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| anatomy and morphology (29) |
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| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
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| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
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| Visual characterization of the esthetic quality of the rosebush | | Journal of sensory studies |
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| Consumer preferences for sustainable production methods in apple purchasing behaviour: a non‐hypothetical choice experiment | | International journal of consumer studies |
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| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
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| Relating consumer preferences to textural attributes of cooked beans: Development of an industrial protocol and microstructural observations | | Lebensmittel-Wissenschaft |
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| Consumer expectations, liking and willingness to pay for specialty foods: Do sensory characteristics tell the whole story? | | Food quality and preference |
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| Fat-tailed sheep in Indonesia; an essential resource for smallholders | | Tropical plant biology |
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| Can conscious consumption be learned? The role of Hungarian consumer protection education in becoming conscious consumers | | International journal of consumer studies |
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| Physical-chemical and sensory quality evaluation of garlic cultivars | | Journal of food quality |
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| Chemical, physical and sensory parameters of different carrot varieties (daucus carota l.) | | Journal of food process engineering |
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| Physical-chemical and sensory quality evaluation of garlic cultivars | | Journal of food quality |
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| Can conscious consumption be learned? The role of Hungarian consumer protection education in becoming conscious consumers | | International journal of consumer studies |
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| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
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| Fat-tailed sheep in Indonesia; an essential resource for smallholders | | Tropical plant biology |
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| Effect of fat content on aroma generation during processing of dry fermented sausages | | Meat science |
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| Benefit evaluation of the country of origin labeling in Taiwan: Results from an auction experiment | | Food policy |
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| Behavioural and physiological responses to two food odours | | Appetite |
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| Consumer selection of constant-weight ribeye, top loin, and sirloin steaks | | Meat science |
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| Carbon dioxide sensors for intelligent food packaging applications | | Food control |
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| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
|
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| Visual characterization of the esthetic quality of the rosebush | | Journal of sensory studies |
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| Goat meats: Description, rational use, certification, processing and technological developments | | Small ruminant research |
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| Fat-tailed sheep in Indonesia; an essential resource for smallholders | | Tropical plant biology |
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| physiology (85) |
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| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
|
(Click to View)
| Behavioural and physiological responses to two food odours | | Appetite |
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| Goat meats: Description, rational use, certification, processing and technological developments | | Small ruminant research |
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| Fat-tailed sheep in Indonesia; an essential resource for smallholders | | Tropical plant biology |
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| psychology (394) |
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| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
|
(Click to View)
| Visual characterization of the esthetic quality of the rosebush | | Journal of sensory studies |
|
(Click to View)
| Consumer preferences for sustainable production methods in apple purchasing behaviour: a non‐hypothetical choice experiment | | International journal of consumer studies |
|
(Click to View)
| Use of purchase preference options to increase no preference frequencies in placebo preference tests | | Journal of sensory studies |
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| taxonomy (7) |
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| Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces | | Food quality and preference |
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| Relating consumer preferences to sensory attributes of instant coffee | | Food quality and preference |
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| Sensory descriptive analysis and consumer accetability of Godello wines from Valdeorras Aellation Origen Controlée (Northwest Spain) | | Journal of sensory studies |
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| An alternative to external preference mapping based on consumer perceptive mapping | | Food quality and preference |
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| zoology (77) |
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| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
|
(Click to View)
| Behavioural and physiological responses to two food odours | | Appetite |
|
(Click to View)
| Goat meats: Description, rational use, certification, processing and technological developments | | Small ruminant research |
|
(Click to View)
| Consumer selection of constant-weight ribeye, top loin, and sirloin steaks | | Meat science |
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| all 77 items... |
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