Zobrazeno 1 - 10
of 41
pro vyhledávání: '"John M. Ennis"'
Publikováno v:
Foods, Vol 12, Iss 13, p 2537 (2023)
Utilizing immersive technologies to reintroduce the environmental context (i.e., visual, auditory, and olfactory cues) in sensory testing has been one area of research for improving panelist engagement. The current study sought to understand whether
Externí odkaz:
https://doaj.org/article/54e1fcb85f61402187e6b905a2ad9bdc
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2537
Utilizing immersive technologies to reintroduce the environmental context (i.e., visual, auditory, and olfactory cues) in sensory testing has been one area of research for improving panelist engagement. The current study sought to understand whether
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::7797693816dd8bc0b3d0d9483ec3168c
Publikováno v:
Flavour and Fragrance Journal. 36:446-456
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b4c833890d5a15d6433f3c29e597603
https://doi.org/10.1002/ffj.3655
https://doi.org/10.1002/ffj.3655
Publikováno v:
Food Quality and Preference. 102:104682
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d15e033b7bc9684cf0d93cdd31c4e2f
https://doi.org/10.1016/j.foodqual.2022.104682
https://doi.org/10.1016/j.foodqual.2022.104682
Publikováno v:
Journal of Sensory Studies. 35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b158bd47f42732c2cc92759645e43352
https://doi.org/10.1111/joss.12563
https://doi.org/10.1111/joss.12563
Publikováno v:
Food Quality and Preference. 40:263-269
The recurring need to assess product reformulations has kept difference testing at the forefront of sensory science. Within the realm of difference testing, the Tetrad test has risen in popularity recently as its superiority over the Triangle test ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f41207e21232af8228b00212cc5d4904
https://doi.org/10.1016/j.foodqual.2014.05.004
https://doi.org/10.1016/j.foodqual.2014.05.004
Publikováno v:
Journal of Sensory Studies. 29:89-102
In the evaluation of new incarnations of existing products, difference testing is among the most commonly used sensory techniques. However, although difference testing is a classical technique, the science of difference testing continues to evolve. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0488a955b691ed71633c242b1c1d929c
https://doi.org/10.1111/joss.12086
https://doi.org/10.1111/joss.12086
Publikováno v:
Food Quality and Preference. 32:48-55
It is well-established that when respondents are presented with identical samples in a preference test with a no preference option, a sizable proportion of respondents will report a preference. In a recent paper (Ennis, D. M., & Ennis, J. M. (2012a).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f7f279146b3cc9678b75f767b859445
https://doi.org/10.1016/j.foodqual.2013.06.005
https://doi.org/10.1016/j.foodqual.2013.06.005
Publikováno v:
Food Quality and Preference. 32:77-82
A commonly used approach for quantifying effect sizes in sensory difference testing is the so-called “Proportion of Discriminators” or “Proportion of Distinguishers” model. Such effect sizes are quantified by determining the proportion of dis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc112d050fa13be7228e6d9cb9aa38be
https://doi.org/10.1016/j.foodqual.2013.04.007
https://doi.org/10.1016/j.foodqual.2013.04.007
Publikováno v:
Food Quality and Preference. 32:98-106
Interest in the Tetrad test has increased recently as it has become apparent that this methodology can be a more powerful alternative to the Triangle test within the standard difference testing paradigm. But when products are tested following an ingr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2faf0c63bffa2a900791815dbf0de2d2
https://doi.org/10.1016/j.foodqual.2013.05.003
https://doi.org/10.1016/j.foodqual.2013.05.003