A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Daniele Asioli; Paula Varela; Margrethe Hersleth; Valerie Lengard Almli; Nina Veflen Olsen; Tormod Næs

doi:10.1016/j.foodqual.2016.03.015

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Daniele Asioli, Paula Varela, Margrethe Hersleth, Valerie Lengard Almli, Nina Veflen Olsen, Tormod Næs

Food Analytics and Biotechnology

54 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Quality and Preference
Vol/bind	56
Udgave nummer	Part B
Sider (fra-til)	266-273
Antal sider	8
ISSN	0950-3293
DOI	https://doi.org/10.1016/j.foodqual.2016.03.015
Status	Udgivet - 1 mar. 2017

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10.1016/j.foodqual.2016.03.015

Citationsformater

@article{8b490a899efa41dda8772039317a750e,

title = "A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies",

keywords = "New food product development, Consumer, Sensory and extrinsic attributes, Interaction, Methodologies",

author = "Daniele Asioli and Paula Varela and Margrethe Hersleth and Almli, {Valerie Lengard} and Olsen, {Nina Veflen} and Tormod N{\ae}s",

year = "2017",

month = mar,

day = "1",

doi = "10.1016/j.foodqual.2016.03.015",

language = "English",

volume = "56",

pages = "266--273",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Pergamon Press",

number = "Part B",

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TY - JOUR

T1 - A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

AU - Asioli, Daniele

AU - Varela, Paula

AU - Hersleth, Margrethe

AU - Almli, Valerie Lengard

AU - Olsen, Nina Veflen

AU - Næs, Tormod

PY - 2017/3/1

Y1 - 2017/3/1

KW - New food product development

KW - Consumer

KW - Sensory and extrinsic attributes

KW - Interaction

KW - Methodologies

U2 - 10.1016/j.foodqual.2016.03.015

DO - 10.1016/j.foodqual.2016.03.015

M3 - Journal article

SN - 0950-3293

VL - 56

SP - 266

EP - 273

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - Part B

ER -

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

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