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Please make a note of the paper numbers before clicking the link below |
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73 |
Lau, S., O'Mahony, M., Rousseau, B. (2004), Are three-sample tasks less sensitive than two-sample tasks? Memory effects in the testing of taste discrimination. Perception and Psychophysics, 66 (3), 464-474. |
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72 |
Braun, V., Rogeaux, M., Schneid, N., O’Mahony, M., Rousseau, B. (2004), Corroborating the 2-AFC and 2-AC Thurstonian models using both a model system and sparkling water. Food Quality and Preference, 15, 501-507. |
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71 |
Ennis, D.M., and Rousseau, B. (2004). Motivations for product consumption: Application of a probabilistic model to adolescent smoking. Journal of Sensory Studies, 19(2), 107-117. |
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70 |
Ashby, G. and Casale, M. (2003). A model of dopamine modulated cortical activation. Neural Networks, 16, 973-984. |
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69 |
O'Mahony, M and Rousseau,
B. (2003), Discrimination testing: A few
ideas, old and new. Food Quality and
Preference, 14, 157-164. |
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68 |
Ennis, D.M. (2003). Foundations of sensory science. In H.R. Moskowitz, A.M. Munoz, and M.C. Gacula (Eds.), Viewpoints
and Controversies in Sensory Science and
Consumer Product Testing. Trumbull, CT: Food & Nutrition Press. |
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67 |
Rousseau, B.(2003),
Sensory difference testing. Encyclopedia
of Food Sciences and Nutrition. (2nd Ed.,
pp. 5141-5147). St. Louis: Academic
Press. |
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