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

Keyphrases

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