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.
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Sensory Evaluation Techniques

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Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies

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The effects of purchase and consumption on beef quality attribute beliefs: a study of tourists visiting Vanuatu

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Exploration of skin redness and immunoglobulin A as markers of the affective states of hens

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Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation

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Impact of sensory properties and their appreciation on willingness to pay for innovative cheeses with health benefits

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Introducing Diagnostic Classification Modeling as an Unsupervised Method for Screening Probable Eating Disorders

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Generalized Linear Mixed Effects Modeling (GLMM) of Functional Analysis Graphical Construction Elements on Visual Analysis

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Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour

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Trait food craving predicts functional connectivity between dopaminergic midbrain and the fusiform food area during eating imagery

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

article Full Text OpenAlex 1769 FWCI251.28973324

The Interpretation of Reaction Time in Information-Processing Research 1

article Full Text OpenAlex 724 FWCI10.40919076

Multiple Correspondence Analysis

other Full Text OpenAlex 495 FWCI0

Consumer Acceptance toward Functional Foods: A Scoping Review

review Full Text OpenAlex 324 FWCI93.0886738

American Meat Science Association Guidelines for Meat Color Measurement

article Full Text OpenAlex 214 FWCI35.80212071

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

review Full Text OpenAlex 208 FWCI44.58919794

Comparison of Distance Measures in Cluster Analysis with Dichotomous Data

article Full Text OpenAlex 200 FWCI5.64414301

SOLOMON: a method for splitting a sample into equivalent subsamples in factor analysis

article Full Text OpenAlex 195 FWCI24.17726692

Attitude Toward the Color Blue: An Ideal Marker Variable

article Full Text OpenAlex 188 FWCI36.01958999

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

article Full Text OpenAlex 182 FWCI17.30768072