Work

Capturing high and low levels of participant engagement in sensory and consumer evaluations via a known groups design and an implicit correlate

Year: 2022

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2022.111786

Authors: Mackenzie E. Hannum, Christopher T. Simons

Institutions: Monell Chemical Senses Center, The Ohio State University

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: bronze

Funders: National Institutes of Health, National Institute of Food and Agriculture, National Institute on Deafness and Other Communication Disorders

Awards: Development of a novel approach to characterize human chemosensory perception, G6721936985, G8271929078, G9000091317, Interdisciplinary Training in the Chemical Senses

OpenAlex ID: W4292622207

FWCI: 0.399

Cites: 32

Cited by: 3

Related to: 10