Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates
- Author
- Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) and Koen Dewettinck (UGent)
- Organization
- Keywords
- Product improvement, Sensory analysis, Food industry, Consumer-driven product development, Instrumental analysis, FOOD-PRODUCTS, BLOOM DEVELOPMENT, FAT BLOOM, QFD, STORAGE, INDUSTRY, MODEL, QUALITY FUNCTION DEPLOYMENT, Filled chocolate
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-5932957
- MLA
- De Pelsmaeker, Sara, et al. “Consumer-Driven Product Development and Improvement Combined with Sensory Analysis: A Case-Study for European Filled Chocolates.” FOOD QUALITY AND PREFERENCE, vol. 41, 2015, pp. 20–29, doi:10.1016/j.foodqual.2014.10.009.
- APA
- De Pelsmaeker, S., Gellynck, X., Delbaere, C., De Clercq, N., & Dewettinck, K. (2015). Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates. FOOD QUALITY AND PREFERENCE, 41, 20–29. https://doi.org/10.1016/j.foodqual.2014.10.009
- Chicago author-date
- De Pelsmaeker, Sara, Xavier Gellynck, Claudia Delbaere, Nathalie De Clercq, and Koen Dewettinck. 2015. “Consumer-Driven Product Development and Improvement Combined with Sensory Analysis: A Case-Study for European Filled Chocolates.” FOOD QUALITY AND PREFERENCE 41: 20–29. https://doi.org/10.1016/j.foodqual.2014.10.009.
- Chicago author-date (all authors)
- De Pelsmaeker, Sara, Xavier Gellynck, Claudia Delbaere, Nathalie De Clercq, and Koen Dewettinck. 2015. “Consumer-Driven Product Development and Improvement Combined with Sensory Analysis: A Case-Study for European Filled Chocolates.” FOOD QUALITY AND PREFERENCE 41: 20–29. doi:10.1016/j.foodqual.2014.10.009.
- Vancouver
- 1.De Pelsmaeker S, Gellynck X, Delbaere C, De Clercq N, Dewettinck K. Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates. FOOD QUALITY AND PREFERENCE. 2015;41:20–9.
- IEEE
- [1]S. De Pelsmaeker, X. Gellynck, C. Delbaere, N. De Clercq, and K. Dewettinck, “Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates,” FOOD QUALITY AND PREFERENCE, vol. 41, pp. 20–29, 2015.
@article{5932957, author = {{De Pelsmaeker, Sara and Gellynck, Xavier and Delbaere, Claudia and De Clercq, Nathalie and Dewettinck, Koen}}, issn = {{0950-3293}}, journal = {{FOOD QUALITY AND PREFERENCE}}, keywords = {{Product improvement,Sensory analysis,Food industry,Consumer-driven product development,Instrumental analysis,FOOD-PRODUCTS,BLOOM DEVELOPMENT,FAT BLOOM,QFD,STORAGE,INDUSTRY,MODEL,QUALITY FUNCTION DEPLOYMENT,Filled chocolate}}, language = {{eng}}, pages = {{20--29}}, title = {{Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates}}, url = {{http://doi.org/10.1016/j.foodqual.2014.10.009}}, volume = {{41}}, year = {{2015}}, }
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