Development of a Rate-All-That-Apply (RATA) ballot for sensory profiling of sea urchin (Paracentrotus lividus) gonads

Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs

(2021) Luís F. Baião et al.   International Journal of Gastronomy and Food Science

Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties

(2020) Luís F. Baião et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications

(2020) Luís F. Baião et al.   FOOD RESEARCH INTERNATIONAL

The effect of sex, season and gametogenic cycle on gonad yield, biochemical composition and quality traits of Paracentrotus lividus along the North Atlantic coast of Portugal

(2019) Filipa Rocha et al.   Scientific Reports

Effect of protein and lipid levels in diets for adult sea urchin Paracentrotus lividus (Lamarck, 1816)

(2019) Luís F. Baião et al.   AQUACULTURE

Aquaculture and sensometrics: the need to evaluate sensory attributes and the consumers’ preferences

(2019) Juan B. Calanche et al.   Reviews in Aquaculture

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

Meta-analysis on nutrition studies modulating sea urchin roe growth, colour and taste

(2018) Sílvia Lourenço et al.   Reviews in Aquaculture

Can echinoculture be a feasible and effective activity? Analysis of fast reliable breeding conditions to promote gonadal growth and sexual maturation in Paracentrotus lividus

(2016) Davide Sartori et al.   AQUACULTURE

On the analysis of Rate-All-That-Apply (RATA) data

(2016) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Can sea urchins benefit from an artificial diet? Physiological and histological assessment for echinoculture feasibility evaluation

(2015) D. Sartori et al.   AQUACULTURE NUTRITION

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

(2015) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Carotenoid deposition, flesh quality and immunological response of Nile tilapia fed increasing levels of IMTA-cultivated Ulva spp.

(2015) Luísa M. P. Valente et al.   JOURNAL OF APPLIED PHYCOLOGY

Consumer beliefs regarding farmed versus wild fish

(2014) Anna Claret et al.   APPETITE

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

Validation of two Napping® techniques as rapid sensory screening tools for high alcohol products

(2013) Leanie Louw et al.   FOOD QUALITY AND PREFERENCE

CATA questions for sensory product characterization: Raising awareness of biases

(2013) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Existing and new approaches for the analysis of CATA data

(2013) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development

(2013) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Check-all-that-apply questions: Influence of attribute order on sensory product characterization

(2012) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies

(2012) M. Ng et al.   FOOD QUALITY AND PREFERENCE

Measuring emotions associated with foods: Important elements of questionnaire and test design

(2012) Silvia C. King et al.   FOOD QUALITY AND PREFERENCE

Development of Quality Index Method for anchovy (Engraulis anchoita) stored in ice: Assessment of its shelf-life by chemical and sensory methods

(2012) AE Massa et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Reducing per capita food supply alters urchin condition and habitat

(2012) Juan P. Livore et al.   MARINE BIOLOGY

Are consumer profiling techniques equivalent for some product categories? The case of orange-flavoured powdered drinks

(2011) Gastón Ares et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads

(2010) K. Phillips et al.   AQUACULTURE

Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method

(2009) J. Niimi et al.   FOOD CHEMISTRY

Effect of Season on the Sensory Quality of Sea Urchin (Evechinus chloroticus) Roe

(2009) Kylie Phillips et al.   JOURNAL OF FOOD SCIENCE

CONSUMER PREFERENCES FOR VISUALLY PRESENTED MEALS

(2009) HANS HENRIK REISFELT et al.   JOURNAL OF SENSORY STUDIES

Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand

(2009) K. Phillips et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads

(2008) K. Phillips et al.   AQUACULTURE

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