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Use of temporal sensory evaluation methods with consumers: a position paper

by Visalli, Michel, Galmarini, Mara Virginia, Schlich, Pascal
Published 2023

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2

Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

by Albert, Ángela, Salvador, Ana, Schlich, Pascal, Fiszman, Susana
Published 2012-04

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3

Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception

by Galmarini, Mara Virginia, Loiseau, Anne Laure, Visalli, Michel, Schlich, Pascal
Published 2016

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4

Wine and cheese : two products or one association? : a new method for assesing wine-cheese pairing

by Galmarini, Mara Virginia, Dufau, Lucie, Loiseau, Anne Laure, Visalli, Michel, Schlich, Pascal
Published 2018

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5

Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural setting

by Galmarini, Mara Virginia, Symoneaux, R., Visalli, Michel, Zamora, María Clara, Schlich, Pascal
Published 2014

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Wine and cheese : two products or one association? : a new method for assesing wine-cheese pairing

by Galmarini, Mara Virginia, Dufau, Lucie, Loiseau, Anne Laure, Visalli, Michel, Schlich, Pascal
Published 2017

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7

Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum

by Galmarini, Mara Virginia, Symoneaux, R., Visalli, Michel, Zamora, María Clara, Schlich, Pascal
Published 2015

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UCA

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