Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

Sensory impact of skin contact on white wines characterized by descriptive analysis, time–intensity analysis and temporal dominance of sensations analysis

(2015) Martina Sokolowsky et al.   FOOD QUALITY AND PREFERENCE

Temporal Dominance of Sensations: A review

(2014) Rossella Di Monaco et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

How hydrocolloids affect the temporal oral perception of ice cream

(2013) Paula Varela et al.   FOOD HYDROCOLLOIDS

Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation

(2013) Laura Vázquez-Araújo et al.   JOURNAL OF SENSORY STUDIES

Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis

(2012) Martina Sokolowsky et al.   ANALYTICA CHIMICA ACTA

Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes

(2012) M. Ng et al.   FOOD QUALITY AND PREFERENCE

Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis

(2012) Caterina Dinnella et al.   FOOD QUALITY AND PREFERENCE

Temporal Dominance of Sensations: What is a good attribute list?

(2012) Nicolas Pineau et al.   FOOD QUALITY AND PREFERENCE

Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee

(2012) D. Barron et al.   Food & Function

Impact of Swallowing on the Dynamics of Aroma Release and Perception during the Consumption of Alcoholic Beverages

(2011) I. Deleris et al.   CHEMICAL SENSES

How Texture Influences Aroma and Taste Perception Over Time in Candies

(2011) Anne Saint-Eve et al.   Chemosensory Perception

Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

(2011) A. Albert et al.   FOOD QUALITY AND PREFERENCE

Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

(2010) S. Meillon 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

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

(2009) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

Temporal dominance of sensations and sensory profiling: A comparative study

(2008) D. Labbe et al.   FOOD QUALITY AND PREFERENCE

DEVELOPMENT OF A QUANTITATIVE SENSORY METHOD FOR THE DESCRIPTION OF YOUNG RED WINES FROM RIOJA ALAVESA

(2008) I. ETAIO et al.   JOURNAL OF SENSORY STUDIES