Blar i NOFIMA vitenarkiv på forfatter "Varela, Paula"
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Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field
Ares, Gastón; Varela, Paula (Peer reviewed; Journal article, 2017)Sensory evaluation has traditionally been divided into two clearly defined areas: analytical tests, aimed at objectively evaluating the sensory characteristics of products, and hedonic tests, in which consumers evaluate ... -
Understanding the role of dynamic texture perception in consumers' expectations of satiety and satiation. A case study on barley bread
Nguyen, Quoc Cuong; Wahlgren, Marte Berg; Almli, Valerie Lengard; Varela, Paula (Journal article; Peer reviewed, 2017) -
What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers
Varela, Paula; Antúnez, Lucía; Carlehög, Mats; Alcaire, Florencia; Castura, J.C; Berget, Ingunn; Giménez, Ana; Næs, Tormod; Ares, Gastón (Journal article; Peer reviewed, 2018) -
When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods
Nguyen, Quoc Cuong; Næs, Tormod; Varela, Paula (Journal article; Peer reviewed, 2018) -
White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception
Lezaeta, Alvaro; Bordeu, Edmundo; Agosin, Eduardo; Perez-Correa, J. Ricardo; Varela, Paula (Journal article; Peer reviewed, 2018)We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive ... -
Why use component-based methods in sensory science?
Næs, Tormod; Varela, Paula; Castura, John C.; Bro, Rasmus; Tomic, Oliver (Peer reviewed; Journal article, 2023)This paper discusses the advantages of using so-called component-based methods in sensory science. For instance, principal component analysis (PCA) and partial least squares (PLS) regression are used widely in the field; ...