Zobrazeno 1 - 10
of 91
pro vyhledávání: '"H.J.H. MacFie"'
Autor:
H.J.H. MacFie, Herbert L. Meiselman
It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first
Autor:
H.L. Meiselman, H.J.H. MacFie
Publikováno v:
Food Quality and Preference. 14:1-3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3d85cf438a42c529898bc3bdcc9a978
https://doi.org/10.1016/s0950-3293(02)00192-1
https://doi.org/10.1016/s0950-3293(02)00192-1
Autor:
J.R. Piggott, W.L.P. Bredie, P. Møller, E. Chambers, D. McGrew, M.G. O’Sullivan, E. Monteleone, B. Plutowska, W. Wardencki, D.K. Parker, A.C. Silva Ferreira, A.G.J. Tredoux, S. Furukawa, R.S. Jackson, I. Zabetakis, L. Lurton, G. Ferrari, G. Snakkers, M. Riu Aumatell, L. Louw, M.G. Lambrechts, C. Da Porto, Y. Xu, K. Ji, C. Bordeu, E. Agosín, G. Casaubon, J.B. Faria, S. Villanueva-Rodriguez, H. Escalona-Buendia, F.R. Jack, L. Ettinger Lieberman, D.I. Moskowitz, H.R. Moskowitz, H.J.H. MacFie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::743c5f4fa5006026d2a6d55f309ab8a2
https://doi.org/10.1016/b978-0-85709-051-5.50024-9
https://doi.org/10.1016/b978-0-85709-051-5.50024-9
Autor:
H.J.H. MacFie, J.R. Piggott
Preference mapping is a key tool in portfolio management as it enables marketing personnel to view and understand the marketplace. When linked to descriptive sensory data it also enables new product development (NPD) staff in research and development
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::916f67b3508ccf05e7e8b5d01aa64fb4
https://doi.org/10.1533/9780857095176.4.436
https://doi.org/10.1533/9780857095176.4.436
Publikováno v:
Meat Science. 36:57-65
This study reports on current meat consumption in the UK and the factors that are percieved by the subjects to be influential in their choice of diet. A random sample of individuals from the population (n-1018) were questioned on their consumption an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9f4ffcf02ff7f16187c1d5bfa4b20f8
https://doi.org/10.1016/0309-1740(94)90033-7
https://doi.org/10.1016/0309-1740(94)90033-7
Publikováno v:
Chemical Senses. 18:121-129
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52ab11aef900a0cf5eb5b1320a5ff53c
https://doi.org/10.1093/chemse/18.2.121
https://doi.org/10.1093/chemse/18.2.121
Publikováno v:
Food Quality and Preference. 17:313-314
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2a131bffb2514f9377f8cf5e689e9db
https://doi.org/10.1016/j.foodqual.2005.11.004
https://doi.org/10.1016/j.foodqual.2005.11.004
Publikováno v:
Journal of Analytical and Applied Pyrolysis. 5:333-348
The estimation of the relative concentration of pure constituents in biochemical mixtures using their respective pyrolysis—mass spectra may be achieved by regression or principal components analysis. The duality of the two methods is illustrated us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64d49a8cba1677fcc640433e246092e6
https://doi.org/10.1016/0165-2370(83)80034-5
https://doi.org/10.1016/0165-2370(83)80034-5
Comparative studies on some methods for handling quantitative data generated by analytical pyrolysis
Autor:
C.S. Gutteridge, H.J.H. MacFie
Publikováno v:
Journal of Analytical and Applied Pyrolysis. 4:175-204
A number of multivariable statistical techniques have been prepared for handling programs or mass spectra. The more widely used methods are reviewed and their application, the microbiological data set compared. The results are drawn together to formu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbc62c982ec372b48a2dac66af32a5b8
https://doi.org/10.1016/0165-2370(82)80029-6
https://doi.org/10.1016/0165-2370(82)80029-6
Publikováno v:
Meat Science. 5:139-147
The decrease in toughness of M. longissimus dorsi with storage time at 1°C was effectively described by an exponential decay equation. The average rate constant for beef, veal and rabbit was 0·17 whilst that for lamb was 0·21 and that for pork, 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e127bb9f0c4e6bbb775a2bde34908bb8
https://doi.org/10.1016/0309-1740(81)90012-7
https://doi.org/10.1016/0309-1740(81)90012-7