Andreas Rytz

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Coffee chemometrics as a new concept : untargeted metabolic profiling of coffee

Chahan Yeretzian, Christian Lindinger, Ric C. H. de Vos, 2010 .

Training is a critical step to obtain reliable product profiles in a real food industry context

Andreas Rytz, David Labbe, A Hugi, 2004 .

Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map

Andreas Rytz, Nathalie Martin, Raphaelle Cartier, 2006 .

Design of experiment with sensory data: A pragmatic data analysis approach

Nicolas Antille, Andreas Rytz, Nicolas Pineau, 2019 .

Is statistical power necessary to quantify the impact on study conclusions of moving from two to one assessments

Andreas Rytz, Nicolas Pineau, Mireille Moser, 2020 .

The Global Error Assessment (GEA) model for the selection of differentially expressed genes in microarray data

Anton Petrov, Nicolas Antille, Anton I. Petrov, 2004, Bioinform..

Temporal Dominance of Sensations: What is a good attribute list?

Pascal Schlich, Andreas Rytz, Nathalie Martin, 2012 .

The limit fold change model: A practical approach for selecting differentially expressed genes from microarray data

Andreas Rytz, David M. Mutch, Robert Mansourian, 2002, BMC Bioinformatics.

Panel performance for Temporal Dominance of Sensations

Pascal Schlich, Andreas Rytz, Nathalie Martin, 2014 .

Advanced predictive tools based on holistic and targeted approaches for the analytical-sensory correlation of coffee aroma

Imre Blank, Christian Lindinger, Philippe Pollien, 2011 .

Partitioning methods outperform hierarchical methods for clustering consumers in preference mapping

Nicolas Antille, Andreas Rytz, Nicolas Pineau, 2008 .

Microarray data analysis: a practical approach for selecting differentially expressed genes

Andreas Rytz, M. Roberts, R. Mansourian, 2001, Genome Biology.

Using fractional factorial designs with mixture constraints to improve nutritional value and sensory properties of processed food

Nicolas Antille, Marie Perrot, Andreas Rytz, 2017 .