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  • Christian Dehlholm, Per B. Brockhoff, Lene Meinert, Margit Dall Aaslyng, Wender L. P. Bredie
  • Computer Science
  • 2012 (First Publication: 1 December 2012)
  • Abstract Two new rapid descriptive sensory evaluation methods are introduced to the field of food sensory evaluation. The first method, free multiple sorting, allows subjects to perform ad libitumContinue Reading
    Abstract The present study compares three profiling methods based on consumer perceptions in their ability to discriminate and describe eight beers. Consumers ( n  = 135) evaluated eight differentContinue Reading
  • Kirsten Møller, Fergal P. Rattray, Wender L. P. Bredie, Erik Høier, Ylva Ardö
  • Medicine, Chemistry
  • Journal of dairy science
  • 2013 (First Publication: 1 April 2013)
  • The present study investigated the effect of salt (NaCl) on the flavor and texture of Cheddar cheese with the particular aim to elucidate consequences of, and strategies for, reducing the saltContinue Reading
    Abstract The impact of product information and repeated exposure of local apple juice on consumer liking, sensory perception and concept associations was studied. Findings showed that consumers hadContinue Reading