The aim of this work was to develop and evaluate approaches of linked categorical models using individual predictions of probability. A model was developed using data from a study which assessed the perception of sweetness, creaminess, and pleasantness in dairy solutions containing variable concentrations of sugar and fat. Ordered categorical models were used to predict the individual sweetness and creaminess scores and these individual predictions were used as covariates in the model of pleasantness response. The model using individual predictions was compared to a previously developed model using the amount of fat and sugar as covariates driving pleasantness score. The model using the individual prediction of odds of sweetness and creamin...
Online event (Live and on-demand). Open access conference indexed in OpenAIRE. Poster P4.10 in sessi...
Multi-response approaches have gained popularity in product-based research for obtaining deeper and ...
Some basic statistical methods (PCA,cluster analisys)have been applied to the food sector to identif...
The aim of this work was to develop and evaluate approaches of linked categorical models using indiv...
Purpose: This study assessed the perception of sweetness, creaminess, and pleasantness from a sweet/...
A quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS mult...
This study elucidates the key success of using statistical modelling in the design and development o...
Purpose – A different framework based on a parametric version of the process generating the hedonic ...
International audienceEight chocolate milk desserts with different formulation were evaluated by two...
This paper describes a modelling method for predicting consumer expectations using food colours. Ora...
Flavor and texture contribute to the perception of creaminess in dairy products, but the nature of t...
Accompanying material available with hardcopy.This research set out to examine the feasibility of de...
The objective of the following work is to highlight the importance of categorical models applied to ...
A consumer panel (n = 669) rated ten familiar and unfamiliar (ethnic, nutritionally modified, functi...
A study was carried out to identify consumers' previous expectations of chocolate milk desserts enri...
Online event (Live and on-demand). Open access conference indexed in OpenAIRE. Poster P4.10 in sessi...
Multi-response approaches have gained popularity in product-based research for obtaining deeper and ...
Some basic statistical methods (PCA,cluster analisys)have been applied to the food sector to identif...
The aim of this work was to develop and evaluate approaches of linked categorical models using indiv...
Purpose: This study assessed the perception of sweetness, creaminess, and pleasantness from a sweet/...
A quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS mult...
This study elucidates the key success of using statistical modelling in the design and development o...
Purpose – A different framework based on a parametric version of the process generating the hedonic ...
International audienceEight chocolate milk desserts with different formulation were evaluated by two...
This paper describes a modelling method for predicting consumer expectations using food colours. Ora...
Flavor and texture contribute to the perception of creaminess in dairy products, but the nature of t...
Accompanying material available with hardcopy.This research set out to examine the feasibility of de...
The objective of the following work is to highlight the importance of categorical models applied to ...
A consumer panel (n = 669) rated ten familiar and unfamiliar (ethnic, nutritionally modified, functi...
A study was carried out to identify consumers' previous expectations of chocolate milk desserts enri...
Online event (Live and on-demand). Open access conference indexed in OpenAIRE. Poster P4.10 in sessi...
Multi-response approaches have gained popularity in product-based research for obtaining deeper and ...
Some basic statistical methods (PCA,cluster analisys)have been applied to the food sector to identif...