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Discrimination Testing in Sensory Science

tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development;

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Statistics for Sensory and Consumer Science

handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated;

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Individual Differences in Sensory and Consumer Science

Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state;

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Novel Techniques in Sensory Characterization and Consumer Profiling

with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application;

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Novel Techniques in Sensory Characterization and Consumer Profiling

with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application;

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Olive Oil Sensory Science

developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary;

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Quantitative Sensory Analysis

senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer;

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Alcoholic Beverages

control, as well as for consultants in sensory and consumer science and academic researchers in the field.;

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Sensory Evaluation Practices

, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering;

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Statistical Methods in Food and Consumer Research

techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent;

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Time-Dependent Measures of Perception in Sensory Evaluation

senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer;

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Nonparametrics for Sensory Science

quality of product development and to make the most of market research. Nonparametrics for Sensory Science is written to complement existing;

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Food Neophobia

is essential reading for academic researchers studying food neophobia from a sensory, consumer science and psychological perspective. It will also be;

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Design and Analysis of Sensory Optimization

This book discusses experimental designs which are very useful in sensory and consumer testing. As an added feature this coverage is fully;

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Consumer and Sensory Evaluation Techniques

Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and;

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Methods in Consumer Research, Volume 1

book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition;

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Methods in Consumer Research, Volume 2

approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science;

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Sensory Panel Management

of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food;

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Multivariate Data Analysis in Sensory and Consumer Science

Flipsen. This book discusses the use of Multivariate Data Analysis to solve problems in sensory and consumer research. More;

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Nonfood Sensory Practices

professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products' sensory;

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Sensory Evaluation of Food

psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory;

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Case Studies in the Traditional Food Sector

researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has;

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Sensory Evaluation Of Food

conducted, it also explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design;

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Modifying Food Texture: Volume 2

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect;

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Salt, Fat and Sugar Reduction

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and;

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Sensory Shelf Life Estimation of Food Products

Estimation of Food Products provides a tool for adequately predicting sensory shelf life (SSL). The book delineates the basics of sensory analysis;

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Breakthrough Food Product Innovation Through Emotions Research

design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the;

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