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Results:
1-9
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Results: 9
Authors:
Guinard, JX
Uotani, B
Schlich, P
Citation: Jx. Guinard et al., Internal and external mapping of preferences for commercial lager beers: comparison of hedonic ratings by consumers blind versus with knowledge of brand and price, FOOD QUAL P, 12(4), 2001, pp. 243-255
Authors:
Martin, N
Molimard, P
Spinnler, HE
Schlich, P
Citation: N. Martin et al., Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures, FOOD QUAL P, 11(6), 2000, pp. 487-495
Authors:
Schlich, P
Dacremont, C
Brockhoff, PB
Citation: P. Schlich et al., Application of replicated difference testing, FOOD QUAL P, 11(1-2), 2000, pp. 43-46
Authors:
Porcherot, C
Schlich, P
Citation: C. Porcherot et P. Schlich, FLASH table and canonical mapping of potato varieties, FOOD QUAL P, 11(1-2), 2000, pp. 163-165
Authors:
Kalviainen, N
Schlich, P
Tuorila, H
Citation: N. Kalviainen et al., Consumer texture preferences: Effect of age, gender and previous experience, J TEXT STUD, 31(6), 2000, pp. 593-607
Authors:
Aubry, V
Schlich, P
Issanchou, S
Etievant, P
Citation: V. Aubry et al., Comparison of wine discrimination with orthonasal and retronasal pro-filings. Application to Burgundy Pinot Noir wines, FOOD QUAL P, 10(4-5), 1999, pp. 253-259
Authors:
Courregelongue, S
Schlich, P
Noble, AC
Citation: S. Courregelongue et al., Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency, FOOD QUAL P, 10(4-5), 1999, pp. 273-279
Authors:
Carnevillier, V
Schlich, P
Guerreau, J
Charpentier, C
Feuillat, M
Citation: V. Carnevillier et al., Characterization of the production regions of Chardonnay wines by analysisof free amino acids, VITIS, 38(1), 1999, pp. 37-42
Authors:
Peleg, H
Gacon, K
Schlich, P
Noble, AC
Citation: H. Peleg et al., Bitterness and astringency of flavan-3-ol monomers, dimers and trimers, J SCI FOOD, 79(8), 1999, pp. 1123-1128
Risultati:
1-9
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