Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks

Autor: Andersen, Barbara V., Mielby, Line H., Viemose, Ida, Bredie, Wender L.P., Hyldig, Grethe

Publikováno v: In Food Quality and Preference June 2017 58:76-84

Analysing conjoint data with OLS and PLS regression:a case study with wine

Autor: Jaeger, Sara R, Mielby, Line H, Heymann, Hildegarde, Jia, Yilin, Frøst, Michael Bom

Publikováno v: Jaeger, S R, Mielby, L H, Heymann, H, Jia, Y & Frøst, M B 2013, ' Analysing conjoint data with OLS and PLS regression : a case study with wine ', Journal of the Science of Food and Agriculture, vol. 93, no. 15, pp. 3682–3690 . https://doi.org/10.1002/jsfa.6194

BACKGROUND: A case study with wine where two statistical methods for the analysis of rating-based conjoint analysis data were applied. Traditionally, Ordinary Least Squares (OLS) regression is used to estimate relative importance of the experimental

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https://pure.au.dk/portal/da/publications/analysing-conjoint-data-with-ols-and-pls-regression(67e5af26-e560-4c6f-8b4e-8c2a87020c6b).html