Check-All-That-Apply Questions
暂无分享,去创建一个
[1] Roger Tourangeau,et al. Eye-Tracking Data: New Insights on Response Order Effects and Other Cognitive Shortcuts in Survey Responding. , 2008, Public opinion quarterly.
[2] Gastón Ares,et al. Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping , 2011 .
[3] J. Krosnick. Response strategies for coping with the cognitive demands of attitude measures in surveys , 1991 .
[4] Dominique Valentin,et al. Aroma properties of young Spanish monovarietal white wines: a study using sorting task, list of terms and frequency of citation , 2008 .
[5] Davide Giacalone,et al. Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping® , 2014 .
[6] S. M. Brown,et al. Note on the Cochran Q Test , 1970 .
[7] G. Israel,et al. Can Response Order Bias Evaluations , 1990 .
[8] Michael Greenacre,et al. Correspondence Analysis in R, with Two- and Three-dimensional Graphics: The ca Package , 2007 .
[9] Norman M. Bradburn,et al. DO RESPONDENTS REALLY “MARK ALL THAT APPLY” ON SELF-ADMINISTERED QUESTIONS? , 1994 .
[10] Michael Meyners,et al. Statistical inference for temporal dominance of sensations data using randomization tests , 2010 .
[11] Jolene D. Smyth,et al. Comparing Check-All and Forced-Choice Question Formats in Web Surveys , 2006 .
[12] Monique M. Raats,et al. A NEW SIGNIFICANCE TEST FOR CONSENSUS IN GENERALIZED PROCRUSTES ANALYSIS , 1992 .
[13] E. Hellinger,et al. Neue Begründung der Theorie quadratischer Formen von unendlichvielen Veränderlichen. , 1909 .
[14] L. P. Mccloskey,et al. DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA , 1996 .
[15] Q. Mcnemar. Note on the sampling error of the difference between correlated proportions or percentages , 1947, Psychometrika.
[16] Gastón Ares,et al. APPLICATION OF TWO CONSUMER PROFILING TECHNIQUES TO COSMETIC EMULSIONS , 2010 .
[17] Michel Rogeaux,et al. Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity , 2009 .
[18] Dominique Valentin,et al. Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines , 2010 .
[19] Gastón Ares,et al. Comparison of two sensory profiling techniques based on consumer perception , 2010 .
[20] Jérôme Pagès,et al. Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley , 2008 .
[21] Kwang Ok Kim,et al. Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors , 2012 .
[22] John C. Castura,et al. Use of feedback calibration to reduce the training time for wine panels , 2006 .
[23] Gastón Ares,et al. CONSUMERS' TEXTURE PERCEPTION OF MILK DESSERTS. II – COMPARISON WITH TRAINED ASSESSORS' DATA , 2012 .
[24] L. Moio,et al. A new approach to examine the relationships between sensory and gas chromatography-olfactometry data using Generalized Procrustes analysis applied to six French Chardonnay wines. , 2003, Journal of agricultural and food chemistry.
[25] G. Hommel. A stagewise rejective multiple test procedure based on a modified Bonferroni test , 1988 .
[26] G. Hough,et al. Free listing: A method to gain initial insight of a food category , 2010 .
[27] Young-Seung Lee,et al. The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping , 2010 .
[28] W. Bredie,et al. “All-In-One Test” (AI1): A rapid and easily applicable approach to consumer product testing , 2013 .
[29] Anthony A. Williams,et al. The use of free-choice profiling for the evaluation of commercial ports , 1984 .
[30] Herbert L. Meiselman,et al. Measuring emotions associated with foods: Important elements of questionnaire and test design , 2013 .
[31] Pascal Schlich,et al. Temporal Dominance of Sensations: What is a good attribute list? , 2012 .
[32] K. Gabriel,et al. The biplot graphic display of matrices with application to principal component analysis , 1971 .
[33] John C. Castura,et al. Existing and new approaches for the analysis of CATA data , 2013 .
[34] Sylvie Chollet,et al. Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science , 2012 .
[35] H. Lawless,et al. Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect. , 1994, Chemical senses.
[36] W. G. Cochran. The comparison of percentages in matched samples. , 1950, Biometrika.
[37] Gastón Ares,et al. Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countries , 2011 .
[38] C. O. Matthews. The effect of position of printed response words upon children's answers to questions in two-response types of tests. , 1927 .
[39] Herbert L. Meiselman,et al. Development of a method to measure consumer emotions associated with foods , 2010 .
[40] Gastón Ares,et al. EXTERNAL PREFERENCE MAPPING OF COMMERCIAL ANTIAGING CREAMS BASED ON CONSUMERS' RESPONSES TO A CHECK‐ALL‐THAT‐APPLY QUESTION , 2011 .
[41] S. Holm. A Simple Sequentially Rejective Multiple Test Procedure , 1979 .
[42] Dave Plaehn,et al. CATA penalty/reward , 2012 .
[43] S. Jaeger,et al. Check-all-that-apply questions: Influence of attribute order on sensory product characterization , 2013 .