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Journal articles on the topic 'Sensory evaluation'

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Author: Grafiati

Published: 4 June 2021

Last updated: 9 March 2023

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1

Kim, Yong-Sung, and Yong-Suk Kim. "Biometrics Analysis and Evaluation on KoreanMakgeolliUsing Brainwaves and Taste Biological Sensor System." BioMed Research International 2015 (2015): 1–12. http://dx.doi.org/10.1155/2015/918631.

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There are several methods available in measuring food taste. The sensory evaluation, for instance, is a typical method for panels to test of taste and recognize smell with their nose by measuring the degree of taste characteristic, intensity, and pleasure. There are many issues entailed in the traditional sensory evaluation method such as forming a panel and evaluation cost; moreover, it is only localized in particular areas. Accordingly, this paper aimed to select food in one particular area, and compare and review the content between sensory evaluations using a taste biological sensor, as well as presenting an analysis of brainwaves using EEG and finally a proposal of a new method for sensory evaluation. In this paper, the researchers have conducted a sensory evaluation whereas a maximum of nine points were accumulated by purchasing eight types of rice wine. These eight types ofMakgeolliwere generalized by generating multidimensional data with the use of TS-5000z, thus learning mapping points and scaling them. The contribution of this paper, therefore, is to overcome the disadvantages of the sensory evaluation with the usage of the suggested taste biological sensor system.

2

Han, Xiao, Hongwei Yan, Baojian Liu, and Wen Liu. "Emotional Feeling Evaluation Model in Underwater Environment Based on Wearable Sensor." Mathematical Problems in Engineering 2022 (March 16, 2022): 1–12. http://dx.doi.org/10.1155/2022/2104465.

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Underwater sensor network technologies, as well as devices, are developing rapidly, and underwater IoT devices have been widely used in energy surveys, environmental indicator detection, military surveillance, and disaster event monitoring. The transmission of massive amounts of underwater data to the cloud for processing and analysis has become the dominant processing paradigm, and cloud computing has become a dominant computing paradigm. The preparation strategy of elastomer-coated hydrogel optical fibers for stable optical sensing proposed in this work opens up a new method and approach for developing low-cost and highly sensitive water flow sensors while analyzing the design of wearable smart devices to assess underwater environmental emotion perception evaluation schemes. In this paper, we propose a sensory data acquisition technique for event coverage detection of underwater environmental emotions, observing that an event may correspond to deviations from the normal sensory range of sensory data from multiple adjacent sensor nodes. Distributed edge computing is introduced to assume part of the cloud computing pressure, and an edge prediction-based data acquisition and sensing scheme for underwater sensor networks is proposed to realize the conversion of the acoustic communication transmission part of underwater data into data prediction transmission, thus reducing the energy consumption caused by acoustic communication. The model established in this paper effectively reduces sensor energy consumption while ensuring accurate data transmission and can respond to the underlying demand promptly, which is significantly better than the already existing schemes.

3

Nuyen Ti Tu, Hong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer quality by sensory analysis." Czech Journal of Food Sciences 18, No. 4 (January 1, 2000): 137–42. http://dx.doi.org/10.17221/8332-cjfs.

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The flavour of pasteurised and stored beer was evaluated by a panel of 12 assessors. The sensory analysis consisted of combined hedonic evaluation and sensory profiling using unstructured graphical scales and 31 descriptors. The obtained results were evaluated by multivariate statistical methods (principal components analysis and linear discrimination analysis) which allow visualisation of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurisation intensity and storage time.

4

Muir, D. D. "Sensory Evaluation Techniques." International Journal of Dairy Technology 60, no. 4 (November 2007): 305. http://dx.doi.org/10.1111/j.1471-0307.2007.00330.x.

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5

Fujioka, Kouki. "Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study." Sensors 21, no. 24 (December 15, 2021): 8368. http://dx.doi.org/10.3390/s21248368.

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Cheese aroma is known to affect consumer preference. One of the methods to measure cheese aroma is the use of an electronic nose (e-nose), which has been used to classify cheese types, production areas, and cheese ages. However, few studies have directly compared the aroma intensity scores derived from sensory evaluations with the values of metal oxide semiconductor sensors that can easily measure the aroma intensity. This pilot study aimed to investigate the relationship between sensory evaluation scores and e-nose values with respect to cheese aroma. Five types of processed cheese (two types of normal processed cheese, one type containing aged cheese, and two types containing blue cheese), and one type of natural cheese were used as samples. The sensor values obtained using the electronic nose, which measured sample aroma non-destructively, and five sensory evaluation scores related to aroma (aroma intensity before intake, during mastication, and after swallowing; taste intensity during mastication; and remaining flavor after swallowing (lasting flavor)) determined by six panelists, were compared. The e-nose values of many of the tested cheese types were significantly different, whereas the sensory scores of the one or two types of processed cheese containing blue cheese and those of the natural cheese were significantly different. Significant correlations were observed between the means of e-nose values and the medians of aroma intensity scores derived from the sensory evaluation testing before intake, during mastication, and after swallowing. In particular, the aroma intensity score during mastication was found to have a linear relationship with the e-nose values (Pearson’s R = 0.983). In conclusion, the e-nose values correlated with the sensory scores with respect to cheese aroma intensity and could be helpful in predicting them.

6

Bílek, Jiří, Ondřej Bílek, Petr Maršolek, and Pavel Buček. "Ambient Air Quality Measurement with Low-Cost Optical and Electrochemical Sensors: An Evaluation of Continuous Year-Long Operation." Environments 8, no. 11 (October 27, 2021): 114. http://dx.doi.org/10.3390/environments8110114.

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Sensor technology is attractive to the public due to its availability and ease of use. However, its usage raises numerous questions. The general trustworthiness of sensor data is widely discussed, especially with regard to accuracy, precision, and long-term signal stability. The VSB-Technical University of Ostrava has operated an air quality sensor network for more than two years, and its large sets of valid results can help in understanding the limitations of sensory measurement. Monitoring is focused on the concentrations of dust particles, NO2, and ozone to verify the impact of newly planted greenery on the reduction in air pollution. The sensor network currently covers an open field on the outskirts of Ostrava, between Liberty Ironworks and the nearby ISKO1650 monitoring station, where some of the worst air pollution levels in the Czech Republic are regularly measured. In the future, trees should be allowed to grow over the sensors, enabling assessment of the green barrier effect on air pollution. As expected, the service life of the sensors varies from 1 to 3 years; therefore, checks are necessary both prior to the measurement and regularly during operation, verifying output stability and overall performance. Results of the PMx sensory measurements correlated well with the reference method. Concentration values measured by NO2 sensors correlated poorly with the reference method, although timeline plots of concentration changes were in accordance. We suggest that a comparison of timelines should be used for air quality evaluations, rather than particular values. The results showed that the sensor measurements are not yet suitable to replace the reference methods, and dense sensor networks proved useful and robust tools for indicative air quality measurements (AQM).

7

Zhang, Dong Ling, Xiao Mei Xu, Yang Liu, and Peng Fei Mu. "Research on the Sensory Quality Evaluation of Agricultural Food Based on Linguistic Information." Advanced Materials Research 424-425 (January 2012): 560–63. http://dx.doi.org/10.4028/www.scientific.net/amr.424-425.560.

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It presents a proposed method for the development of accredited sensory evaluation methods for agricultural food, and shows the application of the linguistic 2-tuple representation model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; sensory evaluation and quality certification with global evaluation result.

8

Duman, Elifcan, Can Altınelataman, and Adnan Tokaç. "The role and importance of photonic sensors in seafood safety applications." Ege Journal of Fisheries and Aquatic Sciences 37, no. 3 (September 15, 2020): 319–24. http://dx.doi.org/10.12714/egejfas.37.3.16.

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Microbiological, chemical, sensory analyses known as traditional methods are used for determination of fish quality including many concepts such as microbiological quality, sensory quality, nutritional properties, product specific properties, freshness, species-specific physical properties. With the developing technology; these time-consuming and error-free analyzes have been replaced by sensor technology, which is very suitable for quality measurements in order to achieve the expected speed and high standard and to be open to improvement. In this study, optical sensors and their applications are emphasized and a general evaluation is made about the usability of seafood processing technology in terms of food safety.

9

Zhang, Dong Ling, Xiu Zhi Zhu, Lian Qun Xing, and Xue Yang. "A Determination of the Engineering Characteristics in QFD Based on Sensory Quality Evaluation." Advanced Materials Research 711 (June 2013): 713–18. http://dx.doi.org/10.4028/www.scientific.net/amr.711.713.

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Quality function deployment is an important product development method, dedicated to translating client requirements into activities to develop products and services. The determination of customer need and engineering characteristics include sensory quality evaluation. This paper presents a proposed method for the sensory evaluation methods in QFD planning system, and shows the application of the linguistic information processing model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; dynamic aggregation; sensory evaluation and quality certification with global evaluation result.

10

Zhang, Dong Ling. "A Dynamic Sensory Quality Evaluation Model Based on Panel Data and Linguistic Information Processing." Applied Mechanics and Materials 44-47 (December 2010): 3741–45. http://dx.doi.org/10.4028/www.scientific.net/amm.44-47.3741.

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The sensory quality evaluation processes are widely used for many industrial products, which is evaluated according to the knowledge acquired via human senses (such as sight, taste, touch, smell). Because the evaluation information acquired by our senses is involving uncertainty, vagueness and imprecision, and the sensory quality information of products always has the panel data characteristic, so the sensory quality evaluation and certification is a multi-feature group decision-making problem based on panel linguistic information processing. This paper presents a proposed method for the development of accredited sensory evaluation methods, and shows the application of the linguistic 2-tuple representation model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; dynamic aggregation; sensory evaluation and quality certification with global evaluation result.

11

Santo, Edson Francisco do Espírito, Julia Eudoxia Decaris Rolim, Ytaiara Lima Pereira, Anne Caroline Dantas Tavares de Oliveira, and Washington Clementino Amorim Júnior. "Tambaqui's sausage: sensory evaluation." South Florida Journal of Development 1, no. 4 (2020): 186–93. http://dx.doi.org/10.46932/sfjdv1n4-001.

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12

Meshram, B. D. "Sensory evaluation of commercialDahi." Asian Journal of Dairy and Food Research 33, no. 3 (2014): 175. http://dx.doi.org/10.5958/0976-0563.2014.00597.1.

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13

Ronsheim, John, Edward Roessler, Maynard A. Amerine, D. Muscatine, M. A. Amerine, and B. Thompson. "Wines: Their Sensory Evaluation." Antioch Review 43, no. 2 (1985): 248. http://dx.doi.org/10.2307/4611476.

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14

ISHIWAKI, Tomohiro. "Sensory Evaluation of Coffee." Journal of Japan Association on Odor Environment 38, no. 5 (2007): 368–74. http://dx.doi.org/10.2171/jao.38.368.

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15

SAITO, Sachiko. "Sensory evaluation of odeur." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 5 (1989): 280–86. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.280.

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16

ISHIBASHI, Tokuo. "Sensory Evaluation of Beer." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 6 (1989): 360–66. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.360.

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17

YOSHIKAWA, Seiji. "Sensory Evaluation of Food." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 10 (1989): 664–68. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.664.

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18

FURUSHO, Shigeki. "Sensory Evaluation of Beer." JOURNAL OF THE BREWING SOCIETY OF JAPAN 97, no. 3 (2002): 178–87. http://dx.doi.org/10.6013/jbrewsocjapan1988.97.178.

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19

Kappel, F., E. Hogue, and B. Fisher-Fleming. "SENSORY EVALUATION OF PEARS." Acta Horticulturae, no. 367 (June 1994): 439. http://dx.doi.org/10.17660/actahortic.1994.367.71.

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20

NORO, Kageyu. "Sensory evaluation and ergonomics." Japanese journal of ergonomics 22, no. 3 (1986): 115–19. http://dx.doi.org/10.5100/jje.22.115.

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21

NOGUCHI, Yosuke. "Sensory evaluation and industry." Japanese journal of ergonomics 22, no. 3 (1986): 127–36. http://dx.doi.org/10.5100/jje.22.127.

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22

TAKASHIMA, Yasuhiro. "Aroma and Sensory Evaluation." food preservation science 24, no. 3 (1998): 201–9. http://dx.doi.org/10.5891/jafps.24.201.

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23

TAKASHIMA, Yasuhiro. "Odor and Sensory Evaluation." Japanese Journal of Sensory Evaluation 1, no. 1 (1997): 10–17. http://dx.doi.org/10.9763/jjsse.1.10.

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24

Cione, Joseph A., and John Cozzarelli. "Neurometer Diagnostic Sensory Evaluation." Foot & Ankle Specialist 2, no. 2 (February 12, 2009): 95–97. http://dx.doi.org/10.1177/1938640009331632.

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25

Wolins, Leroy, Maynard A. Amerine, and Edward B. Roessler. "Wines: Their Sensory Evaluation." Journal of the American Statistical Association 80, no. 390 (June 1985): 484. http://dx.doi.org/10.2307/2287929.

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26

Komariah, Fitri. "Program Terapi Sensori Integrasi bagi Anak Tunagrahita di Yayasan Miftahul Qulub." INKLUSI 5, no. 1 (June 30, 2018): 45. http://dx.doi.org/10.14421/ijds.050103.

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Children with intellectual disability have limitations in some aspects of personal developments. Yayasan Miftahul Qulub Cipondoh helped the children improve their motoric and sensory skills through the use of integrative sensory therapy. This paper aims to answer how successful the program run by Yayasan Miftahul Qulub Cipondoh, Tangerang city, its inhibiting and supportive factors. This is qualitative research using an evaluation study with CIPP (Context Input Process Product) evaluation model. The study found that integrative sensory therapy in Yayasan Miftahul Qulub has helped the children develop their independence on personal aspects, social cognitive, language skills, motor and sensory. In addition to the efforts of the school, the success of its therapy is supported by the involvement of the parents.[Anak tunagrahita memiliki keterbatasan di beberapa aspek yaitu perkembangan personal, sosial kognitif, keterampilan berbahasa, serta motorik dan sensorik. Hal ini dapat diamati melalui ketidakmatangan dalam perilaku sosialnya. Salah satunya terapi sensori integrasi yang dilakukan oleh Yayasan Miftahul Qulub Cipondoh membantu anak meningkatkan keterampilan motorik dan sensoriknya terutama kepada anak tunagrahita dalam bentuk permainan dan kegiatan sehari-hari. Pertanyaan penelitian bagaimana hasil dari terapi sensori integrasi bagi anak tunagrahita di Yayasan Miftahul Qulub Cipondoh Kota Tangerang serta faktor penghambat dan pendukungnya? Metode yang digunakan dalam penelitian ini adalah metode penelitian kualitatif. Jenis penelitian adalah penelitian evaluasi dengan model evaluasi CIPP, dikhususkan pada evaluasi hasil. Hasil penelitian bahwa terapi sensori integrasi di Yayasan Miftahul Qulub yang terlihat memiliki perubahan perkembangan kemandirian anak tunagrahita pada aspek personal, sosial kognitif, keterampilan berbahasa, serta motorik dan sensorik. Kesuksesan terapi ini didukung keadaan lingkungan dan keterlibatan orang tua dalam proses pelaksanaannya.]

27

Moreno, Raymund B., and Nick John B. Solar. "Development and Sensory Evaluation of Peanut-Pine Butterscotch Bar." Indian Journal of Science and Technology 15, no. 3 (January 17, 2022): 107–14. http://dx.doi.org/10.17485/ijst/v15i3.2089.

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28

Dr. N.Sabitha, Dr N. Sabitha, and Yamunadevi Puraikalan. "Development and Sensory Evaluation of Sunflower Seed Fortified Cookies." International Journal of Scientific Research 3, no. 2 (June 1, 2012): 214–15. http://dx.doi.org/10.15373/22778179/feb2014/70.

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29

Nguyen Thi Thu, Huong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer by sensory and gas chromatography analysis." Czech Journal of Food Sciences 18, No. 6 (January 1, 2000): 245–49. http://dx.doi.org/10.17221/8349-cjfs.

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30

Albert, Anisha, and Yamunadevi Puraikalan. "Development and Sensory Evaluation of Cookies Using Grape Seed." Global Journal For Research Analysis 3, no. 8 (June 15, 2012): 115–16. http://dx.doi.org/10.15373/22778160/august2014/37.

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31

Sagara, Momoko, Lisako Nobuyama, and Kenjiro Takemura. "Nonlinear Tactile Estimation Model Based on Perceptibility of Mechanoreceptors Improves Quantitative Tactile Sensing." Sensors 22, no. 17 (September 4, 2022): 6697. http://dx.doi.org/10.3390/s22176697.

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Tactile sensing has attracted significant attention as a tactile quantitative evaluation method because the tactile sensation is an important factor while evaluating consumer products. Although the human tactile perception mechanism has nonlinearity, previous studies have often developed linear regression models. In contrast, this study proposes a nonlinear tactile estimation model that can estimate sensory evaluation scores from physical measurements. We extracted features from the vibration data obtained by a tactile sensor based on the perceptibility of mechanoreceptors. In parallel, a sensory evaluation test was conducted using 10 evaluation words. Then, the relationship between the extracted features and the tactile evaluation results was modeled using linear/nonlinear regressions. The best model was concluded by comparing the mean squared error between the model predictions and the actual values. The results imply that there are multiple evaluation words suitable for adopting nonlinear regression models, and the average error was 43.8% smaller than that of building only linear regression models.

32

Kim, Ted, Kathy Goodhart, Jonathan E. Aviv, Ralph L. Sacco, Beverly Diamond, Sarah Kaplan, and Lanny G. Close. "FEESST: A New Bedside Endoscopic Test of the Motor and Sensory Components of Swallowing." Annals of Otology, Rhinology & Laryngology 107, no. 5 (May 1998): 378–87. http://dx.doi.org/10.1177/000348949810700503.

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We here introduce an office or bedside method of evaluating both the motor and sensory components of swallowing, called fiberoptic endoscopic evaluation of swallowing with sensory testing (FEESST). FEESST combines the established endoscopic evaluation of swallowing with a technique that determines laryngopharyngeal (LP) sensory discrimination thresholds by endoscopically delivering air pulse stimuli to the mucosa innervated by the superior laryngeal nerve. Endoscopic assessment of LP sensory capacity followed by endoscopic visualization of deglutition was prospectively performed 148 times on 133 patients with dysphagia over an 8-month period. The patients had a variety of underlying diagnoses, with stroke and chronic neurologic disease predominating (n = 94). Subsequent to LP sensory testing, a complete dysphagia evaluation was conducted. Various food and liquid consistencies were dyed green, and attention was paid to their management throughout the pharyngeal stage of swallowing. Evidence of latent swallow initiation, pharyngeal pooling and/or residue, laryngeal penetration, laryngeal aspiration, and/or reflux was noted. Recommendations for therapeutic intervention were based on information obtained during the FEESST and often involved the employment of compensatory swallowing strategies, modification of the diet or its presentation, placement on non-oral feeding status, and/or referral to other related specialists. All patients successfully completed the examination. In 111 of the evaluations (75%), severe (>6.0 mm Hg air pulse pressure [APP]) unilateral or bilateral LP sensory deficits were found. With puree consistencies, 31% of evaluations with severe deficits, compared to 5% of evaluations with either normal sensitivity or moderate (4.0 to 6.0 mm Hg APP) LP sensory deficits, displayed aspiration (p <.001, χ2 test). With puree consistencies, 69% of evaluations with severe deficits, compared to 24% with normal or moderate deficits, displayed laryngeal penetration (p <.001, χ2 test). FEESST allows the clinician to obtain a comprehensive bedside assessment of swallowing that is performed as the initial swallowing evaluation for the patient with dysphagia.

33

Henderson, Jeffrey, Joan Condell, James Connolly, Daniel Kelly, and Kevin Curran. "Reliability and Validity of Clinically Accessible Smart Glove Technologies to Measure Joint Range of Motion." Sensors 21, no. 5 (February 24, 2021): 1555. http://dx.doi.org/10.3390/s21051555.

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Capturing hand motions for hand function evaluations is essential in the medical field. For many allied health professionals, measuring joint range of motion (ROM) is an important skill. While the universal goniometer (UG) is the most used clinical tool for measuring joint ROM, developments in current sensor technology are providing clinicians with more measurement possibilities than ever. For rehabilitation and manual dexterity evaluations, different data gloves have been developed. However, the reliability and validity of sensor technologies when used within a smart device remain somewhat unclear. This study proposes a novel electronically controlled sensor monitoring system (ECSMS) to obtain the static and dynamic parameters of various sensor technologies for both data gloves and individual sensor evaluation. Similarly, the ECSMS was designed to closely mimic a human finger joint, to have total control over the joint, and to have an exceptionally high precision. In addition, the ECSMS device can closely mimic the movements of the finger from hyperextension to a maximum ROM beyond any person’s finger joint. Due to the modular design, the ECSMS’s sensor monitoring board is independent and extensible to include various technologies for examination. Additionally, by putting these sensory devices through multiple tests, the system accurately measures the characteristics of any rotary/linear sensor in and out of a glove. Moreover, the ECSMS tracks the movement of all types of sensors with respect to the angle values of finger joints. In order to demonstrate the effectiveness of sensory devices, the ECSMS was first validated against a recognised secondary device with an accuracy and resolution of 0.1°. Once validated, the system simultaneously determines real angles alongside the hand monitoring device or sensor. Due to its unique design, the system is independent of the gloves/sensors that were tested and can be used as a gold standard to realise more medical equipment/applications in the future. Consequently, this design greatly enhances testing measures within research contact and even non-contact systems. In conclusion, the ECSMS will benefit in the design of data glove technologies in the future because it provides crucial evidence of sensor characteristics. Similarly, this design greatly enhances the stability and maintainability of sensor assessments by eliminating unwanted errors. These findings provide ample evidence for clinicians to support the use of sensory devices that can calculate joint motion in place of goniometers.

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Vilela, Alice, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves, and Fernanda Cosme. "Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview." Foods 8, no. 12 (December 5, 2019): 643. http://dx.doi.org/10.3390/foods8120643.

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Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.

35

Yamagata, Yoshie, and Yoshiaki Sugawara. "Sensory Evaluation Spectrum Method as a Descriptive Sensory Analysis." Psychology 05, no. 14 (2014): 1591–60. http://dx.doi.org/10.4236/psych.2014.514170.

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36

Fregonezi-Nery, Marlene Maria, Sandra Helena Prudencio-Ferreira, Érika Maria Rosa Kedor, Marcela Maria Baracat, and Francis Fregonezi Brinholi. "Sensory evaluation of albendazole suspensions." Brazilian Archives of Biology and Technology 45, no. 4 (December 2002): 457–63. http://dx.doi.org/10.1590/s1516-89132002000600009.

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Sensory analysis was used in the albendazole suspension stability study. Three formulations were prepared and stored for 1, 3, and 6 months at 4 ±1, 26 ±1, 37, 50 and 65 ºC. Samples were evaluated through the difference from control sensory test using 24 trained judges in individual cabins. Although albendazole content was not altered in the conditions studied, sensory test showed differences between control and stored samples, except for one of the formulations stored under refrigeration for one month. These results have shown that the sensory evaluation is an important tool for quality control of pharmaceutical preparations, in association with chemical, physicochemical and microbiological tests.

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Juyal, Dhruv. "Sensory evaluation of kinnow powder." INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING 11, no. 1 (April 15, 2018): 90–94. http://dx.doi.org/10.15740/has/ijae/11.1/90-94.

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38

Masuyama, Eitarow. "Kansei and Sensory Evaluation Technique." Japanese journal of ergonomics 29, Supplement (1993): 98–99. http://dx.doi.org/10.5100/jje.29.supplement_98.

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39

JINGU, Hideo. "Sensory evaluation of computer software." Japanese journal of ergonomics 30, Supplement (1994): 32–33. http://dx.doi.org/10.5100/jje.30.supplement_32.

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40

Fernandes, S. A. A., de L. S. Ramos, E. M. Ramos, D. V. S. Veras, F. R. Pinheiro, Lage Neto, L. A. Requião, T. S. Amui, and J. C. S. Carneiro. "Sensory evaluation of buffalo butter." Italian Journal of Animal Science 6, sup2 (January 2007): 1140–42. http://dx.doi.org/10.4081/ijas.2007.s2.1140.

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D'Antuono, L. F., S. Elementi, and R. Neri. "Sensory evaluation of carrot germplasm." Acta Horticulturae, no. 1153 (March 2017): 117–24. http://dx.doi.org/10.17660/actahortic.2017.1153.17.

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GOODALL, ELIZABETH, JOHN CORBETT, GLYNIS MURPHY, and MARIA CALLIAS. "Sensory reinforcement table-an evaluation*." Journal of the British Institute of Mental Handicap (APEX) 10, no. 2 (August 26, 2009): 52–55. http://dx.doi.org/10.1111/j.1468-3156.1982.tb00030.x.

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