Search publications | Sensory Analysis and Consumer Sensory Analysis Research / Acceptability

Showing 1 to 18 of 18 Products

Poultry Quality Evaluation

Product Type: Book

Edition: 1

First Published: 2017

eBook: 978-0-08-100769-3

Hardcover: 978-0-08-100763-1

A Handbook for Sensory and Consumer-Driven New Product Development

Product Type: Book

Edition: 1

First Published: 2016

eBook: 978-0-08-100357-2

Hardcover: 978-0-08-100352-7

Multisensory Flavor Perception

Product Type: Book

Edition: 1

First Published: 2016

eBook: 978-0-08-100351-0

Hardcover: 978-0-08-100350-3

Electronic Noses and Tongues in Food Science

Product Type: Book

Edition: 1

First Published: 2016

eBook: 978-0-12-800402-9

Hardcover: 978-0-12-800243-8

Rapid Sensory Profiling Techniques

Product Type: Book

Edition: 1

First Published: 2014

eBook: 978-1-78242-258-7

Paperback: 978-0-08-101332-8

Flavour Development, Analysis and Perception in Food and Beverages

Product Type: Book

Edition: 1

First Published: 2014

eBook: 978-1-78242-111-5

Paperback: 978-0-08-101382-3

Consumer-Driven Innovation in Food and Personal Care Products

Product Type: Book

Edition: 1

First Published: 2010

eBook: 978-1-84569-997-0

Hardcover: 978-1-84569-567-5

Paperback: 978-0-08-101486-8

Sensory Analysis for Food and Beverage Quality Control

Product Type: Book

Edition: 1

First Published: 2010

eBook: 978-1-84569-951-2

Hardcover: 978-1-84569-476-0

Paperback: 978-0-08-101467-7

Statistical Methods in Food and Consumer Research

Product Type: Book

Edition: 2

First Published: 2008

eBook: 978-0-08-092033-7

Hardcover: 978-0-12-373716-8

Case Studies in Food Product Development

Product Type: Book

Edition: 1

First Published: 2007

eBook: 978-1-84569-413-5

Hardcover: 978-1-84569-260-5

Consumer-Led Food Product Development

Product Type: Book

Edition: 1

First Published: 2007

eBook: 978-1-84569-338-1

Hardcover: 978-1-84569-072-4

Understanding Consumers of Food Products

Product Type: Book

Edition: 1

First Published: 2006

eBook: 978-1-84569-250-6

Hardcover: 978-1-84569-009-0

Optimising Sweet Taste in Foods

Product Type: Book

Edition: 1

First Published: 2006

eBook: 978-1-84569-164-6

Hardcover: 978-1-84569-008-3

Using Cereal Science and Technology for the Benefit of Consumers

Product Type: Book

Edition: 1

First Published: 2005

eBook: 978-1-84569-063-2

Paperback: 978-1-84569-479-1

Food Flavors: Formation, Analysis and Packaging Influences

Product Type: Book

Edition: 1

Volume: 40

First Published: 1998

eBook: 978-0-08-053183-0

Handbook of Indices of Food Quality and Authenticity

Product Type: Book

Edition: 1

First Published: 1997

eBook: 978-1-85573-647-4

Hardcover: 978-1-85573-299-5

Trends in Flavour Research

Product Type: Book

Edition: 1

Volume: 35

First Published: 1994

Hardcover: 978-0-444-81587-3

Food Quality and Preference

Product Type: Journal

Journal: 0950-3293

SNIP: 1.703 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 1.146 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 63-70

Issues: 8