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David Jin
David Jin
Verified email at plantandfood.co.nz
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Cited by
Year
A Mendelian trait for olfactory sensitivity affects odor experience and food selection
SR Jaeger, JF McRae, CM Bava, MK Beresford, D Hunter, Y Jia, ...
Current Biology 23 (16), 1601-1605, 2013
1842013
CATA questions for sensory product characterization: Raising awareness of biases
G Ares, SR Jaeger, CM Bava, SL Chheang, D Jin, A Gimenez, L Vidal, ...
Food Quality and Preference 30 (2), 114-127, 2013
1312013
Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples
G Ares, L Antúnez, F Bruzzone, L Vidal, A Giménez, B Pineau, ...
Food Quality and Preference 45, 75-86, 2015
1202015
Measurement of product emotions using emoji surveys: case studies with tasted foods and beverages
SR Jaeger, SM Lee, KO Kim, SL Chheang, D Jin, G Ares
Food Quality and Preference, 2017
902017
Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas
D Sun-Waterhouse, D Jin, GIN Waterhouse
Food research international 54 (1), 781-789, 2013
842013
Identification of regions associated with variation in sensitivity to food-related odors in the human genome
JF McRae, SR Jaeger, CM Bava, MK Beresford, D Hunter, Y Jia, ...
Current Biology 23 (16), 1596-1600, 2013
842013
Recommendations for use of balanced presentation order of terms in CATA questions
G Ares, F Reis, D Oliveira, L Antúnez, L Vidal, A Giménez, SL Chheang, ...
Food Quality and Preference 46, 137-141, 2015
592015
Juices, fibres and skin waste extracts from white, pink or red-fleshed apple genotypes as potential food ingredients
D Sun-Waterhouse, C Luberriaga, D Jin, R Wibisono, SS Wadhwa, ...
Food and Bioprocess Technology 6 (2), 377-390, 2013
422013
Product uniqueness: Further exploration and application of a consumer-based methodology
SR Jaeger, AV Cardello, D Jin, DC Hunter, CM Roigard, DI Hedderley
Food Quality and Preference 60, 59-71, 2017
412017
The concurrent use of JAR and CATA questions in hedonic scaling is unlikely to cause hedonic bias, but may increase product discrimination
SR Jaeger, DC Hunter, K Kam, MK Beresford, D Jin, AG Paisley, ...
Food Quality and Preference 44, 70-74, 2015
352015
Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers
SR Jaeger, F Alcaire, DC Hunter, D Jin, JC Castura, G Ares
Food Quality and Preference, 2017
292017
Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur
SR Jaeger, KO Kim, SM Lee, DC Hunter, K Kam, SL Chheang, D Jin, ...
Food Quality and Preference 56, 130-137, 2017
252017
Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536
SR Jaeger, HC Reinbach, CM Roigard, JF McRae, B Pineau, ...
Food research international 62, 205-214, 2014
102014
Sensory characterisation of dried hop cones for specific aroma traits
B Pineau, AG Paisley, D Jin, MW Wohlers, Y Jia, SR Jaeger, RA Beatson
III International Humulus Symposium 1010, 215-220, 2012
12012
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