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| Length and weight estimates from diagnostic hard part structures of fish, crustacea and cephalopods forage species in the western Indian Ocean | | Environmental biology of fishes |
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| anatomy and morphology (11) |
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| Understanding of the influence of composition, structure and texture on salty perception in model dairy products | | Food hydrocolloids |
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| Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets | | Lebensmittel-Wissenschaft |
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| Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat | | Lebensmittel-Wissenschaft |
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| Influence of salt content and processing time on sensory characteristics of cooked “lacón” | | Meat science |
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| Sensory properties affecting acceptability of Bresaola from Podolian young bulls | | Journal of sensory studies |
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| Expecting yoghurt drinks to taste sweet or pleasant increases liking | | Appetite |
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| High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics | | Innovative food science and emerging technologies |
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| Oral processing characteristics of solid meal components, and relations with food composition, sensory attributes & expected-satiation | | Appetite |
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| Understanding of the influence of composition, structure and texture on salty perception in model dairy products | | Food hydrocolloids |
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| Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing | | Journal of food quality |
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| Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation | | Appetite |
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| Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures | | Food chemistry |
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| Influence of information on origin and technology on the consumer response: The case of soppressata salami | | Food quality and preference |
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| K-lactate and high pressure effects on the safety and quality of restructured hams | | Meat science |
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| Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams | | Meat science |
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| Longitudinal study of taste identification of sensory panellists: Effect of Ageing, Experience and Exposure | | Food quality and preference |
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| Effect of different production typologies on chemical, physical and sensory characteristics of Italian commercial pork | | Journal of the science of food and agriculture |
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| Sensory properties affecting acceptability of Bresaola from Podolian young bulls | | Journal of sensory studies |
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| Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness | | Meat science |
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| Formation of taste and odor compounds during preparation of douchiba, a chinese traditional soy-fermented appetizer | | Journal of food biochemistry |
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| High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics | | Innovative food science and emerging technologies |
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| Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers | | Journal of the science of food and agriculture |
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| Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage | | Meat science |
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| Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation | | Appetite |
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| Sensorial characteristics during ripening of the Murcia al Vino goat's milk cheese: the effect of the type of coagulant used and the size of the cheese | | Journal of sensory studies |
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| Development of a novel Zn fortified table olive product | | Lebensmittel-Wissenschaft |
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| A comparison of basic taste modalities, using a descriptive analysis technique, for varying levels of sodium and KCl in two model soup systems | | Journal of sensory studies |
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| Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets | | Lebensmittel-Wissenschaft |
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| Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing | | Journal of food quality |
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| Influence of salt content and processing time on sensory characteristics of cooked “lacón” | | Meat science |
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| A comparison of basic taste modalities, using a descriptive analysis technique, for varying levels of sodium and KCl in two model soup systems | | Journal of sensory studies |
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(Click to View)
| Understanding of the influence of composition, structure and texture on salty perception in model dairy products | | Food hydrocolloids |
|
(Click to View)
| Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing | | Journal of food quality |
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| Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation | | Appetite |
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| psychology (6) |
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| Sensory properties affecting acceptability of Bresaola from Podolian young bulls | | Journal of sensory studies |
|
(Click to View)
| Expecting yoghurt drinks to taste sweet or pleasant increases liking | | Appetite |
|
(Click to View)
| High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics | | Innovative food science and emerging technologies |
|
(Click to View)
| Oral processing characteristics of solid meal components, and relations with food composition, sensory attributes & expected-satiation | | Appetite |
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| zoology (26) |
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| A comparison of basic taste modalities, using a descriptive analysis technique, for varying levels of sodium and KCl in two model soup systems | | Journal of sensory studies |
|
(Click to View)
| Understanding of the influence of composition, structure and texture on salty perception in model dairy products | | Food hydrocolloids |
|
(Click to View)
| Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing | | Journal of food quality |
|
(Click to View)
| Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat | | Lebensmittel-Wissenschaft |
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