Browsing Publikasjoner fra CRIStin by Journals "Food Quality and Preference"
Now showing items 1-20 of 63
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A comparison of generalised procrustes analysis and multiple factor analysis for projective mapping data
(Peer reviewed; Journal article, 2015)Generalised procrustes analysis and multiple factor analysis are multivariate statistical methods that belong to the family of multiblock methods. Both methods are often used for analysis of data from projective mapping ... -
A comparison of methods for analyzing multivariate sensory data in designed experiments - A case study of salt reduction in liver paste
(Peer reviewed; Journal article, 2014)This paper presents a comparison of different methods for analyzing designed experiments. The methods used are based on PCA, PLS and ANOVA, used either separately or in combination. Special emphasis will be on how to obtain ... -
A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham
(Peer reviewed; Journal article, 2013)This paper is a study of the relationship between rating, ranking and take-away choices of dry cured ham. Extrinsic attributes related to country of origin, ageing time and price are considered and we study average population ... -
A food and beverage map: Exploring food-beverage pairing through projective mapping
(Peer reviewed; Journal article, 2022) -
Can children use temporal sensory methods to describe visual and food stimuli?
(Peer reviewed; Journal article, 2020)Sensory scientists have adapted several sensory methods to fit children’s cognitive abilities according to their different developmental stages. Although children have been reported to be able to use sensory methods to ... -
Can consumer segmentation in projective mapping contribute to a better understanding of consumer perception?
(Peer reviewed; Journal article, 2016)In projective mapping tasks assessors create an overall representation of the similarities and differences among samples by relying on a process of synthesis for analyzing and processing sensory information. Individual ... -
Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples
(Peer reviewed; Journal article, 2022)Sensory and consumer research increasingly aims to gain direct input from children to study their eating behaviour. However, answering self-administered questionnaires can be challenging for children. In this sense, the ... -
Children’s sweet tooth: Explicit ratings vs. Implicit bias measured by the Approach avoidance task (AAT)
(Peer reviewed; Journal article, 2021)The study aimed to assess the application of the Approach avoidance task (AAT) with children to measure implicit motivational tendencies towards foods differing in sweetness and calorie content and to explore the relationship ... -
Clustering consumers based on product discrimination in check-all-that-apply (CATA) data
(Peer reviewed; Journal article, 2022)Consumers can be clustered based on their product-related check-all-that-apply (CATA) responses. We identify two paradoxes that can occur if these clusters are derived from conventional similarity coefficients. The first ... -
Co-creation of a healthy dairy product with and for children
(Peer reviewed; Journal article, 2021)Children's involvement in new product development may contribute to ensure that healthy alternatives meet their wants and needs. Co-creation is a potential approach to bridge the world of the child and the grown-up product ... -
Combining hedonic information and CATA description for consumer segmentation.
(Peer reviewed; Journal article, 2022) -
Comparing a standardized to a product-specific emoji list for evaluating food products by children
(Journal article; Peer reviewed, 2018) -
Comparison of Different Ways of Handling L-shaped Data for Integrating Sensory and Consumer Information
(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 ... -
Comparison of pivot profile© to frequency of attribute citation: Analysis of complex products with trained assessors
(Peer reviewed; Journal article, 2020)Pivot© profile (PP), a method which compares samples to a reference (pivot), has shown profiling potential for complex matrices. However, various aspects require further investigation. This study’s aim was to compare PP ... -
Consumer associations about other buyers of suboptimal food – And what it means for food waste avoidance actions
(Peer reviewed; Journal article, 2020)One approach to tackling the imminent sustainability problem of food waste is to sell suboptimal food which otherwise might be wasted. However, understanding how the action of buying price-reduced suboptimal food is ... -
Consumer’s categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping
(Journal article; Peer reviewed, 2019)Consumers are said to increasingly assess processed food in terms of whether or not they perceive it to be ‘clean label’ food. This term refers to what is seen as little processed and ‘natural’ or ‘free from’ negatively ... -
Critical evaluation of assessor difference correction approaches in sensory analysis
(Others, 2022)In sensory data analysis, assessor-dependent scaling effects may hinder the analysis of product differences. Romano et al. (2008) compared several approaches to reduce scaling differences between assessors by their ability ... -
Cross-national differences in child food neophobia: A comparison of five European countries
(Peer reviewed; Journal article, 2020)Food neophobia (FN) has been extensively explored, especially in children. However, very few studies have compared this food behavior in children from different countries. Considering the clear diversity between European ... -
Different liking but similar healthiness perceptions of rye bread among younger and older consumers in Sweden
(Journal article; Peer reviewed, 2017)Rye breads, especially those with a chewy texture and sour flavor, have shown several health benefits but their consumption is lower among younger consumers than older. This study explores liking of commercial rye bread ... -
Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data
(Journal article; Peer reviewed, 2022)Temporal check-all-that-apply (TCATA) data can be summarized and explored using principal component analysis (PCA). Here we analyze TCATA data on Syrah wines obtained from a trained sensory panel. We evaluate new and ...