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IssueJournal of Sensory Studies: Volume 26, Issue 2
85-174April 2011
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Original Articles
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MAIN FACTORS UNDERLYING CONSUMERS' FOOD CHOICE: A FIRST STEP FOR THE UNDERSTANDING OF ATTITUDES TOWARD “HEALTHY EATING”
- Pages: 85-95
- First Published: 27 January 2011
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PAIRED PREFERENCE TESTS: USE OF PLACEBO STIMULI WITH LIKING AND BUYING PREFERENCES
- Pages: 106-117
- First Published: 20 February 2011
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DEVELOPMENT OF A SENSORY TEST METHOD FOR ODOR MEASUREMENT IN A PACKAGE HEADSPACE
- Pages: 118-127
- First Published: 20 February 2011
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EFFECT OF INFORMATION ABOUT PIG BREED ON CONSUMERS' ACCEPTABILITY OF DRY SAUSAGE
- Pages: 128-134
- First Published: 20 February 2011
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A COMPARISON OF SEVEN PREFERENCE MAPPING TECHNIQUES USING FOUR SOFTWARE PROGRAMS
- Pages: 135-150
- First Published: 07 March 2011
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SIMILARITY TESTS USING FORCED-CHOICE METHODS IN TERMS OF THURSTONIAN DISCRIMINAL DISTANCE, d′
- Pages: 151-157
- First Published: 07 March 2011
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EXTERNAL PREFERENCE MAPPING OF COMMERCIAL ANTIAGING CREAMS BASED ON CONSUMERS' RESPONSES TO A CHECK-ALL-THAT-APPLY QUESTION
- Pages: 158-166
- First Published: 09 March 2011
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EVALUATING CONSUMER ACCEPTANCE TESTS BY THREE-WAY INTERNAL PREFERENCE MAPPING OBTAINED BY PARALLEL FACTOR ANALYSIS (PARAFAC)
- Pages: 167-174
- First Published: 07 March 2011
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