A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check-All-That-Apply (CATA) vs. Free Choice Profiling (FCP)

Situational appropriateness of beer is influenced by product familiarity

(2015) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

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

Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size

(2013) Ioannis Giogios et al.   FOOD CHEMISTRY

Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®

(2013) Helene C. Reinbach et al.   FOOD QUALITY AND PREFERENCE

Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

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

Consumer concepts in new product development of local foods: Traditional versus novel honeys

(2013) Sandra Stolzenbach et al.   FOOD RESEARCH INTERNATIONAL

Psychological positioning of bottled tea products: A comparison between two Kansei profiling techniques

(2013) In-Ah Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Consumer Perception of Dry-Cured Ham - A Cross-Cultural Study in Italy, Norway and Spain

(2013) Margrethe Hersleth et al.   JOURNAL OF SENSORY STUDIES

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

Quick and dirty but still pretty good: a review of new descriptive methods in food science

(2012) Dominique Valentin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.)

(2011) V. Stejskal et al.   FOOD CHEMISTRY

Highlight of important product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers

(2011) Bénédicte Veinand et al.   FOOD QUALITY AND PREFERENCE

Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe

(2010) M. Cardinal et al.   FOOD CONTROL

EVALUATION OF FARMED COD PRODUCTS BY A TRAINED SENSORY PANEL AND CONSUMERS IN DIFFERENT TEST SETTINGS

(2010) KOLBRÚN SVEINSDÓTTIR et al.   JOURNAL OF SENSORY STUDIES

The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods

(2009) Eva Veiseth-Kent et al.   FOOD CHEMISTRY

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

(2009) E. Campo et al.   FOOD QUALITY AND PREFERENCE

Perception of traditional food products in six European regions using free word association

(2009) Luis Guerrero et al.   FOOD QUALITY AND PREFERENCE

The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping

(2009) Lauren Dooley et al.   FOOD QUALITY AND PREFERENCE

CONSTRUCTION OF A PRODUCT SPACE FROM THE ULTRA-FLASH PROFILING METHOD: APPLICATION TO 10 RED WINES FROM THE LOIRE VALLEY

(2009) LUCIE PERRIN et al.   JOURNAL OF SENSORY STUDIES

Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage

(2008) M.D. Hernández et al.   FOOD CHEMISTRY

Discriminant models based on sensory evaluations: Single assessors versus panel average

(2008) P.M. Granitto et al.   FOOD QUALITY AND PREFERENCE

Quality of raw salmon fillet as a predictor of cooked salmon quality

(2008) Marit Rødbotten et al.   FOOD QUALITY AND PREFERENCE

Sensory characteristics of different cod products related to consumer preferences and attitudes

(2008) Kolbrún Sveinsdóttir et al.   FOOD QUALITY AND PREFERENCE