User menu

Inferential non-centred principal curve analysis of time-intensity curves in sensory analysis: the methodology and its application to beer astringency evaluation

Bibliographic reference François, Nancy ; Govaerts, Bernadette ; Guyot-Declerck, C.. Inferential non-centred principal curve analysis of time-intensity curves in sensory analysis: the methodology and its application to beer astringency evaluation.International Chemometrics Research Meeting (ICRM 2006) (Veldhoven(Netherlands), May 28-jun 01, 2006). In: Journal of Chemometrics, Vol. 21, no. 5-6, p. 187-197 (2007)
Permanent URL http://hdl.handle.net/2078.1/59530
  1. Eilers, Food Qual. Preference, 15, 239 (2004)
  2. Van Buuren, Food Technol., 14, 101 (1992)
  3. Dijksterhuis, J. Sens. Stud., 8, 317 (1993)
  4. François, Food Qual. Preference, 17, 445 (2006)
  5. Pangborn R. M., Lewis M. J., Yamashita J. F., COMPARISON OF TIME-INTENSITY WITH CATEGORY SCALING OF BITTERNESS OF ISO-α-ACIDS IN MODEL SYSTEMS AND IN BEER*, 10.1002/j.2050-0416.1983.tb04201.x
  6. . Time-intensity methods. In Sensory Evaluation of Food: Principles and Practices, (eds). Chapman and Hall: New York, 1998; 265–300.
  7. Dijksterhuis, Trends Food Sci. Technol., 11, 284 (2001)
  8. Bratchell, Chemometrics, 3, 579 (1988)
  9. Kelly, Brain Lang., 89, 253 (2004)
  10. Smilde, Bioinformatics, 21, 3043 (2005)
  11. Noble A. C., Astringency and Bitterness of Flavonoid Phenols, ACS Symposium Series (2002) ISBN:0841237344 p.192-201, 10.1021/bk-2002-0825.ch015
  12. Issanchou, J. Sens. Stud., 10, 349 (1995)
  13. Peyvieux, Food Qual. Preference, 12, 19 (2001)
  14. Siebert, Food Qual. Preference, 15, 13 (2003)
  15. Dijksterhuis, Food Qual. Preference, 8, 131 (1997)
  16. Ledauphin, Food Qual. Preference, 17, 290 (2006)