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| Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests | | Journal of sensory studies |
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| Why don’t they like that? And can I do anything about it? The nature and correlates of parents’ attributions and self-efficacy beliefs about preschool children’s food preferences | | Appetite |
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| Dynamic QTL analysis of linolenic acid content in different developmental stages of soybean seed | | Theoretical and applied genetics |
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| Prediction of the sensory texture of a yam thick paste (amala) using instrumental and physicochemical parameters | | Journal of texture studies |
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| Antilipoperoxidative effect of three edible plants extracts: viscum album, arum dioscoridis and eminium spiculatum | | Journal of food quality |
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| Development of a sensory lexicon and application by an industry trade panel for turrón, a european protected product | | Journal of sensory studies |
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| Growth rate and retention of learned predator cues by juvenile rainbow trout: faster-growing fish forget sooner | | Behavioral ecology and sociobiology |
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| Kinetic modeling of quality changes of chilled ready to serve lasagna | | Journal of food engineering |
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| Microstructure & rheology of mixed colloidal dispersions: Influence of pH-induced droplet aggregation on starch granule–fat droplet mixtures | | Journal of food engineering |
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| Dynamic modelling of whey protein-saliva interactions in the mouth and relation to astringency in acidic beverages | | International dairy journal |
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| Ultraviolet-c light processing of grape, cranberry and grapefruit juices to inactivate saccharomyces cerevisiae | | Journal of food process engineering |
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| Phytic Acid as a Food Antioxidant | | Journal of food science |
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| Relationship between sensory and instrumental measurements of texture for artisanal and industrial manchego cheeses | | Journal of sensory studies |
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| Mathematical modeling of off-flavor development during beef storage | | Meat science |
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| Instrumental testing of tea by combining the responses of electronic nose and tongue | | Journal of food engineering |
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| A modified formulation of Chinese traditional medicine improves memory impairment and reduces Aβ level in the Tg-APPswe/PS1dE9 mouse model of Alzheimer's disease | | Journal of ethnopharmacology |
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| CYP264B1 from Sorangium cellulosum So ce56: a fascinating norisoprenoid and sesquiterpene hydroxylase | | Applied microbiology and biotechnology. |
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| Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey | | Food and bioprocess technology |
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| Drying behavior of cultured mushrooms | | Journal of food processing and preservation |
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| Porous media based model for deep-fat vacuum frying potato chips | | Journal of food engineering |
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| Wind tunnel assays of olfactory responses of female Rhagoletis pomonella flies to apple volatiles: effect of wind speed and odour release rate | | Entomologia experimentalis et applicata |
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| Convective drying rates of thermally blanched slices of potato (Solamum tuberosum): Parameters for the estimation of drying rates | | Food and bioproducts processing |
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| Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide | | Innovative food science and emerging technologies |
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| Consumer acceptance of lactic acid-fermented sweet potato pickle | | Journal of sensory studies |
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| Nondestructive determination of flesh color in clingstone peaches | | Journal of food engineering |
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| Estimating microbial survival parameters under high hydrostatic pressure | | Food research international |
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| Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines | | Food research international |
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| The initial efficiency of the proteolytic system of Lactococcus lactis strains determines their responses to a cheese environment | | International dairy journal |
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| Optimization of the effect of sweetener and dietary fiber on rhelogical and sensory properties of salep beverage | | Journal of texture studies |
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| Gas–liquid transfer of aroma compounds during winemaking fermentations | | Lebensmittel-Wissenschaft |
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| Optimization of chipotle pepper smoking process using response surface methodology | | Journal of food quality |
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| Transition from wind pollination to insect pollination in sedges: experimental evidence and functional traits | | The new phytologist |
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| Optimization of process variables for accelerated aging of Basmati rice | | Journal of food quality |
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| Nestmate recognition in social insects: overcoming physiological constraints with collective decision making | | Behavioral ecology and sociobiology |
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| Combining rigour with relevance: A novel methodology for testing Chinese herbal medicine | | Journal of ethnopharmacology |
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| Relationships between the instrumental and sensory characteristics of four peach and nectarine cultivars stored under air and CA atmospheres | | Postharvest biology and technology |
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| Development of a freeze‐dried mixture of Nile tilapia (Oreochromis niloticus) croquette using a GA‐based multiobjective optimisation | | Journal of the science of food and agriculture |
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| RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE | | Journal of texture studies |
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| Evaluation of factors affecting barrier, mechanical and optical properties of pectin-based films using response surface methodology | | Journal of food process engineering |
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| Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin | | Food chemistry |
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