Quanto è completa la tua biblioteca? In questa sezione segnaliamo le novità editoriali e riportiamo la bibliografia essenziale per chi lavora nel campo delle scienze sensoriali.

Valutazioni sensoriali

• Lawless, H.T., Laboratory Exercises for Sensory Evaluation, Springer, 2013.
• Stone H., Bleibaum R., Thomas H.,   Sensory Evaluation Practices, Elsevier, 2012 (IV ed.).
• Dawson W.W., Enoch J.M., Foundations of Sensory Science, Springer, 2011.
• Lawless H.T., Heymann H., Sensory Evaluation of Food, Springer, 2010 (II Ed.).
• Muñoz A., King S., International Consumer Product Testing Across Cultures and Countries, ASTM, 2007.
• Stone H., Sidel J. L., Sensory Evaluation Practices, Academic Press, 2004 (III ed.).
• Pagliarini E., Valutazioni sensoriali: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2002.
• ACTIA, Guide of good practice, 2001.
• Meilgaard M., Civille G. V., Carr B.T., Sensory Evaluation Tecniques, CRC Press, 1999 (II Ed.).
• Carpenter P.R., Lyon D.H., Hasdell T.A., Guidelines for Sensory Analysis in Food Product Development and Quality Control, Aspen Publishers, 1999 (II ed.).
• Lawless H.T., Heymann H., Sensory Evaluation of Food: Principles and Practices, Chapman and Hall, New York, 1998.
• Barthelemy J., Danzart M., Mac L.P. , Sauvageot F., Sztrygler F., Evaluation sensorielle. Manuel méthodologique, Ed. Technique et Documentation Lavoisier, 1990.
• Chambers IV E., Baker Wolf M., Sensory Testing Methods, ASTM, 1996.
• Lawless H., Klein B.P., Sensory Science Theory and Application in Foods, M. Dekker Inc. New York, USA, 1991.
• Poste L.M., Mackie D.A., Butler G., Larmond E., Laboratory methods for sensory analysis of food, Research Branch Agriculture, Canada, 1991.
• Moskowitz H., Applied Sensory Analysis of Food, CRC press, 1988.
• O’Mahony M., Sensory Evaluation of Food: Statistical Methods and Procedures, Marcel Dekker Inc., 1986.
• Jellinek G., Sensory evaluation of food, theory and practice, Ellis Horwood Limited, 1985.
• Piggott, J.R., Sensory Analysis of Foods, Elsevier Science Publishing Company, 1984. 

Valutazioni sensoriali su prodotti specifici

• SISS (ed.), Atlante Sensoriale dei prodotti alimentari, Tecniche Nuove, 2012.
• Monteleone E. & Langstaff S. (eds.), Olive Oil Sensory Science, Wiley-Blackwell, 2014.
• Piggott J. (ed.), Alcoholic beverages: Sensory evaluation and consumer research, Woodehead Publishing, 2011.
• Clark S., Floyd F., Bodyfelt W. (eds.), The Sensory Evaluation of Dairy Products, Springer, 2009. 

Sensory & Consumer Science

• Martinez G. (ed.), Open innovation in the food and beverage industry, Woodehead Publishing, Cambridge (USA), 2013.
• Prescott J., Taste matters. Why we like the foods we do, Reaktion Books, London, 2012.
• Moskowitz H.R., Beckley J.H., Resurreccion A.V.A. (eds.), Sensory and Consumer Research in Food Product Design and Development, Blackwell Publishing Ltd. 2006 (II ed. 2012).
• Lundahl D. (ed.), Breakthrough Food Product Innovation Through Emotions Research, Academic Press, 2011.
• Kilcast D. (ed.), Developing children’s food products, Woodehead Publishing, Cambridge (USA), 2011.
• Jaeger S.R., MacFie H. (eds.), Consumer-driven innovation in food and personal care products, 2010.
• Meiselman H.L. (ed.), Meals in science and practice: Interdisciplinary research and business applications, Woodehead Publishing, Cambridge (USA), 2009.
• Moskowitz H.R., Muñoz A.M., Gacula M.C. Jr. (eds.), Viewpoints and Controversies in Sensory Science and Consumer Product Testing, John Wiley & Sons, 2008.
• Raats M.M., De Groot C.P.G.M., Van Staveren  W.A. (eds.), Food for the ageing population, Woodehead Publishing, Cambridge (USA), 2008.
• MacFie H. (ed.), Consumer-led food product development, Woodehead Publishing, Cambridge (USA), 2007.
• Earle M., Earle R. (eds.), Case studies in food product development, Woodehead Publishing, Cambridge (USA), 2007.
• Frewer L., Van Trijp H. (eds.), Understanding consumers of food products, Woodehead Publishing, Cambridge (USA), 2006.
• Shepherd R., Raats M., The Psychology of Food Choice, COBI, 2006.
• Frewer J.L., Risvik E., Schifferstein H., Food, People and Society: A European Perspective of Consumers’ Food Choices, Springer, 2001.
• Meiselman H.L., Dimensions of the meal: the science, culture, business, and art of eating, Springer, 2000.
• Munoz A.M., Relating Consumer, Descriptive, and Laboratory Data to Better Understand Consumer Responses, ASTM, 1997,
• Macbeth H.M., Food Preference and Taste: Continuity and Change, Berghahn Books, 1997.
• MacFie H.J.H., Meiselman H.L. (eds.), Food Choice Acceptance and Consumption, Blackie Academic and Professional, 1996.
• MacFie H.J.H., Thomson D.M.H (eds), Measurements of Food Products, Blackie Academic and Professional, 1994.

Statistica per le scienze sensoriali

• Næs T., Brockhoff P.B., Tomic O., Statistics for sensory and consumer science, John Wiley & Sons Inc., 2010.
• Meullenet J.F., Xiong R., Findlay C.J., Multivariate and Probabilistic Analyses of Sensory Science Problems, Blackwell Publishing Ltd., 2007.
• Gacula M.C.Jr., Singh J., Bi J., Altan S., Statistical methods in food and consumer research, Academic press, 2009.
• Dijksterhuis G.B., Multivariate Data Analysis in Sensory and Consumer Science, John Wiley & Sons, 2008.
• Bi J., Sensory Discrimination Tests and Measurements: Statistical Principles, Procedures and Tables, Blackwell Publishing Ltd., 2006.
• Rayner J.C.W., Best D.J., Brockhoff P.B., Nonparametrics for Sensory Science: A More Informative Approach, John Wiley & Sons, 2005.
• Martens H., Martens M., Multivariate Analysis of Quality: An Introduction, John Wiley & Sons, 2001.
• Lea P., Næs T., Rødbotten M., Analysis of variance for sensory data, John Wiley & Sons Inc., New York, 1997.
• Naes T., Risvik E., Multivariate Analysis of Data in Sensory Science, Elsevier, 1996.
• Gacula, M.C.Jr., Design and Analysis of Sensory Optimization, Food & Nutrition Press, Inc., Trumbull, Connecticut, USA, 1993.

ASTM database: lessico descrittivo

• DS72 Lexicon for Sensory Evaluation: Aroma, Flavor, Texture and Appearance, 2011 (raccoglie DS69+DS66).
• DS69 Lexicon for Sensory Attributes Relating to Texture and Appearance, Kathleen P Rutledge, 2004.
• DS 66 Aroma and Flavor Lexicon for Sensory Evaluation: Terms, Definitions, References, and Examples, Gail Vance Civille, Brenda G. Lyon, 1996.
• DS 61 Atlas of Odor Character Profiles, 1985.
• DS 48A Compilation of Odor and Taste Threshold Values Data, 1978.