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| Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil | | Food and bioprocess technology |
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| Production and oxidative stability of a soybean oil containing conjugated linoleic acid produced by lipase catalysis | | Journal of food biochemistry |
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| A lexicon for texture and flavor characteristics of fresh and processed tomatoes | | Journal of sensory studies |
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| Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines | | Applied microbiology and biotechnology. |
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| Habituation to the pleasure elicited by sweetness in lean and obese women | | Appetite |
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| Effects of health-related claims on the differential threshold of consumers' sweetness sensation | | Journal of sensory studies |
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| Use of enzymes to elucidate the factors contributing to bitterness in rye flavour | | Food research international |
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| Effect of passive and active modified atmosphere packaging on quality retention of two cultivars of litchi (Litchi Chinensis Sonn.) | | Journal of food quality |
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| Comparison of sensory specific satiety and sensory specific desires to eat in children and adults | | Appetite |
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| Healthier meat products as functional foods | | Meat science |
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| Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | | Lebensmittel-Wissenschaft |
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| Effects of fatty acids on meat quality: a review | | Meat science |
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| Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage | | Food chemistry |
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| Lubricating properties of human whole saliva as affected by β-lactoglobulin | | Food hydrocolloids |
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| Selection of a sensory marker to predict the sensory shelf life of a fluid human milk replacement formula | | Journal of food quality |
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| Lexicon for the sensory description of French bread in Japan | | Journal of sensory studies |
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| A taxonomic and ecological overview of cheese fungi | | International journal of food microbiology |
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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| Does the enhancement of chemosensory stimuli improve the enjoyment of food in institutionalized elderly people | | Journal of sensory studies |
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| Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana | | Applied and environmental microbiology AEM |
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| Effect of flavor on perceived texture of whey protein isolate gels | | Journal of sensory studies |
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| Thermostable alkaline protease from bacillus licheniformis lbbl-11 isolated from traditionally fermented african locust bean (parkia biglobosa) | | Journal of food biochemistry |
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| Development of a lexicon for beef flavor in intact muscle | | Journal of sensory studies |
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| Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception | | Food chemistry |
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| Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea | | Journal of sensory studies |
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| PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt | | Food research international |
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| A comparison of basic taste modalities, using a descriptive analysis technique, for varying levels of sodium and KCl in two model soup systems | | Journal of sensory studies |
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| Investigation of protein denaturation and pigment fading in farmed steelhead (onchorhychus mykiss) fillets during frozen storage | | Journal of food processing and preservation |
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| Effect of high pressure on the accumulation of imp and on the stability of amp deaminase in rabbit skeletal muscle | | Journal of food biochemistry |
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| Understanding of the influence of composition, structure and texture on salty perception in model dairy products | | Food hydrocolloids |
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| Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH | | Lebensmittel-Wissenschaft |
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| Sensory and semantic language model for red apples | | Journal of sensory studies |
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| Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers | | Journal of the science of food and agriculture |
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| Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review | | Food and bioprocess technology |
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| Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans | | Journal of food processing and preservation |
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| Evaluation of sensory parameters of grapes using near infrared spectroscopy | | Journal of food engineering |
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| Effect of erythritol on quality characteristics of reduced-calorie Danish cookies | | Journal of food quality |
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| Sun protection factor, content and composition of lipid fraction of green coffee beans | | Industrial crops and products |
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| Organosulphur constituents in garlic oil elicit antennal and behavioural responses from the yellow fever mosquito | | Journal of applied entomology |
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| Redberry juniper as a roughage source in lamb feedlot rations: Wool and carcass characteristics, meat fatty acid profiles, and sensory panel traits | | Meat science |
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