Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

(2017) Maria João P. Monteiro et al.   FOOD CHEMISTRY

Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field

(2017) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

(2016) Juyoung Kim et al.   JOURNAL OF SENSORY STUDIES

Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

(2016) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage

(2015) Iza F. Pérez-Ramírez et al.   FOOD CHEMISTRY

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

Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review

(2015) S. Cid-Ortega et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Hibiscus sabdariffa L. – A phytochemical and pharmacological review

(2014) Inês Da-Costa-Rocha et al.   FOOD CHEMISTRY

Sensory profiling of honeybush tea (Cyclopia species) and the development of a honeybush sensory wheel

(2014) K.A. Theron et al.   FOOD RESEARCH INTERNATIONAL

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

(2013) Aurélie Bechoff et al.   FOOD CHEMISTRY

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

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

Development of Flavor Lexicon for Freshly Pressed and Processed Blueberry Juice

(2013) K.L. Bett-Garber et al.   JOURNAL OF SENSORY STUDIES

Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce

(2013) P. Cherdchu et al.   JOURNAL OF SENSORY STUDIES

Developing Lexicons: A Review

(2013) Lydia J.R. Lawless et al.   JOURNAL OF SENSORY STUDIES

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

(2012) Jeong-Eun Yang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Development of a Lexicon for Commercially Available Cabbage (Baechu) Kimchi

(2012) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

A method to investigate the stability of a sorting map

(2011) Guillaume Blancher et al.   FOOD QUALITY AND PREFERENCE

Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon

(2011) I.S. Koch et al.   FOOD RESEARCH INTERNATIONAL

Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling

(2011) Mady Cissé et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction from Hibiscus sabdariffa

(2011) Milena M. Ramirez-Rodrigues et al.   JOURNAL OF FOOD SCIENCE

Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database

(2010) J Pérez-Jiménez et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurts

(2010) Viet Phu Tu et al.   FOOD QUALITY AND PREFERENCE

SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS

(2010) FUMIYO HAYAKAWA et al.   JOURNAL OF SENSORY STUDIES

DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE

(2010) K. KOPPEL et al.   JOURNAL OF SENSORY STUDIES

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

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

Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

(2009) Mady Cisse et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Testing the significance of the RV coefficient

(2008) J. Josse et al.   COMPUTATIONAL STATISTICS & DATA ANALYSIS

What is the validity of the sorting task for describing beers? A study using trained and untrained assessors

(2008) Maud Lelièvre et al.   FOOD QUALITY AND PREFERENCE