has been cited by the following article(s):
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[1]
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Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis
Food Quality and Preference,
2022
DOI:10.1016/j.foodqual.2022.104582
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[2]
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Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis
Food Quality and Preference,
2022
DOI:10.1016/j.foodqual.2022.104582
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[3]
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Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
Journal of Food Science and Technology,
2022
DOI:10.1007/s13197-021-05246-7
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[4]
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Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
Journal of Food Science and Technology,
2021
DOI:10.1007/s13197-021-05246-7
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[5]
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Descriptive Analysis in Sensory Evaluation
2018
DOI:10.1002/9781118991657.ch14
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[6]
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Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas
Food Research International,
2013
DOI:10.1016/j.foodres.2013.09.022
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[7]
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Productive evaluation of slow-growing Mexican turkeys with different diets in confinement
Open Journal of Animal Sciences,
2013
DOI:10.4236/ojas.2013.31007
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[8]
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A Methodology for Sensory Evaluation of Food Products Using Self-Organizing Maps and K-Means Algorithm
Applied Mechanics and Materials,
2012
DOI:10.4028/www.scientific.net/AMM.263-266.2191
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