Add to ORKGSensory drivers of consumer perception of naturalness, nutritional and environmental qualities: inventory of Pizzas in France. 12. Pangborn Sensory Science Symposium (Pangborn 2017
A complex problem in food product is to identify what are the parameters driving consumers’ liking. ...
One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice. 9...
Predicting sensory characteristics of complex dishes based on a formal model of culinary expert know...
Understanding the hierarchy for consumers between different labels signaling various characteristics...
What are the sensory properties and their representation which allow consumers to choose a product c...
Perceived minerality of white wines by wine experts: Sensory versus declarative approaches. 10. Pang...
We aim at studying consumers' Perceived Sensory Quality (PSQ) concept. We manipulated a priori both ...
The 8th European Conference on Sensory and Consumer Research (EUROSENSE) took place in Italy, 2–5 Se...
Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketpla...
Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution an...
Added value of subjective perceptions of yogurts for understanding preferences. 11. Pangborn Sensory...
French culinary representations and gastronomic culture: the place of taste. 10. Pangborn sensory sc...
This paper explores in-depth sensory experiences, expectations and perceptions of organic producers ...
Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer...
A complex problem in food product is to identify what are the parameters driving consumers’ liking. ...
One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice. 9...
Predicting sensory characteristics of complex dishes based on a formal model of culinary expert know...
Understanding the hierarchy for consumers between different labels signaling various characteristics...
What are the sensory properties and their representation which allow consumers to choose a product c...
Perceived minerality of white wines by wine experts: Sensory versus declarative approaches. 10. Pang...
We aim at studying consumers' Perceived Sensory Quality (PSQ) concept. We manipulated a priori both ...
The 8th European Conference on Sensory and Consumer Research (EUROSENSE) took place in Italy, 2–5 Se...
Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketpla...
Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution an...
Added value of subjective perceptions of yogurts for understanding preferences. 11. Pangborn Sensory...
French culinary representations and gastronomic culture: the place of taste. 10. Pangborn sensory sc...
This paper explores in-depth sensory experiences, expectations and perceptions of organic producers ...
Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer...
A complex problem in food product is to identify what are the parameters driving consumers’ liking. ...
One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice. 9...
Predicting sensory characteristics of complex dishes based on a formal model of culinary expert know...