Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Isabelle Boutrolle"'
Autor:
Christine Jean, Laurent Le Bellego, Christel Magnani, Liliana Jimenez, Isabelle Boutrolle, Wei Tang
Publikováno v:
Nutrition Today. 45:S22-S26
Water is quantitatively by far the No. 1 nutrient in our diet. Of course, this can vary, depending on the amount and the quality of food and drink one consumes, but approximately 50% of what we eat and drink every day is water (CIQUAL, Table CIQUAL 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90742f68aa7bab32d1fd3ae97f054497
https://doi.org/10.1097/nt.0b013e3181fe4314
https://doi.org/10.1097/nt.0b013e3181fe4314
Publikováno v:
Food Quality and Preference. 16:704-713
Choosing a consumer test methodology is critical for any company sensory scientist. However, we lack tools for comparing the outcome of consumer tests. Here we intended to develop a new comparison criterion based on a concept borrowed from metrology:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46b247f2b67b025f912521f25a6da8e1
https://doi.org/10.1016/j.foodqual.2005.03.015
https://doi.org/10.1016/j.foodqual.2005.03.015
Autor:
Julien Delarue, Isabelle Boutrolle
Publikováno v:
Consumer-driven innovation in food and personal car products
Consumer-driven innovation in food and personal car products, Woodhead Publishing Ltd, 704 p., 2010, 978-1-84569-567-5
Consumer-driven innovation in food and personal car products, Woodhead Publishing Ltd, 704 p., 2010, 978-1-84569-567-5
In the industry, consumer hedonic tests are frequently conducted before launch and after the products are fully developed, but sometimes they are also conducted in the course of the development process (e.g., for selecting the best option, the best i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d50ec9584a0e10627aa7e6984c9b129b
https://doi.org/10.1533/9781845699970.2.175
https://doi.org/10.1533/9781845699970.2.175
Autor:
Isabelle Boutrolle, Julien Delarue
Publikováno v:
Meals in Science and Practice
Meals in Science and Practice, Woodhead Publishing Ltd, 704 p., 2009, 978-1-84569-403-6
Meals in Science and Practice, Woodhead Publishing Ltd, 704 p., 2009, 978-1-84569-403-6
Hedonic testing methods for assessing food product acceptability, including the more common Central Location Test (CLT), which usually takes place in a standardized location under controlled conditions, and the Home Use Test (HUT), are compared. As C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b606a8eaa7a3ed66d951d9d7d80501e
https://hal.archives-ouvertes.fr/hal-01173097
https://hal.archives-ouvertes.fr/hal-01173097
Autor:
Herbert L. Meiselman, Johanna Mäkelä, Peter G. Williams, Unni Kjærnes, Lotte Holm, Jukka Gronow, Marianne Pipping Ekström, Øydis Ueland, John S.A. Edwards, Heather J. Hartwell, Isabelle Boutrolle, Julien Delarue, Patricia Pliner, Rick Bell, W. Alex McIntosh, Wesley Dean, Cruz C. Torres, Jenna Anding, Karen S. Kubena, Rodolfo Nayga, Christina Fjellström, Inger M. Jonsson, Janet Chrzan, Inga-Britt Gustafsson, Åsa Öström, Judith Annett, Gerald Darsch, Stephen Moody, Claude Grignon, Christiane Grignon, Erminio Monteleone, Caterina Dinnella, Rosires Deliza, Letícia Casotti, Colleen Taylor Sen, Sam-ang Seubsman, P. Suttinan, Jane Dixon, Cathy Banwell, J.A. Klein, David N. Cox, Kevan Vetter, Howard R. Moskowitz, Michele Reisner, Gwen Ishmael, K.E. D'Anci, R.B. Kanarek, Jordan L. LeBel, Rhona Richman Kenneally, Eric Clay, Gil Marks, Muhammad Munir Chaudry, Mian Riaz, Huma Siddiqui, Joe M. Regenstein, David Marshall, Clare Pettinger
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de9e09ab50ea182185970b51bef85954
https://doi.org/10.1016/b978-1-84569-403-6.50031-3
https://doi.org/10.1016/b978-1-84569-403-6.50031-3
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20 (6), pp.418-426. ⟨10.1016/j.foodqual.2009.03.004⟩
Food Quality and Preference 20 (2009) 6
Food Quality and Preference, 20(6), 418-426
Food Quality and Preference, Elsevier, 2009, 20 (6), pp.418-426. ⟨10.1016/j.foodqual.2009.03.004⟩
Food Quality and Preference 20 (2009) 6
Food Quality and Preference, 20(6), 418-426
Food developers frequently check the liking for their recipes by asking consumers to state their preferences. This approach is often criticised for the lack of commitment of the participants and the artificiality of the hedonic response. This study t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a87e951cdf6915864f15e1078c10b85
https://hal.archives-ouvertes.fr/hal-01173809
https://hal.archives-ouvertes.fr/hal-01173809
Publikováno v:
Food Quality and Preference, 18(3), 490-499
Food Quality and Preference 18 (2007) 3
Food Quality and Preference 18 (2007) 3
Marketing professionals and sensory scientists have several hedonic testing methods at their disposal to assess product acceptability. The central location test (CLT) which usually takes place in a standardised location under controlled conditions is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4c98ce33d6b0e3a55908c4c6371fc4a
https://research.wur.nl/en/publications/central-location-test-vs-home-use-test-contrasting-results-depend
https://research.wur.nl/en/publications/central-location-test-vs-home-use-test-contrasting-results-depend
Autor:
Sara R. Jaeger, Hal MacFie, K.G. Grunert, B.B. Jensen, A.-M. Sonne, Karen Brunsø, J. Scholderer, D.V. Byrne, C. Clausen, A. Friis, L. Holm, G. Hyldig, N.H. Kristensen, C. Lettl, J. Dawson, S. Porretta, H. Moskowitz, J. Hartmann, Jo Pye, Gail V. Civille, Howard G. Schutz, Armand V. Cardello, Julien Delarue, Isabelle Boutrolle, David Thomson, Michel Rogeaux, Larry Lockshin, Simone Mueller, Jayson L. Lusk, Collin R. Payne, Brian Wansink, Isabelle Lesschaeve, Johan Bruwer, B.T. Carr, V.-A. Phan, M.A.J.S. van Boekel, M. Dekker, U. Garczarek, S.C. Beckmann, M.S.W. Lee, R. Newcomb, J. MacRae, J. Ingram, K. Elborough, S.R. Jaeger, M.G. Veldhuizen, M.B. Frøst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e8b733f19f93e12046425d2c4afb3f5
https://doi.org/10.1016/b978-1-85573-957-4.50043-8
https://doi.org/10.1016/b978-1-85573-957-4.50043-8
Publikováno v:
Appetite. 47:259
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b46b525cbbf2a76cba8319e29af30d8a
https://doi.org/10.1016/j.appet.2006.07.011
https://doi.org/10.1016/j.appet.2006.07.011