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| 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 |
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| Sweetness and Food Preference | | Journal of nutrition |
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| Utilization of correlation network analysis to identify differences in sensory attributes and organoleptic compositions of tomato cultivars grown under salt stress | | Scientia horticulturae |
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| A genetic map of melon highly enriched with fruit quality QTLs and EST markers, including sugar and carotenoid metabolism genes | | Theoretical and applied genetics |
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| Modeling of sweet, bitter and irritant sensations and their interactions elicited by model ice wines | | Journal of sensory studies |
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| Prediction of sweet pepper (Capsicum annuum) flavor over different harvests | | Euphytica |
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| Time to first fracture affects sweetness of gels | | Food hydrocolloids |
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| Effects of bacterial strains on sensory quality of pu-erh tea in an improved pile-fermentation process | | Journal of sensory studies |
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| Sensory stability of concord and isabel concentrated grape juices during storage | | Journal of sensory studies |
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| Descriptive sensory characteristics of no-flatulence pinto bean | | Journal of food quality |
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| Low-dose whey protein-enriched water beverages alter satiety in a study of overweight women | | Appetite |
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| Regional variation in sweet suppression | | Journal of sensory studies |
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| Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method | | Food and bioprocess technology |
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| Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa | | Journal of food engineering |
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| Thermodynamics of the enantiomers of amino acid and monosaccharide binding to fullerenol used as an artificial sweet taste receptor model | | Food chemistry |
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| Assessment of a ¹H high-resolution magic angle spinning NMR spectroscopy procedure for free sugars quantification in intact plant tissue | | Planta |
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| Effect of sweeteners and hydrocolloids on quality attributes of reduced‐calorie carrot juice | | Journal of the science of food and agriculture |
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| aug-MIA-QSPR study of guanidine derivative sweeteners | | European food research and technology |
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| Influence of environmental conditions on the quality attributes and shelf life of ‘Goldfinger’ bananas | | Postharvest biology and technology |
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| Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon ‘Rojo Brillante’ | | Postharvest biology and technology |
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| An Overview of the Recent Developments on Fructooligosaccharide Production and Applications | | Food and bioprocess technology |
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| Physicochemical characterisation of eight Spanish mulberry clones: processing and fresh market aptitudes | | International journal of food science and technology |
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| Functional magnetic resonance imaging of human hypothalamic responses to sweet taste and calories | | American journal of clinical nutrition |
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| Perception of flavour in standardised fruit pulps with additions of acids or sugars | | Food quality and preference |
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| Changes in the odours of apple juice during enzymatic browning | | Food quality and preference |
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| Sweetener/sweetness-induced changes in flavor perception and flavor release of fruity and green character in beverages | | Journal of agricultural and food chemistry |
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| Extracellular Production of Neoculin, a Sweet-Tasting Heterodimeric Protein with Taste-Modifying Activity, by Aspergillus oryzae | | Applied and environmental microbiology |
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| Effects of soaking conditions on the antioxidant potentials of oolong tea | | Journal of food composition and analysis |
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| Evaluation of antioxidant effects of raisin paste in cooked ground beef, pork, and chicken | | Journal of food science |
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| Improved flavour acceptability of cherry tomatoes. Target group: Children | | Food quality and preference |
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| Influence of sweetness on the sensory-specific satiety and long-term acceptability of tea | | Food quality and preference |
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| Retronasal odor dependence on tastants in profiling studies of beverages | | Food quality and preference |
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| Moderately acidic pH potentiates browning of sweet whey powder | | International dairy journal |
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| The Role of Fat in Flavor Perception: Effect of Partition and Viscosity in Model Emulsions | | Journal of agricultural and food chemistry |
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| Interactions of the Sweet Protein Brazzein with the Sweet Taste Receptor | | Journal of agricultural and food chemistry |
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| Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation | | Food research international |
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| Sweet taste preferences are partly genetically determined: identification of a trait locus on chromosome 16 | | TheAmerican journal of clinical nutrition |
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| Influence of texture on the temporal perception of sweetness of gelled systems | | Food research international |
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| Different sweeteners in peach nectar: Ideal and equivalent sweetness | | Food research international |
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| Quality and nutritional value of strawberry fruit under long term salt stress | | Food chemistry |
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