Comparison of visual appearance and texture profiles of jellies in France and Vietnam and validation of attribute transfer between the two countries

Back-Translation for Cross-Cultural Research

Richard W. Brislin · Journal of Cross-Cultural Psychology · 1970 · 13.4K citations

Humanities, Translation Studies, Descriptive Translation Studies +16

French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

G Blancher, Sylvie Chollet, R. Kesteloot et al. · Food Quality and Preference · 2006 · 116 citations

Agriculture, Food Science, French +13

Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America

M.A. Drake, M.D. Yates, Patrick D. Gerard et al. · International Dairy Journal · 2005 · 104 citations

Agriculture, Dairy Science, Food Science +17

Hierarchical Multiple Factor Analysis: application to the comparison of sensory profiles

S Le Dien, Jacques Pagès · Food Quality and Preference · 2003 · 88 citations

Social Sciences, Psychology, Psychometrics +11

Evaluation of an International Ring Trial for Sensory Profiling of Hard Cheese

E. A. Hunter, Jean A. McEwan · Food Quality and Preference · 1998 · 53 citations

Agriculture, Dairy Science, Food Science +16