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| Chemometric profiling of pre-climacteric Sri Lankan mango fruit (Mangifera indica L.) | | Food chemistry |
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| Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham | | Meat science |
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| An improved microtitre enzyme immunoassay to measure the boar taint steroid 5α-androst-16-en-3-one in blood plasma of pigs | | Meat science |
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| Bovine Serum Albumin Produces a Synergistic Increase in the Antioxidant Activity of Virgin Olive Oil Phenolic Compounds in Oil-in-Water Emulsions | | Journal of agricultural and food chemistry |
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| Cephalic phase insulin release in healthy humans after taste stimulation | | Appetite |
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| Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk | | International dairy journal |
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| Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems | | Food microbiology |
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| Ultrafiltration as a tool to study binding of copper to salivary proteins | | Food chemistry |
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| Consumers' sensory acceptability of pork from immunocastrated male pigs | | Meat science |
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| Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham | | Meat science |
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| Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products | | Meat science |
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| Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat | | Meat science |
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| Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities | | Meat science |
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| New strategies for reducing the pork back-fat content in typical Italian salami | | Meat science |
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| Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception | | Food hydrocolloids |
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| Flavour components and antioxidant properties of several cultivated mushrooms | | Food chemistry |
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| Determination of free amino acids in beers: A comparison of Czech and foreign brands | | Journal of food composition and analysis |
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| Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed Tannins | | Journal of agricultural and food chemistry |
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| Burdizzo pre-pubertal castration effects on performance, behaviour, carcass characteristics, and meat quality of Holstein bulls fed high-concentrate diets | | Meat science |
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| Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness | | Meat science |
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| Membrane Fractionation Processes for Removing 90% to 95% of the Lactose and Sodium from Skim Milk and for Preparing Lactose and Sodium-Reduced Skim Milk | | Journal of food science |
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| Effects of oral irritation on olfaction | | Food chemistry |
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| Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage | | Food chemistry |
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| Evaluation of antioxidant capacity and aroma quality of breast milk | | Nutrition |
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| Different sensory aspects of a food are not remembered with equal acuity | | Food quality and preference |
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| Effect of age at castration on animal performance, muscle characteristics and meat quality traits in 26-month-old Charolais steers | | Livestock science |
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| Sensory determinants of refreshing | | Food quality and preference |
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| Exploiting flavour preferences of common marmosets to increase palatability of a dry pellet diet | | Applied animal behaviour science |
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| The effect on taste upon the introduction of heteroatoms in sulphamates | | Food chemistry |
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| Perceptual masking of boar taint in Swedish fermented sausages | | Meat science |
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| Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage | | Meat science |
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| The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties | | Meat science |
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| Sensory Stability of Ultra-High Temperature Milk in Polyethylene Bottle | | Journal of food science |
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| Odour-taste interactions: A way to enhance saltiness in low-salt content solutions | | Food quality and preference |
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