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| Market segment analysis to target young adult wine drinkers | | Agribusiness |
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| Effects of hunger state on flavour pleasantness conditioning at home: Flavour-nutrient learning vs. flavour-flavour learning | | Appetite |
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| The impact of sensory quality of pork on consumer preference | | Meat science |
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| Correlation of Malt Quality Parameters and Beer Flavor Stability: Multivariate Analysis | | Journal of agricultural and food chemistry |
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| Fortification of All-Purpose Wheat-Flour Tortillas with Calcium Lactate, Calcium Carbonate, or Calcium Citrate Is Acceptable | | Journal of the American Dietetic Association |
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| Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides | | Food chemistry |
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| Influence of sweetened chewing gum on appetite, meal patterning and energy intake | | Appetite |
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| Increasing children's liking of vegetables through flavour-flavour learning | | Appetite |
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| Dietary zinc intake and sex differences in taste acuity in healthy young adults | | Journal of human nutrition and dietetics |
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| Headspace concentration of selected dry-cured aroma compounds in model systems as affected by curing agents | | Food chemistry |
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| Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham | | Food chemistry |
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| Effect of fat content on flavour release from sausages | | Food chemistry |
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| Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 °C | | Food microbiology |
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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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| Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment | | Journal of food engineering |
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| Changes in the pool of free fatty acids in ovine, bovine and caprine milk fats, effected by viable cells and cell-free extracts of Lactococcus lactis and Debaryomyces vanrijiae | | Food chemistry |
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| Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality | | Meat science |
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| Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction | | International dairy journal |
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| Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis) | | Food chemistry |
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| The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals | | Food quality and preference |
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| The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste | | Food quality and preference |
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| Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity | | Food quality and preference |
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| Sensory-specific satiety with simple foods in humans: no influence of BMI | | International journal of obesity |
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| New Indicators of Beef Sensory Quality Revealed by Expression of Specific Genes | | Journal of agricultural and food chemistry |
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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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| Optimization and Validation of a Taste Dilution Analysis to Characterize Wine Taste | | Journal of food science |
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| Sources of Umami Taste in Cheddar and Swiss Cheeses | | Journal of food science |
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| Kinetic Analysis of Volatile Formation in Milk Subjected to Pressure-Assisted Thermal Treatments | | Journal of food science |
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| Determination of Ortho- and Retronasal Detection Thresholds for 2-Isopropyl-3-Methoxypyrazine in Wine | | Journal of food science |
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| Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes | | Journal of dairy research |
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| Experienced and remembered pleasure for meals: Duration neglect but minimal peak, end (recency) or primacy effects | | Appetite |
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| Associative learning and the control of human dietary behavior | | Appetite |
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| Volatile composition and sensory properties of industrially produced Idiazabal cheese | | International dairy journal |
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| Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese | | International dairy journal |
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| Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives | | Food chemistry |
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| Effect of Fat Level on the Perception of Five Flavor Chemicals in Ice Cream with or without Fat Mimetics by Using a Descriptive Test | | Journal of food science |
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| Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking | | Meat science |
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| Optimization of the chicken breast cooking process | | Journal of food engineering |
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| Zinc and Iron Bioavailability of Genetically Modified Soybeans in Rats | | Journal of food science |
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| Variability of the representation of the variables resulting from PCA in the case of a conventional sensory profile | | Food quality and preference |
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