Pangborn Sensory Science Symposium

Vidal, S. et al., Effect of tannin composition and wine carbohydrates on astringency and bitterness. In 5th Pangborn Sensory Science Symposium, Boston, 2003. 

Table 1.1 Summary of main outcomes from the 2011 online survey among Pangborn Sensory Science Symposium attendees (104 respondents)...

Delarue, J., Blumenthal, D., Danzart, M. and Sieffermann, J.-M. (2011). Finding one s way through consumers sensory descriptions. A simple clustering-based methodology. 9th Pangborn Sensory Science Symposium. Toronto. 

Teillet, E., Petit, C. and Delarue, J. (2013). Combining PSP and Flash Profiling... Why How does it work 10th Pangborn Sensory Science Symposium. Rio de Janeiro. 

Pineau, N., Glerum, A., Robin, T., Themans, M., Martin, N., Bierlaire, M. and Rytz, A. (2009b). TDS Is it possible to reduce panel size without changing the quality of the results Eighth Pangborn Sensory Science Symposium, 26-30 July, 05.3. 

Adams, J., Williams, S., Lancaster, B. and Foley, M. (2007). Advantages and nses of check-aU-that-apply response compared to traditional scaling of attribntes for salty snacks. In 7th Pangborn Sensory Science Symposium. Minneapolis, MN, USA. 

Blumenthal, D. and Dairou, V. (2007b). The use of sensory profiling to develop an evaluation grid on automotive cockpit Human-Machine Interfaces. In 7th Pangborn Sensory Science Symposium, 12-16 August 2007, Minneapolis, MN, USA. 

Boivin, L. and Blumenthal, D. (2009). Identifying the perception differences according to the way of representation. In 8th Pangborn Sensory Science Symposium, 26-30 July 2009, Florence, Itahe. 

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