Michelle K. Beresford

发表

Comparison of two TCATA variants for dynamic sensory characterization of food products

Gastón Ares, John C. Castura, Lucía Antúnez, 2016 .

Comparison of check-all-that-apply and forced-choice Yes/No question formats for sensory characterisation

Gastón Ares, Lucía Antúnez, Ana Giménez, 2014 .

Does a familiarization step influence results from a TCATA task

Gastón Ares, John C. Castura, Michelle K. Beresford, 2017 .

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

Michelle K. Beresford, Amy G. Paisley, S. Jaeger, 2015 .

Situational appropriateness of beer is influenced by product familiarity

Michelle K. Beresford, Amy G. Paisley, S. Jaeger, 2015 .

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.

A Mendelian Trait for Olfactory Sensitivity Affects Odor Experience and Food Selection

Michelle K. Beresford, Sara R. Jaeger, Richard D. Newcomb, 2013, Current Biology.

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 concurrent use of JAR and CATA questions in hedonic scaling is unlikely to cause hedonic bias, but may increase product discrimination

Gastón Ares, Michelle K. Beresford, Sok L. Chheang, 2015 .

The impact of dry matter, ripeness and internal defects on consumer perceptions of avocado quality and intentions to purchase

Michelle K. Beresford, Sara R. Jaeger, Peter J. Hofman, 2010 .

Recommendations for use of balanced presentation order of terms in CATA questions

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015 .

Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536

Michelle K. Beresford, Sok L. Chheang, Sara R. Jaeger, 2014 .

What does it mean to check-all-that-apply? Four case studies with beverages

Michelle K. Beresford, S. Jaeger, G. Ares, 2020 .

Identification of Regions Associated with Variation in Sensitivity to Food-Related Odors in the Human Genome

Michelle K. Beresford, Amy G. Paisley, Kelly R. Atkinson, 2014, Current Biology.

Evaluation of key odorants in sauvignon blanc wines using three different methodologies.

Michelle K. Beresford, P. Kilmartin, M. Wohlers, 2012, Journal of agricultural and food chemistry.

Identification of Regions Associated with Variation in Sensitivity to Food-Related Odors in the Human Genome

Michelle K. Beresford, Amy G. Paisley, Kelly R. Atkinson, 2013, Current Biology.

Investigation of the impact of sensitivity to cis-3-hexen-1-ol (green/grassy) on food acceptability and selection

Michelle K. Beresford, Amy G. Paisley, Kelly R. Atkinson, 2012 .

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

Michelle K. Beresford, Amy G. Paisley, S. Jaeger, 2015 .

Influence of fruit ripeness and juice chaptalisation on the sensory properties and degree of typicality expressed by Sauvignon Blanc wines from Marlborough, New Zealand

Michelle K. Beresford, S. Jaeger, M. Trought, 2011 .

Holistic and consumer-centric assessment of beer: A multi-measurement approach.

Michelle K. Beresford, S. Jaeger, A. Cardello, 2017, Food research international.

Influence of grapevine canopy trimming and maturity variability within fruit population on the sensory properties of Pinot noir wine

Michelle K. Beresford, A. Parker, M. Trought, 2017 .