bluuebunny/crossref_metadata_2025_split huggingface dataset:
MAGNITUDE ESTIMATION WITH AND WITHOUT RE‐SCALING
Authors: POWERS JOHN J. , WARE GLENN O. , SHINHOLSER KATHLEEN. 
Published: May 2007

ABSTRACT.Analysis of variance was applied to 3,107 magnitude estimations (ME) obtained upon 173 panelists (16 panels) evaluating the areas of 18 geometric figures. As Butler et al. (1987) pointed out, if a full ANOVA is applied to the values transformed to logarithms, there is no need to re‐scale, i.e., normalize the values as is usually done. In fact, even with re‐scaling, total variability is not accounted for adequately unless all the sources of variation are partitioned out in the analysis. Under some circumstances, re‐scaling is needed: some laboratories re‐scale to the arithmetic mean, others to the geometric one. The error was somewhat greater when the data were re‐scaled to the arithmetic mean. The residuals of the ME values transformed to logarithms conformed essentially to a normal distribution. Kurtosis was greater, 5.30; otherwise the distribution was close to a log normal one. The average coefficient of variation was <10%.
THE RELATION OF REPERTORY GRID/GENERALIZED PROCRUSTES ANALYSIS SOLUTIONS TO THE DIMENSIONS OF PERCEPTION: APPLICATION TO MUNSELL COLOR STIMULI
Authors: GAINS N. , THOMSON D. M. H. 
Published: May 2007

ABSTRACT.The repertory grid method (RGM) was initially devised to determine how individuals construe their worlds. There have been many attempts to extend this principle to look at relationships amongst objects, as seen by groups of individuals. However, to derive the implied consensus representation of the objects, poses conceptual and mathematical problems because of the idiosyncratic nature of constructs elicited using RGM. Generalized Procrustes analysis (GPA) offers a solution since there is no assumption of common interpretation of constructs. It is an implicit but apparently untested assumption of GPA, that mathematical and perceptual structure are analogous. To test this, combined RGM/GPA was applied to color. Using the method of triads, 24 subjects independently described constructs to characterize 26 Munsell color chips differing in Hue, Value and Chroma. Subjects then rated the colors on their own construct scales. The first six dimensions of the consequent color space were interpreted as brightness, greenness, lightness, purple/blueness, redness and yellowness. This differs from expectation only in that the colors were recovered on uni‐polar dimensions rather than red‐green and blue‐yellow continua. However, since the main perceptual attributes of color were recovered the analogy assumption of GPA is supported, as is application to repertory grids.
SENSORY THRESHOLDS: ESTIMATION FROM DOSE‐RESPONSE CURVES
Authors: MARIN ANNA B. , BARNARD J. , DARLINGTON RICHARD B. , ACREE TERRY E. 
Published: May 2007

ABSTRACT.Three methods of threshold estimation are compared for the detection of 1,8‐cineole added to Concord grape juice presented in a semi‐ascending paired difference design (Lundahl et al. 1986). Method A tests the significance of obtaining a nonzero response, method B determines the transition point of a 2‐phase linear model fitted to the data, method C fits a logistic model to the data and defines threshold as the point of maximum curvature, Cmax, of the curve. Method A yields interval estimates of thresholds, the midpoints of which systematically decrease with increasing sample size. Methods B and C yield point estimates of thresholds which do not systematically decrease with increasing sample size, are a feature of the dose‐response curve, and are similar in value to each other.
COMMENTS ON SCRIVEN AND MAK
Authors: DIJKSTERHUIS GARMT. , PUNTER PIETER. , WILLIAMS TONY. 
Published: May 2007

ABSTRACT.In their article Scriven and Mak (1991) claim to have used Generalized Procrustes Analysis (GPA) to analyze their data. However, the Consensus program they used does not perform a GPA. Since 1989 there is a very fast GPA program that runs on microprocessors.
A NEW SIGNIFICANCE TEST FOR CONSENSUS IN GENERALIZED PROCRUSTES ANALYSIS
Authors: WAKELING IAN N. , RAATS MONIQUE M. , MacFIE HALLIDAY J.H. 
Published: May 2007

ABSTRACT.Generalized Procrustes Analysis is frequently used to find a consensus from sensory panel data. Recently King and Arents (1991) have proposed a goodness of fit of the consensus configuration based on Monte‐Carlo simulations. A modified test is developed that retains the original assessor configurations by permutation of the data rows. This leads to a more powerful statistical test as is shown by application to data collected in the free‐choice profiling of eight milk products.
IMPORTANCE OF SENSORY FACTORS IN PROCESSED SEAFOOD: METHODS AND RESULTS1
Authors: MOSKOWITZ HOWARD R. 
Published: May 2007

ABSTRACT.This paper considers “importance” of sensory attributes from the consumer point of view, with emphasis on processed seafood. There are three key measures of importance. Attitudinal importance measures what consumers think to be important and refers to general opinions about the category. Sensory system importance measures how strongly different sensory inputs (e.g., appearance, aroma, taste, texture) “drive” overall liking, and show the key sensory inputs to which consumers attend. Attribute level importance measures the relation between sensory intensity and overall liking for each attribute. It shows which specific attributes drive liking, how liking varies with the specific sensory attribute, and whether (and at what sensory level) there exists an optimal level.
SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT
Authors: HOUGH GUILLERMO. , BRATCHELL NICHOLAS. , MACDOUGALL DOUGLAS B. 
Published: May 2007

ABSTRACT.Dulce de Lcche is a dairy based confectionary product, popular in most Latin American countries. A 24 factorial design was used to study the influence of glucose syrup concentration, type of neutralizer, cooking time and inclusion of vanilla essence on the sensory profile of this product. Fractions of the full design was used to obtain 37 sensory descriptors covering appearance, manual and oral texture, flavor and aftertaste, and a number of objective color and texture measurements. The effects of the design factors on individual descriptors were tested using analysis of variance; aggregate analysis of attributes were carried out using multivariate analysis of variance, principal component analysis and partial least squares regression.Analysis of the principal components identified several interpretable underlying factors for appearance and texture but not for flavor or aftertaste. Partial least squares regression showed that oral texture is closely related to manual texture, but that aftertaste is quite different from flavor. Instrumental color and texture measurements were found to be highly correlated with the corresponding sensory descriptors.
SAMPLE/RINSE TEMPERATURE EFFECTS ON DISCRIMINATION OF SWEET AND SALTY DIFFERENCES IN A FOOD SYSTEM
Authors: HANGER LISA Y. , PENFIELD MARJORIE P. 
Published: May 2007

ABSTRACTThe ability of panelists to distinguish between samples of apple juice with two levels of added sucrose (0.1 and 0.9 g/100 mL) or NaCl (0.05 and 0.14 g/100 mL) was determined using a modified signal detection technique. Samples at various temperatures (6, 24, or 50C) were presented with various rinse conditions. Sometimes a water rinse (6, 24, or 50C) was presented between samples and somtimes not. R‐index values were calculated to predict the ability of panelists to distinguish between samples. No temperature effect was found for sweetness difference tests; however, R‐indices showed that salty differences in apple juice were more distinguishable at a sample temperature of 24C than at 6 or 50C. Samples temperature had a greater effect than rinse condition (temperature or no rinse) on discrimination between samples differing in NaCl concentration.
FOCUSED DIFFERENCE TESTING FOR THE ASSESSMENT OF DIFFERENCES BETWEEN ORANGE JUICES MADE FROM ORANGE CONCENTRATE
Authors: BARBARY OMAR , NONAKA RYUICHI , DELWICHE JEANNINE , CHAN JOCELYN , O'MAHONY MICHAEL 
Published: May 2007

ABSTRACTFocused difference testing was applied to two orange juices prepared from frozen concentrate. Differences were noted between the juices for darkness of color, visual appearance of pulpiness, resistance to tongue movement, flavor by mouth, odor, overall taste and taste other than sweetness. The logic and approach of focused difference testing is discussed and contrasted with other sensory analytical techniques.
PERCEIVED SALTINESS OF TABLE SPREADS OF VARYING FAT COMPOSITIONS
Authors: TUORILA H. , VAINIO L. 
Published: May 2007

ABSTRACTFour types of spread with 80% fat, but varying in the origin of the fat (milk/vegetable) and in the proportion of oil versus solid fat (0–90% vegetable oil), were manufactured at NaCl concentrations of 1.0, 1.5 and 2.0%. Their saltiness and degree of melting in the mouth were rated using the time‐intensity (TI) procedure. The perceived maximum saltiness of each NaCl concentration varied widely, samples with 80% milk fat + 20% vegetable oil being the most salty and those with 15% vegetable fat + 85% vegetable oil the least salty. The differences in saltiness were not directly related to the degree of melting in the mouth. The results demonstrate that extrapolating saltiness on the basis of NaCl contents over brands of products would be risky, since saltiness and NaCl contents are not necessarily correlated even in apparently similar products.
RESPONSE SURFACES OF SENSORY CHARACTERISTICS FOR REDUCED SODIUM CHLORIDE AND PHOSPHATE SALTS IN EMULSIFIED TURKEY SAUSAGES
Authors: SCHANTZ RHODA , BOWERS JANE 
Published: May 2007

ABSTRACTEmulsified turkey sausages (ETS) were prepared using varying concentrations of sodium chloride (NaCl; 1.5 to 2.0%), sodium tripolyphosphate (STPP, 0 to 0.5%), and sodium acid pyrophosphate (SAPP, 0 to 0.25%). The sensory characteristics (response variables) of saltiness, soapiness, and texture were evaluated using a trained taste panel. Response surface methodology was used to design and analyze this study. Over the levels of STPP and SAPP, saltiness increased as levels of NaCl were increased. When STPP and SAPP were evaluated in combination with NaCl, saltiness increased slightly as levels of STPP were increased; and saltiness decreased as levels of SAPP were decreased. Soapiness increased at low levels of NaCl (1.5%) as STPP increased. Texture firmness decreased as SAPP increased and STPP decreased at low levels of NaCl (1.5%). Results suggest that sensory perceptions in ETS products are a combination of NaCl, SAPP, and STPP mixtures.
SENSORY EVALUATION OF CHEDDAR CHEESE MADE WITH SODIUM CHLORIDE OR MIXTURES OF SODIUM AND POTASSIUM CHLORIDE
Authors: REDDY K. ANJAN , MARTH ELMER H. 
Published: May 2007

ABSTRACTCheddar cheese (three trials) was made from split lots of curd, salted with NaCl or mixtures of NaCl/KCl and ripened at 3 ± 1C. Preferences for cheese, as determined by consumer panels, were significantly (P < 0.05) affected by flavor and order of presentation to panelists but not (P > 0.05) by age of cheese. In the first order of presentation, cheese made with NaCl was preferred over those made with NaCl/KCl, whereas in the second order of presentation cheese made with 1.52% NaCl/KCl (2:1) was preferred. In the third order of presentation, cheese made with 1.72% NaCl (rather than 1.5%) was preferred. Overall, mean scores were higher for cheeses made with NaCl than with NaCl/KCl. However, the score of cheese made with ca. 1.5% NaCl/KCl was not significantly (P > 0.05) different from that of cheese made with ca. 1.5% NaCl. Cheese made with ca. 1.5% NaCl/KCl (2:1) was consistently preferred over cheeses containing more KCl.
A THEORETICAL NOTE ON DIFFERENCE TESTS: MODELS, PARADOXES AND COGNITIVE STRATEGIES
Authors: O'MAHONY MICHAEL , MASUOKA SUSUMU , ISHII RIE 
Published: May 2007

ABSTRACTA simple nonmathematical introduction is given to Thurstonian modeling and its application to difference testing. The theoretical treatment explains differences in performance noted for various difference test protocols and the so‐called paradox of discriminatory nondiscriminators, whereby a slight change in instructions to the judge can alter the proportion of tests performed correctly. From this, the assumptions in the use of binomial statistics for analyzing difference tests and their shortcomings, are discussed. New ideas on the generality of the paradox of discriminatory nondiscriminators are discussed, along with the effects of the cognitive strategy adopted by the judge during testing.
PRODUCT TESTING 1: THE DISTINCTION BETWEEN S‐R (STIMULUS‐RESPONSE) AND R‐R (RESPONSE‐RESPONSE) MODELS
Authors: MOSKOWITZ HOWARD R. 
Published: May 2007

ABSTRACTThere are two approaches to modeling key relations among variables when one tests products. S‐R or stimulus‐response modeling assumes that the researcher controls the antecedent physical variables (such as ingredients or processing), and that these physical variables are the primary cause of product‐to‐product differences. R‐R or response‐response modeling assumes that the researcher can measure co‐varying physical measures of a food, but may or may not have control (or even knowledge) of the antecedent physical variables that generate product differences. S‐R modeling allows for true optimization, in terms of defining the operations needed to maximize an attribute (e.g., acceptance). R‐R modeling allows only a guess as to what particular combination of physical measures would correspond to a maximum level of the attribute. Often S‐R and R‐R modeling and optimization are confused with each other, leading to incorrect conclusions.
THE RELIABILITY OF MDPREF TO SHOW INDIVIDUAL PREFERENCE
Authors: MARKETO C.G. , COOPER T. , PETTY M.F. , SCRIVEN F.M. 
Published: May 2007

ABSTRACTLiking rating data of 8 pigmeat products from 99 Australian females aged 25‐45 was analyzed using MDPREF. A line scale extended past the anchor points, 100 mm long and anchored by the words ‘dislike extremely’ and ‘like extremely’ was used. Liking was judged on the product name alone, no products were actually tasted. MDPREF configures products and consumers so that individual preferences (or product order preference) can be obtained. The order of product preference from the rating scores and order of product preference from the MDPREF analysis for each consumer was matched. It was found that the preference order for each consumer from the MDPREF map matched the order shown by rating scores in about 25% of cases. MDPREF produced 17% of consumers who had no products in the correct position for the preference order. Only 1% of consumers had all eight product preferences in the correct order.
COMPARISON OF SIMPLIFIED METHODS FOR EVALUATION OF SENSORY THRESHOLDS OF ADDED SUBSTANCES
Authors: COSTELL E. , PASTOR M.V. , IZQUIERDO L. , DURÁN L. 
Published: May 2007

ABSTRACTResults obtained in the determination of sensory thresholds with three different simplified methods were compared. The methods were: a modification of the ascending method of limits (1), one based on the method of the constant stimuli (2), and one based on the use of scales (3). The study was carried out on two sensorially simple systems, sucrose and aspartame aqueous solutions. The thresholds values for sucrose obtained by method 1 (1.41 g/L) and by method 2 (1.60 g/L) were similar and within the range obtained by method 3 (0.6–1.6 g/L). For aspartame the values obtained with methods 1 and 2 were also similar (0.004 and 0.005 g/L, respectively), but they were below the minimum value of the corresponding range (0.008–0.016 g/L) calculated with method 3. These results suggest that the sensory methods provoked less variability in thresholds values than other noncontrolled factors. The limitations and advantages of each method are discussed considering: experimental work, precision of results and practical validity.
THE DOLLAR VALUE OF PRODUCT QUALITY: THE EFFECT OF PRICING VERSUS OVERALL LIKING ON CONSUMER STATED PURCHASE INTENT FOR PIZZA
Authors: MOSKOWITZ HOWARD R. 
Published: May 2007

ABSTRACTThis paper investigates the combined effects of price and product quality (overall liking) on the acceptance of restaurant pizza pies. The results reveal that when a panelist evaluates both liking and purchase intent (with price attached to the purchase intent question), product quality is a significantly stronger determinant of purchase intent than is the stated item price. For instance, a 10% increase in product quality (viz., liking) has the same effect on purchase intent as a 20% reduction in item price. The results are surprising, because for other categories investigated by the same method price is a significantly greater determinant of purchase intent. In terms of predictability, 57% of the variation in purchase intent ratings is accounted for by liking, 24% of the variation is accounted for by price, and the remaining 19% is due to error.
AN OBJECTIVE NUMERICAL METHOD OF ASSESSING THE RELIABILITY OF TIME‐INTENSITY PANELISTS
Authors: BLOOM K. , DUIZER L.M. , FINDLAY C.J. 
Published: May 2007

ABSTRACTA measure of the reliability (T‐IR) of time‐intensity measurements was developed based on the concept of standard deviation as a measure of panelist variability. The T‐IR measure was applied to time‐intensity data collected from 10 panelists evaluating the sweetness of 4 model sweetener solutions on horizontal and vertical time‐intensity line orientations. T‐IR scores showed that the panelists were similarly reliable across the sweeteners and orientations. As well, independent of scale orientation, responses to sweeteners were similarly reliable. The T‐IR measure can be used to maintain a high level of performance by monitoring time‐intensity panelists. T‐IR also provides an objective method of selecting panelists for time‐intensity panels.
NONPARAMETRIC MODELS FOR DISCRIMINATION METHODS AND SENSITIVITY ANALYSIS FOR TRIADS
Authors: BI JIAN 
Published: May 2007

ABSTRACTNonparametric models for sensory discrimination methods are developed. In these models, the relationship between the probability of a correct response, Pc, and the measures for sensory discriminability or sensory difference, p1 and p2 are given. On the basis of the models, different sensitivities for triadic tests were compared including 3‐AFC and triangle methods with the strong stimulus as the odd sample and with the weak stimulus as the odd sample. Predictions were made which can be tested experimentally.
FLAVOR MODIFICATION OF MILK CHOCOLATE BY CONCHING IN A TWIN‐SCREW, CO‐ROTATING, CONTINUOUS MIXER
Authors: AGUILAR CARLOS A. , DIMICK PAUL S. , HOLLENDER RUTH , ZIEGLER GREGORY R. 
Published: May 2007

ABSTRACTShort‐time continuous conching of chocolate offers significant economic advantages over traditional long‐time batch methods. High‐shear continous mixers can affect conching in a matter of minutes as compared to hours for traditional systems. Milk chocolate conched in two twin‐screw, co‐rotating, continous mixers operating in series was compared by a variety of sensory methods to chocolate conched by a batch method. A significant difference (P < 0.05) in flavor was found between chocolates conched at 60C by the continuous and batch methods, yet there was no preference for either chocolate. Chocolate conched by the batch method (23 h at 60C) had stronger caramel flavor (P < .10) than chocolate conched continuously, but there were no significant differences (P < .10) in sweet, chocolate or milk flavor. In the continuous system, caramel flavor generally increased with conching temperature and residence time; although, at the highest temperature (95C) and the longest residence time (7.5 min) caramel flavor decreased. Increasing the temperature of continuous conching from 70 to 90C produced chocolate significantly (P < .10) more like chocolate conched in a batch system for 21.5 h at 60C.
Epidural Analgesia: A Viable Option for Pain Control
Authors: Pendergrass Joy Susan 
Published: May 2007

Epidural analgesia is an important intervention for both acute and chronic pain management. It has been in use since the early 1900s, but the technique using local application of opiate analgesics has only been in use since the late 1970s (Moulin & Coyle, 1986). Today, many patients receive epidural analgesia for postoperative pain control, and its use for acute or chronic pain management in a hospital, pain clinic, or home setting also continues to increase. Epidural analgesia is also being utilized to manage acute pain in the pediatric client.Epidural analgesia requires meticulous techniques, beginning with placement of the epidural catheter and continuing with administration of medications and nursing management of the catheter. Nursing assessment and development of protocols along with preoperative and postoperative patient and family teaching are vital components of the total plan of care. The nurse practitioner (NP) or other health care provider must be cognizant of safety considerations, whether in the hospital environment, pain clinic, or home setting.
Quick Reference Guide for Clinicians
Authors:   Cancer Pain Guideline Panel
Published: May 2007

This Quick Reference Guide for Clinicians contains highlights from the Clinical Practice Guideline on Management of Cancer Pain, which was developed by a private‐sector panel of health care providers and consumers. Selected aspects of evaluating and managing pain in adults with cancer pain are presented. Topics covered include initial assessment, pharmacologic treatment, administration of medications, side effects of medications, adjuvant medications, cognitive‐behavioral interventions, and discussion of other more invasive palliative techniques, A flowchart is included that shows the sequence of events in evaluating and managing cancer pain, as well as drug dosing tables and forms to assist the clinician and patient to adequately describe and assess pain.The Clinical Practice Guideline, a critical synthesis of research and knowledge in the field, is designed to help any clinician working with cancer patients in any setting. The Guideline presents a thorough discussion of ways to manage procedure‐induced pain and invasive modalities of pain control therapy, for use when simpler methods do not control pain. It also devotes considerable attention to pain control in special populations, including patients with concurrent medical and substance abuse problems, those with psychiatric problems related to pain and cancer, and members of minority and ethnic groups. Because pain problems in patients with HIV/AIDS are often assessed and treated using the same approaches as those used for cancer pain, HIV/AIDS pain is described as well. Practitioners should review the Clinical Practice Guideline carefully to become familiar with the various options for management of cancer pain and then use the Quick Reference Guide to help them remember the major points in managing cancer pain.