Partial least squares correlations between sensory and instrumental measurements of flavor and texture for reggianito grating cheese

By Hough G.   Califano A.N.   Bertola N.C.   Bevilacqua A.E.   Martinez E.   Vega M.J.   Zaritzky N.E.  

Food Quality and Preference, Vol. 7, Iss. 1, 1996-01 ,pp. : 47-53

Elsevier

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Design and analysis of factorial sensory experiments with carry-over effects

By Durier C.   Monod H.   Bruetschy A.  

Food Quality and Preference, Vol. 8, Iss. 2, 1997-03 ,pp. : 141-149

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Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts

By de Wijk R.A.   van Gemert L.J.   Terpstra M.E.J.   Wilkinson C.L.  

Food Quality and Preference, Vol. 14, Iss. 4, 2003-06 ,pp. : 305-317

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Oil-water partition of odorant: discrepancy between sensory and instrumental data

By Rousseau F.   Castelain C.   Dumont J.P.  

Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. : 299-303

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Explorations of the functional relations between image and sensory attributes of soup

By Moskowitz H.R.  

Food Quality and Preference, Vol. 13, Iss. 3, 2002-04 ,pp. : 139-151

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