Variation of d′ estimates in two versions of the A‐Not A task.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12470
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- Publication type:
- Article
Works matching IS 08878250 AND DT 2018 AND VI 33 AND IP 6
Results: 12
1
2
The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12469
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- Publication type:
- Article
3
Evaluation of consumers' perception regarding frankfurter sausages with different healthiness attributes.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12468
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- Publication type:
- Article
4
Korean consumers' acceptability of commercial food products and usage of the 9‐point hedonic scale.
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- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12467
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- Publication type:
- Article
5
Selecting optimal mixtures of natural sweeteners for carbonated soft drinks through multi‐objective decision modeling and sensory validation.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12466
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- Publication type:
- Article
6
Evaluation of the pungency intensity and time‐related aspects of Chinese Zanthoxylum bungeanum based on human sensation.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12465
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- Publication type:
- Article
7
Sensory discrimination of the viscosity of thickened liquids for dysphagia management.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12464
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- Publication type:
- Article
8
Use of experienced panelists and the projective mapping task in comparison to trained panelists and naïve consumers.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12463
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- Publication type:
- Article
9
Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12462
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- Publication type:
- Article
10
Development of a lexicon for red sufu.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12461
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- Publication type:
- Article
11
Issue Information.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12294
- Publication type:
- Article
12
Society of Sensory Professionals.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12293
- Publication type:
- Article