A case study in relating sensory descriptive data to product concept fit and consumer vocabulary

By Carr B.T.   Craig-Petsinger D.   Hadlich S.  

Food Quality and Preference, Vol. 12, Iss. 5, 2001-07 ,pp. : 407-412

Elsevier

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Training a sensory panel for TI: a case study

By Peyvieux C.   Dijksterhuis G.  

Food Quality and Preference, Vol. 12, Iss. 1, 2001-01 ,pp. : 19-28

Elsevier

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Generalized procrustes analysis of coffee brands tested by five European sensory panels

By de Jong S.   Heidema J.   van der Knaap H.C.M.  

Food Quality and Preference, Vol. 9, Iss. 3, 1998-05 ,pp. : 111-114

Elsevier

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Consumer-awareness and information sources on food safety: A case study of Eastern Turkey

By Koç Besir   Ceylan Melike  

Nutrition & Food Science, Vol. 39, Iss. 6, 2009-10 ,pp. : 643-654

Emerald Group Publishing Ltd

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Examining the case of green coffee to illustrate the limitations of grading systems/expert tasters in sensory evaluation for quality control

By Feria-Morales A.M.  

Food Quality and Preference, Vol. 13, Iss. 6, 2002-09 ,pp. : 355-367

Elsevier

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