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| Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings | | European journal of lipid science and technology |
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| Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots | | Food and bioprocess technology |
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| Performance of cold-set binding agents in re-formed beef steaks | | Meat science |
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| Improved microbial and sensory quality of clams (Venerupis rhomboideus), oysters (Ostrea edulis) and mussels (Mytilus galloprovincialis) by refrigeration in a slurry ice packaging system | | International journal of food science and technology |
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| Importance and consumer perception of freshness of apples | | Food quality and preference |
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| Influence of information on origin and technology on the consumer response: The case of soppressata salami | | Food quality and preference |
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| Derived attributes as mediators between categorization and acceptance of a new functional drink | | Food quality and preference |
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| British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002 | | Food quality and preference |
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| Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models | | Food quality and preference |
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| Consumer-guided development of a peanut butter tart: Implications for successful product development | | Food quality and preference |
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| Number of consumers necessary for sensory acceptability tests | | Food quality and preference |
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| Sensory evaluation and marketing: measurement of a consumer concept | | Food quality and preference |
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| Quantitative and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in dry ice | | Food microbiology |
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| Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities | | Meat science |
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| Sensory characterization of nopalitos (Opuntia spp.) | | Food research international |
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| Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product | | Journal of food engineering |
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| A computer vision system for appearance-based descriptive sensory evaluation of meals | | Journal of food engineering |
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| Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands | | Meat science |
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| Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display | | Meat science |
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| Effect of vacuum-packaging storage on the quality level of ripened sausages | | Meat science |
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| Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops | | Meat science |
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| Influence of storage period and packaging method on sliced dry cured beef Cecina de Leon: Effects on microbiological, physicochemical and sensory quality | | Meat science |
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| The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females | | Meat science |
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| Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling | | Journal of food engineering |
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| Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri | | International journal of food microbiology |
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| Sensory properties of whey and soy proteins | | Journal of food science |
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| Sensory and nutritional quality of dehydrated potato flakes in long-term storage | | Journal of food science |
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| Degree of difference testing: A new approach incorporating control lot variability | | Food quality and preference |
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| Examining the relationship between product package colour and product selection in preschoolers | | Food quality and preference |
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| Comparing sensory methods for the optimisation of mango gel snacks | | Food quality and preference |
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| Comparison of the canning quality of small white beans (Phaseolus vulgaris L.) canned in tomato sauce by a small-scale and an industrial method | | Journal of the science of food and agriculture |
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| Evaluation and standardisation of small-scale canning methods for small white beans (Phaseolus vulgaris L.) canned in tomato sauce | | Journal of the science of food and agriculture |
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| Effect of gamma irradiation on some characteristics of shell eggs and mayonnaise prepared from irradiated from irradiated eggs | | Journal of food safety |
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| International preferences for pork appearance: I. Consumer choices | | Food quality and preference |
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| A new sensory vocabulary for crisp and crunchy dry model foods | | Food quality and preference |
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| International preferences for pork appearance: II. Factors influencing consumer choice | | Food quality and preference |
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| Evaluation of the effect of ripening on the sensory quality and properties of tamarillo (Cyphomandra betaceae) fruits | | Journal of food engineering |
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| Food-related contextual factors substantially modify the disgust response | | Food quality and preference |
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| Linking product offering to consumer needs; inclusion of credence attributes and the influences of product features | | Food quality and preference |
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| Food quality certification: An approach for the development of accredited sensory evaluation methods | | Food quality and preference |
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