1. 2010–2015: How have conventional descriptive analysis methods really been used? A systematic review of publications. (January 2019) Authors: Lestringant, Pauline; Delarue, Julien; Heymann, Hildegarde Journal: Food quality and preference Issue: Volume 71(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine. (December 2017) Authors: Frost, Scott C.; Harbertson, James F.; Heymann, Hildegarde Journal: Food quality and preference Issue: Volume 62(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance. (April 2020) Authors: Kustos, Marcell; Gambetta, Joanna M.; Jeffery, David W.; Heymann, Hildegarde; Goodman, Steven; Bastian, Susan E.P. Journal: Food research international Issue: Volume 130(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A personal history of sensory science. (15th March 2019) Authors: Heymann, Hildegarde Journal: Food, culture, & society Issue: Volume 22:Number 2(2019) Page Start: 203 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. An Exploration of the Perception of Minerality in White Wines by Projective Mapping and Descriptive Analysis. Issue 1 (2nd December 2013) Authors: Heymann, Hildegarde; Hopfer, Helene; Bershaw, Dwayne Journal: Journal of sensory studies Issue: Volume 29:Issue 1(2014) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Analysing conjoint data with OLS and PLS regression: a case study with wine. (14th June 2013) Authors: Jaeger, Sara R; Mielby, Line H; Heymann, Hildegarde; Jia, Yilin; Frøst, Michael B Journal: Journal of the science of food and agriculture Issue: Volume 93:Number 15(2013:Dec. 15) Page Start: 3682 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing maceration and cap management regimes. (March 2018) Authors: Frost, Scott C.; Blackman, John W.; Ebeler, Susan E.; Heymann, Hildegarde Journal: Food quality and preference Issue: Volume 64(2018) Page Start: 245 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis. Issue 3 (7th February 2019) Authors: Lahne, Jacob; Abdi, Hervé; Collins, Thomas; Heymann, Hildegarde Journal: Journal of food science Issue: Volume 84:Issue 3(2019) Page Start: 629 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Characterizing the chemical and sensory profiles of traditional American meads. Issue 3 (2nd February 2021) Authors: Senn, Kaylie; Cantu, Annegret; Heymann, Hildegarde Journal: Journal of food science Issue: Volume 86:Issue 3(2021) Page Start: 1048 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply. Issue 5 (1st June 2021) Authors: Nishida, Misa; Lestringant, Pauline; Cantu, Annegret; Heymann, Hildegarde Journal: Journal of sensory studies Issue: Volume 36:Issue 5(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗