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In addition, the results of the study also showed how package derived conceptualisations influenced the liking score and conceptualisations frequencies between blind and informed conditions in a small number of products.
When consumers were classified according to involvement scores, liking score of the high involvement group was little affected by either situational factors, while low involvement group was highly affected by the 'environment' factor.
The developed salami possessed higher titratable acidity and thiobarbituric acid number, and lower hardness and chewiness than basic formulation, while liking scores in all characteristics and overall liking score of those two formula were not significantly different (p > 0.05).
Those in the highest income group (£40,000 + pa) had average implicit liking scores for fruit that were 0.49 units (95% CI 0.04 0.94) higher than those in the lowest income group (Up to £15,500 pa) (mean implicit liking score 0.58, s.d. 0.63), i.e. those in the highest income group had higher implicit liking for fruit compared to those in the lowest income group.
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Results indicated that males and the elderly group gave higher liking scores.
Liking scores for identical stimuli were different based on which emotion the drinks were associated with.
Both package shape and colour affected consumers expected liking scores and their sensory expectations regarding the desserts.
Regression models were subsequently trained to objectively predict the consumer liking scores of the green tea model systems.
In consumer studies, liking scores for a set of products are usually collected from a panel of consumers.
We also explored correlations between grip force and liking scores and other pharmacodynamic endpoints.
Mean liking scores were generated for the food/drink types which had been tried.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com