Zobrazeno 1 - 10 of 74 pro vyhledávání: '"C.J. Findlay"'
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Does the τ estimate from same-different test data represent a relevant sensory effect size for determining sensory equivalency?
Autor: S.K. King, John C. Castura, C.J. Findlay
Publikováno v: Food Quality and Preference. 75:230-238
Analysis of data arising from the same-different test method can be submitted to Thurstonian-derived modelling with the goal of estimating the sensory distance between two products (thediscriminal distance δ) and the response bias for responding “
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d7d66ff08731fc5cde38f874b3c65ad2
https://doi.org/10.1016/j.foodqual.2019.02.014
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4
Does Data Collection Device Affect Sensory Descriptive Analysis Results?
Autor: C.M. Fisher, S.K. King, John C. Castura, C.J. Findlay
Publikováno v: Journal of Sensory Studies. 31:275-282
The objective of this study was to determine if data capture device type had a significant influence on sensory descriptive analysis results. 12 trained assessors evaluated 4 snack bar products in triplicate on each of three devices (iPod, iPad, exte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::63c5ce1eccbce54514b34b729c8636ea
https://doi.org/10.1111/joss.12210
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5
The Future of Sensory Discrimination Testing
Autor: C.J. Findlay, Michael Plater Findlay
As technology, economies, and populations change, so too will the sensory methods, tools, and approaches used to assess difference. Discrimination testing will continue to see changes with developments in technology, particularly the application of h
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1c40851a3abba4fe4ec8e93e6940bc7b
https://doi.org/10.1016/b978-0-08-101009-9.00016-2
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7
Akademický článek
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Feedback calibration: A training method for descriptive panels
Autor: Isabelle Lesschaeve, C.J. Findlay, John C. Castura
Publikováno v: Food Quality and Preference. 18:321-328
Training targets were established using descriptive analysis profiles of 20 commercial red wines produced by a well-trained, experienced determination panel. After recruitment, screening and a basic sensory orientation of ten 2 h common training sess
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5a7b12a85050c896d29e79550a52c38e
https://doi.org/10.1016/j.foodqual.2006.02.007
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9
Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity
Autor: C.J. Findlay, J. Zimoch
Publikováno v: Journal of Food Science. 63:940-944
We examined the effectiveness of Dual Attribute Time Intensity (DATI) method for assessment of temporal changes in perceived toughness and juiciness, within commercially acceptable meat cuts. Usefulness of DATI in assessing temporal aspects of percep
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::507d2fb6bca8719b5d5492d44325306e
https://doi.org/10.1111/j.1365-2621.1998.tb15828.x
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10
Use of feedback calibration to reduce the training time for wine panels
Autor: Pascal Schlich, C.J. Findlay, Isabelle Lesschaeve, John C. Castura
Publikováno v: Food Quality and Preference. 17:266-276
The performance of descriptive panels is typically determined by post-hoc data analysis. Poor panel performance is measured after the fact and often arrives too late to help the panel leader during training sessions. The feedback calibration method (
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f85726dc0b6b4f9022622bedb45f07fc
https://doi.org/10.1016/j.foodqual.2005.07.005
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