(Click to View)
| Effect of dense phase carbon dioxide process on physicochemical properties and flavor compounds of orange juice | | Journal of food processing and preservation |
|
(Click to View)
| Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions | | Food analytical methods |
|
(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)
| Alternative explanations for apparent mimicry | | journal of ecology |
|
(Click to View)
| Applying of neural network on the wine sensorial analysis from barbados cherry | | Journal of food process engineering |
|
(Click to View)
| Sensory evaluation of different drinks formulated from dahi (indian yogurt) powder using fuzzy logic | | Journal of food processing and preservation |
|
(Click to View)
| Non-destructive prediction of quality of intact banana using spectroscopy | | Scientia horticulturae |
|
(Click to View)
| Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method | | Food research international |
|
(Click to View)
| Dispersion of Odorous Gaseous Compounds Emitted from Wastewater Treatment Plants | | Water, air, and soil pollution |
|
(Click to View)
| Optimisation of novel method for the extraction of steviosides from Stevia rebaudiana leaves | | Food chemistry |
|
(Click to View)
| Differential expression analysis of different albescent stages of ‘Anji Baicha’ (Camellia sinensis (L.) O. Kuntze) using cDNA microarray | | Scientia horticulturae |
|
(Click to View)
| Fuzzy Analysis of Sensory Data for Quality Evaluation and Ranking of Instant Green Tea Powder and Granules | | Food and bioprocess technology |
|
(Click to View)
| Neural Processing, Perception, and Behavioral Responses to Natural Chemical Stimuli by Fish and Crustaceans | | Journal of chemical ecology |
|
(Click to View)
| Instrumental and sensory evaluation of cooked pasta during frozen storage | | International journal of food science and technology |
|
(Click to View)
| BP neural network for evaluating sensory texture properties of cooked sausage | | Journal of sensory studies |
|
(Click to View)
| Acquisition of species-specific perfume blends: influence of habitat-dependent compound availability on odour choices of male orchid bees (Euglossa spp.) | | Oecologia |
|
(Click to View)
| Drying of thyme (thymus vulgaris l.) and selection of a suitable thin-layer drying model | | Journal of food processing and preservation |
|
(Click to View)
| Instrumental and sensory characterization of mango fruit texture | | Journal of food quality |
|
(Click to View)
| Breeding strategies for improving the performance and fruit quality of the pepino (Solanum muricatum): A model for the enhancement of underutilized exotic fruits | | Food research international |
|
(Click to View)
| A methodology for the analysis of sensory typicality judgments | | Journal of sensory studies |
|
(Click to View)
| Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies | | European journal of lipid science and technology |
|
(Click to View)
| Modelling techniques for the control of thermal exchanges in mixed continuous-discontinuous flow food plants | | Journal of food engineering |
|
(Click to View)
| Optimization of parameters of the ‘Virtual Fruit’ model to design peach genotype for sustainable production systems | | European journal of agronomy |
|
(Click to View)
| Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition | | European food research and technology |
|
(Click to View)
| Evaluation of sensory quality of calf chops: A new methodological approach | | Meat science |
|
(Click to View)
| Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes | | European food research and technology |
|
(Click to View)
| Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Modeling of sweet, bitter and irritant sensations and their interactions elicited by model ice wines | | Journal of sensory studies |
|
(Click to View)
| Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics | | Journal of food engineering |
|
(Click to View)
| Quality of orange juice drink subjected to a predictive model-based pasteurization | | Journal of food quality |
|
(Click to View)
| Prediction of human psychophysical perception of fabric crispness and coolness hand from rapidly measurable low-stress mechanical and thermal parameters | | Journal of sensory studies |
|
(Click to View)
| Hyperspectral determination of eutrophication for a water supply source via genetic algorithm–partial least squares (GA–PLS) modeling | | Science of the total environment |
|
(Click to View)
| Aroma compounds as markers of wine quality in the case of Malvazija Istarska young wine | | Journal of food quality |
|
(Click to View)
| Extra virgin olive oil bitterness evaluation by sensory and chemical analyses | | Food chemistry |
|
(Click to View)
| Multivariate analysis of volatile compounds detected by headspace solid-phase microextraction/gas chromatography: A tool for sensory classification of cork stoppers | | Food chemistry |
|
(Click to View)
| An ability of isolated strains to efficiently cooperate in ethanolic fermentation of agricultural plant refuse under initially aerobic thermophilic conditions: Oxygen deletion process appended to consolidated bioprocessing (CBP) | | Bioresource technology |
|
(Click to View)
| Effect of the Variables Time and Temperature on Volatile Compounds Extraction of Salami by Solid Phase Microextraction | | Food analytical methods |
|
(Click to View)
| The Value of Brand and Convenience Attributes in Highly Processed Food Products | | Canadian journal of agricultural economics |
|
(Click to View)
| Estimation of moisture sorption isotherms in kerman pistachio nuts | | Journal of food process engineering |
|
(Click to View)
| Enzymatic production of 5′-inosinic acid by a newly synthesised acid phosphatase/phosphotransferase | | Food chemistry |
|