Anna V. A. Resurreccion

University of Georgia

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Manjeet S. Chinnan

University of Georgia

Wojciech J. Florkowski

University of Georgia

Larry R. Beuchat

University of Georgia

Howard Moskowitz

ID Genomics (United States)

Jacqueline H. Beckley

Strategic Insight (United States)

Daniel Bruce Sarpong

University of Ghana

Pavlina Paraskova

Food Research and Development Institute

Jordan Jordanov

University of Forestry

K.H. McWATTERS

University of Georgia

Ting Meng

China Agricultural University

Cooperative Institutions

University of Georgia

117

Georgia College & State University

Agricultural Research Service

United States Department of Agriculture

U.S. Vegetable Laboratory

Arkansas Agricultural Experiment Station

Louisiana State University Agricultural Center

University of Florida

North Carolina State University

Virginia Tech

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Making Use of Existing Knowledge and Increasing its Business Value—The Forgotten Productivity Tool

Howard Moskowitz Jacqueline H. Beckley Anna V. A. Resurreccion

This chapter contains sections titled: Introduction Learning from the Past Valuing an Available Asset Embracing Knowledge Integrating more than Your Sphere of Interest Enabling Broader Understanding of Information to Create Knowledge Visualization of Knowledge (Knowledge Mapping) to Understand Complexity The Importance of Making Information Real Why Knowledge Mapping Works, and what it Really Accomplishes An Overview-Hazards and Remedies References

Value (mathematics)

10.1002/9781119945970.ch2

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Quality Changes of Vine‐Ripened Tomatoes within the Postharvest Handling System

Journal of Food Science (1987)

Robert L. Shewfelt Stanley E. Prussia Anna V. A. Resurreccion William C. Hurst David Campbell

ABSTRACT Quality characteristics of fresh‐market tomatoes were monitored throughout the postharvest handling system to determine the nature and extent of color and firmness changes at component handling steps. Greatest changes in hue and chroma were observed during simulated warehouse ripening and storate (12.5°C). Greatest changes in color value (lightness) and firmness were noted during simulated retail ripening and storage (21°C). Tomatoes harvested at carlier stages of maturity tended to maintain firmness longer and remained lighter as the hue changed from pink to red than those harvested at later stages. Shipping of tomatoes at the ‘pink’ stage or beyond requires modification of handling techniques to slow ripening starting at the packing house.

Lightness

Hue

Vine

10.1111/j.1365-2621.1987.tb06697.x

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Emerging Corporate Knowledge Needs: How and Where does Sensory Fit?

Howard Moskowitz Jacqueline H. Beckley Anna V. A. Resurreccion

This chapter contains sections titled: Introduction The era of the Expert, and the Emergence of Sensory Analysis Out of that era The Manifold Contribution of Psychophysics The Emergence of Statistical Thinking in Sensory Analysis Rose Marie Pangborn-From Focus on Experts to Focus on Consumers Destroying Old Myths in the Crucible of the Marketplace The Inevitable Slide into Turf Wars Where are we Heading Today-And Why are we Heading there? Mind-Sets and how the Sensory Professional Might Cope with Data Where are we Today? Mind-Sets About One's Role in the Sensory Analysis World References

Crucible (geodemography)

Sensory Analysis

10.1002/9781119945970.ch1

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Index

Howard Moskowitz Jacqueline H. Beckley Anna V. A. Resurreccion

10.1002/9780470277706.index

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Sensory Profiles of Carrot (Daucus carota L.) Cultivars Grown in Georgia

HortScience (1999)

L.A. Gills Anna V. A. Resurreccion William C. Hurst A.E. Reynolds Sharad C. Phatak

Descriptive analysis was used to compare sensory color, flavor, and textural attributes of Georgia-grown carrots . The relation between °Brix, total sugar, and intensity perception of sweetness was also studied. Significant differences existed in the perception of sweet taste and of color, and in levels of °Brix and percentage of sugar among all cultivars, but perceived intensity of sweetness was not related to the levels of °Brix or percentage of sugar. No significant differences were found among cultivars in harsh carroty, green, astringent, and earthy flavors, and in the perception of sour taste. Intensity ratings for perceived hardness were nonsignificant in either study. Differences in sensory profiles existed among all cultivars, but no trend was evident in the relation of sweetness to harsh flavor.

Sweetness

Astringent

Brix

Daucus carota

Wine tasting

Sensory Analysis

10.21273/hortsci.34.4.625

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A COMPARISON OF PERFORMANCE OF PANELS SELECTED USING ANALYSIS OF VARIANCE AND CLUSTER ANALYSIS

Journal of Sensory Studies (1992)

T.M.M. Malundo Anna V. A. Resurreccion

ABSTRACT. A comparison of one‐way analysis of variance (ANOVA) and cluster analysis as statistical methods for selecting members of a descriptive panel was conducted. Using 150–mm unstructured line scales, 10 panelists evaluated the performance in coffee of 2 whiteners on 14 sensory attributes. Factor analysis showed that 5 factors were adequate to model the data. The sensory ballot used had a reliability coefficient omega (Ω) equal to 0.93. One‐way ANOVA and cluster analysis resulted in 2 different panels consisting of 9 judges each. Means and standard deviations of the scores showed that greater variability among panelists’ ratings resulted when the panel was selected using one‐way ANOVA than when cluster analysis was used.

Statistical Analysis

Sensory Analysis

10.1111/j.1745-459x.1992.tb00522.x

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Citations (31)

Book

Journal of Nutrition Education (1987)

Anna V. A. Resurreccion

10.1016/s0022-3182(87)80019-5

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Niche Market Meats in Bulgaria

Journal of food distribution research (2007)

Abdulbaki Bi̇lgi̇ç Wojciech J. Floekowski Pavlina Paraskova Manjeet S. Chinnan Jordan Jordanov

Niche market

Agribusiness

10.22004/ag.econ.162062

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Peanuts: bioactive food in a shell.

Anna V. A. Resurreccion João Matheus Vieira Sales Inna Potrebko Maria Leonora Lotis De Leon Francisco H. L. Hitchcock

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Formulation, Evaluation and Optimization of Tortillas Containing Wheat, Cowpea and Peanut Flours Using Mixture Response Surface Methodology¹

Journal of Food Science (1992)

SHONA D. HOLT Anna V. A. Resurreccion K.H. McWATTERS

ABSTRACT The performance characteristics of tortillas, prepared with different composite blends of wheat, cowpea and peanut flours, were evaluated by mixture response surface methodology. Optimum wheat flour substitution levels were determined. Results indicated that wheat flour could be successfully replaced with up to 24% cowpea and 46% defatted peanut flours and result in tortillas with quality characteristics comparable to those from 100% wheat. Sensory evaluation indicated that beany flavor was the most limiting attribute. Sensory attributes correlated significantly with physical and compositional measures of tortillas and physical measures of tortilla dough.

Limiting

10.1111/j.1365-2621.1992.tb05438.x

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Citations (39)