Thông tin nhà nghiên cứu KH&CN

The potential of temporal methods for characterizing the dynamic sensory profile of semi-solid foods. When does running TCATA or TDS make a difference

Identifying temporal drivers based on temporal sensory descriptions and overall consumer expectations

Individual differences underlying satiation, food intake, and liking in semisolid foods

Segmenting consumers according to both consumer perception and prefernces using 2-step clustering approach

Main factors influencing portion-size selection using PLS Path Modelling approach

Comparison of Different Ways of Handling Consumer Segmentation using L-shape Data

Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain

Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain

Comparison of different ways of handling L-shaped data for integrating sensory and consumer information

Intake Mapping: understanding individual differences underlying food intake and liking, based on static and dynamic sensory description

A novel approach to investigate influence of dynamic sensory perception on food intake and liking

A novel approach to identify temporal drivers of liking based on functional data analysis and non-additive model

Impact of structure on in-vitro fragmentation and starch hydrolysis of oat biscuits

Investigating the influence of different mouth behaviour on expectations of satiation and satiety

Understanding the role of dynamic texture perception in consumers’ expectations of satiety and satiation. A case study on barley bread

When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch - An In Vitro Approach

Portion size selection as related to product and consumer characteristics studied by PLS path modelling

SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations

Authentication of Rice (Oryza sativa L.) Using Near Infrared Spectroscopy Combined with Different Chemometric Classification Strategies

Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings

Individual differences underlying food intake and liking in semisolid foods

Nghiên cứu thiết kế chế tạo dây chuyền chiên tôm tempura bán tự động

Sử dụng phụ phẩm ngành công nghiệp thực phẩm để sản xuất thực phẩm chức năng và sản phẩm có giá trị gia tăng

Nghiên cứu sản xuất bột hòa tan giàu polyphenol từ trà tươi và ứng dụng chế biến một số sản phẩm thực phẩm

Sử dụng chất xơ từ ngũ cốc trong sản xuất bánh quy giàu chất xơ: Nghiên cứu sự thay đổi thuộc tính cảm quan và mối tương quan tới mức độ ưa thích của người tiêu dùng

Nghiên cứu đánh giá ảnh hưởng tổng hợp của tính chất sản phẩm và thông tin bao bì lên mức độ ưa thích sản phẩm của người tiêu dùng