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ASTM Manual on Consumer Sensory Evaluation
| ASTM Manual on Consumer Sensory Evaluation |
| Autore | Schaefer E. E |
| Pubbl/distr/stampa | [Place of publication not identified], : American Society for Testing & Materials, 1979 |
| Descrizione fisica | 1 online resource (53 pages) |
| Disciplina | 658.8/34 |
| Collana | ASTM special technical publication |
| Soggetto topico |
Product life cycle
Sensory evaluation |
| ISBN | 0-8031-4750-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910164746303321 |
Schaefer E. E
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| [Place of publication not identified], : American Society for Testing & Materials, 1979 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Basic Principles of Sensory Evaluation
| Basic Principles of Sensory Evaluation |
| Autore | Danker W. H |
| Pubbl/distr/stampa | [Place of publication not identified], : American Society for Testing & Materials, 1968 |
| Descrizione fisica | 1 online resource (105 pages) : illustrations |
| Disciplina | 152.1 |
| Collana | ASTM special technical publication, |
| Soggetto topico | Sensory evaluation |
| ISBN | 0-8031-4572-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Nature of stimuli -- pt. 2. The senses -- physiological background -- pt. 3. Principles and techniques for sensory measurement and analysis. |
| Record Nr. | UNINA-9910164266703321 |
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Danker W. H
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| [Place of publication not identified], : American Society for Testing & Materials, 1968 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemical senses and flavor
| Chemical senses and flavor |
| Pubbl/distr/stampa | [Oxford?], : Information Retrieval Ltd |
| Descrizione fisica | 1 online resource |
| Disciplina | 599/.01/82605 |
| Soggetto topico |
Chemical senses
Flavor Sensory evaluation Chemoreceptor Cells Receptors, Sensory Saveur Sens et sensations |
| Soggetto genere / forma | Periodical |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Chemical senses & flavour
Chemical senses and flavour |
| Record Nr. | UNISA-996532571103316 |
| [Oxford?], : Information Retrieval Ltd | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Consumer and sensory evaluation techniques : how to sense successful products / / by Cecilia Y. Saint-Denis
| Consumer and sensory evaluation techniques : how to sense successful products / / by Cecilia Y. Saint-Denis |
| Autore | Saint-Denis Cecilia Y. <1972-> |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2018 |
| Descrizione fisica | 1 online resource (108 pages) |
| Disciplina | 658.5/752 |
| Soggetto topico |
Sensory evaluation
New products - Evaluation |
| ISBN |
1-119-40560-2
1-119-40557-2 1-119-40555-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The pillars of good consumer and sensory studies -- Sensory profile of a product : mapping internal sensory properties -- The foundations of consumer evaluation -- Study plans and strategy : sustainable short, mid and long-term vision -- Real-life anticipation with market factors : concept, price, brand, market channel -- Internal studies versus sub-contracting. |
| Record Nr. | UNINA-9910270924703321 |
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Saint-Denis Cecilia Y. <1972->
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| Hoboken, New Jersey : , : Wiley, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Consumer and sensory evaluation techniques : how to sense successful products / / by Cecilia Y. Saint-Denis
| Consumer and sensory evaluation techniques : how to sense successful products / / by Cecilia Y. Saint-Denis |
| Autore | Saint-Denis Cecilia Y. <1972-> |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2018 |
| Descrizione fisica | 1 online resource (108 pages) |
| Disciplina | 658.5/752 |
| Soggetto topico |
Sensory evaluation
New products - Evaluation |
| ISBN |
1-119-40560-2
1-119-40557-2 1-119-40555-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The pillars of good consumer and sensory studies -- Sensory profile of a product : mapping internal sensory properties -- The foundations of consumer evaluation -- Study plans and strategy : sustainable short, mid and long-term vision -- Real-life anticipation with market factors : concept, price, brand, market channel -- Internal studies versus sub-contracting. |
| Record Nr. | UNINA-9910820104303321 |
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Saint-Denis Cecilia Y. <1972->
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| Hoboken, New Jersey : , : Wiley, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Correlating Sensory Objective Measurements: New Methods for Answering Old Problems
| Correlating Sensory Objective Measurements: New Methods for Answering Old Problems |
| Autore | Powers J. J |
| Pubbl/distr/stampa | [Place of publication not identified], : American Society for Testing & Materials, 1985 |
| Descrizione fisica | 1 online resource (134 pages) : illustrations |
| Disciplina | 604.2028 |
| Soggetto topico |
Computer programs
Sensory evaluation |
| ISBN | 0-8031-4671-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910164736503321 |
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Powers J. J
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| [Place of publication not identified], : American Society for Testing & Materials, 1985 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Descriptive analysis in sensory evaluation / / edited by Sarah E. Kemp, Joanne Hort, Tracey Hollowood
| Descriptive analysis in sensory evaluation / / edited by Sarah E. Kemp, Joanne Hort, Tracey Hollowood |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (274 pages) |
| Disciplina | 660.072 |
| Collana | Sensory Evaluation |
| Soggetto topico | Sensory evaluation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-99166-4
1-118-99167-2 1-118-99165-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910271049303321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Descriptive analysis in sensory evaluation / / edited by Sarah E. Kemp, Joanne Hort, Tracey Hollowood
| Descriptive analysis in sensory evaluation / / edited by Sarah E. Kemp, Joanne Hort, Tracey Hollowood |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (274 pages) |
| Disciplina | 660.072 |
| Collana | Sensory Evaluation |
| Soggetto topico | Sensory evaluation |
| ISBN |
1-118-99166-4
1-118-99167-2 1-118-99165-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910678074303321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr., Ph.D
| Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr., Ph.D |
| Pubbl/distr/stampa | Trumbull, Connecticut : , : Food & Nutrition Press, , [1997] |
| Descrizione fisica | 1 online resource (712 pages) : illustrations |
| Disciplina | 664.07 |
| Soggetto topico |
Food - Sensory evaluation
Sensory evaluation |
| ISBN |
9780470385036
0470385030 9781281450241 1281450243 9786611450243 6611450246 9780470384817 0470384816 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE; CONTENTS; 1.0 INTRODUCTION; 1.1 DESCRIPTIVE SENSORY ANALYSIS METHODS; 1.2 FLAVOR PROFILES: A NEW APPROACH TO FLAVOR PROBLEMS; 1.3 SENSORY EVALUATION BY QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.4 THE SELECTION AND USE OF JUDGES FOR DESCRIPTIVE PANELS; 1.5 EXAMINING METHODS TO TEST FACTOR PATTERNS FOR CONCORDANCE; 1.6 QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.7 IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS; 1.8 THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS; 1.9 ILLUSTRATIVE EXAMPLES OF PRINCIPAL COMPONENTS ANALYSIS
1.10 REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA1.11 EXPERTS VERSUS CONSUMERS: A COMPARISON; 2.0 DAIRY PRODUCTS; 2.1 SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS; 2.2 SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT; 2.3 SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY; 2.4 MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM; 2.5 EFFECTS OF STARTER CULTURES ON SENSORY, PROPERTIES OF SET-STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS 2.6 THE USE OF STANDARDIZED FLAVOR LANGUAGES AND QUANTITATIVE FLAVOR PROFILING TECHNIQUE FOR FLAVORED DAIRY PRODUCTS3.0 MEATS; 3.1 DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE; 3.2 A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS; 3.3 DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES; 3.4 A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM-RAISED; 4.0 ALCOHOLIC BEVERAGES; 4.1 SENSORY PROFILING OF BEER BY A MODIFIED QDA METHOD 4.2 FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORS4.3 DESCRIPTIVE ANALYSIS AND QUALITY RATINGS OF 1976 WINES FROM FOUR BORDEAUX COMMUNES; 4.4 SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA; 4.5 DESCRIPTIVE ANALYSIS OF PINOT NOIR WINES FROM CARNEROS, NAPA AND SONOMA; 4.6 DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA; 5.0 TEXTILE MATERIALS; 5.1 THE JUDGMENT OF HARSHNESS OF FABRICS; 5.2 MEASUREMENT OF FABRIC AESTHETICS ANALYSIS OF AESTHETIC COMPONENTS 5.3 DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS6.0 GENERAL APPLICATIONS; 6.1 THE USE OF FREE-CHOICE PROFILING FOR THE EVALUATION OF COMMERCIAL PORTS; 6.2 A COMPARISON OF THE AROMAS OF SIX COFFEES CHARACTERISED BY CONVENTIONAL PROFILING, SCALING METHODS, FREE-CHOICE PROFILING AND SIMILARITY; 6.3 EVALUATION AND APPLICATIONS OF ODOR PROFILING; 6.4 COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN 6.5 INTENSITY VARIATION DESCRIPTIVE METHODOLOGY: DEVELOPMENT AND APPLICATION OF A NEW SENSORY EVALUATION TECHNIQUE |
| Record Nr. | UNISA-996197291503316 |
| Trumbull, Connecticut : , : Food & Nutrition Press, , [1997] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr
| Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr |
| Pubbl/distr/stampa | Trumbull, CT, : Food & Nutrition Press, c1997 |
| Descrizione fisica | 1 online resource (712 pages) : illustrations |
| Disciplina | 664/.07 |
| Altri autori (Persone) | GaculaMaximo C |
| Soggetto topico |
Food - Sensory evaluation
Sensory evaluation |
| ISBN |
9780470385036
0470385030 9781281450241 1281450243 9786611450243 6611450246 9780470384817 0470384816 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE; CONTENTS; 1.0 INTRODUCTION; 1.1 DESCRIPTIVE SENSORY ANALYSIS METHODS; 1.2 FLAVOR PROFILES: A NEW APPROACH TO FLAVOR PROBLEMS; 1.3 SENSORY EVALUATION BY QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.4 THE SELECTION AND USE OF JUDGES FOR DESCRIPTIVE PANELS; 1.5 EXAMINING METHODS TO TEST FACTOR PATTERNS FOR CONCORDANCE; 1.6 QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.7 IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS; 1.8 THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS; 1.9 ILLUSTRATIVE EXAMPLES OF PRINCIPAL COMPONENTS ANALYSIS
1.10 REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA1.11 EXPERTS VERSUS CONSUMERS: A COMPARISON; 2.0 DAIRY PRODUCTS; 2.1 SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS; 2.2 SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT; 2.3 SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY; 2.4 MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM; 2.5 EFFECTS OF STARTER CULTURES ON SENSORY, PROPERTIES OF SET-STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS 2.6 THE USE OF STANDARDIZED FLAVOR LANGUAGES AND QUANTITATIVE FLAVOR PROFILING TECHNIQUE FOR FLAVORED DAIRY PRODUCTS3.0 MEATS; 3.1 DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE; 3.2 A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS; 3.3 DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES; 3.4 A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM-RAISED; 4.0 ALCOHOLIC BEVERAGES; 4.1 SENSORY PROFILING OF BEER BY A MODIFIED QDA METHOD 4.2 FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORS4.3 DESCRIPTIVE ANALYSIS AND QUALITY RATINGS OF 1976 WINES FROM FOUR BORDEAUX COMMUNES; 4.4 SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA; 4.5 DESCRIPTIVE ANALYSIS OF PINOT NOIR WINES FROM CARNEROS, NAPA AND SONOMA; 4.6 DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA; 5.0 TEXTILE MATERIALS; 5.1 THE JUDGMENT OF HARSHNESS OF FABRICS; 5.2 MEASUREMENT OF FABRIC AESTHETICS ANALYSIS OF AESTHETIC COMPONENTS 5.3 DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS6.0 GENERAL APPLICATIONS; 6.1 THE USE OF FREE-CHOICE PROFILING FOR THE EVALUATION OF COMMERCIAL PORTS; 6.2 A COMPARISON OF THE AROMAS OF SIX COFFEES CHARACTERISED BY CONVENTIONAL PROFILING, SCALING METHODS, FREE-CHOICE PROFILING AND SIMILARITY; 6.3 EVALUATION AND APPLICATIONS OF ODOR PROFILING; 6.4 COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN 6.5 INTENSITY VARIATION DESCRIPTIVE METHODOLOGY: DEVELOPMENT AND APPLICATION OF A NEW SENSORY EVALUATION TECHNIQUE |
| Record Nr. | UNINA-9910144384603321 |
| Trumbull, CT, : Food & Nutrition Press, c1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
