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F values were adjusted from the original ANOVA by performing a pseudomixed ANOVA to calculate new F ratios and determine which attributes were significant in spite of judge effect.
“F values were adjusted from the original ANOVA by performing a pseudomixed ANOVA to calculate new F ratios and determine which attributes were significant in spite of judge effect55.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [55]
Cites
A Statistical assessment of taste-testing methods
Gay (1988)
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Flagged first, then by citations
1 of the 1 references couldn’t be matched to a known paper.
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Judging wine quality: Do we need experts, consumers or trained panelists?
Hopfer, H., & Heymann, H. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.10.004 · Cited by 129 · see citing works
Frost, S. C., Harbertson, J. F., & Heymann, H. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.05.010 · Cited by 60 · see citing works
Heymann, H., Hopfer, H., & Bershaw, D. (2013) · Journal of Sensory Studies · doi:10.1111/joss.12076 · Cited by 58 · see citing works
Correlating Wine Quality Indicators to Chemical and Sensory Measurements
Hopfer, H., Nelson, J., Ebeler, S. E., et al. (2015) · Molecules · doi:10.3390/molecules20058453 · Cited by 54 · see citing works
“For significant wine-by-judge interactions, a pseudo-mixed model with the interaction sum of squares as error term was applied to test if the wine effect remained significant [78].”
MethodEffects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee
Frost, S. C., Ristenpart, W. D., & Guinard, J. (2020) · Journal of Food Science · doi:10.1111/1750-3841.15326 · Cited by 52 · see citing works
Mielby, L. A., Hopfer, H., Jensen, S., Thybo, A. K., & Heymann, H. (2014) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.02.006 · Cited by 47 · see citing works
Batali, M. E., Ristenpart, W. D., & Guinard, J.-X. (2020) · Scientific Reports · doi:10.1038/s41598-020-73341-4 · Cited by 41 · see citing works
Frost, S. C., Blackman, J., Ebeler, S. E., et al. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.11.011 · Cited by 39 · see citing works
Comparison of rating, best–worst scaling, and adolescents’ real choices of snacks
Mielby, L. A., Edelenbos, M., & Thybo, A. K. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.02.007 · Cited by 36 · see citing works
Sensory and monosaccharide analysis of drip brew coffee fractions <i>versus</i> brewing time
Batali, M. E., Frost, S. C., Lebrilla, C. B., Ristenpart, W. D., & Guinard, J. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10323 · Cited by 30 · see citing works
Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties
Watrelot, A. A., Byrnes, N. K., Heymann, H., & Kennedy, J. A. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b03767 · Cited by 29 · see citing works
Mielby, L. A., Jensen, S., Edelenbos, M., et al. (2013) · Journal of Sensory Studies · doi:10.1111/joss.12024 · Cited by 19 · see citing works
Aroma Perception and Chemistry of Bitters in Whiskey Matrices: Modeling the Old-Fashioned
Johnson, A. J., Hopfer, H., Heymann, H., et al. (2017) · Chemosensory Perception · doi:10.1007/s12078-017-9229-3 · Cited by 9 · see citing works
Ahumada, G. E., Catania, A. A., Fanzone, M., et al. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10760 · Cited by 9 · see citing works
Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines
Keller, S. T., Harner, A. D., Centinari, M., et al. (2021) · Foods · doi:10.3390/foods10040825 · Cited by 6 · see citing works
“A pseudo-mixed model was used to calculate F-ratio for samples that had significant wine-by-judge interaction in addition to a significant wine effect [30].”
The effect of post‐brew holding time and carafe type on the sensory properties of drip brew coffee
Batali, M. E., Cotter, A. R., Lim, L. X., Ristenpart, W. D., & Guinard, J. (2022) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.12390 · Cited by 5 · see citing works
Sensory characterization of Hunter Valley Semillon aged in bottle
Blackman, J., Hopfer, H., Saliba, A. J., et al. (2014) · Flavour and Fragrance Journal · doi:10.1002/ffj.3211 · Cited by 5 · see citing works
- Authors
- Gay, C.
- Corresponding author
- Gay, Clifton
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 1998-05
- Volume
- 9
- Issue
- 3
- Pages
- 166
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W4256375543
- Cited by
- 17
- References
- 1
- Citations by year
- 2022: 1 · 2021: 1 · 2020: 4 · 2017: 2 · 2016: 2 · 2015: 1 · 2014: 2 · 2013: 3 · 2012: 1
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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