Published Articles

Compusense Research

Peer Reviewed Paper

The biobone reactor - an immobilized enzyme-system

October 22, 1998

This abstract is unavailable. Please contact us for more information.

Iwaniw, D., Findlay, C. J., & Yada, R. Y. (1988). The biobone reactor - an immobilized enzyme-system. Canadian Institute of Food Science and Technology Journal-Journal de l’Institut Canadien de Science et Technologie Alimentaires, 21(4), 363.

Reference LinkDownload PDFDownload PDF
Prev
Loading...
Next
Loading...
What is data quality in online consumer research? Why and how we should take it seriously?
CATA R Package - Version 0.1.1.2
Investigating control-centred results after uncentred principal component analysis
Exploring the relationship between sensory and instrumental data with component-based methods
AI is transforming sensory and consumer research. Are you ready?
One citation, one vote! A new approach for analyzing check-all-that-apply (CATA) data using L1 norm methods
One citation, one vote! A new approach for analysing check-all-that-apply (CATA) data using L1-norm methods
Comparison of check-all-that-apply product evaluations in different conditions using an L1-norm framework
The analysis of temporal check-all-that-apply (TCATA) data
Dynamics of consumer perception
Investigating control-centred results after uncentred principal component analysis / Analyse des résultats centrés sur le contrôle après une analyse en composantes principales non centrée
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)
One citation, one vote! A new approach for analysing check-all-that-apply (CATA) data in sensometrics, using L1 norm methods
Investigating relationships in sensory and instrumental data using component-based methods
Supervised principal component regression of select paired comparisons
Investigating control-centred results after uncentred principal component analysis
Investigating sensory-instrumental relationships in a subset of test-control paired comparisons by partial least squares regression
Comparison of gins using temporal dominance of sensations (TDS), temporal check-all-that-apply (TCATA), and temporal ranking (TR)
Introduction to component-based methods in sensory evaluation
Investigating test-control paired differences in flavour-molecular correlations
Investigating control-centred results after uncentred principal component analysis
Sugar replacement in chocolate-flavored milk: Differences in liking of sweetener system relates to temporal perception
Evaluation of complementary numerical and visual approaches for investigating pairwise comparisons after principal component analysis
Screening respondents to increase data quality in consumer tests
Why use component-based methods in sensory science?
Investigating paired differences for data sets with special structures after principal component analysis
Principal component analysis of sensory panel results for a reference and multiple prototypes
Principal component analysis of sensory panel results for a reference and multiple prototypes
Consumer perceptions of beer: The role of individual differences
An approach for clustering consumers by their top-box and top-choice responses
Investigating only a subset of paired comparisons after principal component analysis
Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers
Investigating paired comparisons after principal component analysis
Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data
Evaluation of complementary numerical and visual approaches for investigating pairwise comparisons after principal component analysis
Clustering consumers based on their hedonic responses
Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution
Clustering consumers based on product discrimination in check-all-that-apply (CATA) data
Screening as a tool to increase consumer data quality
R packages
Temporal ranking for characterization and improved discrimination of protein beverages
Temporal ranking for the characterization and better discrimination of protein beverages with different sweeteners
Temporal Rate-All-That-Apply (TRATA): A novel temporal method for sensory evaluation
Consumer hedonic studies with incomplete block designs
Does the τ estimate from same-different test data represent a relevant sensory effect size for determining sensory equivalency?
Investigating perception dynamics and uncertainty in temporal sensory data via independent components analysis (ICA)
Or is less just less?
Is less always more?
Analyzing data using the chance-corrected beta-binomial model: Parameter estimates and their confidence regions
A retail simulation study for investigating product choice and choice satisfaction: A case study involving kombucha
Analysis of sensory check-all-that-apply (CATA) data which includes the evaluation of a single ideal product
Brettanomyces metabolites using temporal check-all-that-apply
A bitter pill to swallow? Inter-individual variation in sensitivity to tastants and implications for alcohol consumption
Analyzing data from sensory discrimination tests: Parameter estimates and confidence regions
Consumer testing to enable evidence-based business decision-making
Effect of carbonation level on the perception of sparkling wine
Do window treatments protect the acceptability for sale of red and white wine?
Segmenting consumers based on food choice motivation and product benefit expectations: A case study involving Kombucha
Analyzing in-store interviews, focus group comments, and product usage trial data
Did assessors select attributes by chance alone in your TDS study, and how relevant is it to know?
Application of TCATA to examine variation in beer perception due to thermal taste status
Flipping the script: Using TCATA to investigate differences between participants rather than products
Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology
Temporal methods add to innovation
Establishing the consumer relevance of a sensory difference using the same-different method
Consumer diversity in sensory evaluation data
Historical Developments in the ASTM Guide for Sensory Claim Substantiation
How task instructions affect performance on the unspecified tetrad test
Modelling temporal sensory data via a graphic theoretical approach
Effect of carbonation level on the perception of sparkling wine
What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers
Do panelists “monkey-pick” attributes in TDS studies and how relevant is it to know?
Thurstonian-derived models, covariates, and consumer relevance
Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP)
The application of calibrated difference-from-control for sensory quality control of distilled beverages
Benefits and limitations with using Temporal Check-All-That-Apply (TCATA) with consumers to evaluate perceptually similar variants of a snack product
A sensory journey from local roots to global innovation
Understanding dynamic perceptions using Temporal check-all-that-apply (TCATA), Temporal dominance of sensations (TDS) and Progressive profile (PP): a case study with different fermented dairy products
Do teenaged chocolate-flavored cereal consumers go cuckoo trying to do TCATA while eating Cocoa Puffs?
How do static and dynamic sensory product characterizations based on check-all-that-apply questions? Insights from three consumer studies
Escaping p-value land: The future of lean decision-making in sensory evaluation
Equivalence bounds for sensory applications based on consumer product evaluation
Perceived healthfulness of foods and affective ambivalence
Does a familiarization step influence results from a TCATA task?
Using contrails and animated sequences to visualize uncertainty in dynamic sensory profiles obtained from temporal check-all-that-apply (TCATA) data
Statistics for Use in Difference Testing
Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers
Characterizing dynamic sensory properties of nonnutritive sweeteners with temporal check-all-that-apply (TCATA)
Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)
Analysis of TCATA Fading data: Imputation of gaps in temporal profiles
The future of sensory discrimination testing
Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-All-That-Apply
Evaluation of consumer perception dynamics 2.0
Temporal check-all-that-apply (TCATA): Overview and recent developments
Appropriate Methods of Imputation for Consumer Hedonic Data
Relationship between dynamic sensory profile and static liking: Dominance vs. description
All you wanted to know about dominance and never dared to ask: An exploration of the concept of dominance in TDS tests
The effects of wine components on the sensory perception of wine faults
Comparison of two TCATA variants for dynamic sensory characterization of food products
Multiway comparison of TCATA and TDS: What are the real differences between these methods?
Characterizing dynamic sensory properties of nonnutritive sweeteners with temporal check-all-that-apply (TCATA)
Perception of sparkling wines of varying carbonation levels using quantitative descriptive analysis (QDA) and temporal check-all-that-apply (TCATA)
Advances in Temporal Check-All-That-Apply (TCATA) Methodology and Analysis
Evaluation of consumer perception dynamics
Sensory booths and colored lights… fact or fiction?
Does data collection device affect sensory descriptive analysis results?
Temporal Check-All-That-Apply characterization of Syrah wine
Does data capture device affect sensory descriptive analysis results?
Perception dynamics of grain-based ready-to-eat cereal products using TCATA
Evaluating cereal snack bars using dual-attribute time intensity and temporal dominance of sensations as complementary temporal sensory methods
Sensory design of protein enriched noodles
Handling missing data in consumer hedonic tests arising from direct scaling
Temporal check-all-that-apply characterization of wine finish
Characterizing wine finish using TCATA product contrails
A cost/benefit analysis of consumer CATA and trained descriptive analysis
Similarity-to-Ideal and Degree-of-Difference: A new consumer test
Using partial bootstrap to evaluate the uncertainty associated with TCATA product trajectories
Meta-attributes in sensory descriptive analysis
A markov model for Temporal Dominance of Sensations (TDS) data
Recent advances in sensory science
Investigating preference and discrimination via tetradic preference testing: A comparison with placebo preference testing and triadic preference testing
Dynamic sensory characterization of cosmetic creams during application using Temporal Check-All-That-Apply (TCATA) questions
Using TDS dyads and other dominance sequences to characterize products and investigate liking changes
Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking
Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers
A crossover coefficient for quantifying disagreement in product ranks between individual panelists and the panel
Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products
tempR: Temporal sensory data analysis
Product selection for liking studies: the sensory-informed design
Randomization of CATA attributes: Should attribute lists be allocated to assessors or to samples?
Statistical evaluation of panel repeatability in Check-All-That-Apply questions
Interpreting sequential profiling data via animated box-and-whisker plots
Comparison of TCATA and TDS for dynamic sensory characterization of food products
TDS dyads to co-investigate sensation and liking changes
Existing and new approaches for analysing data from Check All That Apply questions
Replicated tetrad simulations for sensitivity quantification and panelist selection
Temporal Check-All-That-Apply (TCATA): a novel temporal sensory method for characterizing products
Designing a consumer liking study using prior sensory information: consumer segments and liking drivers from a study using a designed incomplete block design
A comparison of two rapid methods for dynamic sensory profiling: TDS and Temporal CATA
The Role of Imputation in Clustering BIB Data
The future of rapid methodologies for sensory characterization
Improved interpretation of TDS and TCATA curves using reference lines
Development of a wine style guided by consumer research
Temporal methods: A comparative study of four different techniques
Immediate feedback training for difference from control panels
Combining highly efficient methods can reduce costs without compromise
Best practice recommendations for attribute order in Check-All-That-Apply (CATA) and related test methodologies
Does a change in data capture device affect sensory descriptive analysis results?
Feedback calibration training improves whisky sensory profiling
A preliminary review of multiple group panel tracking via Thurstonian Modeling
A consumer-validated CATA list for whole grain breads
A preliminary review of multiple group Principal Component Analysis for descriptive sensory data
Check-All-That-Apply questions
Existing and new approaches for the analysis of CATA data
Refinement of a statistical framework for an own-brand large-scale consumer quality program
Sweet and powerful: A two-attribute time intensity study of fruit liqueur / Doux et puissant: Une étude de deux attribut de temps l'intensité de la liqueur de fruits
Distribution assumptions underlying consumer testing
The effect of an incomplete block design on consumer segmentation
A New Method for Analyzing Time Intensity Curves
Sensory informed design: An effective clustering of incomplete block consumer data
Sensory Informed Incomplete Block Designs
Statistical approaches to sensory quality control
Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices.
Similarity testing & equivalence testing
Best practices in sensory equivalence testing
Equivalence tests and non-inferiority tests for sensory applications
Shortlisting before ranking: perception of wine region quality by Ontario consumers
Using sensory testing to optimize foods and beverage products for an export market
Visualizing temporal sensory data using animated scatterplots, boxplots, and bagplots
You know what you like, but what about everyone else? A case study on incomplete block segmentation of white-bread consumers
A system for classifying sensory attributes
Temporal Data
A new method for analyzing time intensity curves based on the gamma distribution
Communicating Results from Temporal Sensory Studies
Applying enhanced descriptive sensory analysis training: A case study
Calibrated descriptive analysis stabilizes sensory profiles across panels
Monitoring calibration of descriptive sensory panels using distance from target measurements
Advances and the future of data collection systems in sensory science
Use of feedback calibration to reduce the training time for wine panels
Feedback calibration: A training method for descriptive panels
Measuring physical sensations
Segmentation of BIB consumer liking of high-fatigue products: Sensory confirmation of statistical methods
Do panellists donkey vote in sensory Choose-All-That-Apply questions?
Consumer segmentation of BIB liking data of 12 cabernet sauvignon wines: A case study
Visualizing micro and macro structures in descriptive sensory training data
Equivalence testing: A brief review
Does purchase history increase the validity of consumer panels? A case study
Setting meaningful attribute targets for feedback training of descriptive panellists
Experimental consideration for the use of Check-All-That-Apply (CATA) questions to describe the sensory properties of orange juices
Multivariate and probabilistic analyses of sensory science problems
Generating, refining, and calibrating targets: comparing the performance of panellists on two white wine panels
Optimizing descriptive analysis
On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of overall toughness
Enriching sensory and consumer datasets with temporal metadata
Compusense® commuter
The biobone reactor - an immobilized enzyme-system
White wines of the Niagara region
Optimizing the proficiency of wine panels trained using feedback calibration
Computers and the Internet in sensory quality control
Feedback calibration: a training method for descriptive panels
Descriptive sensory analysis of smoked turkey breast using response surface methodology
Suspending continual feedback and its effect on panel performance
Monitoring calibration of descriptive sensory panels using distance from target measurements
Dual attribute time intensity sensory evaluation: a new method for temporal measurements of sensory perceptions
Dual attribute time intensity measurements of sweetness and peppermint perception of chewing gum
An objective numerical method of assessing reliability of time intensity panellists
The effect of context on the interpretation of wine descriptive analysis
Relationship between sensory time intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness
Temporal aspects of perception of juiciness and tenderness of beef
Effective discrimination of meat tenderness using dual attribute time intensity
Temporal attribute discrimination
Chicken pepsin as a rennet substitute
Differential scanning calorimetry can determine kinetics of thermal-denaturation of beef muscle proteins
Differential scanning calorimetry of beef muscle I: the influence of sarcomere-length.
Thermomechanical properties of beef muscle
Evaluation of an automated computerized system for sensory analysis
Bone as a solid support for enzyme immobilization.
A response-surface investigation of the effects of sodium-chloride and tripolyphosphate on the thermal-properties of beef muscle
Chicken bone as a support matrix for immobilizing beta-galactosidase
Experimental-design for computerized sensory analysis
Texture-structure relationships in scallop
Influence of sodium, potassium and magnesium-chloride on thermal-properties of beef muscle
Bone as a possible support material for the immobilization of enzymes
Differential scanning calorimetry of beef muscle: Influence of sarcomere length
Differential scanning calorimetry of beef muscle: Influence of postmortem conditioning
Thermomechanical Properties of Beef Muscle
Integrated computerized sensory analysis
Sodium Reduction in Poultry Products: A Review
Time intensity methodology for beef tenderness perception
The effect of line orientation on the recording of time-intensity perception of sweetener solutions
Designing commercial protein foods
The microstructural scoring of muscle texture
Dual vs. single attribute time-intensity: what can multitasking do for you?
The mechanical-properties of scallop muscle
The microstructure and texture of cooked scallop
Share this Article:

Tags:

No items found.
Authors:
D. Iwaniw
Christopher J. Findlay
R. Y. Yada