Multiple Comparison Procedures for Analysis of Ranked Data

Christensen, Zeke T.; Ogden, Lynn V.; Dunn, Michael L.; Eggett, Dennis L.

doi:10.1111/j.1365-2621.2006.tb08916.x

Cited by 65 publications

(53 citation statements)

References 2 publications

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“…The significance level of the data obtained in these tests was determined by Friedman's rank addition according to the model proposed by Joanes (1985) and to the tables of multiple comparison procedures for analysis of ranked data (Christensen et al 2006).…”

Section: Sensory Analysismentioning

confidence: 99%

Application of Pulsed Light to Sliced Cheese: Effect on Listeria Inactivation, Sensory Quality and Volatile Profile

Fernández

Arias

Hierro

2016

Food Bioprocess Technol

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Two cheese varieties with different surface features (Gouda and Manchego) were tested for pulsed light decontamination of Listeria sp. on ready-to-eat presentations. Sensory quality and volatile profile were also studied. Cheese slices were flashed with fluences comprised between 0.9 and 8.4 J/cm 2 . The treatment was less effective in Manchego than in Gouda, in which 3 log cfu/cm 2 were obtained with 0.9 J/cm 2 . No sensory changes were observed due to the application of this dose. In Manchego slices, the maximum inactivation obtained was lower than 1 log cfu/cm 2 even at the highest fluence used. In both cheeses, differences in odour and flavour were reported immediately after treatment for fluences ≥4.2 J/cm 2 , due to the development of sulfur notes. Volatile analysis showed an increase of sulfur compounds which could explain these observations. The concentration of sulfur volatiles and the corresponding sensory notes disappeared during cold storage. In view of these results, pulsed light could be considered a useful strategy to decontaminate smoothsurface ready-to-eat cheeses.

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Section: Sensory Analysismentioning

confidence: 99%

Application of Pulsed Light to Sliced Cheese: Effect on Listeria Inactivation, Sensory Quality and Volatile Profile

Fernández

Arias

Hierro

2016

Food Bioprocess Technol

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“…The data were analyzed on SAS (Statistical Analysis System, SAS Institute Inc., USA) version 9.2. For the Rank Preference tests, the 10% significance chart was used [23].…”

Section: Discussionmentioning

confidence: 99%

“…The 10% significance level chart [23] indicated that the significant minimal difference among the samples is 42 points. The passion fruit, the strawberry flavored with passion fruit and the mandarin were the preferred flavors.…”

Section: Defining the Sports Drink Flavormentioning

confidence: 99%

“…For the analysis of the results of the Rank Preference test with seven flavors and sixty panelists, the statistical analysis chart for the aforementioned test with 10% significance was applied [23], whose significant minimal difference among the samples is 64 points. The flavors mandarin, passion fruit, strawberry with passion fruit and grape were considered the most preferred statistically; therefore, lime and citrus were rejected.…”

Section: Defining the Sports Drink Flavormentioning

confidence: 99%

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Development of a Ricotta Cheese Whey-based Sports Drink

Valadão¹,

Andrade²

2015

J Adv Dairy Res

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Ricotta cheese whey (RCW) is a by-product of the dairy industry; it is either destined to the feeding of swine or simply disposed of. This study focused on RCW to develop a sports drink. Sensory tests were performed for this purpose. Measurements of pH, soluble solids content, osmolality, and sodium and potassium levels were also performed. The sports drink was pasteurized at 85ºC/30 s, aseptically filled into plastic bottles and submitted to commercial sterility test. A nine-point hedonic scale test was carried out to assess the appearance, aroma and flavor. The results of the physicochemical tests were in compliance with Brazilian Food Regulation (pH 3.1, 6.3 °Brix, 306 mOsm/L, 500 mg/L sodium and 650 mg/L potassium). Commercial sterility was achieved. The mean ratings assigned to appearance, aroma and flavor were 6.9, 6.5 and 6.0, respectively. The findings indicate that RCW could be a technologically feasible alternative to produce a shelf stable sports drink.

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“…Your Decision I choose option B the first time in row: (Please choose: 1,2,3,4,5,6,7,8,9,10) By clicking on NEXT your choices are saved. You cannot change your choices afterwards.…”

Section: Your Compensationmentioning

confidence: 99%

Stereotypes and Risk Attitudes: Evidence from the Lab and the Field

Leuermann¹,

Roth²

2012

SSRN Journal

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Recent studies have found correlations between risk attitudes and several sociodemographic characteristics. In this paper, we deploy an artefactual field experiment and study whether subjects -non-professionals and financial professionals -are aware of these correlations. This is largely confirmed by our results for all subject groups. We show that the subjects attach informational value to sociodemographic information when assessing others' risk attitudes. This provides external validity to the correlations found between risk preferences and sociodemographics. A person's self-assessment of risk attitudes is the most helpful device for the subjects' assessments of others, although experienced professionals make use of it to a minor extent than all other subjects.

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Multiple Comparison Procedures for Analysis of Ranked Data

Cited by 65 publications

References 2 publications

Application of Pulsed Light to Sliced Cheese: Effect on Listeria Inactivation, Sensory Quality and Volatile Profile

Application of Pulsed Light to Sliced Cheese: Effect on Listeria Inactivation, Sensory Quality and Volatile Profile

Development of a Ricotta Cheese Whey-based Sports Drink

Stereotypes and Risk Attitudes: Evidence from the Lab and the Field

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