Blar i NOFIMA vitenarkiv på forfatter "Nguyen, Quoc Cuong"
-
Comparison of Different Ways of Handling L-shaped Data for Integrating Sensory and Consumer Information
Asioli, Daniele; Nguyen, Quoc Cuong; Varela, Paula; Næs, Tormod (Peer reviewed; Journal article, 2021)Different approaches for handling L-shaped data are compared for the first time in a study conducted with Norwegian consumers. Consumers (n = 101) valuated eight different yoghurt profiles varying in three intrinsic ... -
Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings
Nguyen, Quoc Cuong; Varela, Paula (Peer reviewed; Journal article, 2021)Capturing temporal sensory changes has been the focus in recent research to better understand how consumers perceive food products. This information can be linked to consumer expectations (e.g., liking, satiety) to study ... -
Individual differences underlying food intake and liking in semisolid foods
Varela, Paula; Mosca, Ana Carolina; Nguyen, Quoc Cuong; McEwan, Jean A.; Berget, Ingunn (Peer reviewed; Journal article, 2021)Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how ... -
Portion size selection as related to product and consumer characteristics studied by PLS path modelling
Nguyen, Quoc Cuong; Næs, Tormod; Almøy, Trygve; Varela, Paula (Journal article; Peer reviewed, 2018)Expectations of satiation and satiety have been increasingly investigated because of the interest in how they, along with liking, can modulate portion-size selection. Consumer characteristics can also be important when ... -
Portion size selection as related to product and consumer characteristics studied by PLS path modelling.
Nguyen, Quoc Cuong; Næs, Tormod; Almøy, Trygve; Varela, Paula (Peer reviewed; Journal article, 2020)Expectations of satiation and satiety have been increasingly investigated because of the interest in how they, along with liking, can modulate portion-size selection. Consumer characteristics can also be important when ... -
Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch - An in vitro approach
Gamero, Amparo; Nguyen, Quoc Cuong; Varela, Paula; Fiszman, Susana; Tarrega, Amparo; Rizo, Arantxa (Peer reviewed; Journal article, 2019) -
SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations
Nguyen, Quoc Cuong; Liland, Kristian Hovde; Tomic, Oliver; Tarrega, Amparo; Varela-Tomasco, Paula Alejandra; Næs, Tormod (Peer reviewed; Journal article, 2020)In the development of sensory and consumer science, data are often collected in several blocks responding to different aspects of consumer experience. Sometimes the task of organizing the data and explaining their relation ... -
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) -
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)