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"Free
listing: a method to gain initial insight of a food category".
Hough, G. and D. Ferraris. Food Quality and Preference 21
(2010): 295–301. |
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............................ |
|
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"Sensory
descriptive analysis, sensory acceptability and expectation
studies on biscuits with reduced added salt and increased fiber".
Vázquez, M., Curia, A. and Hough, G.Journal Sensory Studies 24
(2009): 498–511. |
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............................ |
|
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"Selection
of a sensory marker to predict the sensory shelf life of a fluid
human milk replacement formula".
Curia, A. and Hough. G. Journal of
Food Quality 32 (2009):
793–809. |
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............................ |
|
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"Current-status
survival analysis methodology applied to estimating sensory
shelf life of ready-to-eat lettuce (lactuta sativa)".
Araneda, M., Hough, G. and Wittig de Penna, E. Journal Sensory
Studies 23 (2008) 162–170 |
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............................ |
|
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"Determining
optimum ripening time of fruits applying survival analysis
statistics to consumer data". Garitta,
L., Hough, G. and Hulshof, E. Food Quality and Preference 19
(2008): 747–752 |
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............................ |
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"Location
and scale influence on sensory acceptability measurements among
low income consumers". Sosa, M.,
Martínez, C., Márquez, F. and Hough, G. Journal of Sensory
Studies 23 (2008):
707–719 |
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............................ |
|
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"Perception
of irradiated foods among students (secondary, food-science
university, non-food-science university) and non-student-adults
in Argentina". Flores, A. and Hough,
G. Journal of Food Processing and Preservation 32(2008):
361–377. |
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............................ |
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"Optimum
Level of Salt in French-type Bread. Influence of Income Status,
Salt Level in Daily Bread Consumption and Test Location".
Sosa, M., Flores, A., Hough, G., Apro, N., Ferreyra, V., and
Orbea, M.M. Journal Food Science 73 (2008):
S392-397. |
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............................ |
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"How
information about fibre (traditional and resistant starch)
influences consumer acceptance of muffins".
Baisauli, R., Salvador, A., Hough, G. and Fiszman, S. Food
Quality and Preference 19 (2008):
628-635. |
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............................ |
|
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"Beef’s optimum
internal cooking temperature as seen by consumers from different
countries using survival analysis statistics". López Osornio,
M.M., Hough, G., Salvador, A., Chambers IV, E., McGraw, S. and
Fiszman, S. Food Quality and Preference 19 (2008):
12–20. |
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............................ |
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"Number
of consumers necessary for shelf-life estimations based on
survival analysis statistics".
Hough, G., Calle, M.L., Serrat, C. and Curia, A. Food Quality
and Preference 18 (2007): 771-775. |
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| |
............................ |
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"Sensory
acceptability of menus and sweet snacks among children and
adults from low- and medium-income households in Argentina".
Sosa, M., and Hough, G. Food Quality and Preference 17 (2006):
590-597. |
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| |
............................ |
|
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"Sensory
expectations of children from different household incomes for a
branded confectionary product".
Sosa, M., and Hough, G. Journal Sensory Studies 21 (2006):
155-164. |
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| |
............................ |
|
| |
"Determination
of Optimum Concentrations of a Food Ingredient Using Survival
Analysis Statistics".
Garitta, L., Serrat, C., Hough, G. and Curia, A. Journal Food
Science 71 (2006): S526-532. |
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| |
............................ |
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Workshop
summary:
"Sensory
shelf-life testing".
Hough, G., van Hout, D., and Kilcast, D. Food Quality and
Preference 17 (2006): 640-645. |
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| |
............................ |
|
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“Number of
consumers necessary for sensory acceptability tests”. Hough, G.,
Wakeling, I., Mucci, A., Chambers IV, E., Méndez Gallardo, I.,
and Rangel Alves, L. Food Quality and Preference 17 (2006):
522-526. |
|
| |
............................ |
|
| |
“Sensory shelf
life predictions by survival analysis accelerated storage
models”. G. Hough, L. Garitta and G. Gómez. Food Quality and
Preference 17 (2006): 468-473. |
|
| |
............................ |
|
| |
“Bayesian
survival analysis modelling applied to sensory shelf life of
foods”. M. Calle, G. Hough, A. Curia and G. Gómez. Food Quality
and Preference 17 (2006): 307-312. |
|
| |
............................ |
|
| |
“Commentary: two types
of sensory panels or are there more?” Hough, G. Journal Sensory
Studies 20 (2005): 550-552. |
|
| |
............................ |
|
| |
“Comparison of
discrimination ability between a panel of blind assessors and a
panel of sighted assessors”. A. Mucci, L. Garitta, G. Hough, S.
Sampayo. Journal of Sensory Studies 20 (2005): 28-34. |
|
| |
............................ |
|
| |
"Survival
analysis applied to sensory shelf life of yogurts. II: Spanish
formulations". A. Salvador, S. M. Fiszman, A. Curia, and G.
Hough. Journal of Food Science 70 (2005): S446-449. |
|
| |
............................ |
|
| |
"Survival
analysis applied to sensory shelf life of yogurts. I: Argentine
formulations". A. Curia, M. Aguerrido, K. Langohr, and G. Hough.
Journal of Food Science 70 (2005): S442-445. |
|
| |
............................ |
|
| |
"Degree
of appropriateness and frequency of consumption of mayonnaise,
ketchup, mustard and similar sauces in Argentina". M. Sosa, C.
Martínez, F. Arruiz, G. Hough and A. Mucci. Food Quality and
Preference 16 (2005): 667-674 |
|
| |
............................ |
|
| |
"Un estudio transcultural de yogurt batido de fresa:
aceptabilidad con consumidores versus calidad sensorial con
paneles entrenados". E. Wittig de Penna, A. Curia, L. López, R.
Fuenzalida, G. Hough. Archivos Latinoamericanos de Nutrición 55
(2005): 77-85. |
|
| |
............................ |
|
| |
"Acceptability
of batter-coated squid rings prepared without industrial pre-frying".
A. Salvador, G. Hough, and S. M. Fiszman. European Food Research
and Technology 221 (2005): 36-40. |
|
| |
............................ |
|
| |
"Sensory
shelf-life estimation of "alfajor" by survival analysis". A.
Gámbaro, A. Giménez, P. Varela, L. Garitta and G. Hough. Journal
Sensory Studies 19 (2004): 500-509. |
|
| |
............................ |
|
| |
"Determination
of consumer acceptance limits to sensory defects using survival
analysis". G. Hough, L. Garitta and R. Sánchez.
Food Quality and Preference 15 (2004): 729-734. |
|
| |
............................ |
|
| |
"Sensory shelf-life
of dulce de leche".L. Garitta, G. Hough, and R. Sánchez.
Journal of Dairy Science 87 (2004) 1601-1607. |
|
| |
............................ |
|
| |
"Factors that
influence purchase intent and perceptions of genetically modified
foods among Argentine consumers". A. Mucci, G. Hough and
C. Ziliani. Food Quality and Preference 15 (2004) 559-567. |
|
| |
............................ |
|
| |
“Phase transitions
and functionality of enzymes and yeasts in dehydrated matrices”.
M.F. Mazzobre, G. Hough and M.P. Buera. Food Science and
Technology International 9 (2003):163-172. |
|
| |
............................ |
|
| |
"Relationships
of consumer acceptability and sensory attributes of yerba mate
(Ilex paraguariensis St. Hilarie) using preference mapping".
M.J. Santa Cruz, G. Hough and L. Garitta. Food Science &
Technology International 9 (2003): 347-352. |
|
| |
............................ |
|
| |
"Focus group
research on sensory language used by consumers to describe mayonnaise".
P. Cardinal, A. Contarini , A. Flores and G. Hough. Journal
of Sensory Studies 8 (2003):47-49. |
|
| |
............................ |
|
| |
"Perceptions
of genetically modified foods by consumers in Argentina".
Mucci, A. and Hough, G. Food Quality and Preference 15 (2003):43-51
.
|
|
| |
............................ |
|
| |
"Survival analysis
applied to sensory shelf-life of foods". G. Hough, K. Langohr,
G. Gómez and A. Curia. Journal of Food Science 68
(2003):359-362. |
|
| |
............................ |
|
| |
"Preference mapping
of cracker type biscuits". C. Martínez, M.J. Santa
Cruz, G. Hough and M.J. Vega. Food Quality and Preference 13
(2002). |
|
| |
............................ |
|
| |
"Descriptive
analysis, consumer cluster and preference mapping of commercial
mayonnaise in Argentina". M.J. Santa Cruz, C. Martínez,
G. Hough. Journal of Sensory Studies 17 (2002):309-325. |
|
| |
............................ |
|
| |
"Consumer Acceptability
Versus Trained Sensory Panel Scores of Powdered Milk Shelf-Life
Defects". G. Hough, R.H. Sánchez, G. Garbarini de
Pablo, R. G. Sánchez, S. Calderón Villaplana,
A. M. Giménez and A. Gámbaro. Journal Dairy Science
85 (2002):2075-2080. |
|
| |
............................ |
|
| |
"Sensory descriptive
analysis of yerba mate (Ilex paraguariensis St. Hilarie), a
South American beverage". M.J. Santa Cruz, L. Garitta,
G. Hough. Food Science & Technology International 8 (2002):25-31.
|
|
| |
............................ |
|
| |
"Sensory texture
of commercial biscuits as a function of water activity".
G. Hough, M.P. Buera, J. Chirife, and O. Moro. Journal of Texture
Studies 32 (2001): 57-74. |
|
| |
............................ |
|
| |
"Principal component
analysis in sensory analysis: covariance or correlation matrix?".
M.G. Borgognone, J. Bussi and G. Hough. Food Quality and Preference
12 (2001): 323-326. |
|
| |
............................ |
|
| |
"Influence of
temperature and light exposure on sensory shelf life of a commercial
sunflower oil". G. Ramírez, G. Hough and A. Contarini.
Journal Food Quality 24 (2001): 195-204. |
|
| |
............................ |
|
| |
"A parametric
model to average time-intensity data". D. Garrido, A. Calviño
and G. Hough. Food Quality and Preference 12 (2001): 1-8. |
|
| |
............................ |
|
| |
"How Argentine
consumers understand the Spanish translation of the 9-point
hedonic scale". A.V. Curia, G. Hough, M.C. Martínez,
and M.I. Margalef. Food Quality and Preference, 12 (2001): 217-221.
|
|
| |
............................ |
|
| |
"Sensory and
microbiological shelf-life of a commercial Ricotta cheese".
G. Hough, M. L. Puglieso, R. Sánchez and O. M. da Silva.
Journal of Dairy Science 82 (1999): 454-459. |
|
| |
............................ |
|
| |
"Influence of
temperature, fat content and package material on sensory shelf-life
of commercial mayonnaise". C. Martínez, A. Mucci,
M. J. Santa Cruz, G. Hough and R. Sánchez. Journal of
Sensory Studies 13 (1998): 331-346. |
|
| |
............................ |
|
| |
"Experts versus
consumers: a critique". G. Hough. Journal of Sensory Studies
13 (1998): 285-289. |
|
| |
............................ |
|
| |
"Descriptive
analysis and external preference mapping of powdered chocolate
milk". G. Hough y R. Sánchez. Food Quality and Preference
9 (1998): 197-204. |
|
| |
............................ |
|
| |
"Using a modified
mouse to read data from non-structured line scales". R.
Sanchez y G. ough. Journal of Sensory Studies 12 (1997): 1-9.
|
|
| |
............................ |
|
| |
"Sensory optimization
of a powdered chocolate milk formula". G. Hough, R. Sánchez,
T. Barbieri y E. Martínez. Food Quality and Preference
8 (1997): 213-221. |
|
| |
............................ |
|
| |
"Partial least squares
correlations between sensory and instrumental measurements of
flavor and texture for Reggianito grating cheese". G. Hough,
A. Califano, N. Bértola, A. Bevilacqua, E. Martínez
and N. Zaritzky. Food Quality and Preference 7 (1996): 47-53.
|
|
| |
............................ |
|
| |
"Selection of
Assessors Based on Their Skill in Identifying Basic Tastes in
Low Concentration Solutions". G. Hough, E.Martínez,
A. Contarini, T. Barbieri and M.J. Vega. Journal of Sensory
Studies 10 (1995): 1-14. |
|
| |
............................ |
|
| |
"Sensory Profiling
During Ripening of Reggianito Grating Cheese, Using Both Traditional
Ripening and in Plastic Wrapping". G. Hough, E. Martínez,
T. Barbieri, A. Contarini and M. J. Vega. Food Quality and Preference
5 (1994): 271- 280 |
|
| |
............................ |
|
| |
"Training a Texture
profile Panel and Development of Standard Rating Scales in Argentina".
G. Hough, A. Contarini and A. Muñoz. Journal of Texture
Studies 25 (1994): 45-57 |
|
| |
............................ |
|
| |
"Sensory Profiling
of Dulce de Leche, a Dairy Based Confectionary Product".
G. Hough, N. Bratchell and D. MacDougall. Journal of Sensory
Studies 7 (1992): 157-178. |
|
| |
............................ |
|
| |
"Consumer Preference
of Dulce de Leche Among Students in the UK". G. Hough,
N. Bratchell and I. Wakeling. Journal of Sensory Studies 7 (1992):
119-132. |
|
| |
............................ |
|
| |
"Sensory Thresholds
of Flavor Defects in Reconstituted Whole Milk Powder".
G. Hough, E. Martinez and T. Barbieri. Journal of Dairy Science
75 (1992): 2370-2374. |
|
| |
............................ |
|
| |
"Proposing the
International Sensory Judges Day". G. Hough, E. Martinez,
A. Contarini,T. Barbieri. Journal of Sensory Studies 6 (1991):
119-126. |
|
| |
............................ |
|
| |
"Sandiness Prevention
in Dulce de Leche by Seeding with Lactose Microcrystals".
E. Martínez, G. Hough and A. Contarini. Journal of Dairy
Science 73 (1990):612-616. |
|
| |
............................ |
|
| |
"Colorimetric,
Spectrophotometric and Sensory Color Measurements of Dulce de
Leche". M.P. Buera, G. Hough, E. Martinez and S. Resnik.
Anales de la Asociacion Quimica Argentina. 78 (1990): 291-299.
|
|
| |
............................ |
|
| |
"Sensory and
Objective Measurement of Sandiness in Dulce de Leche, a Typical
Argentine Dairy Product". G. Hough, E. Martinez and A.
Contarini. Journal of Dairy Science 73 (1990): 604-611. |
|
| |
............................ |
|
| |
"Cor de Doce
de Leite Pastoso". V. L. Ferreira, G. Hough y K. Yotsuyanagi.
Colet. ITAL, Campinas, 19 (1989): 134-143. |
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