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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > product quality > appearance (quality) × 304 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (13)    (Click to View) A computer vision system for appearance-based descriptive sensory evaluation of meals Journal of food engineering (Click to View) Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling Journal of food engineering (Click to View) Degree of difference testing: A new approach incorporating control lot variability Food quality and preference (Click to View) Comparing sensory methods for the optimisation of mango gel snacks Food quality and preference all 13 items... equipment (9)    (Click to View) Effect of Pretreatments on Quality Characteristics of Dehydrated Ivy Gourd (Coccinia indica L.) Food and bioprocess technology (Click to View) Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models Food quality and preference (Click to View) Do you like the sight or the feel of milk in coffee? Ecology and effortful attention in differential acuity and preference for sensed effects of milk substitute in vended coffee Appetite (Click to View) Calibrated color measurements of agricultural foods using image analysis Postharvest biology and technology all 9 items... geospatial science and technology (4)    (Click to View) Remote Sensing of Nitrogen Stress in Creeping Bentgrass Agronomy journal (Click to View) Quantifying the Effects of Lance Nematode Parasitism in Creeping Bentgrass Plant disease (Click to View) Bermudagrass Seasonal Responses to Nitrogen Fertilization and Irrigation Detected Using Optical Sensing Crop science (Click to View) Ridge detection with application to automatic fish fillet inspection Journal of food engineering information science (9)    (Click to View) Digital imaging for evaluation of potato after-cooking darkening and its comparison with other methods International journal of food science and technology (Click to View) International preferences for pork appearance: I. Consumer choices Food quality and preference (Click to View) Color measurement in L*a*b* units from RGB digital images Food research international (Click to View) Measuring colour appearance of red wines Food quality and preference all 9 items... materials science (30)    (Click to View) Electrostatic powder coating of foods – State of the art and opportunities Journal of food engineering (Click to View) Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots Food and bioprocess technology (Click to View) Sensory acceptability of slow fermented sausages based on fat content and ripening time Meat science (Click to View) Effect of fenugreek (trigonella foenum graecum l.) on the textural characteristics and microstructure of vermicelli from triticum durum wheat semolina Journal of food processing and preservation all 30 items... mathematics and statistics (49)    (Click to View) Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings European journal of lipid science and technology (Click to View) Contribution of N : P ratio and endogenous phytohormones during development of phosphorus toxicity in Brassica campestris spp. parachinensis Zeitschrift fur Pflanzenernahrung und Bodenkunde (Click to View) Amylase utilization for the extrusion of dog diets Animal feed science and technology (Click to View) Effect of vacuum drying conditions on the quality of yacon (smallanthus sonchifolius) slices: process optimization toward color quality Journal of food processing and preservation all 49 items... methodology (103)    (Click to View) Effect of treatment with dimethyl dicarbonate on microorganisms and quality of Chinese cabbage Postharvest biology and technology (Click to View) Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings European journal of lipid science and technology (Click to View) Detecting fractal power-law long-range dependence in pre-sliced cooked pork ham surface intensity patterns using Detrended Fluctuation Analysis Meat science (Click to View) Consumer selection of constant-weight ribeye, top loin, and sirloin steaks Meat science all 103 items... research (108)    (Click to View) Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings European journal of lipid science and technology (Click to View) Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots Food and bioprocess technology (Click to View) Performance of cold-set binding agents in re-formed beef steaks Meat science (Click to View) Improved microbial and sensory quality of clams (Venerupis rhomboideus), oysters (Ostrea edulis) and mussels (Mytilus galloprovincialis) by refrigeration in a slurry ice packaging system International journal of food science and technology all 108 items... support systems and models (21)    (Click to View) Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings European journal of lipid science and technology (Click to View) Effect of vacuum drying conditions on the quality of yacon (smallanthus sonchifolius) slices: process optimization toward color quality Journal of food processing and preservation (Click to View) Effect of location in the canopy on the colour development of three apple cultivars during growth Journal of the science of food and agriculture (Click to View) Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip Journal of food engineering all 21 items... technology (158)    (Click to View) Effect of treatment with dimethyl dicarbonate on microorganisms and quality of Chinese cabbage Postharvest biology and technology (Click to View) Cure appearance development in pasteurized cucumber pickle mesocarp tissue associated with proteolysis Journal of food biochemistry (Click to View) Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices Food control (Click to View) Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots Food and bioprocess technology all 158 items...