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Workshop summary: "Sensory shelf-life testing". Hough, G., van Hout, D., and Kilcast, D. Food Quality and Preference 17 (2006): 640-645.    

............................     “Number of consumers necessary for sensory acceptability tests”. Hough, G., Wakeling, I., Mucci, A., Chambers IV, E., Méndez Gallardo, I., and Rangel Alves, L. Food Quality and Preference 17 (2006): 522-526.    

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“Sensory shelf life predictions by survival analysis accelerated storage models”. G. Hough, L. Garitta and G. Gómez. Food Quality and Preference 17 (2006): 468-473.    

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“Bayesian survival analysis modelling applied to sensory shelf life of foods”. M. Calle, G. Hough, A. Curia and G. Gómez. Food Quality and Preference 17 (2006): 307-312.    

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“Commentary: two types of sensory panels or are there more?” Hough, G. Journal Sensory Studies 20 (2005): 550-552.    

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“Comparison of discrimination ability between a panel of  blind assessors and a panel of sighted assessors”. A. Mucci, L. Garitta, G. Hough, S. Sampayo. Journal of Sensory Studies 20 (2005): 28-34.    

............................     "Survival analysis applied to sensory shelf life of yogurts. II: Spanish formulations". A. Salvador, S. M. Fiszman, A. Curia, and G. Hough. Journal of Food  Science 70 (2005): S446-449.    

............................     "Survival analysis applied to sensory shelf life of yogurts. I: Argentine formulations". A. Curia, M. Aguerrido, K. Langohr, and G. Hough. Journal of Food  Science 70 (2005): S442-445.    

............................     "Degree of appropriateness and frequency of consumption of mayonnaise, ketchup, mustard and similar sauces in Argentina". M. Sosa, C. Martínez, F. Arruiz, G. Hough and A. Mucci. Food Quality and Preference 16 (2005): 667-674    

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