Les articles scientifiques de ce début d'année
Plusieurs publications scientifiques impliquant ChemoSens ont été acceptées récemment. Retrouvez les ici :
A dataset of annotated free comments on the sensory perception of madeleines for benchmarking text mining techniques
https://doi.org/10.1016/j.dib.2024.111250
Development and validation of a protocol to determine product perception in relation to the moment of the day
https://doi.org/10.1016/j.mex.2025.103174
Reducing tannic acid astringency with aromas - effectiveness of whisky lactone and isoamyl acetate
https://doi.org/10.1016/j.foodchem.2024.142299
A simple procedure to assess the reliability of the best estimate thresholds (BETs): A case study on the detection threshold of tannic acid astringency
https://doi.org/10.1016/j.foodqual.2025.105437
Can natural language processing or large language models replace human operators for pre-processing word and sentence-based free comments sensory evaluation data?
https://doi.org/10.1016/j.foodqual.2025.105456
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home
https://doi.org/10.1016/j.foodqual.2025.105478
Insights into multiscale chemical characterisation for the understanding of berry maturation
