Modelling the sensory space of varietal wines: Mining of large, unstructured text data and visualisation of style patterns

A study on concepts and utilization of Geo-Spatial Big Data in South Korea

(2016) Seon-Cheol Yu et al.   KSCE Journal of Civil Engineering

Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts

(2016) Margaret E. Beckner Whitener et al.   Metabolomics

A data mining approach to optimize pellets manufacturing process based on a decision tree algorithm

(2015) Joanna Ronowicz et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Comparison of Correspondence Analysis based on Hellinger and chi-square distances to obtain sensory spaces from check-all-that-apply (CATA) questions

(2015) Leticia Vidal et al.   FOOD QUALITY AND PREFERENCE

Analysis of Food Pairing in Regional Cuisines of India

(2015) Anupam Jain et al.   PLoS One

Multidimensional scaling (MDS), cluster and descriptive analyses provide preliminary insights into Australian Shiraz wine regional characteristics

(2013) Trent E. Johnson et al.   FOOD QUALITY AND PREFERENCE

An original methodology for the analysis and interpretation of word-count based methods: Multiple factor analysis for contingency tables complemented by consensual words

(2013) Belchin Kostov et al.   FOOD QUALITY AND PREFERENCE

Tracking verbal-based methods beyond conventional descriptive analysis in food science bibliography. A statistical approach

(2013) Mónica Bécue-Bertaut   FOOD QUALITY AND PREFERENCE

Data mining techniques and applications – A decade review from 2000 to 2011

(2012) Shu-Hsien Liao et al.   EXPERT SYSTEMS WITH APPLICATIONS

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

(2011) Carien Coetzee et al.   FOOD RESEARCH INTERNATIONAL

Flavor network and the principles of food pairing

(2011) Yong-Yeol Ahn et al.   Scientific Reports

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

(2010) Ellena S. King et al.   FOOD CHEMISTRY

A European perception of food using two methods of correspondence analysis

(2010) Eric J. Beh et al.   FOOD QUALITY AND PREFERENCE

Modeling wine preferences by data mining from physicochemical properties

(2009) Paulo Cortez et al.   DECISION SUPPORT SYSTEMS

An alternative approach for the prediction of significant wave heights based on classification and regression trees

(2008) J. Mahjoobi et al.   APPLIED OCEAN RESEARCH