Search results for "Sting"
showing 10 items of 3756 documents
Boosting Signal-to-Noise in Complex Biology: Prior Knowledge Is Power
2011
A major difficulty in the analysis of complex biological systems is dealing with the low signal-to-noise inherent to nearly all large biological datasets. We discuss powerful bioinformatic concepts for boosting signal-to-noise through external knowledge incorporated in processing units we call filters and integrators. These concepts are illustrated in four landmark studies that have provided model implementations of filters, integrators, or both.
Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures
2000
Odour sensory profiling of 28 associations of cheese ripening micro-organisms was performed by two panels of 10 assessors on two different sites. Sample preparation, training protocols and references, tasting procedures and scoring were similar in the two laboratories. Panel 2 used 10 attributes and panel 1 used these terms plus 4 extra descriptors. Analysis of variance and multivariate methods (canonical variate analysis, generalised procrustes analysis and STATIS) exhibited differences between assessors within a panel and between panels concerning the use of the scoring scale and the strength of product discrimination by attribute. Panel 1 was more sensitive to fruity notes and panel 2 to…
Impact of the information provided to consumers on their willingness to pay for Champagne : comparison with hedonic scores
2002
International audience; L'étude a été effectuée afin de comparer deux mécanismes destinés à révéler les préférences des consommateurs : une enchère Vickrey qui mesure la disposition à payer, et un test hédonique classique. A travers ces deux méthodes, l'objectif était d'estimer les effets respectifs des caractéristiques sensorielles et de l'information externe sur l'évaluation de cinq champagnes brut non millésimés. Cent-ving-trois consommateurs ont été assignés au hasard aux deux groupes et ont utilisé l'une des méthodes. Quelle que soit la méthode, ils ont évalué les champagnes à l'aveugle, puis sur la base d'une présentation des bouteilles et, enfin, après l'observation de la bouteille e…
[Qualité attendue contre qualité perçue : arbitrage avec les prix]
2000
International audience; Cet article rend compte d'une étude menée afin de comparer le comportement des consommateurs qui doivent choisir des produits sous contrainte économique, selon deux conditions différentes : quand la qualité perçue est basée sur une attente générée par des images fabriquées et, à l'inverse, quand la qualité perçue est basée sur l'expérience sensorielle en présence d'images fabriquées. Les participants de l'expérience ont été choisis au hasard, dotés d'un budget réel et placés dans cinq situations différentes de prix/budget. Ils ont formulé leurs choix parmi six jus d'orange dans chaque situation prix/budget. Ce travail a été réalisé pour les deux conditions différente…
Risk tables for discrimination tests
1993
Abstract Duo-trio and triangle test are often used in the food industry for the purpose of declaring two products non-distinguishable. In that situation, it is much more important to control the power of the test rather than the type 1 error risk. This paper makes available by e-mail a SAS ® macro, called BINRISKS, for computing type 1 and type 2 risks for any one-tailed binomial test and for any level of the percentage above chance to be detected. Using this macro, two sets of tables have been compiled. The first table includes for any total number of responses below 50, for any number of correct responses and for three levels of the percentage above chance to be detected, the correspondin…
Internal and external mapping of preferences for commercial lager beers : comparison of hedonic ratings by consumers blind versus with knowledge of b…
2001
Abstract The individual preferences of 170 consumers in six categories of age (20s, 30s, 40s) and gender (men, women) for 24 domestic, imported or specialty lager beers, tasted first blind and then with knowledge of brand and price, were investigated by preference mapping techniques. Internal preference mapping revealed differences in the preferences of consumers, with some consumers preferring domestic or ice beers, and others preferring specialty or imported beers. Hedonic ratings changed significantly from the blind to the informed tasting condition, particularly for consumers in their twenties, thereby documenting the significant role of non-sensory variables in the formulation of a hed…
Traditional process: influence on sensory properties and on consummers' expectation and liking application to "pâté de campagne"
2000
Abstract Sensory profiling of eight ‘pâtes de campagne’, of which four were produced according to a traditional process and four produced according to a non traditional process, was performed by a trained panel. Results revealed some sensory particularities of each process but also sensory differences among the eight products which were not related to the process. Expectations created by two labels, one evoking a traditional and one evoking a non traditional process for ‘pâte de campagne’, were determined for 125 consumers. The impact of these expectations on expectation after visual examination and on liking after tasting was also studied, using the same eight products. The impact of infor…
Impact of Dietary Fiber Enrichment on the Sensory Characteristics and Acceptance of French Baguettes
2013
The purpose of this study was to evaluate the consequences of dietary fiber (DF) enrichment in standard or superior quality French baguettes. Sensory characteristics of five experimental breads and seven commercial breads were described by a trained panel using a conventional sensory profile. The same set of breads was also evaluated by a panel of consumers who had to rate their expected liking based on the external appearance of a whole bread and then their perceived liking based on the tasting of a sample of that bread. DF enrichment was responsible for deterioration in the expected and perceived liking of breads. However, this deterioration was less substantial when the DF enrichment was…
Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers
2013
International audience; The value consumers put on specific products depends on the information they can get from experience and from the commercial description of the products. For wine, this information derives mainly from tasting (intrinsic factors) and from the packaging of the bottles (extrinsic factors). The main purpose of this work is to compare different methodologies able to disclose the extrinsic factors playing an important role in wine quality perception of consumers. Twenty-four Chardonnay commercial wines were selected according to different criteria such as origin, denomination of origin and information provided in the label or back label. Forty-eight participants living in …
Acceptability of the e-authentication in higher education studies: views of students with special educational needs and disabilities
2021
AbstractTrust-based e-assessment systems are increasingly important in the digital age for both academic institutions and students, including students with special educational needs and disabilities (SEND). Recent literature indicates a growing number of studies about e-authentication and authorship verification for quality assurance with more flexible modes of assessment. Yet understanding the acceptability of e-authentication systems among SEND students is underexplored. This study examines SEND students’ views about the use of e-authentication systems, including perceived advantages and disadvantages of new technology-enhanced assessment. This study aims to shed light on this area by exa…