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Abstracts di articoli sull'analisi sensoriale dei tessuti.
Mazzuchetti, G., Demichelis, R., Songia, M.B. and Rombaldoni, F. (2008). Objective Measurement of Tactile Sensitivity Related to a Feeling of Softness and Warmth. Fibres & Textiles in Eastern Europe, 16(69), 67-71.
Pensé-Lhéritier, A.M., Guilabert, C., Bueno, M.A., Sahnoun, M. and Renner, M. (2006) Sensory evaluation of the touch of a great number of fabrics. Food Quality and Preference, 17, 482-488.
Philippe, F., Schacher, L., Adolphe, D.C. and Dacremont, C. (2004). Tactile feeling: Sensory analysis applied to textile goods. Textile Research Journal, 74 (12), 1066-1072.
Salerno-Kochan, R. (2008). Consumer Approach to the Quality and Safety of Textile Products. Part I. Quality of Textile Products from the Point of View of Consumers. Fibres & Textiles in Eastern Europe, 16(69), 8-12.
Sular, V. and Okur, A. (2007). Sensory evaluation methods for tactile properties of fabrics. Journal of Sensory Studies, 22, 1–16.
Yenket, R., Chambers, E. and Gatewood, B.M. (2007). Color has little effect on perception of fabric handfeel tactile properties in cotton fabrics. Journal of Sensory Studies, 22, 336–352.
L'obiettivo del progetto di ricerca è studiare le preferenze alimentari degli italiani attraverso lacostruzione di una banca dati che permetterà di studiare il nesso tra sensibilità, gradimento eabitudini alimentari.