A5005049828- Sensory Analysis and Statistical Methods
- Color perception and design
- Biochemical Analysis and Sensing Techniques
- Culinary Culture and Tourism
- Olfactory and Sensory Function Studies
- Consumer Behavior in Brand Consumption and Identification
- Consumer Attitudes and Food Labeling
- Wine Industry and Tourism
- Economic and Environmental Valuation
- Advanced Chemical Sensor Technologies
- Organic Food and Agriculture
- Consumer Market Behavior and Pricing
- Design Education and Practice
- Multisensory perception and integration
- AI in Service Interactions
- Neuroscience, Education and Cognitive Function
- Business Strategies and Innovation
- Mental Health Research Topics
- Product Development and Customization
- Quality Function Deployment in Product Design
- Nutrition, Genetics, and Disease
- Behavioral Health and Interventions
- Cognitive and psychological constructs research
- Open Source Software Innovations
- Service and Product Innovation
Tactical Communications Group (United States)
2025
ID Genomics (United States)
2015-2023
Jacobs Institute
2007-2022
Magyar Agrár- és Élettudományi Egyetem
2019-2021
White Plains Hospital
2001-2021
European University of Tirana
2019-2021
Hospital Universitario Puerta de Hierro Majadahonda
2021
College of Westchester
2021
Child Mind Institute
2020
Annual Reviews
2019
Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic environmentally induced variation is exploited to capture biochemically diverse strawberry fruit metabolite profiling consumer rating. Analyses identify attributes influencing hedonics sensory perception of using a psychophysics approach. Sweetness intensity, flavor texture liking dependent on sugar concentrations, specific...
Nine experiments were run to assess the relation between sweetness, pleasantness, and concentrations of 43 sugars. A power function adequately related S, most sugars their concentration, C: S = kCn, where intercept k is a measure relative sweetness. The average exponent about 1.3, results suggest that large range sweetness across correlated with differences in molecular structure. pleasantness was not monotonic concentration but systematically departed from linearity at high concentrations....
ABSTRACT This paper deals with experimental designs used in conjoint analysis. The described approach permutes the structure of underlying fractional design to make different sets combinations. resulting designs, suggested be called Isomorphic Permuted Experimental Designs (IPED), are statistically equivalent each other while combining diverse variables and levels into designs. By facilitating distinctive individual (for respondent), IPEDs reduce a bias caused by some possibly unusually...
Sweetness and the pleasantness of sweetness sucrose solutions sweetened food conform to different functions. rises with concentration, whereas first then decreases. The breakpoint appears occur at a constant (that is, sensory) level.
Abstract The method of magnitude estimation was used to determine how viscosities imparted by sodium carboxymethylcellulose affect the taste intensities various concentrations glucose, citric acid, chloride and quinine sulfate. For almost all levels concentration across four substances, an increase in viscosity aqueous solvent produced decreases intensity. A power function with a negative slope chosen describe relation between apparent ( V , centipoises) intensity T ): = kV −n where n varied...
A physiological role for pleasure has been suggested from observations that glucose loads reduced pleasantness ratings sweet stimuli in normal weight but not weight-reduced subjects. This hypothesis was reexamined fasting and food-loaded, lean obese Magnitude estimates of sweetness were obtained seven sucrose concentrations. Indices obesity including percent overweight, body fat, mass index calculated. Pleasantness subjects either increased up to a moderate concentration then declined (type...
SUMMARY Nine experiments were conducted to compare magnitude (ratio) and hedonic 9‐point (category) scales of food acceptance. Five with foods varied along one or more quantitative dimensions, the remaining four representing different flavors a single product type. Both evaluation procedures appeared be equally sensitive differences in acceptability, but each procedure provided additional information as well. Magnitude quantified ratios acceptability among items, scale numerical verbal...
ABSTRACT We present in this article our vision for a new science, modeled on the emerging science of genomics and technology informatics. Our goal is to better understand how people react ideas formal structured way, using principles stimulus–response (from experimental psychology), conjoint analysis consumer research statistics), Internet‐based testing marketing research) multiple tests identify patterns mind‐sets (patterned after genomics). show approach can then be used construct new,...
I/Psychophysics, Measurement, Sensory Physiology.- Similarities of Inhibition in the Different Sense Organs.- Some Technical Notes on Psychophysical Scaling.- Relations Peripheral Action Potentials and Cortical Evoked to Magnitude Sensation.- An Assessment Ratio Scales Opinion Produced by Sensory-Modality Matching.- The Derivation Stevens' Power Law.- Cross-Modality Matching Money against other Continua.- Stimulus Information Processing.- On Evaluation Compliant Materials.- Ratios...
Blueberries are a high-value fruit that has experienced extraordinary growth in consumption the past decade. Maintaining this growing market requires an understanding of current and its potential for expansion. To assay impact 36 specific blueberry sensory psychological traits on consumer interest, quality study was constructed using techniques allow many features to be tested analysis by combining specifics from different categories describe product. Individual most likelihood purchase were...