| Tài liệu tham khảo |
Loại |
Chi tiết |
| [1] Albert, A., Varela, P., Salvador, A., Hough, G., & Fiszman, S. (2011). Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA ® , flash profiling and project mapping using panels with different degrees of training. Food Quality and Preference, 22, 463 – 473 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Albert, A., Varela, P., Salvador, A., Hough, G., & Fiszman, S |
| Năm: |
2011 |
|
| [2] Bénédicte Veinand, Caroline Godefroy, Christel Adam, Julien Delarue (2011). Highlight of imoportant product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers. Food Quality and Preference, 22, 474 – 485 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Bénédicte Veinand, Caroline Godefroy, Christel Adam, Julien Delarue |
| Năm: |
2011 |
|
| [3] Chollet, Schollet & Valentin, Dominique (2001). Impact of training on beer flavor perception and description: are trained and untrained assessors really different? Journal of Sensory Studies, 16, 601 – 618 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Sensory Studies |
| Tác giả: |
Chollet, Schollet & Valentin, Dominique |
| Năm: |
2001 |
|
| [4] Christian Dehlholm, Per B. Brockhoff, Lene Meinert, Margit D. Aaslyng, Wender L.P. Bredie (2012). Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling. Food Quality and Preference, 26, 267 – 277 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Christian Dehlholm, Per B. Brockhoff, Lene Meinert, Margit D. Aaslyng, Wender L.P. Bredie |
| Năm: |
2012 |
|
| [6] Dave Plaehn (2009). A variation on external preference mapping. Quality and Preference, 20, 427 – 439 |
Sách, tạp chí |
| Tiêu đề: |
Quality and Preference |
| Tác giả: |
Dave Plaehn |
| Năm: |
2009 |
|
| [7] Davide Giacalone, Wender L.P. Bredie, Michael Bom Frost (2013). “All – In - One Test” (AI1): A rapid and easily applicable approach to consumer product testing. Food Quality and Preference, 27, 108 – 119 |
Sách, tạp chí |
| Tiêu đề: |
All – In - One Test” (AI1): A rapid and easily applicable approach to consumer product testing. "Food Quality and Preference |
| Tác giả: |
Davide Giacalone, Wender L.P. Bredie, Michael Bom Frost |
| Năm: |
2013 |
|
| [9] Einar Risvik, Jean A. McEwan & Marit Rodbotten (1996). Evaluation of sensory profiling and projective mapping data. Food Quality and Preference, vol 8, No.1, 69-71 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Einar Risvik, Jean A. McEwan & Marit Rodbotten |
| Năm: |
1996 |
|
| [10] Ellen van Kleef, Hans. C.M. van Trijp, Pieternel Luning (2005). Consumer research in the early stages of new product development: a critical review of methods and techniques. Food Quality and Preference, 16, 181 – 201 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Ellen van Kleef, Hans. C.M. van Trijp, Pieternel Luning |
| Năm: |
2005 |
|
| [11] Ellen van Kleef, Hans. CM. van Trijp, Pieterel Luning (2006). Internal versus external preference analysis: An exploratory study on end – user evaluation.Food Quality and Preference, 17, 387 – 399 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Ellen van Kleef, Hans. CM. van Trijp, Pieterel Luning |
| Năm: |
2006 |
|
| [12] E.L. Caspia, P. C. Coggins, M. W. Chilling, Y. Yoon, C. H. White (2006). The relationship between consumer acceptability and descriptive sensory attributes in cheddar cheese. Journal of Sensory Studies, 21, 112 – 127 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Sensory Studies |
| Tác giả: |
E.L. Caspia, P. C. Coggins, M. W. Chilling, Y. Yoon, C. H. White |
| Năm: |
2006 |
|
| [13] Gastón Ares, Paula Varela, Germán Rado, Ana Giménez (2011), Identifying ideal products using three different consumer profiling methodologies.Comparision with external preference mapping, Food Quality and Preference, 22, 581-591 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Gastón Ares, Paula Varela, Germán Rado, Ana Giménez |
| Năm: |
2011 |
|
| [14] Guillermo Hough & Ricardo San1chez (1998), Descriptive analysis and external preference mapping of powdered chocolate milk, Food Quality and Preference, vol 9, No. 4, 197-204 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Guillermo Hough & Ricardo San1chez |
| Năm: |
1998 |
|
| [15] Hans C. M. van Trijp, Pieter H. Punter, Femke Mickartz, Lotje Kruithof (2007), The quest for the ideal product: Comparing different methods and approaches. Food Quality and Preference, 18, 729 – 740 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Hans C. M. van Trijp, Pieter H. Punter, Femke Mickartz, Lotje Kruithof |
| Năm: |
2007 |
|
| [16] Harry T. Lawless & Hildegarde Heymann. Sensory Evaluation of Food: Principles and Practices. Spinger, Second Edition, 2010 |
Sách, tạp chí |
|
| [18] Helene Hopfer, Hildegarde Heymann (2013). A summary of project mapping obsevations – The effect of replicates and shape, and individual performance measurements. Food Quality and Preference, 28, 164 – 181 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Helene Hopfer, Hildegarde Heymann |
| Năm: |
2013 |
|
| [21] Joshua Tubbs, Gaewalin Oupadissakoon, Young Seung Lee, Jean – Franỗois Meullenet (2010). Performance and representation of Euclidian Distance Ideal Point Mapping (EDIPM) using a third dimension. Food Quality and Preference, 21, 278 – 285 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Joshua Tubbs, Gaewalin Oupadissakoon, Young Seung Lee, Jean – Franỗois Meullenet |
| Năm: |
2010 |
|
| [22] J. M. Murray, C.M. Delahunty, I. A. Baxter (2001). Descriptive sensory analysis: past, present and future. Food Research International, 34 (2001), 461 – 471 |
Sách, tạp chí |
| Tiêu đề: |
Food Research International |
| Tác giả: |
J. M. Murray, C.M. Delahunty, I. A. Baxter (2001). Descriptive sensory analysis: past, present and future. Food Research International, 34 |
| Năm: |
2001 |
|
| [23] J. L. Thompson, M. A. Drake, K. Lopetcharat, and M. D. Yates (2004), Preference mapping of commercial chocolate milks, Joural of Food Science, vol 69, No. 9 |
Sách, tạp chí |
| Tiêu đề: |
Joural of Food Science |
| Tác giả: |
J. L. Thompson, M. A. Drake, K. Lopetcharat, and M. D. Yates |
| Năm: |
2004 |
|
| [24] Kennedy, J., & Heymann, H., (2009). Project mapping and descriptive analysis of milk and dark chocolates. Journal of Sensory Studies, 24, 220 – 233 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Sensory Studies |
| Tác giả: |
Kennedy, J., & Heymann, H |
| Năm: |
2009 |
|
| [26] Marine Cadoret, Sébastien Lê, Jérôme Pagès (2009). A factorial Approach for Sorting Task data (FAST). Food Quality and Preference, 20, 410 – 417 |
Sách, tạp chí |
| Tiêu đề: |
Food Quality and Preference |
| Tác giả: |
Marine Cadoret, Sébastien Lê, Jérôme Pagès |
| Năm: |
2009 |
|