Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Jeannine F. Delwiche"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:8725-8734
Texture perception is conceptualized as an emergent cognitive response to food characteristics that comprise several physical and chemical properties. Contemporary oral processing research focuses on revealing the relationship between the sensory per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::802a6a4a999aaa7eb65f6753d399a3fa
https://doi.org/10.1021/acs.jafc.9b02121
https://doi.org/10.1021/acs.jafc.9b02121
Publikováno v:
Journal of agricultural and food chemistry. 67(32)
Texture perception is conceptualized as an emergent cognitive response to food characteristics that comprise several physical and chemical properties. Contemporary oral processing research focuses on revealing the relationship between the sensory per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e2ad6f3c1df23d623999a891e6061463
https://pubmed.ncbi.nlm.nih.gov/31295997
https://pubmed.ncbi.nlm.nih.gov/31295997
Publikováno v:
Chemosensory Perception. 9:1-7
Introduction There is a continued need for the application of flavour modifiers to improve the sensory profile of products within the functional food market. Additionally, psychophysical studies have tended to confine their scope to stimuli that elic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80aa9d18c668fd8e686858093d50c2bf
https://doi.org/10.1007/s12078-015-9201-z
https://doi.org/10.1007/s12078-015-9201-z
Autor:
Jeannine F. Delwiche
Publikováno v:
Chemosensory Perception. 10:89-90
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b502d7292b5b2e3506463b3958f668bd
https://doi.org/10.1007/s12078-017-9241-7
https://doi.org/10.1007/s12078-017-9241-7
Autor:
C. L. Lucak, Jeannine F. Delwiche
Publikováno v:
Chemosensory Perception. 2:32-39
Palate cleansers are used to remove residuals and prevent adaptation that may otherwise alter intensity ratings. Foods were categorized into seven types (sweet, bitter, fatty, astringent, hot/spicy, cooling, and non-lingering) and a representative fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5cf92a57b37a98557c03af44cb72567
https://doi.org/10.1007/s12078-009-9036-6
https://doi.org/10.1007/s12078-009-9036-6
Autor:
S.M. Cordonnier, Jeannine F. Delwiche
Publikováno v:
Journal of Sensory Studies. 23:284-292
An alternative rating method, known as positional relative rating (PRR), or rank rating, was compared with the traditional 9-point hedonic scale. Initially, category scale and line scale versions of PRR were investigated to see which of either was be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::309e006769a32f5b80f727d4fd3ecc59
https://doi.org/10.1111/j.1745-459x.2008.00155.x
https://doi.org/10.1111/j.1745-459x.2008.00155.x
Publikováno v:
Journal of Dairy Science. 91:466-476
Although Swiss cheese is growing in popularity, no research has examined what flavor characteristics consumers desire in Swiss cheese, which was the main objective of this study. To this end, a large group of commercially available Swiss-type cheeses
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfa11c0d3aff484187a821990ac842b4
https://doi.org/10.3168/jds.2007-0527
https://doi.org/10.3168/jds.2007-0527
Publikováno v:
Journal of Sensory Studies. 22:687-694
The current industry standard for the assessment of ice cream cone crispness is a relatively complex instrumental measurement that more directly measures hardness than crispness. The objective of this research was to identify a simpler instrumental m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5abd3f57bdaa12fe3f273f2d2a9dfa4e
https://doi.org/10.1111/j.1745-459x.2007.00128.x
https://doi.org/10.1111/j.1745-459x.2007.00128.x
Publikováno v:
Chemical Senses. 32:803-810
Although recent molecular studies suggest that only one receptor and one signaling pathway are involved in the perception of sweetness, this seems to contradict everyday experience that people not only have different likes and dislikes of certain swe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7bdf93dd7ec1254cfaf398268fb9bf2
https://doi.org/10.1093/chemse/bjm050
https://doi.org/10.1093/chemse/bjm050
Publikováno v:
Food Quality and Preference. 17:556-561
In the analysis of sensory data, the use of parametric statistics, specifically analysis of variance (ANOVA), is standard. However, such parametric analyses often make assumptions that are not valid. Recent advances have made available an alternative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e8cc7bec4c308d843806644bcd1b1c4
https://doi.org/10.1016/j.foodqual.2006.03.003
https://doi.org/10.1016/j.foodqual.2006.03.003