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Economics, Business and Industry: products and commodities > product quality > sensory properties > flavor > sourness × 48 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (6)    (Click to View) Evaluation of sensory parameters of grapes using near infrared spectroscopy Journal of food engineering (Click to View) Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets Lebensmittel-Wissenschaft (Click to View) Descriptive profile of peach nectar sweetened with sucrose and different sweeteners Journal of sensory studies (Click to View) Effectiveness of palate cleansers for evaluating sourness Journal of sensory studies all 6 items... behavior (8)    (Click to View) Time-intensity profile and internal preference mapping of strawberry jam Journal of sensory studies (Click to View) An alternative method for assessing liking: positional relative rating versus the 9-point hedonic scale Journal of sensory studies (Click to View) Consumer acceptance of lactic acid-fermented sweet potato pickle Journal of sensory studies (Click to View) Descriptive profile of peach nectar sweetened with sucrose and different sweeteners Journal of sensory studies all 8 items... biochemistry (22)    (Click to View) Effects of wheat sourdough process on the quality of mixed oat-wheat bread Lebensmittel-Wissenschaft (Click to View) Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis Food control (Click to View) Consumer acceptance of lactic acid-fermented sweet potato pickle Journal of sensory studies (Click to View) Sensory quality and compositional characteristics of blackcurrant juices produced by different processes Food chemistry all 22 items... bioinformatics (2)    (Click to View) A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste Food chemistry (Click to View) Prediction of sweet pepper (Capsicum annuum) flavor over different harvests Euphytica biological properties and phenomena (3)    (Click to View) Descriptive profile of peach nectar sweetened with sucrose and different sweeteners Journal of sensory studies (Click to View) Longitudinal study of taste identification of sensory panellists: Effect of Ageing, Experience and Exposure Food quality and preference (Click to View) Biochemical and Genomic Analysis of Neoculin Compared to Monocot Mannose-Binding Lectins Journal of agricultural and food chemistry botany (5)    (Click to View) Evaluation of sensory parameters of grapes using near infrared spectroscopy Journal of food engineering (Click to View) Descriptive profile of peach nectar sweetened with sucrose and different sweeteners Journal of sensory studies (Click to View) Relationship of harvest maturity to flavor regeneration after CA storage of ‘Delicious’ apples Postharvest biology and technology (Click to View) Effect of postharvest biofumigation on fungal decay, sensory quality, and antioxidant levels of blueberry fruit Postharvest biology and technology all 5 items... cell biology (2)    (Click to View) Linked dominant alleles or inter-locus interaction results in a major shift in pomegranate fruit acidity of 'Ganesh' x 'Kabul Yellow' Euphytica (Click to View) Biochemical and Genomic Analysis of Neoculin Compared to Monocot Mannose-Binding Lectins Journal of agricultural and food chemistry evolution (1)    (Click to View) Effectiveness of palate cleansers for evaluating sourness Journal of sensory studies genetics (4)    (Click to View) Improved flavour acceptability of cherry tomatoes. Target group: Children Food quality and preference (Click to View) Linked dominant alleles or inter-locus interaction results in a major shift in pomegranate fruit acidity of 'Ganesh' x 'Kabul Yellow' Euphytica (Click to View) Biochemical and Genomic Analysis of Neoculin Compared to Monocot Mannose-Binding Lectins Journal of agricultural and food chemistry (Click to View) Biochemical, sensorial and genomic profiling of traditional Italian tomato varieties Euphytica immunology (1)    (Click to View) Biochemical and Genomic Analysis of Neoculin Compared to Monocot Mannose-Binding Lectins Journal of agricultural and food chemistry microbiology (7)    (Click to View) Effects of wheat sourdough process on the quality of mixed oat-wheat bread Lebensmittel-Wissenschaft (Click to View) Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis Food control (Click to View) Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere Journal of cereal science (Click to View) Effect of postharvest biofumigation on fungal decay, sensory quality, and antioxidant levels of blueberry fruit Postharvest biology and technology all 7 items... nutrition (7)    (Click to View) Utilization of correlation network analysis to identify differences in sensory attributes and organoleptic compositions of tomato cultivars grown under salt stress Scientia horticulturae (Click to View) Comparing sensory methods for the optimisation of mango gel snacks Food quality and preference (Click to View) Improved flavour acceptability of cherry tomatoes. Target group: Children Food quality and preference (Click to View) Decreasing dislike for sour and bitter in children and adults Appetite all 7 items... organisms (6)    (Click to View) Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets Lebensmittel-Wissenschaft (Click to View) Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis Food control (Click to View) Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere Journal of cereal science (Click to View) Effect of postharvest biofumigation on fungal decay, sensory quality, and antioxidant levels of blueberry fruit Postharvest biology and technology all 6 items... physiology (22)    (Click to View) Effects of wheat sourdough process on the quality of mixed oat-wheat bread Lebensmittel-Wissenschaft (Click to View) Evaluation of sensory parameters of grapes using near infrared spectroscopy Journal of food engineering (Click to View) Time-intensity profile and internal preference mapping of strawberry jam Journal of sensory studies (Click to View) Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis Food control all 22 items... psychology (8)    (Click to View) Time-intensity profile and internal preference mapping of strawberry jam Journal of sensory studies (Click to View) An alternative method for assessing liking: positional relative rating versus the 9-point hedonic scale Journal of sensory studies (Click to View) Consumer acceptance of lactic acid-fermented sweet potato pickle Journal of sensory studies (Click to View) Descriptive profile of peach nectar sweetened with sucrose and different sweeteners Journal of sensory studies all 8 items... zoology (18)    (Click to View) Evaluation of sensory parameters of grapes using near infrared spectroscopy Journal of food engineering (Click to View) Time-intensity profile and internal preference mapping of strawberry jam Journal of sensory studies (Click to View) A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste Food chemistry (Click to View) Descriptive profile of peach nectar sweetened with sucrose and different sweeteners Journal of sensory studies all 18 items...