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Economics, Business and Industry: products and commodities > product quality > sensory properties > flavor > off flavors × 215 items, grouped by Health and Pathology (view ungrouped items) animal and human health (14)    (Click to View) Effects of feeding a single or sequence of beta-adrenergic agonists on cull cow meat quality Meat science (Click to View) A novel approach for ammonia removal from fresh-water recirculated aquaculture systems, comprising ion exchange and electrochemical regeneration Aquacultural engineering (Click to View) Rapid and Simultaneous Analysis of Xanthines and Polyphenols as Bitter Taste Markers in Bakery Products by FT-NIR Spectroscopy Food analytical methods (Click to View) The potential of Chryseobacterium species to produce biogenic amines Journal of food safety (Click to View) Ready-to-eat (rte) wheat bran breakfast cereal as a high-fiber diet Journal of food processing and preservation (Click to View) A 24-h anoxia treatment reduces decay development while maintaining tomato fruit quality Postharvest biology and technology (Click to View) Use of a controlled chlorine dioxide (CLO₂) release system in combination with modified atmosphere packaging (MAP) to control the growth of pathogens Journal of food quality (Click to View) Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures European food research and technology (Click to View) Descriptive sensory characteristics of no-flatulence pinto bean Journal of food quality (Click to View) Screening of musty-earthy compounds from tainted cork using water-based soaks followed by headspace solid-phase microextraction and gas chromatography-mass spectrometry European food research and technology (Click to View) Partial replacement of sodium in meat and fish products by using magnesium salts. A review Plant and soil (Click to View) Fish performance, fillet characteristics, and health assessment index of rainbow trout (Oncorhynchus mykiss) fed diets containing adequate and high concentrations of lipid and vitamin E Aquaculture (Click to View) Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice Appetite (Click to View) Fungicidal Activity of Plant Volatile Compounds for Controlling Monilinia laxa in Stone Fruit Plant disease disease and pest management (3)    (Click to View) Fungicidal Activity of Plant Volatile Compounds for Controlling Monilinia laxa in Stone Fruit Plant disease (Click to View) Effects of X-ray irradiation and sodium carbonate treatments on postharvest Penicillium decay and quality attributes of clementine mandarins Postharvest biology and technology (Click to View) Physico-chemical and sensory quality of 'Clemenules' mandarins and survival of the Mediterranean fruit fly as affected by complementary cold and carbon dioxide quarantine treatments Postharvest biology and technology epidemiology (1)    (Click to View) Effects of X-ray irradiation and sodium carbonate treatments on postharvest Penicillium decay and quality attributes of clementine mandarins Postharvest biology and technology etiology (7)    (Click to View) Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans Journal of food processing and preservation (Click to View) Use of a controlled chlorine dioxide (CLO₂) release system in combination with modified atmosphere packaging (MAP) to control the growth of pathogens Journal of food quality (Click to View) Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins Meat science (Click to View) Proteolysis and storage stability of UHT milk produced in Turkey International dairy journal (Click to View) Fungicidal Activity of Plant Volatile Compounds for Controlling Monilinia laxa in Stone Fruit Plant disease (Click to View) Effects of X-ray irradiation and sodium carbonate treatments on postharvest Penicillium decay and quality attributes of clementine mandarins Postharvest biology and technology (Click to View) Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems Food microbiology pathological processes and conditions (9)    (Click to View) Effect prediction of identified SNPs linked to fruit quality and chilling injury in peach [Prunus persica (L.) Batsch] Plant molecular biology (Click to View) The potential of Chryseobacterium species to produce biogenic amines Journal of food safety (Click to View) Ready-to-eat (rte) wheat bran breakfast cereal as a high-fiber diet Journal of food processing and preservation (Click to View) Lipoxygenase inhibition by red wine phenolics compounds Journal of food biochemistry (Click to View) Volatile component analysis of commercially milled head and broken rice Journal of food science (Click to View) Physiological response of loquat fruit to different storage conditions and its storability Postharvest biology and technology (Click to View) Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions Food chemistry (Click to View) Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine Journal of agricultural and food chemistry (Click to View) Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke Journal of agricultural and food chemistry plant health (2)    (Click to View) Fungicidal Activity of Plant Volatile Compounds for Controlling Monilinia laxa in Stone Fruit Plant disease (Click to View) Effects of X-ray irradiation and sodium carbonate treatments on postharvest Penicillium decay and quality attributes of clementine mandarins Postharvest biology and technology therapeutics (2)    (Click to View) Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Paraná region of Argentina Meat science (Click to View) Perceptual masking of boar taint in Swedish fermented sausages Meat science