Y. Hasegawa, R. Ishii, Y. Kyutoku, I. Dan, B. Rousseau
Biases in paired preference tests: Cross-cultural comparisons of Japanese and American consumers.
Journal of Sensory Studies, 2019, e12498
M. O’Mahony, S. Wichchukit
The evolution of paired preference tests from forced choice to the use of ‘No Preference’ options, from preference frequencies to d' values, from placebo pairs to signal detection.
Trends in Food Science & Technology, 2017, 66, 146-152
X. Zhang, J. Halim, S. Wichchukit, M. O’Mahony, M. Hautus
Paired preference tests: A signal detection based analysis with separate d′ values for segmentation.
Journal of Sensory Studies, 2016, 31, 481-491
R. Ishii, M. O’Mahony, B. Rouseau
Triangle and tetrad protocols: Small sensory differences, resampling and consumer relevance.
Food Quality and Preference, 2013, 31, 49-55
R. Ishii, C. Stampanoni, M. O’Mahony
A comparison of serial monadic and attribute-by-attribute descriptive analysis protocols for trained judges.
Food Quality and Preference, 2008, 19, 277-285
R. Ishii, H, Kawaguchi, M. O’Mahony, B. Rousseau
Relating consumer and trained panels’ discriminative sensitivities using vanilla ice cream as a medium.
Food Quality and Preference, 2007, 18, 89-96
H-S. Lee, M. O’Mahony
Sensory difference testing: Thurstonian models.
Food Science and Biotechnology, 2004, 13, 841-847
J-M. Dessirier, M. O’Mahony
Comparison of d' values for the 2-AFC (paired comparison) and 3-AFC discrimination methods: Thurstonian models, Sequential Sensitivity Analysis and power.
Food Quality and Preference, 1999, 10, 51-58
M. O’Mahony, R. Ishii
A comparison of English and Japanese taste languages: Taste descriptive methodology, codability and the umami taste.
British Journal of Psychology, 1986, 77, 161-174
Sensory evaluation of food: statistical methods and procedures.
New York: Marcel Dekker, 1986
Purity effects and distilled water taste.
Nature, 1972, 240, 489
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