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| Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index | | European food research and technology |
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| Differential interaction of seed polyphenols from grapes collected at different maturity stages with the protein fraction of saliva | | International journal of food science and technology |
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| Fillet quality changes as a result of purging of common carp (Cyprinus carpio L.) with special regard to weight loss and lipid profile | | Aquaculture |
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| The case for fruit quality: an interpretive review of consumer attitudes, and preferences for apples | | Postharvest biology and technology |
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| Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period | | Innovative food science and emerging technologies |
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| Bitterness in yerba mate (Ilex paraguariensis) leaves | | Journal of sensory studies |
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| Consumer evaluation of venison sensory quality: Effects of sex, body condition score and carcase suspension method | | Meat science |
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| Spatio-temporal variability of tastes and odors of drinking water within a distribution system | | Journal of environmental management |
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| Effect of free fatty acids on sweet, salty, sour and umami tastes | | Journal of sensory studies |
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| Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses | | Food chemistry |
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| Sensory-specific satiety and the variety effect | | Appetite |
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| Mere exposure increases intake of a novel vegetable in pre-school children | | Appetite |
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| Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin | | Lebensmittel-Wissenschaft |
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| The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions | | Food research international |
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| A Dairy-based espresso beverage manufactured using three different coffee bean roasts | | Journal of food processing and preservation |
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| Proanthocyanidin biosynthesis of persimmon (Diospyros kaki Thunb.) fruit | | Scientia horticulturae |
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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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| Effect of dense phase carbon dioxide process on physicochemical properties and flavor compounds of orange juice | | Journal of food processing and preservation |
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| Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” | | Dairy science and technology |
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| Effect of Green Tea Extract in Combination with Ascorbic Acid on the Retardation of Melanosis and Quality Changes of Pacific White Shrimp During Iced Storage | | Food and bioprocess technology |
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| Effect of age and cut on cooking loss, juiciness and flavour of South African beef | | Meat science |
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| Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread | | European food research and technology |
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| Black tea improves attention and self-reported alertness | | Appetite |
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| Recovery of proteins from silver carp by-products with enzymatic hydrolysis and reduction of bitterness in hydrolysate | | Journal of food process engineering |
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| Neatness counts. How plating affects liking for the taste of food | | Appetite |
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| Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability | | Food chemistry |
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| Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut | | Meat science |
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| Androstenone and testosterone levels and testicular morphology of Duroc boars related to estimated breeding value for androstenone | | Theriogenology |
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| Extending shelf life of fresh-cut persimmon by honey solution dips | | Journal of food processing and preservation |
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| Sensory descriptive analysis of Uruguayan tannat wine: correlation to quality assessment | | Journal of sensory studies |
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| Ready-to-eat (rte) wheat bran breakfast cereal as a high-fiber diet | | Journal of food processing and preservation |
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| Texture properties of gouda cheese | | Journal of sensory studies |
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| Sensory evaluation of different drinks formulated from dahi (indian yogurt) powder using fuzzy logic | | Journal of food processing and preservation |
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| Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness | | Lebensmittel-Wissenschaft |
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| A review on the beneficial aspects of food processing | | Molecular nutrition and food research |
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| Exploring flavour–nutrient learning using a novel paired-discrimination task | | Appetite |
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| Drying of Exotic Tropical Fruits: A Comprehensive Review | | Food and bioprocess technology |
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| Lactic acid fermentation of sweet potato (ipomoea batatas l.) into pickles | | Journal of food processing and preservation |
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| Long-term effects of high-energy, low-fishmeal feeds on growth and flesh characteristics of Atlantic salmon (Salmo salar L.) | | Aquaculture |
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| Multiple mutations of the critical amino acid residues for the sweetness of the sweet-tasting protein, brazzein | | Food chemistry |
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