Role of Languages in Consumers' Food Description: Contrasting Malagasy and French Descriptors ofMoringa oleiferaLeaf Powder

Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves

(2016) Moyo Busani et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

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

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

Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask

(2011) Sylvie Chollet et al.   FOOD QUALITY AND PREFERENCE

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

Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis

(2010) Karima A. Moussaoui et al.   FOOD QUALITY AND PREFERENCE

Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countries

(2010) Gabriela Antmann et al.   FOOD QUALITY AND PREFERENCE