RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Hedonic product optimisation : CATA questions as alternatives to JAR scales

Tags: CATA, Evaluación sensorial

Identification of drivers of (dis)liking based on dynamic sensory profiles : Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply

Tags: CATA, Comportamiento del consumidor, Conductores de Gusto, Evaluación sensorial

Product spaces derived from projective mapping and CATA questions : Influence of replicated assessments and increased number of study participants

Tags: CATA, Comportamiento del consumidor, Evaluación sensorial

Comparison of two TCATA variants for dynamic sensory characterization of food products

Tags: Alimentos, CATA, Consumidores, Evaluación sensorial

Use of emoticon and emoji in tweets for food-related emotional expression

Tags: Alimentos, Bebidas, Evaluación sensorial

Can consumer segmentation in projective mapping contribute to a better understanding of consumer perception?

Tags: Comportamiento del consumidor, Evaluación sensorial, Perfil del consuidor

Influence of label design on children’s perception of two snack foods : Comparison of rating and choice-based conjoint analysis

Tags: Alimentos, Evaluación sensorial, Infancia

Consumers' attention to functional food labels : Insights from eyetracking and change detection in a case study with probiotic milk

Tags: Comportamiento del consumidor, Etiquetas, Evaluación sensorial, Leche, Probioticos

On the analysis of Rate-All-That-Apply (RATA) data

Tags: Comportamiento del consumidor, Evaluación sensorial

Selection of promising sweet potato clones using projective mapping.

Tags: Batatas, Evaluación sensorial

Temporal Check-All-That-Apply (TCATA) : A novel dynamic method for characterizing products

Tags: CATA, Evaluación sensorial, Yogurt

Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study

Tags: Comportamiento del consumidor, Diferencias culturales, Evaluación sensorial

Do individual differences in visual attention to CATA questions affect sensory product characterization? A case study with plain crackers

Tags: CATA, Comportamiento del consumidor, Evaluación sensorial

How do consumers describe wine astringency

Tags: Astringencia, Evaluación sensorial, Vinos

An Introduction to Sensory Evaluation Techniques

Tags: Alimentos, Evaluación sensorial

Sugar reduction in probiotic chocolate-flavored milk : Impact on dynamic sensory profile and liking

Tags: Azúcar-reducción, Evaluación sensorial, Sabores, Vainilla

Sensory evaluation and acceptability of gluten-free Andean corn spaghetti

Tags: Alimentos, Alimentos sin gluten, Evaluación sensorial

Influence of Poles on Results from Reference-Based Sensory Characterization Methodologies : Case Study with Polarized Projective Mapping Consumers

Tags: Beidas, Evaluación sensorial

Comparison of methods for generating sensory vocabulary with consumers : A case study with two types of satiating foods

Tags: Alimentos, Alimentos saciantes, Evaluación sensorial

Influence of interpretation aids on attentional capture, visual processing, and understanding of front-of-package nutrition labels

Tags: Etiquetas de alimentos, Evaluación sensorial, Nutrición

Pole selection in Polarized Sensory Positioning :Insights from the cognitive aspects behind the task

Tags: Alimentos, Evaluación sensorial

Check-all-that-apply (CATA) questions for sensory product characterization by consumers : Investigations into the number of terms used in CATA questions

Tags: Comportamiento del consumidor, Evaluación sensorial, Perfil del consumidor

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

Tags: Comportamiento del consumidor, Evaluación sensorial, Perfiles del Consumidor

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions : Four case studies with complex and/or similar samples

Tags: Alimentos, Evaluación sensorial, Investigación del consumidor

Comparison of intensity scales and CATA questions in new product development : Sensory characterisation and directions for product reformulation of milk desserts

Tags: Alimentos, Evaluación sensorial, Postres de leche

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Los procesos de sorción de cationes pequeños sobre arcillas

Hedonic product optimisation : CATA questions as alternatives to JAR scales

Identification of drivers of (dis)liking based on dynamic sensory profiles : Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply

Product spaces derived from projective mapping and CATA questions : Influence of replicated assessments and increased number of study participants

Comparison of two TCATA variants for dynamic sensory characterization of food products

Use of emoticon and emoji in tweets for food-related emotional expression

Can consumer segmentation in projective mapping contribute to a better understanding of consumer perception?

Influence of label design on children’s perception of two snack foods : Comparison of rating and choice-based conjoint analysis

Consumers' attention to functional food labels : Insights from eyetracking and change detection in a case study with probiotic milk

On the analysis of Rate-All-That-Apply (RATA) data

Selection of promising sweet potato clones using projective mapping.

Temporal Check-All-That-Apply (TCATA) : A novel dynamic method for characterizing products

Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study

Do individual differences in visual attention to CATA questions affect sensory product characterization? A case study with plain crackers

How do consumers describe wine astringency

An Introduction to Sensory Evaluation Techniques

Sugar reduction in probiotic chocolate-flavored milk : Impact on dynamic sensory profile and liking

Sensory evaluation and acceptability of gluten-free Andean corn spaghetti

Influence of Poles on Results from Reference-Based Sensory Characterization Methodologies : Case Study with Polarized Projective Mapping Consumers

Comparison of methods for generating sensory vocabulary with consumers : A case study with two types of satiating foods

Influence of interpretation aids on attentional capture, visual processing, and understanding of front-of-package nutrition labels

Pole selection in Polarized Sensory Positioning :Insights from the cognitive aspects behind the task

Check-all-that-apply (CATA) questions for sensory product characterization by consumers : Investigations into the number of terms used in CATA questions

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

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions : Four case studies with complex and/or similar samples

Comparison of intensity scales and CATA questions in new product development : Sensory characterisation and directions for product reformulation of milk desserts