|
部分代表性论文如下：
1. Yixun Xia, Jiahui Song, Jiayi Qian, Fang Zhong*, Michael O’Mahony. Developing the triadic preference test: A mystery solved and a bias avoided. Food Quality and Preference, 2022, 102:104669. （SCI一区，IF 6.345）
2. Xinyu Tian, Fang Zhong *, Yixun Xia *. Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides. Food Research International, 2022, 151: 110848. （SCI一区，IF 7.425）
3. Yixun Xia, Noelia De Mingo, Jesús Mendez Martín, Julie Bodeau, Marine Perret, Fang Zhong*, Michael O’Mahony*. Is the absolute scaling model the basis for the 9-point hedonic scale? Evidence from poulson’s stimulus range equalizing bias. Food Quality and Preference, 2021, 89:104153.（SCI一区，IF 6.345）
4. Yixun Xia, Jiahui Song, Fang Zhong*, Jeremia Halim, Michael O’Mahony*. The 9-point hedonic scale: Using R-Index Preference Measurement to compute effect size and eliminate artifactual ties [J]. Food Research International, 2020, 133:109140.（SCI一区，IF 7.425）
5. Yixun Xia, Jiahui Song, Puiyee Lee, Huijuan Shen, Jiaoliang Hou, Jian Yang, Fang Zhong*. Impact of consumption frequency on generations of sensory product profiles using CATA questions: Case studies with two drink categories [J]. Food Research International, 2020, 137:109378. （SCI一区，IF 7.425）
6. Yixun Xia, Jeremia Halim, Jiahui Song, Danyi Li, Boyang Gao, Fang Zhong*, Michael O’Mahony*. Paired preference tests and placebo placement: 2. Unraveling the effects of stimulus variance[J]. Food Research International, 2020, 136:109447（SCI一区，IF 7.425） |
当前位置:
