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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| Evaluation of sensory parameters of grapes using near infrared spectroscopy | | Journal of food engineering |
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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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| Time-intensity profile and internal preference mapping of strawberry jam | | Journal of sensory studies |
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| Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis | | Food control |
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| Panel consonance in the sensory evaluation of apple attributes: influence of mealiness on sweetness perception | | Journal of sensory studies |
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| Sensory characterization of Vitis vinifera cv. Malbec wines from seven viticulture regions of Argentina | | Journal of sensory studies |
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| Evaluation of overall acceptability of fresh pineapple using the regression tree approach | | Journal of food quality |
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| Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions | | Journal of the science of food and agriculture |
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| Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere | | Journal of cereal science |
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| An alternative method for assessing liking: positional relative rating versus the 9-point hedonic scale | | Journal of sensory studies |
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| Consumer acceptance of lactic acid-fermented sweet potato pickle | | Journal of sensory studies |
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| Sensory quality and compositional characteristics of blackcurrant juices produced by different processes | | Food chemistry |
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| Sensory characterisation enabled the first classification of dessert bananas | | Journal of the science of food and agriculture |
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| Relationships between the instrumental and sensory characteristics of four peach and nectarine cultivars stored under air and CA atmospheres | | Postharvest biology and technology |
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| 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 |
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| Descriptive profile of peach nectar sweetened with sucrose and different sweeteners | | Journal of sensory studies |
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| Sourness-sweetness interactions in different media: white wine, ethanol and water | | Journal of sensory studies |
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| Mixing taste illusions: the effect of miraculin on binary and trinary mixtures | | Journal of sensory studies |
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| Utilization of correlation network analysis to identify differences in sensory attributes and organoleptic compositions of tomato cultivars grown under salt stress | | Scientia horticulturae |
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| Effectiveness of palate cleansers for evaluating sourness | | Journal of sensory studies |
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| Prediction of sweet pepper (Capsicum annuum) flavor over different harvests | | Euphytica |
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| Relationship of harvest maturity to flavor regeneration after CA storage of ‘Delicious’ apples | | Postharvest biology and technology |
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| Regional variation in sweet suppression | | Journal of sensory studies |
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| Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method | | Food and bioprocess technology |
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| Rheological and chemical predictors of texture and taste in dessert banana (Musa spp.) | | Postharvest biology and technology |
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| Effect of postharvest biofumigation on fungal decay, sensory quality, and antioxidant levels of blueberry fruit | | Postharvest biology and technology |
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| Time-intensity characteristics of iron compounds | | Food quality and preference |
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| Changes in the odours of apple juice during enzymatic browning | | Food quality and preference |
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| Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing | | European food research and technology |
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| Comparing sensory methods for the optimisation of mango gel snacks | | Food quality and preference |
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| Improved flavour acceptability of cherry tomatoes. Target group: Children | | Food quality and preference |
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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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| Retronasal odor dependence on tastants in profiling studies of beverages | | Food quality and preference |
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| Prediction of Italian red wine sensorial descriptors from electronic nose, electronic tongue and spectrophotometric measurements by means of Genetic Algorithm regression models | | Food chemistry |
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| Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 °C | | Food microbiology |
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| Linked dominant alleles or inter-locus interaction results in a major shift in pomegranate fruit acidity of 'Ganesh' x 'Kabul Yellow' | | Euphytica |
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| Decreasing dislike for sour and bitter in children and adults | | Appetite |
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| Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages | | Food quality and preference |
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| Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers | | Food quality and preference |
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