SENSORY OPTIMIZATION AND WAYS OF FINDING OPTIMAL COMBINATION. = OPTIMISATION ORGANOLEPTIQUE ET VOIES POUR LE CHOIX D'UNE COMBINAISON OPTIMALE.MOSKOWITZ HR.1982; ACTA ALIMENTARIA (BUDAPEST).; ISSN 0139-3006; HUN; DA. 1982; VOL. 11; NO 4; PP. 327-341; BIBL. 13 REF.; 2 FIG.Article

ODOR PSYCHOPHYSICS AND SENSORY ENGINEERINGMOSKOWITZ HR.1979; CHEM. SENS. FLAVOUR; GBR; DA. 1979; VOL. 4; NO 2; PP. 163-174; BIBL. 9 REF.Article

PSYCHOPHYSICAL AND PSYCHOMETRIC APPROACHES TO SENSORY EVALUATION.MOSKOWITZ HR.1977; C.R.C. CRIT. REV. FOOD SCI. NUTRIT.; U.S.A.; DA. 1977; VOL. 9; NO 1; PP. 41-79; BIBL. 2 P.Article

FRAGRANCE INTENSITY MEASUREMENT BY MAGNITUDE ESTIMATION.MOSKOWITZ HR.1976; PERFUMER UND FLAVORIST; U.S.A.; DA. 1976; VOL. 1; NO 5; PP. 18-25 (4P.); BIBL. 10 REF.Article

COMBINATION RULES FOR JUDGMENTS OF ODOR QUALITY DIFFERENCE = REGLES DES COMBINAISONS POUR JUGER DE DIFFERENCES DANS LA QUALITE DES ODEURSMOSKOWITZ HR.1974; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1974; VOL. 22; NO 5; PP. 740-743; BIBL. 8 REF.; (SYMP. COMPUT. FLAVOR CHEM. 166TH. NATL. MEET. AM. CHEM. SOC.; CHICAGO, ILL.; 1973)Conference Paper

PERCEPTUAL ATTRIBUTES OF THE TASTE OF SUGARSMOSKOWITZ HR.1972; J. FOOD SCI.; U.S.A.; DA. 1972; VOL. 37; NO 4; PP. 624-626; BIBL. 6REF.Serial Issue

CHANGING THE CARBOHYDRATE SWEETNESS SENSATIONMOSKOWITZ HR.1981; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1981; VOL. 14; NO 1; PP. 47-51; BIBL. 35 REF.Article

RELATIVE IMPORTANCE OF PERCEPTUAL FACTORS TO CONSUMER ACCEPTANCE: LINEAR VS QUADRATIC ANALYSISMOSKOWITZ HR.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 244-248; BIBL. 23 REF.Article

APPLICATIONS OF SENSORY MEASUREMENT TO FOOD EVALUATIONS. II. METHODS OF RATIO SCALING = APPLICATION DE L'ANALYSE SENSORIELLE A L'EVALUATION DES PRODUITS ALIMENTAIRES. II. METHODES DE LA CLASSIFICATION SUR UNE ECHELLE DE VALEURMOSKOWITZ HR.1975; SCI. + TECHNOL. ALIMENT.; SUISSE; DA. 1975; VOL. 8; NO 6; PP. 249-254; BIBL. 25REF.Article

SENSORY EVALUATION BY MAGNITUDE ESTIMATIONMOSKOWITZ HR.1974; FOOD TECHNOL.; U.S.A.; DA. 1974; VOL. 28; NO 11; PP. 16-21 (4 P.); BIBL. 2 REF.Article

OLFACTORY FATIGUE: WHAT IT IS AND HOW TO AVOID IT IN PRODUCT TESTINGMOSKOWITZ HR.1979; PERFUMER AND FLAVORIST; USA; DA. 1979; VOL. 4; NO 3; PP. 37-48; (8 P.); BIBL. 24 REF.Article

MULTIDIMENSIONAL SCALING OF ODORANTS AND MIXTURES.MOSKOWITZ HR.1976; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1976; VOL. 9; NO 4; PP. 232-238; BIBL. 17 REF.Article

ENHANCED EFFICIENCY OF PRODUCT DEVELOPMENT AND ENGINEERING VIA CONSUMER FEEDBACKMOSKOWITZ HR.1981; ACTA ALIMENT. (BP.); ISSN 0139-3006; HUN; DA. 1981; VOL. 10; NO 2; PP. 113-128; BIBL. 3 REF.Article

APPLICATIONS OF SENSORY MEASUREMENT TO FOOD EVALUATION. III.MULTIVARIATE AND MULTIDIMENSIONAL SCALING = APPLICATION DE L'ANALYSE SENSORIELLE A L'APPRECIATION DES PRODUITS ALIMENTAIRES. III.ANALYSE A PLUSIEURS VARIABLES ET ANALYSE MULTIDIMENSIONNELLEMOSKOWITZ HR.1976; SCI. + TECHNOL. ALIMENT.; SUISSE; DA. 1976; VOL. 9; NO 1; PP. 1-6; BIBL. 19REF.Article

APPLICATIONS OF SENSORY MEASUREMENT TO FOOD EVALUATIONS. I. THRESHOLD, CATEGORY AND DISCRIMINATION SCALES = APPLICATIONS DES ANALYSES SENSORIELLES AUX PRODUITS ALIMENTAIRES. I. SEUILS, CATEGORIE ET ECHELLES DE DISCRIMINATIONMOSKOWITZ HR.1975; SCI+TECHNOL. ALIMENT.; SUISSE; DA. 1975; VOL. 8; NO 6; PP. 245-248; BIBL. 10 REF.Article

THE SENSORY PSYCHOLOGY OF ODOR MIXTURE: CHANGES IN ODOR STRENGTH AND ODOR HEDONICS.MOSKOWITZ HR.1977; PERFUMER AND FLAVORIST; U.S.A.; DA. 1977; VOL. 2; NO 2; PP. 21-24; BIBL. 13 REF.Article

SENSORY PERCEPTION OF SWEETNESS = PERCEPTION SENSORIELLE DE LA SAVEUR SUCREEMOSKOWITZ HR.1974; CEREAL SCI. TODAY; U.S.A.; DA. 1974; VOL. 19; NO 7; PP. 262-279 (5P.); BIBL. 12REF.Article

THE TASTES OF ARTIFICIAL SWEETENERS AND THEIR MIXTURES = LA SAVEUR D'EDULCORANTS ARTIFICIELS ET DE LEURS MELANGESMOSKOWITZ HR; KLARMAN L.1975; CHEM. SENS. FLAVOR; NETHERL.; DA. 1975; VOL. 1; NO 4; PP. 411-421; BIBL. 18REF.Article

COMPUTER DERIVED PERCEPTUAL MAPS OF FLAVORS = CARTES DE PERCEPTION DES FLAVEURS OBTENUES PAR ORDINATEURMOSKOWITZ HR; VON SYDOW E.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 4; PP. 788-792; BIBL. 9 REF.Article

THE PSYCHOPHYSICAL ANALYSIS OF FOOD PERCEPTION: MODELS AND APPROACHESMOSKOWITZ HR; CHANDLER J.1979; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1979; VOL. 12; NO 5; PP. 293-300; BIBL. 13 REF.Article

RHEOLOGICAL CHARACTERISTICS AND CONSUMER ACCEPTANCE OF EMULSION PRODUCTS.MOSKOWITZ HR; FISHKEN D.1978; COSMOT. AND TOILETRIES; USA; DA. 1978; VOL. 93; NO 7; PP. 31-44; (9 P.); BIBL. 17 REF.Article

TASTE INTENSITY, PLEASANTNESS AND QUALITY OF ASPARTAME, SUGARS, AND THEIR MIXTURES.MOSKOWITZ HR; DUBOSE C.1977; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1977; VOL. 10; NO 2; PP. 126-131; ABS. FR.; BIBL. 23 REF.Article

THE TEXTURE PROFILE: ITS FONDATIONS AND OUTLOOK = LE PROFIL DE TEXTURE: BASES ET PERSPECTIVESMOSKOWITZ HR; KAPSALIS JG.1975; J. TEXTURE STUD.; NETHERL.; DA. 1975; VOL. 6; NO 1; PP. 157-166; BIBL. 19 REF.Article

DIMENSIONAL SALIENCE OF ODORSMOSKOWITZ HR; GERBERS CL.1974; ANN. NEW YORK ACAD. SCI.; U.S.A.; DA. 1974; VOL. 237; PP. 1-16; BIBL. 6REF.Article

VIEWS ON RELATING INSTRUMENTAL TESTS TO SENSORY ASSESSMENT OF FOOD TEXTURE. APPLICATIONS TO PRODUCT DEVELOPMENT AND IMPROVEMENTKAPSALIS JG; MOSKOWITZ HR.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 4; PP. 371-393; BIBL. 3 P.Article