Shibata, M., Araki, T., & Sagara, Y. (2008). Development of specified protocols and methodology in the application of food kansei model for the optimal design of Danish pastry. Food Scie …
Development of specified protocols and methodology in the application of food kansei model for the optimal design of Danish pastry.
Industrial sensory evaluation for developing ready-to-eat cup-soup product based on food kansei model.
Ueda, R., Araki, T., Sagara, Y., Ikeda, G., & Sano, C. (2008). Industrial sensory evaluation for developing ready-to-eat cup-soup product based on food kansei model. Food Science and Tec …
Modified food kansei model to integrate differences in personal attributes between in-house expert sensory assessors and consumer panels.
Ueda, R., Araki, T., Sagara, Y., Ikeda, G., & Sano, C. (2008). Modified food kansei model to integrate differences in personal attributes between in-house expert sensory assessors and co …