Methodology for combining sensory properties with additional information in consumer acceptance studies of food products

Keyphrases

1. Acceptance Study 100%
2. Food Products 100%
3. Sensory Properties 100%
4. Method Development 100%
5. Consumer Acceptance 100%
6. Statistical Methods 66%
7. International Networks 33%
8. Multivariate Analysis 33%
9. Environmental Friendliness 33%
10. Norway 33%
11. Denmark 33%
12. User-friendliness 33%
13. Product Development 33%
14. Australia 33%
15. Reduced Product 33%
16. International Player 33%
17. Consumer Data 33%
18. Optimal Combination 33%
19. Research Writing 33%
20. Hit Rate 33%
21. PhD Degree 33%
22. Product Cost 33%
23. Product Development Time 33%
24. Netherlands 33%
25. Industry-based 33%
26. Health Benefits 33%
27. Design Analysis 33%
28. Sensometrics 33%
29. Sensory Data 33%
30. South Africa 33%