A COMPARISON OF THREE COMMONLY USED METHODS FOR TREATING NO PREFERENCE VOTESENNIS, John M; ENNIS, Daniel M.Journal of sensory studies. 2012, Vol 27, Num 2, pp 123-129, issn 0887-8250, 7 p.Article

A STANDARDIZED METHOD OF PREPARING COMMON BEANS (PHASEOLUS VULGARIS L.) FOR SENSORY ANALYSISDEL CASTILLO, R. Romero; COSTELL, E; PLANS, M et al.Journal of sensory studies. 2012, Vol 27, Num 3, pp 188-195, issn 0887-8250, 8 p.Article

ATTITUDES TOWARD RICE COMPARED WITH POTATOES AND PASTA AMONG BRITISH, FRENCH, DUTCH AND BELGIAN CONSUMERSSUPAKORNCHUWONG, Chatbovon; SUWANNAPORN, Prisana.Journal of sensory studies. 2012, Vol 27, Num 2, pp 71-77, issn 0887-8250, 7 p.Article

DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGESLEKSRISOMPONG, P. P; LOPETCHARAT, K; GUTHRIE, B et al.Journal of sensory studies. 2012, Vol 27, Num 4, pp 247-263, issn 0887-8250, 17 p.Article

DETERMINING SEQUENTIAL DIFFERENCE THRESHOLDS FOR SODIUM CHLORIDE REDUCTIONBOBOWSKI, Nuala; VICKERS, Zata.Journal of sensory studies. 2012, Vol 27, Num 3, pp 168-175, issn 0887-8250, 8 p.Article

DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCTVAZQUEZ-ARAUJO, Laura; CHAMBERS, Delores; CARBONELL-BARRACHINA, Angel A et al.Journal of sensory studies. 2012, Vol 27, Num 1, pp 26-36, issn 0887-8250, 11 p.Article

GUIDING THE SWITCH FROM TRIANGLE TESTING TO TETRAD TESTINGENNIS, John M.Journal of sensory studies. 2012, Vol 27, Num 4, pp 223-231, issn 0887-8250, 9 p.Article

IMPACT OF SERVING TEMPERATURE ON SENSORY PROPERTIES OF RED WINE AS EVALUATED USING PROJECTIVE MAPPING BY A TRAINED PANELROSS, Carolyn F; WELLER, Karen M; ALLDREDGE, J. Richard et al.Journal of sensory studies. 2012, Vol 27, Num 6, pp 463-470, issn 0887-8250, 8 p.Article

A STATISTICAL TEST FOR RANKING DATA FROM PARTIALLY BALANCED INCOMPLETE BLOCK DESIGNSBEST, D. J; RAYNER, J. C. W; ALLINGHAM, David et al.Journal of sensory studies. 2011, Vol 26, Num 1, pp 81-84, issn 0887-8250, 4 p.Article

BAYESIAN APPROACH TO SENSORY PREFERENCE, DIFFERENCE AND EQUIVALENCE TESTSBI, Jian.Journal of sensory studies. 2011, Vol 26, Num 5, pp 383-399, issn 0887-8250, 17 p.Article

BEST ESTIMATED TASTE DETECTION THRESHOLD FOR CARDAMOM (ELETTARIA CARDAMOMUM MATON) AROMA IN DIFFERENT MEDIASENTHIL, Amudha; BHAT, K. K.Journal of sensory studies. 2011, Vol 26, Num 1, pp 48-53, issn 0887-8250, 6 p.Article

CONSUMER HEDONIC EVALUATION OF EIGHT FRESH SPECIALTY LEAFY GREENS AND THEIR RELATIONSHIP TO INSTRUMENTAL QUALITY ATTRIBUTES AND INDICATORS OF SECONDARY METABOLITESFOULADKHAH, Aliyar; BUNNING, Marisa; STONE, Martha et al.Journal of sensory studies. 2011, Vol 26, Num 3, pp 175-183, issn 0887-8250, 9 p.Article

EFFECT OF INFORMATION ABOUT PIG BREED ON CONSUMERS' ACCEPTABILITY OF DRY SAUSAGECERJAK, Marija; KAROLYI, Danijel; KOVACIC, Damir et al.Journal of sensory studies. 2011, Vol 26, Num 2, pp 128-134, issn 0887-8250, 7 p.Article

PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREADCALLEJO, María Jesus.Journal of sensory studies. 2011, Vol 26, Num 4, pp 255-268, issn 0887-8250, 14 p.Article

SENSORY STUDY OF A NEW FORMULATION OF AZELASTINE NASAL SPRAY WITH REDUCED BITTERNESSPILLSBURY RUTLEDGE, Kathleen; D'ANDREA, Carrie; WHEELER, William J et al.Journal of sensory studies. 2011, Vol 26, Num 1, pp 35-39, issn 0887-8250, 5 p.Article

STATISTICAL ANALYSIS OF HIERARCHICAL SORTING DATACADORET, M; LE, S; PAGES, J et al.Journal of sensory studies. 2011, Vol 26, Num 2, pp 96-105, issn 0887-8250, 10 p.Article

STATISTICAL PACKAGE CLUSTERING MAY NOT BE BEST FOR GROUPING CONSUMERS TO UNDERSTAND THEIR MOST LIKED PRODUCTSYENKET, Renoo; CHAMBERS, Edgar; JOHNSON, Dallas E et al.Journal of sensory studies. 2011, Vol 26, Num 3, pp 209-225, issn 0887-8250, 17 p.Article

USING NATURALLY BREWED SOY SAUCE TO REDUCE SALT IN SELECTED FOODSWEI GOH, Fiona Xin; ITOHIYA, Yoichi; SHIMOJO, Ryo et al.Journal of sensory studies. 2011, Vol 26, Num 6, pp 429-435, issn 0887-8250, 7 p.Article

A COMPARISON OF BASIC TASTE MODALITIES, USING A DESCRIPTIVE ANALYSIS TECHNIQUE, FOR VARYING LEVELS OF SODIUM AND KCl IN TWO MODEL SOUP SYSTEMSHOOGE, S; CHAMBERS, D.Journal of sensory studies. 2010, Vol 25, Num 4, pp 521-535, issn 0887-8250, 15 p.Article

DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESESDRAKE, S. L; YATES, M. D; DRAKE, M. A et al.Journal of sensory studies. 2010, Vol 25, Num 5, pp 720-739, issn 0887-8250, 20 p.Article

EFFECT OF FREE FATTY ACIDS ON SWEET, SALTY, SOUR AND UMAMI TASTESRECKMEYER, N. M; VICKERS, Z. M; CSALLANY, A. S et al.Journal of sensory studies. 2010, Vol 25, Num 5, pp 751-760, issn 0887-8250, 10 p.Article

COMPARISON OF ATTRIBUTE LIKING AND JAR SCALES TO EVALUATE THE ADEQUACY OF SENSORY ATTRIBUTES OF MILK DESSERTSARES, Gastón; BARREIRO, Cecilia; GIMENEZ, Ana et al.Journal of sensory studies. 2009, Vol 24, Num 5, pp 664-676, issn 0887-8250, 13 p.Article

DETERMINATION OF COOLNESS AND DAMPNESS SENSATIONS CREATED BY FABRICS BY FOREARM TEST AND FABRIC MEASUREMENTSKAPLAN, Sibel; OKUR, Ayse.Journal of sensory studies. 2009, Vol 24, Num 4, pp 479-497, issn 0887-8250, 19 p.Article

EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINEGOLDNER, Maria Cristina; ZAMORA, Maria Clara; DI LEO LIRA, Paola et al.Journal of sensory studies. 2009, Vol 24, Num 2, pp 243-257, issn 0887-8250, 15 p.Article

FORMULATING A NEW PASSION FRUIT JUICE BEVERAGE WITH DIFFERENT SWEETENER SYSTEMSDE MARCHI, Renata; MCDANIEL, Mina R; BOLINI, Helena Maria Andre et al.Journal of sensory studies. 2009, Vol 24, Num 5, pp 698-711, issn 0887-8250, 14 p.Article