1. A. T. James, A. J. F. Martin and G. H. Smith, "Gas Liquid Partition Chromatography. The Separation and Microesti mation of Ammonia and Methylamines," Biochemistry Journal 52, 238-247 (1952).

2. S. E. Cairncross and L. B. Sjostrom, "Flavor Profiles—A New Approach to Flavour Problems. Annual Meeting, Institute of Food Technologists (1949)." Food Technology 4, 308-311 (1950).

3. J. Powers, "Descriptive Methods of Analysis," in J. R. Piggott, ed., Sensory Analysis of Foods, 2nd ed., Elsevier Applied Science Publishers, Barking, UK, 1988.

4. H. Stone, J. L. Sidel, S. Oliver, A. Woolsey, andR. C. Singleton, "Sensory Evaluation by Quantitative Descriptive Analysis," Food Technology 28, 24-34 (1974).

5. J. J. Powers and E. S. Keith, "Evaluation of the Flavour of Foods from Gas Chromatographic Data," in Abstracts of Papers, Second International Congress of Food Science and Technology, Warsaw, 1966.

6. J. J. Powers and E. S. Keith, "Stepwise Discriminant Analysis of Gas Chromatographic Data," Journal of Food Science 33, 207-213 (1968).

7. H. W. Dodo, "Sensory and Chemical Attributes of Three Varieties of Onions (Allium cepa)," Master of Science thesis, University of Georgia, Athens, 1985.

8. J. R. Piggott and S. P. Jardine, "Descriptive Sensory Analysis of Whisky Flavour," Journal of the Inst. Brew. 85, 82-85 (1979).

9. U. Hellemann, J. J. Powers, H. Salovaara, K. Shinholser, and M. Ellila, "Relation of Sensory Sourness to Chemically Analyzed Acidity in Wholemeal Sour Rye Bread," Journal of Sensory Studies 3, 95-111 (1988).

10. K. Pearson, "On Lines and Planes of Closest Fit to Systems of Points in Space," Phil. Mas. 6, 559-572 (1901).

11. H. Hotelling, "Analysis of a Complex of Statistical Variables into Principal Components," Journal of Educational Psychology 24, 417-441, 498-520 (1933).

12. J. J. Powers, S. Cenciarelli, and K Shinholser, "El uso de programas estadisticos generales en la evaluación de los resultados sensoriales," Rev. Agroquim. Technol. Aliment. 24,469484 (1984).

13. K. Shinholser, U. Hellerman, H. Salvaara, M. Ellila, and J. J. Powers, "Factor Patterns Yielded by Subsets of Panelists Examining Finnish Sour Rye Bread," Journal of Sensory Studies 2, 119-213 (1987).

14. SAS User's Guide: Statistics, Version 5 ed., SAS Institute Inc., Cary, N.C., 1985.

15. J. J. Powers, "Uses of Multivariate Methods in Screening and Training Sensory Panelists," Food Technology 42, 123-127 (1988).

16. I. K. Hwang Choi, "A Case Study of the Use of Standard Methods to Analyze Multivariate Data," Ph.D. dissertation, University of Georgia, Athens, 1982.

17. S. L. Bieber and D. V. Smith, "Multivariate Analysis of Sensory Data: A Comparison of Methods," Chemical Senses 11, 19-47 (1986).

18. SPSS (Statistical Package for the Social Sciences), 2nd ed., SPSS, Inc., Chicago, 111., 1986.

19. C. Chatfield and A. J. Collins, Introduction to Multivariate Analysis, Chapman and Hall, London, 1980.

20. S. S. Schiffman, M. L. Reynolds, and F. W. Young, Introduction to Multidimensional Scaling, Theory, Methods and Applications, Academic Press, Inc., Orlando, Fla., 1981.

21. M. Gillette, "Applications of Descriptive Analysis," Journal of Food Protection 47, 403-409 (1984).

22. G. D. Wilkin, M. A. Weber, and E. A. Lafferty, "Appraisal of Industrial Continuous Still Products," in J. R. Piggott, ed., Flavour of Distilled Beverages, Ellis Horwood Ltd., Chichester, UK, 1983.

23. J. J. Powers and G. O. Ware, "Discriminant Analysis," in J. R. Piggott, ed., Statistical Procedures in Food Research, Elsevier Applied Science Publishers Ltd., Barking, UK, 1986.

24. W. G. Galetto and A. Bednarczyk, "Relative Flavour Contribution of Individual Volatile Components of the Oil of Onion (Allium, cepa)," Journal of Food Science 40,1165-1167(1976).

25. J. J. Powers, "Techniques of Analysis of Flavours: Integration of Sensory and Instrumental Methods," in I. D. Morton and A. J. MacLeod, eds., Food Flavors, Part A Introduction, Elsevier, Amsterdam, The Netherlands, 1982.

26. M. Martens and H. Martens, "Partial Least Squares Regression," in J. R. Piggott, ed., Statistical Procedures in Food Research, Elsevier Applied Science Publishers Ltd., Barking, UK, 1986.

27. M. Martens and Eeke van der Burg, "Relating Sensory and Instrumental Data from Vegetables Using Different Multivariate Techniques," in J. Adda, ed., Progress in Flavour Research, Elsevier, Amsterdam, The Netherlands, 1985, pp. 131-148.

28. M. E. Wells, "Response Surface Methodology and Subjective Data," in J. J. Powers and H. R. Moskowitz, eds., Correlating Sensory Objective Measurements-New Methods for Answering Old Problems, Publication STP 594, American Society for Testing and Materials, Philadelphia, 1976.

29. G. E. P. Box, W. G. Hunter, and J. S. Hunter, Statistics for Experimenters—An Introduction to Design, Data Analysis and Model Building, John Wiley & Sons, Inc., New York, 1978.

30. L. Vuataz, "Response Surface Methods," in Ref. 23.

31. D. R. Godwin, "Relationships between Sensory Response and Chemical Composition of Tea," Ph.D. dissertation, University of Georgia, Athens, 1984.

32. G. B. Dijksterhuis, Multivariate Data Analysis in Sensory and Consumer Science, Food & Nutrition Press, Inc., Trumbull, Conn., 1997.

33. G. M. Arnold and A. A. Williams, "The Use of Generalised Procrustes Techniques in Sensory Analysis," in J. Adda, ed., Progress in Flavour Research, Elsevier, Amsterdam, The Netherlands, 1985, pp. 35-50.

34. H. T. Lawless and H. Heymann, Sensory Evaluation of Food, Chapman & Hall, New York, 1998.

35. B. Kaye, Chaos & Complexity, VCH Publishers, New York, 1993.

36. E. A. Hunter and D. D. Muir, "A Comparison of Two Multivariate Methods for the Analysis of Sensory Profile Data," Journal of Sensory Studies 10, 89-104 (1995).

37. R. Popper, H. Heymann and Frank Rossi, "Three Multivariate Approaches to Relating Consumer to Descriptive Data," in A. M. Munoz, ed., Relating Consumer, Descriptive, and Laboratory Data, Manual 30, ASTM, West Conshohocken, Pa., 1997, pp. 39-61.

38. J. J. Powers, K. Shinholser, and D. R. Godwin, "Evaluating Assessors' Performance and Panel Homogeneity Using Univariate and Multivariate Statistical Analysis," in J. Adds, ed., Progress in Flavour Research 1984, Elsevier, Amsterdam, The Netherlands, 1985.

39. J. J. Powers, "Utilizing General Statistical Programs to Evaluate Sensory Data," Food Technology 38, 74-84 (1984).

40. Q. Zhang and J. B. Litchfield, "Applying Fuzzy Mathematics to Product Development and Comparison," Food Technology 45, 108-118 (1991).

41. C. N. Thai and R. L. Shewfelt, "Modeling Sensory Color Quality of Tomato and Peach: Neural Networks and Statistical Re-gressionk," Transactions of the ASAE 34, 950-955 (1991).

42. G. Peters et al., "Linear Regression, Neural Network and In-dustion Analysis to Determine Harvesting and Processing Effects on Surimi Quality," Journal of Food Science 61,876-880 (1996).

43. D. L. Hoffman and G. R. Franke, "Correspondence Analysis: Graphical Representation of Categorical Data in Marketing Research," Journal of Marketing Research 23, 213-227 (1986).

44. J. P. Benzecri et al., L'Analyse des donnees, Vol 11. UAnalyse des correspondances, Dunod, Paris, 1973.

45. M. J. Greenacre, Theory and Application of Correspondence Analysis, Academic Press, Inc., Orlando, Fla., 1984.

46. J. M. Harries, D. N. Rhodes, and B. B. Chrystall, "Meat Texture. 1. Subjective Assessment of the Texture of Cooked Beef," Journal of Text. Studies 3, 101-114 (1972).

47. E. I. Fischman, K. J. Shinholser, and J. J. Powers, "Examining Methods to Test Factor Patterns for Concordance," Journal of Food Science 52, 448-454 (1987).

48. J. J. Powers, K. Shinholser, and D. Brett, "Testing Factor Patterns for Agreement," Proceedings Tecno Alimentaria, Barcelona (1987).

49. Z. M. Vickers, "Sensory, Acoustical, and Force-Deformation Measurements of Potato Chip Crispness," Journal of Food Science 52, 138-140 (1987).

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