The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom testsMETHVEN, L; RAHELU, K; ECONOMOU, N et al.Food quality and preference. 2010, Vol 21, Num 8, pp 948-955, issn 0950-3293, 8 p.Conference Paper

Vibromyography of oral processing varies with type of semi-solid food and with sensory judgementsDE WIJK, René A; POLET, Ilse A; BULT, Johannes H. F et al.Physiology & behavior. 2008, Vol 95, Num 3, pp 521-526, issn 0031-9384, 6 p.Article

Sensory characterisation and oxidative stability of walnut oilMARTINEZ, Marcela; BARRIONUEVO, Guillermina; NEPOTE, Valeria et al.International journal of food science & technology. 2011, Vol 46, Num 6, pp 1276-1281, issn 0950-5423, 6 p.Article

Relationship between physical properties and sensory attributes of carbonated beveragesKAPPES, S. M; SCHMIDT, S. J; LEE, S.-Y et al.Journal of food science. 2007, Vol 72, Num 1, issn 0022-1147, S1-S11Article

Microbiological and chemical properties of Tarhana during fermentation and storage as wet: sensorial properties of Tarhana soupERBAS, Mustafa; CERTEL, Muharrem; USLU, Mustafa Kemal et al.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 4, pp 409-416, issn 0023-6438, 8 p.Article

Dry aging of beef in a bag highly permeable to water vapourLUNDESJO AHNSTRÖM, Maria; SEYFERT, Mark; HUNT, Melvin C et al.Meat science. 2006, Vol 73, Num 4, pp 674-679, issn 0309-1740, 6 p.Article

Effects of added fluids on the perception of solid foodPEREIRA, Luciano Jose; DE WIJK, René A; GAVIAO, Maria Beatriz D et al.Physiology & behavior. 2006, Vol 88, Num 4-5, pp 538-544, issn 0031-9384, 7 p.Article

Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging timesDEGEER, S. L; HUNT, M. C; BRATCHER, C. L et al.Meat science. 2009, Vol 83, Num 4, pp 768-774, issn 0309-1740, 7 p.Article

Segregation of plum and pluot cultivars according to their organoleptic characteristicsCRISOSTO, Carlos H; CRISOSTO, Gayle M; ECHEVERRIA, Gemma et al.Postharvest biology and technology. 2007, Vol 44, Num 3, pp 271-276, issn 0925-5214, 6 p.Article

Nutritional composition and sensory attributes of Alaskan flatfishes compared to plaice (Pleuronectes platessa)KARL, Horst; MANTHEY-KARL, Monika; OSTERMEYER, Ute et al.International journal of food science & technology. 2013, Vol 48, Num 5, pp 962-971, issn 0950-5423, 10 p.Article

Physical and sensory characteristics of cookies prepared with flaxseed flourKHOURYLEH, Hanna; ARAMOUNI, Fadi.Journal of the science of food and agriculture. 2012, Vol 92, Num 11, pp 2366-2372, issn 0022-5142, 7 p.Article

Identifying Drivers for Consumer Acceptance and Purchase Intent of Corn TortillaHERRERA-CORREDOR, J. A; SAIDU, J. E. P; KHACHATRYAN, A et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, S727-S731Article

Gel Strength and Sensory Attributes of Fig (Ficus carica) Jams and Preserves as Influenced by RipenessLEVAJ, Branka; BUNIC, Nedjeljka; DRAGOVIC-UZELAC, Verica et al.Journal of food science. 2010, Vol 75, Num 2, issn 0022-1147, S120-S124Article

THE EFFECT OF FLUID GOAT MILK WHEY ON SOME QUALITY CHARACTERISTICS OF CHEVON NUGGETSDAS, A. K; SHARMA, R. B.Italian journal of food science. 2009, Vol 21, Num 1, pp 81-88, issn 1120-1770, 8 p.Article

Toasting of corn flakes : Product characteristics as a function of processing conditionsSUMITHRA, B; BHATTACHARYA, Sila.Journal of food engineering. 2008, Vol 88, Num 3, pp 419-428, issn 0260-8774, 10 p.Article

Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaksKNOCK, R. C; SEYFERT, M; HUNT, M. C et al.Meat science. 2006, Vol 74, Num 2, pp 319-326, issn 0309-1740, 8 p.Article

Expected satiation after repeated consumption of low- or high-energy-dense soupHOGENKAMP, Pleunie S; BRUNSTROM, Jeffrey M; STAFLEU, Annette et al.British journal of nutrition. 2012, Vol 108, Num 1, pp 182-190, issn 0007-1145, 9 p.Article

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pasturesLIND, Vibeke; BERG, Jan; EIK, Lars Olav et al.Meat science. 2009, Vol 83, Num 4, pp 706-712, issn 0309-1740, 7 p.Article

Correlations of carotene with sensory attributes in carrots under different storage conditionsBERGER, Matthias; KUCHLER, Torben; MAABEN, Andrea et al.Food chemistry. 2008, Vol 106, Num 1, pp 235-240, issn 0308-8146, 6 p.Article

Interaction between amino acid degradation, sensory attributes and lipid peroxidation in wheat rollsRÖMER, Julia; MAJCHRZAK, Dorota; ELMADFA, Ibrahim et al.European journal of lipid science and technology (Print). 2008, Vol 110, Num 6, pp 554-562, issn 1438-7697, 9 p.Article

Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of modelBHATTACHARYA, Sila.Journal of food engineering. 2010, Vol 97, Num 4, pp 539-546, issn 0260-8774, 8 p.Article

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidationNUNEZ DE GONZALEZ, M. T; HAFLEY, B. S; BOLEMAN, R. M et al.Meat science. 2008, Vol 80, Num 4, pp 997-1004, issn 0309-1740, 8 p.Article

Relationships between sensory and physicochemical measurements in meat of rabbit from three different breeding systems using canonical correlation analysisCOMBES, Sylvie; GONZALEZ, Ignacio; DEJEAN, Sébastien et al.Meat science. 2008, Vol 80, Num 3, pp 835-841, issn 0309-1740, 7 p.Article

The effect of UV-C in combination with H₂O₂ treatments on microbial response and quality parameters of fresh cut pear discsSCHENK, Marcela; LOREDO, Analía Garcia; RAFFELLINI, Silvia et al.International journal of food science & technology. 2012, Vol 47, Num 9, pp 1842-1851, issn 0950-5423, 10 p.Article

Optimization of Fruit Punch Using Mixture DesignBHARATH KUMAR, S; RAVI, R; SARASWATHI, G et al.Journal of food science. 2010, Vol 75, Num 1, issn 0022-1147, S1-S7Article