(Click to View)
| Influence of label information on dark chocolate acceptability | | Appetite |
|
(Click to View)
| Characterization of Spanish honeys with protected designation of origin “Miel de Granada” according to their mineral content | | Food chemistry |
|
(Click to View)
| Effects of health-related claims on the differential threshold of consumers' sweetness sensation | | Journal of sensory studies |
|
(Click to View)
| Healthier meat products as functional foods | | Meat science |
|
(Click to View)
| Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods | | Food microbiology |
|
(Click to View)
| N-3 enrichment of pork with fishmeal: Effects on production and consumer acceptability | | European journal of lipid science and technology |
|
(Click to View)
| Textural properties of food systems having different moisture concentrations as impacted by oat bran with different β‐glucan concentrations | | Journal of texture studies |
|
(Click to View)
| Origin and Genetic Diversity of Aromatic Rice Varieties, Molecular Breeding and Chemical and Genetic Basis of Rice Aroma | | Journal of plant biochemistry and biotechnology |
|
(Click to View)
| Effect of Monascus Fermentation on the Characteristics of Mackerel Mince | | Journal of food science |
|
(Click to View)
| The Spatial and Temporal Variability of Limnological Properties of Bovilla Reservoir (Albania) | | Water resources management |
|
(Click to View)
| Relationship between instrumental and sensory determination of apple and pear texture | | Journal of food quality |
|
(Click to View)
| Gene expression profiling in muscle tissues of the commercially important teleost, Siniperca chuatsi L | | Aquaculture international |
|
(Click to View)
| “Chilled” pork — Part II. Consumer perception of sensory quality | | Meat science |
|
(Click to View)
| New preservation technologies: Possibilities and limitations | | International dairy journal |
|
(Click to View)
| Postharvest application of a new growth regulator reduces calyx alterations of citrus fruit induced by degreening treatment | | Postharvest biology and technology |
|
(Click to View)
| Expression of Plant Flavor Genes in Lactococcus lactis | | Applied and environmental microbiology AEM |
|
(Click to View)
| Acceptability of yogurt and yogurt-like products: influence of product information and information and consumer characteristics and preferences | | Journal of sensory studies |
|
(Click to View)
| Occurrence of synthetic musk fragrances in effluent and non-effluent impacted environments | | Science of the total environment |
|
(Click to View)
| Effect of uhp on enzyme, microorganism and flavor in cantaloupe (cucumis melo l.) juice | | Journal of food process engineering |
|
(Click to View)
| Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties | | Food control |
|
(Click to View)
| Efficacy of a single oral administration of milbemycin oxime against natural infections of Ancylostoma braziliense in dogs | | Veterinary parasitology |
|
(Click to View)
| Application of two consumer profiling techniques to cosmetic emulsions | | Journal of sensory studies |
|
(Click to View)
| Fabrication and stability of colloidal delivery systems for flavor oils: Effect of composition and storage conditions | | Food research international |
|
(Click to View)
| Organic food labels as a signal of sensory quality—insights from a cross-cultural consumer survey | | Organic agriculture |
|
(Click to View)
| Training of panellists for the sensory control of bottled natural mineral water in connection with water chemical properties | | Food chemistry |
|
(Click to View)
| Generation of trihalomethanes with chlorine-based sanitizers and impact on microbial, nutritional and sensory quality of baby spinach | | Postharvest biology and technology |
|
(Click to View)
| Optimizing booster chlorination in water distribution networks: a water quality index approach | | Environmental monitoring and assessment |
|
(Click to View)
| The universe of food quality | | Food quality and preference |
|
(Click to View)
| Best if used by -- how freshness dating influences food acceptance | | Journal of food science |
|
(Click to View)
| The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females | | Meat science |
|
(Click to View)
| How important intrinsic and extrinsic product attributes affect purchase decision | | Food quality and preference |
|
(Click to View)
| An empirical examination of the determinants of honey consumption in Romania | | International journal of food science and technology |
|
(Click to View)
| Assessing the authenticity of absinthe using sensory evaluation and HPTLC analysis of the bitter principle absinthin | | Food research international |
|
(Click to View)
| Properties of five canned luncheon meat formulations as affected by quality of raw materials | | International journal of food science and technology |
|
(Click to View)
| Evaluation of potential and real quality of virgin olive oil from the designation of origin “Aceite Campo de Montiel” (Ciudad Real, Spain) | | Food chemistry |
|
(Click to View)
| Changes in some quality factors of frozen ginger as affected by the freezing storage conditions | | Journal of the science of food and agriculture |
|
(Click to View)
| The influence of wine attributes on region of origin equity: An analysis of the moderating effect of consumer's perceived expertise | | Agribusiness |
|
(Click to View)
| Spanish wine consumer behavior: A choice experiment approach | | Agribusiness |
|
(Click to View)
| Geography versus brands in a global wine market | | Agribusiness |
|
(Click to View)
| Market segment analysis to target young adult wine drinkers | | Agribusiness |
|
(Click to View)
| Differentiation of Aroma Characteristics of Pine-Mushrooms (Tricholoma matsutake Sing.) of Different Grades Using Gas Chromatography-Olfactometry and Sensory Analysis | | Journal of agricultural and food chemistry |
|
(Click to View)
| Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham | | Food chemistry |
|
(Click to View)
| Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy | | Meat science |
|
(Click to View)
| Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste) [Erratum: 2008 Jan., v. 84, no. 1, p. 179.] | | Journal of food engineering |
|
(Click to View)
| An overview of analytical methods for determining the geographical origin of food products | | Food chemistry |
|
(Click to View)
| Quest for social safety in imported foods in China: Gatekeeper perceptions | | Appetite |
|
(Click to View)
| Upgrading of Lowland coffee in Central America | | Agribusiness |
|
(Click to View)
| Predictability of price of tea from sensory assessments and biochemical information using data-mining techniques | | Journal of the science of food and agriculture |
|
(Click to View)
| Quality Grading of Atlantic Salmon (Salmo salar) by Computer Vision | | Journal of food science |
|
(Click to View)
| Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam | | Food chemistry |
|
(Click to View)
| Eating quality standards for apples based on consumer preferences | | Postharvest biology and technology |
|
(Click to View)
| Consumer Preferences for Mild Cheddar Cheese Flavors | | Journal of food science |
|
(Click to View)
| GIS design application for “Sierra Morena Honey” designation of origin | | Computers and electronics in agriculture |
|