah Wine

(2016) Allison K. Baker et al.   JOURNAL OF FOOD SCIENCE

Bitterness Intensity of Oxidized Hop Acids: Humulinones and Hulupones

(2016) Victor Algazzali et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Comparison of Canonical Variate Analysis and Principal Component Analysis on 422 descriptive sensory studies

(2015) C. Peltier et al.   FOOD QUALITY AND PREFERENCE

Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation

(2013) Laura Vázquez-Araújo et al.   JOURNAL OF SENSORY STUDIES

Analytical and Sensory Assessment of Hoppy Aroma and Bitterness of Conventionally Hopped and Advanced Hopped Pilsner Beers

(2012) Filip Van Opstaele et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Contribution of Geraniol Metabolism to the Citrus Flavour of Beer: Synergy of Geraniol and β-Citronellol Under Coexistence with Excess Linalool

(2012) Kiyoshi Takoi et al.   JOURNAL OF THE INSTITUTE OF BREWING

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

(2010) María-Pilar Sáenz-Navajas et al.   FOOD CHEMISTRY

Perception of oral food breakdown. The concept of sensory trajectory

(2009) Francine Lenfant et al.   APPETITE

Structure determination and sensory evaluation of novel bitter compounds formed from β-acids of hop (Humulus lupulus L.) upon wort boiling

(2009) Gesa Haseleu et al.   FOOD CHEMISTRY

Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material

(2008) Ian R. McLaughlin et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

The Bitter Qualities of Reduced and Nonreduced Iso-α-acids

(2008) Annette Fritsch et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS