Sara De Pelsmaeker

发表

Difference in threshold detection of graininess in chocolate: machine vs human

Xavier Gellynck, Sara De Pelsmaeker, Juliette Behra, 2014 .

Understanding sensory analysis in consumer-driven product development in chocolate confectionary

Sara De Pelsmaeker, Sara de Pelsmaeker, 2016 .

Comparing Belgian and Hungarian preferences for chocolate pralines and their acceptance of product defects such as blooming and cracking

Sara De Pelsmaeker, Renata Januszewska, T Kuti, 2011 .

Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates

Frédéric Depypere, Koen Dewettinck, Xavier Gellynck, 2010 .

Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates

Koen Dewettinck, Xavier Gellynck, Claudia Delbaere, 2015 .

The possibility of using tasting as a presentation method for sensory stimuli in conjoint analysis

Koen Dewettinck, Xavier Gellynck, Sara De Pelsmaeker, 2013 .

The influence of different storage conditions and fat bloom on sensory characteristics of pralines

Frédéric Depypere, Koen Dewettinck, Xavier Gellynck, 2013 .

Is taste the key driver for consumer preference? A conjoint analysis study

Koen Dewettinck, Xavier Gellynck, Sara De Pelsmaeker, 2017 .