A comparison between nine laboratories performing triangle testsSAUVAGEOT, François; HERBRETEAU, Virginie; BERGER, Marie et al.Food quality and preference. 2012, Vol 24, Num 1, pp 1-7, issn 0950-3293, 7 p.Article

Approximating the distribution of discrimination rates in replicated difference tests using Bayes' ruleMEYNERS, Michael; DUINEVELD, Kees.Food quality and preference. 2008, Vol 19, Num 1, pp 135-138, issn 0950-3293, 4 p.Article

Mobilization of short-term memory capacity for odors in discriminative tests: implication for assessors' selectionDACREMONT, Catherine; VALENTIN, Dominique.Food quality and preference. 2004, Vol 15, Num 7-8, pp 735-742, issn 0950-3293, 8 p.Conference Paper

Effect of wine style on the perception of 2,4,6-trichloroanisole, a compound related to cork taint in wineMAZZOLENI, Valeria; MAGGI, Luana.Food research international. 2007, Vol 40, Num 6, pp 694-699, issn 0963-9969, 6 p.Article

The statistical power of replications in difference testsBROCKHOFF, Per Bruun.Food quality and preference. 2003, Vol 14, Num 5-6, pp 405-417, issn 0950-3293, 13 p.Conference Paper

Replicated triangle tests : Effect of feed-back and product comparison on performanceDACREMONT, C; ROGER, C; SAUVAGEOT, F et al.Journal of sensory studies. 1998, Vol 13, Num 4, pp 413-433, issn 0887-8250Article

The use and misuse of discrimination tests for assessing the sensory properties of fruit and vegetablesHARKER, F. R; NORQUAY, C; AMOS, R et al.Postharvest biology and technology. 2005, Vol 38, Num 3, pp 195-201, issn 0925-5214, 7 p.Article

Approche par estimation de l'essai triangulaire = An estimation approach of the triangle testPAGES, J.Journal de la Société de statistique de Paris. 1994, Vol 135, Num 3, pp 21-44, issn 0037-914XConference Paper

Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured hamSEKHON, R. K; SCHILLING, M. W; PHILLIPS, T. W et al.Meat science. 2010, Vol 86, Num 2, pp 411-417, issn 0309-1740, 7 p.Article

Similarities and differences among fluid milk products: traditionally produced, extended shelf life and ultrahigh-temperature processedGRABOWSKI, N. T; AHLFELD, B; BRIX, A et al.Food science and technology international. 2013, Vol 19, Num 3, pp 235-241, issn 1082-0132, 7 p.Article

Sensory, yield and quality differences between organically and conventionally grown winter wheatARNCKEN, Christine M; MÄDER, Paul; MAYER, Jochen et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 14, pp 2819-2825, issn 0022-5142, 7 p.Conference Paper

Hierarchical Bayesian analysis of true discrimination rates in replicated triangle testsDUINEVELD, Kees; MEYNERS, Michael.Food quality and preference. 2008, Vol 19, Num 3, pp 292-305, issn 0950-3293, 14 p.Article

Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured HamSEKHON, R. K; SCHILLING, M. W; PHILLIPS, T. W et al.Journal of food science. 2010, Vol 75, Num 5, issn 0022-1147, C452-C458Article

Development and validation of challenge materials for double-blind, placebo-controlled food challenges in childrenVLIEG-BOERSTRA, Berber J; BIJLEVELD, Charles M. A; VAN DER HEIDE, Sicco et al.Journal of allergy and clinical immunology. 2004, Vol 113, Num 2, pp 341-346, issn 0091-6749, 6 p.Conference Paper

Sensory evaluation of a nutritional beverage containing canola oil/caprylic acid structured lipidOSBORN, Hannah T; SHEWFELT, Robert L; AKOH, Casimir C et al.Journal of the American Oil Chemists' Society. 2003, Vol 80, Num 4, pp 357-360, issn 0003-021X, 4 p.Article

Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma VolatilesAZHU VALAPPIL, Zareena; XUETONG FAN; ZHANG, Howard Q et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 3, pp 924-929, issn 0021-8561, 6 p.Article

Effects of supercritical CO₂ and N₂O pasteurisation on the quality of fresh apple juiceGASPERI, Flavia; APREA, Eugenio; BIASIOLI, Franco et al.Food chemistry. 2009, Vol 115, Num 1, pp 129-136, issn 0308-8146, 8 p.Article

Sensory evaluation of butterfat-vegetable oil blend spread prepared with structured lipid containing canola oil and caprylic acidBYUNG HEE KIM; SHEWFELT, Robert L; LEE, Hyoungil et al.Journal of food science. 2005, Vol 70, Num 7, pp S406-S412, issn 0022-1147Article

On the triangle test with replicationsKUNERT, J; MEYNERS, M.Food quality and preference. 1999, Vol 10, Num 6, pp 477-482, issn 0950-3293Article