(Click to View)
| Sensory local uniqueness of Danish honeys | | Food research international |
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| Comparison of the Virgin olive oils produced in different regions of Turkey | | Journal of sensory studies |
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| Permselective MA packaging of litchi (cv. Shahi) for preserving quality and extension of shelf-life | | Postharvest biology and technology |
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| Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil | | Food and bioprocess technology |
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| Odour Monitoring by Combined TD–GC–MS–Sniff Technique and Dynamic Olfactometry at the Wastewater Treatment Plant of Low H2S Concentration | | Water, air, and soil pollution |
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| Sensory evaluation of Indian-style marinated chicken by Malaysian and European naive assessors | | Journal of sensory studies |
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| The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend | | Food and bioproducts processing |
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| Production and oxidative stability of a soybean oil containing conjugated linoleic acid produced by lipase catalysis | | Journal of food biochemistry |
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| Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage | | Food and bioprocess technology |
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| Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage | | Innovative food science and emerging technologies |
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| Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling | | Journal of food science |
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| Volatile compound emissions and sensory attributes of ‘Big Top’ nectarine and ‘Early Rich’ peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life | | Postharvest biology and technology |
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| Effects of energy conditioning on food preferences and choice | | Appetite |
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| Differentiation of raw spirits of rye, corn and potato using chromatographic profiles of volatile compounds | | Journal of the science of food and agriculture |
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| Utilization of thymus vulgaris l. in the production of sucuk | | Journal of food processing and preservation |
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| The scent of senescence: sexual signalling and female preference in house mice | | Journal of evolutionary biology |
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| Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues | | Food chemistry |
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| Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices | | Food and bioprocess technology |
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| Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening | | International dairy journal |
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| Brassinosteroid analogues effects on the yield and quality parameters of greenhouse-grown pepper (Capsicum annuum L.) | | Plant growth regulation |
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| A lexicon for texture and flavor characteristics of fresh and processed tomatoes | | Journal of sensory studies |
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| Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage | | Journal of the science of food and agriculture |
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| Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation | | Food microbiology |
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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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| Sensory characteristics of ewe milk cheese made with three types of coagulant: calf rennet, powdered vegetable coagulant and crude aqueous extract from cynara cardunculus | | Journal of food quality |
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| Variations of flavor substances in distillation process of chinese luzhou‐flavor liquor | | Journal of food process engineering |
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| Inhibition of melanosis formation in Pacific white shrimp by the extract of lead (Leucaena leucocephala) seed | | Food chemistry |
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| Simultaneous prediction of acidity parameters (pH and titratable acidity) in Kefir using near infrared reflectance spectroscopy | | International dairy journal |
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| Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.) | | Theoretical and applied genetics |
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| Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines | | Applied microbiology and biotechnology. |
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| The Predatory Mite Phytoseiulus persimilis Does Not Perceive Odor Mixtures As Strictly Elemental Objects | | Journal of chemical ecology |
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| AN Assessment of physicochemical properties of worowo (senecio biafrae); emphasis on common drying methods | | Journal of food processing and preservation |
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| The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage | | Food chemistry |
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| Quantitative descriptive analysis of Italian polenta produced with different corn cultivars | | Journal of the science of food and agriculture |
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| Infant visual preference for fruit enhanced by congruent in-season odor | | Appetite |
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| Habituation to the pleasure elicited by sweetness in lean and obese women | | Appetite |
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| Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals | | Small ruminant research |
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| Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts | | European food research and technology |
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| Influence of label information on dark chocolate acceptability | | Appetite |
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| Perception of fruity and vegetative aromas in red wine | | Journal of sensory studies |
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| Rice and buckwheat flour characterisation and its relation to cookie quality | | Food research international |
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| Characterization of Spanish honeys with protected designation of origin “Miel de Granada” according to their mineral content | | Food chemistry |
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| Effects of health-related claims on the differential threshold of consumers' sweetness sensation | | Journal of sensory studies |
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| Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments | | Food chemistry |
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| Addition of sorbitol with KMnO4 improves broccoli quality retention in modified atmosphere packages | | Journal of food quality |
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| Application of near infrared (NIR) spectroscopy coupled to chemometrics for dried egg-pasta characterization and egg content quantification | | Food chemistry |
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| Use of enzymes to elucidate the factors contributing to bitterness in rye flavour | | Food research international |
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| Characterisation of aroma active compounds of Spanish saffron by gas chromatography-olfactometry: Quantitative evaluation of the most relevant aromatic compounds | | Food chemistry |
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| Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines | | Food chemistry |
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| Electrochemotherapy for the Treatment of Multiple Melanomas in a Horse | | Journal of equine veterinary science |
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| Sensory characterization of emollients | | Journal of sensory studies |
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| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoes | | Journal of food process engineering |
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| A preliminary trial exploring perfume preferences in adolescent girls | | Journal of sensory studies |
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| Effect of passive and active modified atmosphere packaging on quality retention of two cultivars of litchi (Litchi Chinensis Sonn.) | | Journal of food quality |
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| Evaluation of the storage life of vacuum packaged Australian beef | | Meat science |
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| Comparison of sensory specific satiety and sensory specific desires to eat in children and adults | | Appetite |
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| Orofacial reactivity to the sight and smell of food stimuli. Evidence for anticipatory liking related to food reward cues in overweight children | | Appetite |
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| Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation | | Lebensmittel-Wissenschaft |
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| Development of antimicrobial films for microbiological control of packaged salad | | International journal of food microbiology |
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| Enrichment of frying oils with plant phenolic extracts to extend the usage life | | European journal of lipid science and technology |
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| Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties | | Journal of food engineering |
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| Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle | | Meat science |
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| Effects of Volatiles from Maruca vitrata Larvae and Caterpillar-Infested Flowers of Their Host Plant Vigna unguiculata on the Foraging Behavior of the Parasitoid Apanteles taragamae | | Journal of chemical ecology |
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| Using high-level consumer-research methods to create a tool-driven guidebook and database for product development and marketing | | Journal of sensory studies |
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| Identification of rose phenylacetaldehyde synthase by functional complementation in yeast | | Plant molecular biology |
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| Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.) | | Food research international |
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| Identification of Semiochemicals Released by Cotton, Gossypium hirsutum, Upon Infestation by the Cotton Aphid, Aphis gossypii | | Journal of chemical ecology |
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| Impact of closures on wine post-bottling development: a review | | European food research and technology |
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| Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques | | Journal of sensory studies |
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| Healthier meat products as functional foods | | Meat science |
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| A Case History of Odour Control Using Chemical Scrubbers | | Water and environment journal |
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| Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | | Lebensmittel-Wissenschaft |
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| Genetic dissection of scent metabolic profiles in diploid rose populations | | Theoretical and applied genetics |
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| Survival and germination of three hard-seeded Acacia species after simulated cattle ingestion: The importance of the seed coat structure | | South African journal of botany |
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| Effects of fatty acids on meat quality: a review | | Meat science |
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| Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage | | Food chemistry |
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| Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods | | Food microbiology |
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| Lubricating properties of human whole saliva as affected by β-lactoglobulin | | Food hydrocolloids |
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(Click to View)
| Behavioural responses to indirect and direct predator cues by a mammalian herbivore, the common brushtail possum | | Behavioral ecology and sociobiology |
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| Influence of polyols and bulking agents on flavour release from low-viscosity solutions | | Food chemistry |
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| Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce | | Postharvest biology and technology |
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(Click to View)
| Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production | | World journal of microbiology and biotechnology |
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| Effect of soy flour, rice flour and semolina supplementation on the textural and sensory properties of dough and a deep-fried product | | Journal of food processing and preservation |
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| Sensory acceptance of juice from fcoj processing steps | | Journal of sensory studies |
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| Selection of a sensory marker to predict the sensory shelf life of a fluid human milk replacement formula | | Journal of food quality |
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| (6R, 10R)-6,10,14-Trimethylpentadecan-2-one, a Dominant and Behaviorally Active Component in Male Orchid Bee Fragrances | | Journal of chemical ecology |
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| Retention of volatile components of durian fruit leather during processing and storage | | Journal of food processing and preservation |
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| Analysis of the essential oil of large cardamom (Amomum subulatum Roxb.) growing in different agro‐climatic zones of Himachal Pradesh, India | | Journal of the science of food and agriculture |
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| Identification and Field Evaluation of Pear Fruit Volatiles Attractive to the Oriental Fruit Moth, Cydia molesta | | Journal of chemical ecology |
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| Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron | | Applied and environmental microbiology AEM. |
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| Influence of shade on flavonoid biosynthesis in tea (Camellia sinensis (L.) O. Kuntze) | | Scientia horticulturae |
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| Can mechanism help explain insect host choice? | | Journal of evolutionary biology |
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| HS-SPME study of the volatile fraction of Capsicum accessions and hybrids in different parts of the fruit | | Scientia horticulturae |
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| Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract | | Lebensmittel-Wissenschaft |
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| Evolution of Cinnamate/p-Coumarate Carboxyl Methyltransferases and Their Role in the Biosynthesis of Methylcinnamate | | The plant cell |
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| Comparison of new and existing threshold methods for evaluating sulfur compounds in different base wines | | Journal of sensory studies |
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| Effect of packing materials and storage time on volatile compounds in tea processed from flowers of black elder (Sambucus nigra L.) | | European food research and technology |
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| Subcritical water extraction of essential oils from zataria multiflora boiss | | Journal of food process engineering |
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