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Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory mapCARTIER, Raphaelle; RYTZ, Andreas; LECOMTE, Angèle et al.Food quality and preference. 2006, Vol 17, Num 7-8, pp 562-571, issn 0950-3293, 10 p.Conference Paper

Proposing a ranking descriptive sensory methodBRAGATO RICHTER, Vanessa; AVANCINI DE ALMEIDA, Tereza Cristina; HELENA PRUDENCIO, Sandra et al.Food quality and preference. 2010, Vol 21, Num 6, pp 611-620, issn 0950-3293, 10 p.Article

Identifying cheese whey an adulterant in milk: Limited contribution of a sensometric approachAQUINO, L. F. M. C; SILVA, A. C. O; FREITAS, M. Q et al.Food research international. 2014, Vol 62, pp 233-237, issn 0963-9969, 5 p.Article

Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashesNG, M; LAWLOR, J. B; CHANDRA, S et al.Food quality and preference. 2012, Vol 25, Num 2, pp 121-134, issn 0950-3293, 14 p.Article

Quantitative descriptive analysis : Developments, applications, and the futureSTONE, H; SIDEL, J. L.Food technology (Chicago). 1998, Vol 52, Num 8, pp 48-52, issn 0015-6639Article

The characterization of the most-liked reduced-fat Havarti-type cheesesRITVANEN, T; LILLEBERG, L; TUPASELA, T et al.Journal of dairy science. 2010, Vol 93, Num 11, pp 5039-5047, issn 0022-0302, 9 p.Article

Quantitative descriptive analysis of Italian polenta produced with different corn cultivarsZEPPA, Giuseppe; BERTOLINO, Marta; ROLLE, Luca et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 2, pp 412-417, issn 0022-5142, 6 p.Article

Major advances in testing of dairy products : Milk component and dairy product attribute testingBARBANO, D. M; LYNCH, J. M.Journal of dairy science. 2006, Vol 89, Num 4, pp 1189-1194, issn 0022-0302, 6 p.Article

Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysisMOUSSAOUI, Karima A; VARELA, Paula.Food quality and preference. 2010, Vol 21, Num 8, pp 1088-1099, issn 0950-3293, 12 p.Conference Paper

Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of Trentingrana cheeseBIASIOLI, Franco; GASPERI, Flavia; APREA, Eugenio et al.Food quality and preference. 2006, Vol 17, Num 1-2, pp 63-75, issn 0950-3293, 13 p.Conference Paper

Prebiotic gluten-free bread: Sensory profiling and drivers of likingMORAIS, E. C; CRUZ, A. G; FARIA, J. A. F et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 1, pp 248-254, issn 0023-6438, 7 p.Article

Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewingFARNETI, Brian; ALARCON, Alberto Algarra; CRISTESCU, Simona M et al.Food research international. 2013, Vol 54, Num 2, pp 1579-1588, issn 0963-9969, 10 p.Article

Gold kiwifruit leather product development using Quality function deployment approachVATTHANAKUL, Suteera; JANGCHUD, Anuvat; JANGCHUD, Kamolwan et al.Food quality and preference. 2010, Vol 21, Num 3, pp 339-345, issn 0950-3293, 7 p.Conference Paper

Sensory profiling of apple: Methodological aspects, cultivar characterisation and postharvest changesCOROLLARO, Maria Laura; ENDRIZZI, Isabella; BERTOLINI, Anna et al.Postharvest biology and technology. 2013, Vol 77, pp 111-120, issn 0925-5214, 10 p.Article

Beer astringency assessed by time-intensity and quantitative descriptive analysis : Influence of pH and accelerated agingFRANCOIS, Nancy; GUYOT-DECLERCK, Christine; HUG, Bénédicte et al.Food quality and preference. 2006, Vol 17, Num 6, pp 445-452, issn 0950-3293, 8 p.Article

Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smokingPORTELLA, Carolina G; SANT'ANA, Léa S; VALENTI, Wagner C et al.International journal of food science & technology. 2011, Vol 46, Num 4, pp 834-839, issn 0950-5423, 6 p.Article

Characterization of Pasteurized fluid milk shelf-life attributesFROMM, H. I; BOOR, K. J.Journal of food science. 2004, Vol 69, Num 8, pp M207-M214, issn 0022-1147Article

Sensory quality of new probiotic beverages based on cheese whey and soy preparationDALEV, Dimitar; BIELECKA, Maria; TROSZYNSKA, Agnieszka et al.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 65-70, issn 1230-0322, 6 p., SUP1Conference Paper

Sensory evaluation of a nutritional beverage containing canola oil/caprylic acid structured lipidOSBORN, Hannah T; SHEWFELT, Robert L; AKOH, Casimir C et al.Journal of the American Oil Chemists' Society. 2003, Vol 80, Num 4, pp 357-360, issn 0003-021X, 4 p.Article

Sensory characterization of nopalitos (Opuntia spp.)RUIZ PEREZ-CACHO, M. P; GALAN-SOLDEVILLA, H; CORRALES GARCIA, J et al.Food research international. 2006, Vol 39, Num 3, pp 285-293, issn 0963-9969, 9 p.Article

Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessmentCADOT, Yves; CAILLE, Soline; SAMSON, Alain et al.Analytica chimica acta. 2010, Vol 660, Num 1-2, pp 53-62, issn 0003-2670, 10 p.Conference Paper

Sensory quality of commercial full fat and reduced fat cheesesLAMPARSKI, Grzegorz; TOBOTA, Gabriel; TROSZYNSKA, Agnieszka et al.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 113-118, issn 1230-0322, 6 p., SUP1Conference Paper

Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysisMORITA, Kae; KUBOTA, Kikue; AISHIMA, Tetsuo et al.Journal of the science of food and agriculture. 2003, Vol 83, Num 4, pp 289-297, issn 0022-5142, 9 p.Article

Sensory properties of some synthetic high-intensity sweeteners in water solutionsWIADER, Katarzyna S; WASZKIEWICZ-ROBAK, Bozena; SWIDERSKI, Franciszek et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 12, pp 2030-2038, issn 0022-5142, 9 p.Article

Storage Study and Quality Evaluation of Coconut Protein PowderNAIK, Aduja; PRAKASH, Maya; RAVI, R et al.Journal of food science. 2013, Vol 78, Num 10-12, issn 0022-1147, S1784-S1792Article

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