Concepedia

Dynamic Sensory Evaluation

Dynamic Sensory Evaluation is a sensory assessment method that systematically captures time-dependent changes in perceptual attributes of a product over its shelf life, distinguishing it from static sensory analyses by integrating temporal dynamics as a core dimension of evaluation.

53

Publications

3.1K

Citations

208

Authors

91

Institutions

Publications per year

2017–2026

28

Parents

Publications

53

THE PERCEPTION OF FOOD TEXTURE ‐ THE PHILOSOPHY OF THE BREAKDOWN PATH

J. B. Hutchings, Peter J. Lillford · Journal of Texture Studies · 1988 · 562 citations

, , +14

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

John C. Castura, Lucía Antúnez, Ana Giménez et al. · Food Quality and Preference · 2015 · 285 citations · Full text

, , +17

Dynamic methods of sensory analysis

Garmt Dijksterhuis, John Piggott · Trends in Food Science & Technology · 2000 · 191 citations

, , +12

Comparison of TCATA and TDS for dynamic sensory characterization of food products

Gastón Ares, Sara R. Jaeger, Lucía Antúnez et al. · Food Research International · 2015 · 134 citations

, , +13

Sensory evaluation in quality control: an overview, new developments and future opportunities

Alejandra M. Muñoz · Food Quality and Preference · 2002 · 113 citations

, , +16

1–5 of 53

Authors

208

  1. JC
    John C. Castura

    Universidad de la República de Uruguay, Uruguay

    9 publications · 813 citations

    9

    h-index

  2. GA
    Gastón Ares

    Universidad de la República de Uruguay, Uruguay

    7 publications · 697 citations

    7

    h-index

  3. LA
    Lucía Antúnez

    Universidad de la República de Uruguay, Uruguay

    6 publications · 636 citations

    6

    h-index

  4. LV
    Letícia Vidal

    Universidad de la República de Uruguay, Uruguay

    5 publications · 351 citations

    5

    h-index

  5. AG
    Ana Giménez

    Universidad de la República de Uruguay, Uruguay

    5 publications · 606 citations

    5

    h-index

1–5 of 208

Institutions

91

  1. Universidad de la República de Uruguay

    Montevideo, Uruguay

    7 h-index

    28 publications

    2.6K citations

  2. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    4 h-index

    13 publications

    506 citations

  3. Wageningen University & Research

    Wageningen, The Netherlands

    3 h-index

    12 publications

    448 citations

  4. Plant & Food Research

    Auckland, New Zealand

    3 h-index

    7 publications

    464 citations

  5. Universidad de Buenos Aires

    Buenos Aires, Argentina

    3 h-index

    8 publications

    484 citations

  6. Centre des Sciences du Goût et de l'Alimentation

    Dijon, France

    3 h-index

    12 publications

    386 citations

  7. Centre National de la Recherche Scientifique

    Paris, France

    3 h-index

    12 publications

    386 citations

  8. University of Naples Federico II

    Naples, Italy

    2 h-index

    10 publications

    240 citations

1–8 of 91

Venues

  1. Food Quality and Preference

    8 publications · 655 citations

    8

    h-index

  2. Food Research International

    6 publications · 422 citations

    6

    h-index

  3. Journal of Sensory Studies

    4 publications · 155 citations

    4

    h-index

  4. Journal of Food Science

    JFS · 4 publications · 169 citations

    4

    h-index

  5. LWT

    3 publications · 107 citations

    3

    h-index

1–5