First steps towards FAIRization of product-focused sensory data

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

(2022) Catarina Marques et al.   Foods

Multi-attribute temporal descriptive methods in sensory analysis applied in food science: Protocol for a scoping review

(2022) Michel Visalli et al.   PLoS One

Approaching 100 years of sensory and consumer science: Developments and ongoing issues

(2022) H.L. Meiselman et al.   FOOD QUALITY AND PREFERENCE

Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures

(2022) Caroline Bondu et al.   Foods

Questionnaires should be the default method in food-related emotion research

(2021) Armand V. Cardello et al.   FOOD QUALITY AND PREFERENCE

Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme

(2021) Katarzyna Świąder et al.   Foods

Understanding experiments and research practices for reproducibility: an exploratory study

(2021) Sheeba Samuel et al.   PeerJ

The (gradual) development of emotion measurement for food

(2021) Herbert L Meiselman   Current Opinion in Food Science

Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database

(2021) Elisabeth Guichard et al.   INTERNATIONAL DAIRY JOURNAL

Opening up science for a sustainable world: An expansive normative structure of open science in the digital era

(2021) Ruben Vicente-Saez et al.   Science and Public Policy

Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods

(2021) Damir D. Torrico   Foods

Remote testing: Sensory test during Covid-19 pandemic and beyond

(2021) Caterina Dinnella et al.   FOOD QUALITY AND PREFERENCE

Use of different panellists (experienced, trained, consumers and experts) and the projective mapping task to evaluate white wine

(2020) Alanah Barton et al.   FOOD QUALITY AND PREFERENCE

Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home

(2020) Benjamin Mahieu et al.   FOOD QUALITY AND PREFERENCE

Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology

(2019) Caroline Pénicaud et al.   INTERNATIONAL DAIRY JOURNAL

Food perception and emotion measured over time in-lab and in-home

(2019) R.A. De Wijk et al.   FOOD QUALITY AND PREFERENCE

Definitions of “Metadata”: A Brief Survey of International Standards

(2019) Jonathan Furner   Journal of the Association for Information Science and Technology

Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review

(2018) Lorena Andrade de Aguiar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Modeling Temporal Dominance of Sensations with semi-Markov chains

(2018) G. Lecuelle et al.   FOOD QUALITY AND PREFERENCE

Do we need to replicate in sensory profiling studies?

(2018) C. Peltier et al.   FOOD QUALITY AND PREFERENCE

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

A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in Strawberries

(2018) Penelope Oliver et al.   JOURNAL OF FOOD SCIENCE

Data analyses of a multiple-samples sensory ranking test and its duplicated test: A review

(2018) Kennet M. Carabante et al.   JOURNAL OF SENSORY STUDIES

2010–2015: How have conventional descriptive analysis methods really been used? A systematic review of publications

(2018) Pauline Lestringant et al.   FOOD QUALITY AND PREFERENCE

A new approach for the analysis of data and the clustering of subjects in a CATA experiment

(2018) Fabien Llobell et al.   FOOD QUALITY AND PREFERENCE

Consumption context in consumer research: methodological perspectives

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

Sensometrics approaches in sensory and consumer research

(2017) El Mostafa Qannari   Current Opinion in Food Science

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

Multiplicative decomposition of the scaling effect in the Mixed Assessor Model into a descriptor-specific and an overall coefficients

(2016) C. Peltier et al.   FOOD QUALITY AND PREFERENCE

The FAIR Guiding Principles for scientific data management and stewardship

(2016) Mark D. Wilkinson et al.   Scientific Data

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

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

From emotion to language: Application of a systematic, linguistic-based approach to design a food-associated emotion lexicon

(2015) A. Gmuer et al.   FOOD QUALITY AND PREFERENCE

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

(2015) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

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

Perception of Trigeminal Mixtures

(2014) R.-P. Filiou et al.   CHEMICAL SENSES

Panel performance for Temporal Dominance of Sensations

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

Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context

(2013) G. Lawrence et al.   FOOD QUALITY AND PREFERENCE

What's in a name? The importance of definition and comparable data

(2013) Andrea Baumann   INTERNATIONAL NURSING REVIEW

The influence of recent tasting experience on expected liking for foods

(2012) Eric Robinson 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

Adequate number of consumers in a liking test. Insights from resampling in seven studies

(2012) Nadra Mammasse et al.   FOOD QUALITY AND PREFERENCE

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

Using meta-analyses for comparative effectiveness research

(2012) Vicki S. Conn et al.   NURSING OUTLOOK

How reliable are the consumers? Comparison of sensory profiles from consumers and experts

(2009) Thierry Worch et al.   FOOD QUALITY AND PREFERENCE