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Статті в журналах з теми "Sensory evaluation of food"

Автор: Grafiati
Опубліковано: 4 червня 2021
Оновлено: 20 лютого 2023

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1

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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2

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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Анотація:
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.
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3

Vojnović, V., M. Ritz, and N. Vahčić. "Sensory evaluation of whey-based fruit beverages." Food / Nahrung 37, no. 3 (1993): 246–51. http://dx.doi.org/10.1002/food.19930370309.

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4

Vilela, Alice. "Food sensory evaluation throughout the time." História da Ciência e Ensino: construindo interfaces 20 (December 29, 2019): 408–19. http://dx.doi.org/10.23925/2178-2911.2019v20espp408-419.

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ResumoHá milhares de anos que os humanos usam os sentidos para avaliar os alimentos. Dado que muitas fitotoxinas e metabólitos bacterianos têm gosto amargo ou ácido, a humanidade provavelmente usou a avaliação sensorial desde antes que o Homo sapiens fosse considerado “humano”. À medida que a civilização se desenvolveu e o comércio e a venda de mercadorias se tornaram comuns, começou a surgir a necessidade da realização da avaliação sensorial dos alimentos.Os métodos de degustação, foram aplicados pela primeira vez na Europa, com o objetivo de controlar a qualidade de cervejarias e destilarias. Nos USA, durante a Segunda Guerra Mundial, surgiu a necessidade de produzir alimentos de qualidade que não fossem rejeitados pelos soldados do exército. A partir dessa necessidade surgiu a análise sensorial como base científica. Tradicionalmente, a indústria alimentar via a avaliação sensorial no contexto da empresa como sendo realizada pelo “expert” (N = 1) que através de anos de experiência era capaz de descrever os produtos e estabelecer padrões de qualidade desde a matéria-prima até ao produto final. Exemplos de tais “especialistas” incluem o mestre-cervejeiro, o enólogo, os provadores de café (baristas) e chás. Hoje em dia, os testes internos de consumidor, proporcionam à empresa uma alternativa barata para a obtenção de informações valiosas sobre as vantagens e falhas dos seus produtos. Portanto, a procura por possibilidades de fazer esse tipo de teste aumentouPalavras-chave: Cientista sensorial, consumidor, análise de dados sensoriais. Abstract Humans have used their senses to evaluate food for several thousands of years. Given that so many phytotoxins and bacterial metabolites are bitter and sour, humanity had probably used sensory evaluation since before Homo sapiens were human. As civilization developed and the trading and selling of goods became a commonplace, the first seeds of food sensory testing as we know it was planted. Tasting methods, as a form of sensory analysis of foods, were applied for the first time in Europe, a long time ago, to control the quality of breweries and distilleries. In the United States, during World War II, it arose from the need to produce quality foods that were not rejected by army soldiers. From this need the methods of application of the tasting appeared, establishing the sensorial analysis as a scientific basis The food industry traditionally viewed sensory evaluation in the context of the company “expert” (the N of 1) who through years of accumulated experience was able to describe company products and set standards of quality by which raw materials would be purchased and each product manufactured and marketed. Examples of such “experts” include the perfumer, flavourist, brew-master, winemaker, and coffee and tea tasters. Nowadays, small scale internal consumer tests provide a company with a cheap way to get valuable information regarding the advantages and flaws of their products. Therefore, the demand for possibilities to do this kind of test has increased. Keywords : Sensory scientist, consumer choices, sensory data analysis.
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5

Hobson, P. N. "Basic sensory methods for food evaluation." Biological Wastes 33, no. 3 (January 1990): 228. http://dx.doi.org/10.1016/0269-7483(90)90008-g.

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6

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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Анотація:
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.
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7

Carvajal-Larenas, Francisco. "Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review." Czech Journal of Food Sciences 37, No. 5 (October 31, 2019): 301–11. http://dx.doi.org/10.17221/4/2019-cjfs.

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Анотація:
This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty processed and fresh products (i.e. spaghetti, lasagne, snacks, bread, hamburgers, sweets, soups, and salads). L. mutabilis might also be used to prepare meat, milk and yoghurt substitutes with good sensory evaluation. Sensory evaluation of specific fermented sausage and jelly ranked better than the control. Specific L. mutabilis spaghetti had similar rheological behaviour like the control. Bread with 10% of L. mutabilis flour had a protein efficiency radio (76%) higher than the control (28%) and similar acceptability. L. mutabilis jelly could reduce postprandial glucose in people with non-insulin dependent diabetes and L. mutabilis purée could be eaten by people with celiac disorders (especially babies). Data on each product is critically evaluated to infer conclusions and to make suggestions to improve the sensory, rheological and nutritional quality of lupin products.
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8

Nezif, Abamecha. "Research Review on Formulation and Sensory Evaluation of Complementary Foods from Cereals and Legumes in Ethiopia." Food Science & Nutrition Technology 5, no. 5 (September 30, 2020): 1–9. http://dx.doi.org/10.23880/fsnt-16000231.

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Анотація:
Since infant food protein-energy malnutrition is a problem in Africa and other developing nations of the world. Food and Agricultural Organization’s statistics also reveal that in Africa, more than one in four people are malnourished. Food cereal grains are a major staple in many African homes contributing significant amounts of energy protein, but limiting in essential amino acid of lysine. Legumes on the other hand are protein and amino acid rich foods, but also lacking in sulphurcontaining amino acids. Hence, a combination of these two grain foods would improve the protein and nutrient density of the subsequent food products. Probably due to their high nutritional values, however, this review therefore, assesses various works in literature on the use of these crops to produce composite food products. Complementary foods in most developing countries are based on staple cereal or root crops. Although, commercial foods of high quality are occasionally available, they are often expensive and therefore unaffordable by low-income rural households. Different approaches are needed to offer families the opportunity to feed their infants on improved formulations using low cost and locally available staples, because of Protein-energy malnutrition among children is the major health challenges and it may be related to low nutritional quality of traditional complementary foods and high cost of quality protein based complementary foods. This review also aimed at the formulation, preparation and evaluation of low-cots, locally available products based on cereals and pulses.
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9

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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10

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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Анотація:
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.
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11

Sarzynski, W., and J. Jaszczynski. "Sensory and Instrumental Evaluation of Food Packaging." International Polymer Science and Technology 28, no. 11 (November 2001): 91–96. http://dx.doi.org/10.1177/0307174x0102801123.

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12

Kemp, Sarah E. "Application of sensory evaluation in food research." International Journal of Food Science & Technology 43, no. 9 (September 2008): 1507–11. http://dx.doi.org/10.1111/j.1365-2621.2008.01780.x.

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13

Stefanowicz, Patricia. "Sensory evaluation of food principles and practices." Journal of Wine Research 24, no. 1 (March 2013): 80. http://dx.doi.org/10.1080/09571264.2013.764662.

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14

Tunaley, A. "Sensory evaluation of food, theory and practice." Food Chemistry 21, no. 1 (January 1986): 80–82. http://dx.doi.org/10.1016/0308-8146(86)90144-5.

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15

Zhang, Jun, and Yixin Chen. "Food sensory evaluation employing artificial neural networks." Sensor Review 17, no. 2 (June 1997): 150–58. http://dx.doi.org/10.1108/02602289710170320.

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16

Margeta, Polonca, Gordana Kralik, Manuela Grčević, Danica Hanžek, and Zlata Kralik. "Importance of sensory evaluation in assessment of egg quality." Poljoprivreda 25, no. 1 (June 10, 2019): 56–63. http://dx.doi.org/10.18047/poljo.25.1.8.

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Анотація:
The sensory evaluation is a scientific discipline used to evoke, measure, analyze and interpret reactions to stimuli perceived through senses of sight, smell, touch, taste, and hearing. Sensory evaluation applies principles of experimental design and statistical analysis to the use of human senses aiming to isolate the sensory properties of foods themselves and provide important and useful information to product developers, food scientists, and managers about the sensory characteristics of food products. To achieve the scientific control of the sensory evaluation test, good laboratory practice should be applied. It includes defining the test objective and test type, selection of right assessors, ensuring right test area, handling and preparing the sample in appropriate way, paying attention to test set-up and storing the test data safe in logical order. Regarding eggs, sensory characteristics are usually evaluated on eggs enriched with bioactive compounds. Sensory studies are often conducted either with trained (in accordance with international reference standards) or untrained panelists. Sensory evaluation of eggs after addition of different compounds is of great importance because sensory attributes such as aroma, flavor, aftertaste and overall acceptability of enriched eggs are very important to consumers.
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17

Johns, T. "Sensory evaluation techniques, 2nd edition." Food Research International 26, no. 1 (January 1993): 75. http://dx.doi.org/10.1016/0963-9969(93)90108-u.

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18

Nikitina, M. A., and Y. A. Ivashkin. "Expert system of food sensory evaluation for mobile and tablet." Information Technology and Nanotechnology, no. 2416 (2019): 332–39. http://dx.doi.org/10.18287/1613-0073-2019-2416-332-339.

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Анотація:
One of the main directions of statistics in sensory evaluation is an assessment of the dependence between experimental variables and measured characteristics. Statistical criteria are used to assess a degree of interaction between variables, a level of experimental effects, and allow accepting or rejecting hypothesis proposed. In sensory evaluation, people act as measurement instruments, and a variation associated with the human factor arises. This proves that the use of statistical methods is necessary. This article represents a network computer system for collection and evaluation of food sensory indicators based on the methods of rank correlation and multifactorial analysis of variance in real time. The article describes information technology of expert sensory evaluation of food quality by individual panelists and sensory panels regarding the indicators that are not measured by technical means of control, based on client-server network architecture. The software implementation of system for collecting and statistical processing of sensory data based on the principles of multifactorial analysis of variance in real-time mode makes it possible to evaluate the influence of the human factor on objectiveness and reliability of sensory evaluation results, as well as to visualize the data of expert scores by various expert panels.
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19

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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20

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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Анотація:
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.
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21

Carbonell-Barrachina, Ángel A. "Sensory Evaluation of Food – A New Trend for Assessing Food Quality." Advanced Research in Life Sciences 3, no. 1 (April 1, 2019): 1–2. http://dx.doi.org/10.2478/arls-2019-0001.

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22

Serventi, Luca, Charles Brennan, and Rana Mustafa. "Physicochemical and Sensory Evaluation of Grain-Based Food." Foods 11, no. 9 (April 26, 2022): 1237. http://dx.doi.org/10.3390/foods11091237.

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23

Serventi, Luca, Charles Brennan, and Rana Mustafa. "Physicochemical and Sensory Evaluation of Grain-Based Food." Foods 11, no. 9 (April 26, 2022): 1237. http://dx.doi.org/10.3390/foods11091237.

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24

Kuznetsova, T. G., O. K. Derevitskaya, A. A. Lazarev, and N. E. Soldatova. "Sensory evaluation of cooked sausages for baby food." Meat Industry Journal, no. 4 (April 28, 2020): 10–13. http://dx.doi.org/10.37861/2618-8252-2020-4-10-13.

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25

Kilcast, David. "Sensory evaluation of food—Principles and practices 1998." Food Quality and Preference 9, no. 4 (July 1998): 291–92. http://dx.doi.org/10.1016/s0950-3293(98)00004-4.

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26

Park, J., and H. C. Brittin. "Sensory Evaluation of Food Cooked in Iron Utensils." Journal of the American Dietetic Association 98, no. 9 (September 1998): A09. http://dx.doi.org/10.1016/s0002-8223(98)00718-4.

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27

Jowitt, Ronald. "Sensory evaluation of food — Statistical methods and procedures." Journal of Food Engineering 6, no. 6 (January 1987): 478–79. http://dx.doi.org/10.1016/0260-8774(87)90009-4.

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28

TODA, Jun. "Recent Trend of Sensory Evaluation in Food Research in Japan Part II. Application Fields of Sensory Evaluation in Food Research." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 3 (1994): 224–27. http://dx.doi.org/10.3136/nskkk1962.41.224.

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29

Piggott, J. R. "Psychological basis of sensory evaluation." Trends in Food Science & Technology 2 (January 1991): 46. http://dx.doi.org/10.1016/0924-2244(91)90618-s.

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30

Gang-Ling, Hou, Ge Bin, Sun Liang-Liang, and Xing Kai-Xin. "A study on wine sensory evaluation by the statistical analysis method." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 1–10. http://dx.doi.org/10.17221/438/2017-cjfs.

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Анотація:
In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.
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31

Habschied, Kristina, Vinko Krstanović, and Krešimir Mastanjević. "Beer Quality Evaluation—A Sensory Aspect." Beverages 8, no. 1 (March 2, 2022): 15. http://dx.doi.org/10.3390/beverages8010015.

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Анотація:
The world’s beer market has never been more diverse. Most beers are produced in modern and technologically advanced breweries that use high quality raw materials, thus resulting in minor differences of physical–chemical properties between various beers (of the same style). However, consumers focus on constant quality and sensory properties of their chosen beer. Sensory evaluation is not an easy task and involves flexible methods for determination of differences and changes between beers. It is commonly used in breweries to provide constant quality of finished products, but also to ensure the quality of different raw materials (water, malt, hops) and to minimize the influence of the production process on final quality of beer.
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32

LAWLESS, HARRY, VLADIMIR TORRES, and ENRIQUE FIGUEROA. "Sensory Evaluation of Hearts of Palm." Journal of Food Science 58, no. 1 (January 1993): 134–37. http://dx.doi.org/10.1111/j.1365-2621.1993.tb03228.x.

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33

DRAKE, M. A., W. HERFETT, T. D. BOYLSTON, and B. G. SWANSON. "Sensory Evaluation of Reduced Fat Cheeses." Journal of Food Science 60, no. 5 (September 1995): 898–901. http://dx.doi.org/10.1111/j.1365-2621.1995.tb06256.x.

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34

Dos Santos Aguiar, Francisco Ivo, Francisco Gilvan Borges Ferreira Freitas Júnior, Raiane De Sousa Andrade, and Edmilson Igor Bernado Almeida. "Feed frequency and sensory evaluation of yams." REVISTA AGRO@MBIENTE ON-LINE 13 (September 3, 2019): 173. http://dx.doi.org/10.18227/1982-8470ragro.v13i0.5499.

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Анотація:
Several studies have highlighted the variations in consumption habits, compared to the perspectives on food, social class and lifestyles of society. Among the different food groups, underground vegetables are of great importance in human nutrition as one of the main energy sources available for food. Among them, the yam stands out for its high nutritional and energetic power. In this way, the aim was to define the frequency, consumption profile and yam preference, ‘Chinese’ and ‘São Tome’ varieties. For this, a questionnaire of socioeconomic nature, feeding frequency and sensorial evaluation was applied to 52 students of a public university. At the end of the study, it was found that 71% of the students knew the yam, but only 50% had ever consumed the vegetable. It was observed that 85% of the interviewees never or hardly ever consume the tuber, 29% do not know the vegetable and 50% never consumed. Regarding consumption reasons, 25% of the respondents chose the taste as the main reason to consume yam and only 3% consume by the appearance of the product. The interviewees had food frequency in relation to the yam, linked to the palatability of the vegetable (25%) and of the two varieties analyzed, 69% of the interviewees prefer to consume the ‘São Tome’ yam. Given the importance of food in this vegetable, it is important to stimulate consumption, especially among younger individuals, with ages ranging from 20 to 25 years.
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35

TODA, Jun. "Recent Trend of Sensory Evaluation in Food Research in Japan Part I. Types and Methods of Sensory Evaluation in Food Research." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 3 (1994): 218–23. http://dx.doi.org/10.3136/nskkk1962.41.218.

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36

Świąder, Katarzyna, and Magdalena Marczewska. "Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme." Foods 10, no. 2 (February 18, 2021): 446. http://dx.doi.org/10.3390/foods10020446.

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Анотація:
Sensory evaluation plays an important role in New Product Development (NPD) in food industry. In the present study, the current trends of using sensory evaluation in NPD in the food industry in countries that belong to EIT Regional Innovation Scheme (RIS) were identified. The research was conducted in the first quarter of 2020. Computer assisted self-interviewing (CASI) technique for survey data collection was used. The sample included 122 respondents representing RIS countries that are the EU Member States and European Horizon 2020 Associated Countries that are classified as modest and moderate innovators according to European Innovation Scoreboard. The analysis presented in the paper allowed to describe the methods of sensory evaluation that can be used to support NPD in the food industry, identify the trends of using sensory evaluation in NPD in the food industry companies in RIS countries. The research results showed that almost 70% of companies apply sensory evaluation methods in NPD. The larger the company, the more often the methods of sensory evaluation are used in NPDs. Almost 60% of companies employing 51–100, 101–1000 and more than 5000 people, respectively declare the use of expert (analytical) test. However, regardless of size, most companies prefer consumer (affective) test to expert tests. Based on the results, it seems that the potential of usage sensory evaluation methods is not yet fully exploited in the food industry.
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37

Iwahashi, Takashi. "The Sensory Evaluation of The Food and The Sensitivity." Journal of Japan Association on Odor Environment 38, no. 5 (2007): 345. http://dx.doi.org/10.2171/jao.38.345.

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38

KURAMITSU, Junichi. "Studying Sensory Evaluation of Food in the U. S." JOURNAL OF THE BREWING SOCIETY OF JAPAN 102, no. 1 (2007): 10–17. http://dx.doi.org/10.6013/jbrewsocjapan1988.102.10.

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39

Sidel, Joel L., and Herbert Stone. "The role of sensory evaluation in the food industry." Food Quality and Preference 4, no. 1-2 (January 1993): 65–73. http://dx.doi.org/10.1016/0950-3293(93)90314-v.

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Sidel, J. L., and H. Stone. "The role of sensory evaluation in the food industry." Food Quality and Preference 4, no. 1-2 (January 1993): 86. http://dx.doi.org/10.1016/0950-3293(93)90341-3.

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TODA, Jun. "Recent Trend of Sensory Evaluation in Food Research in Japan Part 3. Discussion on "Rating Scales" in Sensory Evaluation of Foods." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 3 (1994): 228–32. http://dx.doi.org/10.3136/nskkk1962.41.228.

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Debjani, Chakraborty, Shrilekha Das, and H. Das. "Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food." Journal of Food Science and Technology 50, no. 6 (August 6, 2011): 1088–96. http://dx.doi.org/10.1007/s13197-011-0433-x.

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Tuorila, Hely. "From sensory evaluation to sensory and consumer research of food: An autobiographical perspective." Food Quality and Preference 40 (March 2015): 255–62. http://dx.doi.org/10.1016/j.foodqual.2014.05.006.

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Harper, Roland. "Psychological basis of sensory evaluation." Food Quality and Preference 2, no. 2 (January 1990): 128–30. http://dx.doi.org/10.1016/0950-3293(90)90052-v.

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McEwan, Jean A., and Pascal Schlich. "Correspondence analysis in sensory evaluation." Food Quality and Preference 3, no. 1 (January 1991): 23–36. http://dx.doi.org/10.1016/0950-3293(91)90020-f.

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Meiselman, Herbert L. "Critical evaluation of sensory techniques." Food Quality and Preference 4, no. 1-2 (January 1993): 33–40. http://dx.doi.org/10.1016/0950-3293(93)90311-s.

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Sanceda, Norlita G., Marieta Sanceda, Velma Encanto, Tadao Kurata, and Nobuhiko Arakawa. "Sensory evaluation of fish sauces." Food Quality and Preference 4, no. 1-2 (January 1993): 89. http://dx.doi.org/10.1016/0950-3293(93)90354-9.

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Sanceda, Norlita G., Marieta F. Sanceda, Velma S. Encanto, Tadao Kurata, and Nobuhiko Arakawa. "Sensory evaluation of fish sauces." Food Quality and Preference 5, no. 3 (January 1994): 179–84. http://dx.doi.org/10.1016/0950-3293(94)90033-7.

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Pokorný, J., J. Davídek, V. Prnka, and E. Davídková. "Nonparametric evaluation of graphical sensory profiles for the analysis of carbonated raspberry beverages." Food / Nahrung 30, no. 2 (1986): 131–39. http://dx.doi.org/10.1002/food.19860300204.

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Ledahudec, J., L. Pilková, and J. Pokorný. "Comparison of structured and unstructured graphical scales for the evaluation of sensory quality." Food / Nahrung 36, no. 1 (1992): 96–98. http://dx.doi.org/10.1002/food.19920360116.

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