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
Measuring hospital food service quality: Adaptation and validation of the SERVQUAL–HF scale

article Full Text OpenAlex

Assessing consumer attitudes toward fermented drink consumption: an antecedent and mediation framework

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Machine learning unveils three layers of food complexity

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167Quand les mots-valises façonnent les marques : analyse de quelques exemples en publicité

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Using facial morphology traits related to attention problems in children to identify prenatal exposure history

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Instrumental-analytical integration in food sensory evaluation: Current trends and future horizons

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A Comprehensive Multivariate Generalizability Theory-Based Analysis of Responses to the IPIP-NEO-120

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Recent advances on aroma-food ingredient interactions: A review

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Taste the joy: How multisensory simulation enhances young adults' hedonic expectations for healthy foods

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Aging of Citra®, Cascade, and Centennial hops under commercial storage and the discrepancies between sensory quality and HSI classification

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近5年高被引文献
Consumer Acceptance toward Functional Foods: A Scoping Review

review Full Text OpenAlex 362 FWCI67.6458

American Meat Science Association Guidelines for Meat Color Measurement

article Full Text OpenAlex 242 FWCI30.5584

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

review Full Text OpenAlex 234 FWCI36.9214

Attitude Toward the Color Blue: An Ideal Marker Variable

article Full Text OpenAlex 214 FWCI28.9307

How Many Participants Do I Need to Test an Interaction? Conducting an Appropriate Power Analysis and Achieving Sufficient Power to Detect an Interaction

article Full Text OpenAlex 174 FWCI35.543

IBM SPSS Statistics 29 Step by Step

book Full Text OpenAlex 173 FWCI106.9772

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

article Full Text OpenAlex 164 FWCI23.1577

Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

article Full Text OpenAlex 157 FWCI21.3727

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products

review Full Text OpenAlex 155 FWCI19.3629

Linear and nonlinear correlation estimators unveil undescribed taxa interactions in microbiome data

article Full Text OpenAlex 139 FWCI11.2018