专题：Sensory Analysis and Statistical Methods

This cluster of papers focuses on sensory analysis in food science research, exploring topics such as consumer perception, emotional response to food, product characterization, and the influence of cultural diversity on food preferences. The papers cover various methods including multivariate analysis, preference mapping, temporal dominance of sensations, and cross-cultural studies.
最新文献
Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythms

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Food Neophobia mediates the variety but not the quality of food choices among adolescents

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Physico-chemical and sensory quality of plant-based burgers made with pine nuts (Araucaria angustifolia) and green banana (Musa spp.) biomass

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Pulp Characterization and Sensory Evaluation of the Nectar of New Hybrids of Passion Fruit (Passiflora Edulis)

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Agreeing a set of biopsychosocial variables for collection across the UK Eating Disorders Clinical Research Network: a consensus study using adapted nominal group technique

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Development and Consumer Assessment of Muskmelon-Enriched Soft Serve Ice Cream: A Sensory-Driven Investigation

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Evaluación organoléptica y bromatológica de un yogur vegano a base de arroz y pulpa de guanábana

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Analysis of the Impact of the Drying Process and the Effects of Corn Race on the Physicochemical Characteristics, Fingerprint, and Cognitive-Sensory Characteristics of Mexican Consumers of Artisanal Tostadas

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Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts

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Consumer Perception of Plant‐Based Chocolate Bars Using Static and Dynamic Sensory Methodologies

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近5年高被引文献
Factor Analysis as a Tool for Survey Analysis

article Full Text OpenAlex 1481 FWCI187.191

Multiple Correspondence Analysis

other Full Text OpenAlex 507 FWCI0

Consumer Acceptance toward Functional Foods: A Scoping Review

review Full Text OpenAlex 255 FWCI15.72

Comparison of Distance Measures in Cluster Analysis with Dichotomous Data

article Full Text OpenAlex 200 FWCI4.217

Flavor challenges in extruded plant‐based meat alternatives: A review

review Full Text OpenAlex 187 FWCI6.764

Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments

article Full Text OpenAlex 165 FWCI15.48

The case for formal methodology in scientific reform

article Full Text OpenAlex 163 FWCI201.552

Analysis of Categorical Data

other Full Text OpenAlex 163 FWCI0

American Meat Science Association Guidelines for Meat Color Measurement

article Full Text OpenAlex 161 FWCI25.34

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

article Full Text OpenAlex 161 FWCI18.587