Yixun Xia

发表

Emoji questionnaires can be used with a range of population segments: Findings relating to age, gender and frequency of emoji/emoticon use

Michelle K. Beresford, S. Jaeger, G. Ares, 2017, Food Quality and Preference.

Impact of consumption frequency on generations of sensory product profiles using CATA questions: Case studies with two drink categories.

F. Zhong, P. Lee, Yixun Xia, 2020, Food research international.

Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation

Armand V. Cardello, Michelle K. Beresford, Sara R. Jaeger, 2019, Food Quality and Preference.

The triadic preference test

Michael O'Mahony, Yixun Xia, Ofelia Angulo, 2015 .

Examination of effects on situational appropriateness when co‐elicited with hedonic product responses

S. Jaeger, Leticia Vidal, G. Ares, 2020 .

Applying Disruptive Preference Test Protocols to Increase the Number of "No Preference" Responses in the Placebo Pair, Using Chinese Consumers.

M. O'Mahony, F. Zhong, Yixun Xia, 2016, Journal of food science.

A single-response emotion word questionnaire for measuring product-related emotional associations inspired by a circumplex model of core affect: Method characterisation with an applied focus

S. Jaeger, D. Hedderley, Yixun Xia, 2020 .

How To Determine Iso-Sweet Concentrations For Various Sweeteners: Insights From Consumers and Trained Panels

Yixun Xia, Caiyun Wang, Jian He, 2023, Food Quality and Preference.

An Aromatic Lexicon Development for Soymilks

F. Zhong, Yixun Xia, Yue Li, 2015 .

Is the Discrepancy between Numbers Derived from Verbal and Numerical Protocols for 9‐Point Hedonic Scales an Artifact of Product Choice?

M. O'Mahony, F. Zhong, Yixun Xia, 2015 .

Consumers with high frequency of 'just about right' in JAR scales may use lower cognitive effort: Evidence from the concurrent 9-point hedonic scale and CATA question.

F. Zhong, Yixun Xia, Jiahui Song, 2021, Food research international.

Tetrads, triads and pairs: Experiments in self-specification

M. O'Mahony, F. Zhong, Yixun Xia, 2015 .

The 9-point hedonic scale: Using R-Index Preference Measurement to compute effect size and eliminate artifactual ties.

M. O'Mahony, F. Zhong, Yixun Xia, 2020, Food research international.

Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides.

Yixun Xia, Xinyu Tian, Fang Zhong, 2021, Food research international.

Paired preference testing: False preferences and disruptive protocols

Fang Zhong, Yixun Xia, Michael O’Mahony, 2016, Food Science and Biotechnology.

Paired Preference Tests with Reversed Hidden Demand Characteristics

Fang Zhong, Michael O'Mahony, Yixun Xia, 2014 .

Using the emotion circumplex to uncover sensory drivers of emotional associations to products: six case studies

S. Jaeger, G. Ares, P. Lee, 2019, Food Quality and Preference.

Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission.

Yixun Xia, Qin Xiang, Fang Zhong, 2022, Food chemistry.

The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies.

B. Chiou, Maoshen Chen, Yixun Xia, 2021, Journal of the science of food and agriculture.

Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur

S. Jaeger, G. Ares, Soh-Min Lee, 2017 .

Impact of reduced sucrose content on processed cheese: sensory, textural, and storage stability analysis

Yixun Xia, Caiyun Wang, Renjiao Han, 2024, Food Bioscience.