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Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

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Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A., Rogeaux, M., Etiévant, P., Köster, E.·2009·Food Quality and Preference

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Research works printed but not linked: 17

  1. Armitage, 1998, Vol. 2
  2. Bonnans, 1995, Interaction of salivary flow with temporal perception of sweetness, sourness and fruitiness, Physiology and Behavior, 57, 569, 10.1016/0031-9384(94)00367-E · DOI
  3. Chaya, 2004, Use of the STATIS method to analyze time–intensity profiling data, Food Quality and Preference, 15, 3, 10.1016/S0950-3293(02)00219-7 · doi:10.1016/s0950-3293(02)00219-7
  4. Clark, 1994, Limiting response alternatives in time–intensity scaling: An examination of the halo-dumping effect, Chemical Senses, 19, 583, 10.1093/chemse/19.6.583 · DOI · Paper page
  5. Duizer, 1996, Dual-attribute time–intensity measurement of sweetness and peppermint perception of chewing-gum, Journal of Food Science, 61, 636, 10.1111/j.1365-2621.1996.tb13175.x · doi:10.1111/j.1365-2621.1996.tb13175.x
  6. Duizer, 1993, Time–intensity methodology for beef tenderness perception, Journal of Food Science, 58, 943, 10.1111/j.1365-2621.1993.tb06084.x · DOI
  7. Ishikawa, 1995, Temporal perception of astringency and sweetness in red wine, Food Quality and Preference, 6, 27, 10.1016/0950-3293(94)P4209-O · DOI
  8. King, 1999, Changes in bitterness as beer ages naturally, Food Quality and Preference, 10, 315, 10.1016/S0950-3293(98)00040-8 · doi:10.1016/s0950-3293(98)00040-8
  9. Lee, 1986, Time–intensity: The temporal aspects of sensory perception, Food Technology, 40, 71
  10. Le Révérend, 2008, Comparison between temporal dominance of sensation and time intensity results, Food Quality and Preference, 19, 174, 10.1016/j.foodqual.2007.06.012 · DOI
  11. Pessina, R., Patron, C., Pineau, N., Piombino, P., Moio, L., & Schlich, P. (2004). Measuring temporality of sensations in wine. In A sense of identity conference.
  12. Pineau, N., Cordelle, S., & Schlich, P. (2003a). Temporal Dominance of Sensations: A new technique to record several sensory attributes simultaneously over time. In 5th Pangborn symposium (p. 121). July 20–24.
  13. Pineau, 2003, Dominance temporelle des sensations – Codage et analyse d’un nouveau type de données sensorielles, XXXVème Journée de Statistiques, 2–6, 777
  14. Pineau, N., Pessina, R., Cordelle, S., Imbert, A., Rogeaux, M., & Schlich, P. (2004). Temporal Dominance of Sensations: Comparison with conventional profiling and time intensity. In 7th Sensometrics conference (p. 40). July 28–30.
  15. Pionnier, 2004, Flavor perception of a model cheese: Relationships with oral and physico-chemical parameters, Food Quality and Preference, 15, 843, 10.1016/j.foodqual.2004.04.011 · DOI
  16. Wendin, 2003, Modelling and analysis of dynamic sensory data, Food Quality and Preference, 14, 663, 10.1016/S0950-3293(02)00208-2 · doi:10.1016/s0950-3293(02)00208-2
  17. Zimoch, 1998, Effective discrimination of meat tenderness using dual attribute time intensity, Journal of Food Science, 63, 940, 10.1111/j.1365-2621.1998.tb15828.x · doi:10.1111/j.1365-2621.1998.tb15828.x

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Metadata

Authors
Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A., Rogeaux, M., Etiévant, P., & Köster, E.
Venue
Food Quality and Preference
Publisher
Elsevier BV
Published
2009-09
Volume
20
Issue
6
Pages
450-455
ISSN
0950-3293 (ISSN-L)
OpenAlex
W2007687987
Cited by
719
References
0
FWCI
19.79
Type
journal article
Language
en
Open access
green
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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CoChat. (2026). Citation check: Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity. https://app.cochat.ai/papers/10.1016/j.foodqual.2009.04.005
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Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A., Rogeaux, M., Etiévant, P., & Köster, E. (2009). Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity. Food Quality and Preference. https://doi.org/10.1016/j.foodqual.2009.04.005

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.