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Cereal
Acceptability For Sale
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Anova-Simultaneous Component Analysis (ASCA)
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Multiple Factor Analysis (MFA)
Sensory research on breakfast cereals and grain-based products, addressing texture, crunch, sweetness, flavor, and consumer acceptance in dry and reconstituted forms.
August 20, 2017
Do teenaged chocolate-flavored cereal consumers go cuckoo trying to do TCATA while eating Cocoa Puffs?
October 31, 2016
Perception dynamics of grain-based ready-to-eat cereal products using TCATA
May 15, 2016
Evaluating cereal snack bars using dual-attribute time intensity and temporal dominance of sensations as complementary temporal sensory methods
August 22, 2015
Best practice recommendations for attribute order in Check-All-That-Apply (CATA) and related test methodologies
September 17, 2014
Combining highly efficient methods can reduce costs without compromise
December 16, 2013
Existing and new approaches for the analysis of CATA data
August 11, 2013
A consumer-validated CATA list for whole grain breads
August 11, 2013
Sensory informed design: An effective clustering of incomplete block consumer data
July 13, 2012
Sensory Informed Incomplete Block Designs