| Existing and new approaches for the analysis of CATA data M Meyners, JC Castura, BT Carr Food Quality and Preference 30 (2), 309-319, 2013 | 375 | 2013 |
| Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products JC Castura, L Antúnez, A Giménez, G Ares Food Quality and Preference 47, 79-90, 2016 | 233 | 2016 |
| Check-all-that apply questions M Meyners, JC Castura Novel Techniques in Sensory Characterization and Consumer Profiling, 2014 | 142 | 2014 |
| Comparison of TCATA and TDS for dynamic sensory characterization of food products G Ares, SR Jaeger, L Antúnez, L Vidal, A Giménez, B Coste, A Picallo, ... Food Research International 78, 148-158, 2015 | 119 | 2015 |
| Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking D Oliveira, L Antúnez, A Giménez, JC Castura, R Deliza, G Ares Food Research International 75, 148-156, 2015 | 108 | 2015 |
| Randomization of CATA attributes: Should attribute lists be allocated to assessors or to samples? M Meyners, JC Castura Food Quality and Preference 48, 210-215, 2016 | 85 | 2016 |
| Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS … EA Esmerino, JC Castura, JP Ferraz, ER Tavares Filho, R Silva, AG Cruz, ... Food Research International 101, 249-258, 2017 | 70 | 2017 |
| Comparison of two TCATA variants for dynamic sensory characterization of food products G Ares, JC Castura, L Antúnez, L Vidal, A Giménez, B Coste, A Picallo, ... Food Quality and Preference 54, 160-172, 2016 | 66 | 2016 |
| Feedback calibration: A training method for descriptive panels CJ Findlay, JC Castura, I Lesschaeve Food Quality and Preference 18 (2), 321-328, 2007 | 58 | 2007 |
| Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA) KM McMahon, C Culver, JC Castura, CF Ross Food Quality and Preference 59, 14-26, 2017 | 57 | 2017 |
| Identification of drivers of (dis) liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply G Ares, F Alcaire, L Antúnez, L Vidal, A Giménez, JC Castura Food Research International 92, 79-87, 2017 | 55 | 2017 |
| Dynamic sensory characterization of cosmetic creams during application using Temporal Check-All-That-Apply (TCATA) questions L Boinbaser, ME Parente, JC Castura, G Ares Food Quality and Preference 45, 33-40, 2015 | 54 | 2015 |
| Use of feedback calibration to reduce the training time for wine panels CJ Findlay, JC Castura, P Schlich, I Lesschaeve Food Quality and Preference 17 (3-4), 266-276, 2006 | 54 | 2006 |
| What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers P Varela, L Antúnez, M Carlehög, F Alcaire, JC Castura, I Berget, ... Food Quality and Preference 64, 72-81, 2018 | 49 | 2018 |
| Temporal check‐all‐that‐apply characterization of Syrah wine AK Baker, JC Castura, CF Ross Journal of Food Science 81 (6), S1521-S1529, 2016 | 49 | 2016 |
| Characterizing dynamic sensory properties of nutritive and nonnutritive sweeteners with temporal check‐all‐that‐apply MM Reyes, JC Castura, JE Hayes Journal of Sensory Studies 32 (3), e12270, 2017 | 44 | 2017 |
| Does a familiarization step influence results from a TCATA task? SR Jaeger, MK Beresford, DC Hunter, F Alcaire, JC Castura, G Ares Food Quality and Preference 55, 91-97, 2017 | 39 | 2017 |
| The analysis of temporal check-all-that-apply (TCATA) data M Meyners, JC Castura Food Quality and Preference 67, 67-76, 2018 | 33 | 2018 |
| Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers F Alcaire, L Antúnez, L Vidal, S Zorn, A Giménez, JC Castura, G Ares Food Research International 97, 215-222, 2017 | 31 | 2017 |
| 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 64, 154-159, 2018 | 27 | 2018 |
Carolyn F. RossProfessor of Food Science, Washington State UniversityVerified email at wsu.edu
