|
|
|
Sensory Evaluation and Food Quality
|
|
Please make a note of the paper numbers before clicking the link below |
81 |
Rousseau, B. (2007). Simultaneous estimations of multiple product similarities using a new discrimination protocol. Journal of Sensory Studies, 22, 533–549. |
79 |
Ishii, R., Kawaguchi, H., O'Mahony, M., Rousseau, B. (2007). Relating consumer and trained panels' discriminative sensitivities using vanilla flavored ice cream as a medium. Food Quality and Preference, 18, 89-96. |
73 |
* Lau, S., O'Mahoney, 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. |
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. |
69 |
* O'Mahony, M and Rousseau, B. (2003), Discrimination
testing: a few ideas, old and new. Food Quality
and Preference, 14, 157-164. |
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. |
67 |
* Rousseau, B. (2003), Sensory
difference testing. Encyclopedia of Food Sciences
and Nutrition. Second Edition. Caballero, B.,
Trago, L. and finglas, P., Editors, Academic Press,
pp. 5141- 5147. |
63 |
* Rousseau, B., Stroh, S., and O'Mahony, M. (2002). Investigating
more powerful discrimination tests with consumers:
effects of memory and response bias. Food
Quality and Preference, 13,
39-45. |
62 |
* Fukui, M., Yokotsuka, K., Ishii, R., O ’Mahony,
M., and Rousseau, B. (2002), Investigation
of potential taste reduction of catechin and grape
seed dimeric phenols in water by wine proteins. Lebensm.-Wiss.u.-Technol., 35,
355-361. |
59 |
* Rousseau, B. (2001). Les
biais de réponse dans le cadre d'analyses discriminatives.
Traité d' evaluation Sensorielle: Aspects
Cognitifs et Métrologiques des Perceptions.
(Urdapilleta, Ton Nu, Saint Denis, Huon de Kermadec,
Ed.), Dunod, Paris, France, pp. 7-27. |
56 |
* Rousseau, B. (2001), The b-Strategy: An alternative and powerful cognitive
strategy when performing sensory discrimination tests. Journal of Sensory Studies, 16,
301-318. |
55 |
* Rousseau, B. and O'Mahony, M. (2001). Investigation
of the dual-pair method as a possible alternative
to the triangle and same-different tests. Journal
of Sensory Studies, 16, 161-178. |
52 |
* Ennis, D. M. and Bi, J. (2000). Multivariate
quality control with applications to sensory data. Journal of Food Quality, 23,
541-552. |
51 |
* Rousseau, B. and O'Mahony, M. (2000). Investigation of the effect of within-trial retasting
and comparison of the dual-pair, same-different and
triangle paradigms. Food Quality and Preference, 11, 457-464. |
48 |
* Rousseau, B., Rogeaux, M, and O'Mahony, M. (1999). Mustard discrimination
by same-different and triangle tests: Aspects of irritation,
memory and t criteria. Food Quality and Preference, 10,
173-184. |
44 |
* Bi, J., and Ennis, D. M.(1998). Sensory
thresholds: Concepts and methods. Journal
of Sensory Studies, 13, 133-148. |
43 |
* Ennis, D. M.(1998). Foundations
of sensory science and a vision for the future. Food Technology, 52(7),
78-84, 89. |
41 |
* Kim, K.,Ennis, D. M., and O'Mahony, M. (1998). A new approach to category
scales of intensity II: Use of d' values. Journal
of Sensory Studies, 13, 251-267. |
40 |
* Rousseau, B., Meyer, A., and O'Mahony, M. (1998). Power and sensitivity of the same-different test:
Comparison with triangle and duo-trio methods.
Journal of Sensory Studies, 13, 149-173. |
39 |
* Bi, J., Ennis, D. M., O’Mahony, M. (1997). How
to estimate and use the variance of d' from difference
tests. Journal of Sensory Studies, 12,
87-104. |
38 |
* Rousseau, B. and O'Mahony, M. (1997). Sensory
difference tests: Thurstonian and SSA predictions
for vanilla flavored yogurts. Journal of Sensory
Studies, 12, 127-146. |
32 |
* Tedja, S., Nonaka, R., Ennis, D. M., and O’Mahony,
M. (1994). Triadic
discrimination testing: Refinement of Thurstonian
and sequential sensitivity analysis approaches. Chemical Senses, 19(4),
279-301. |
10 |
* Ennis, D. M. (1988). Multivariate
sensory analysis. Food Technology, 42,
118, 120-122. |
3 |
* Anthoney, K., Ennis, D. M., and Cook, P. (1984). Lemon juice color
evaluation: Sensory and instrumental studies. Journal of Food Science, 49(6),
1435-1437. |
2 |
* Ennis, D. M., Boelens, H., Haring, H. and Bowman,
P. (1982). Multivariate
analysis in sensory evaluation. Food Technology, 36(11), 83-90. |
Request a Reprint by entering the ID number(s) from the left column
A copy of the corresponding paper(s) will be sent to you by e-mail
|
| |
| Go Back |
|
|
