Sensory quality index (SQI) for commercial food productsIMM, Bue-Young; JI HYE LEE; SUNG HEE LEE et al.Food quality and preference. 2011, Vol 22, Num 8, pp 748-752, issn 0950-3293, 5 p.Article

Aromatic composition and potent odorants of the specialty coffee brew Bourbon Pointu correlated to its three trade classificationsPICCINO, Sébastien; BOULANGER, Renaud; DESCROIX, Frédéric et al.Food research international. 2014, Vol 61, pp 264-271, issn 0963-9969, 8 p.Article

Marbling and ageing — Part 2. Consumer perception of sensory qualityNGAPO, Tania M; RIENDEAU, Louise; LABERGE, Claude et al.Food research international. 2013, Vol 51, Num 2, pp 985-991, issn 0963-9969, 7 p.Article

Chilled pork: Part II. Consumer perception of sensory qualityNGAPO, T. M; RIENDEAU, L; LABERGE, C et al.Meat science. 2012, Vol 92, Num 4, pp 338-345, issn 0309-1740, 8 p.Article

Effects of cooling temperature and hot carcass weight on the quality of lambMUELA, E; SANUDO, C; CAMPO, M. M et al.Meat science. 2009, Vol 84, Num 1, pp 101-107, issn 0309-1740, 7 p.Article

Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditionsMORETTI, Vittorio Maria; MADONIA, Giuseppe; DIAFERIA, Carlo et al.Meat science. 2004, Vol 66, Num 4, pp 845-854, issn 0309-1740, 10 p.Article

Effect of tumbling and RN genotype on sensory perception of cured-smoked pork loinHULLBERG, Anja; JOHANSSON, Lisbeth; LUNDSTRÖM, Kerstin et al.Meat science. 2005, Vol 69, Num 4, pp 721-732, issn 0309-1740, 12 p.Article

Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked porkCHOI, Y. M; JUNG, K. C; CHOE, J. H et al.Meat science. 2012, Vol 91, Num 4, pp 490-498, issn 0309-1740, 9 p.Article

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat qualitySERRA, X; GUERRERO, L; OLIVER, M. A et al.Meat science. 2008, Vol 79, Num 1, pp 98-104, issn 0309-1740, 7 p.Article

Factors Affecting the Eating Quality of PorkNGAPO, Tania M; GARIEPY, Claude.Critical reviews in food science and nutrition. 2008, Vol 48, Num 7, pp 599-633, issn 1040-8398, 35 p.Article

A study on chemical estimation of pu-erh tea qualityYUERONG LIANG; LINGYUN ZHANG; JIANLIANG LU et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 3, pp 381-390, issn 0022-5142, 10 p.Article

Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusionTAO XIA; SIQUAN SHI; XIAOCHUN WAN et al.Journal of food engineering. 2006, Vol 74, Num 4, pp 557-560, issn 0260-8774, 4 p.Article

Planting date affects total glucosinolate concentrations in six commercial cabbage cultivarsRADOVICH, Theodore J. K; KLEINHENZ, Matthew D; STREETER, John G et al.HortScience. 2005, Vol 40, Num 1, pp 106-110, issn 0018-5345, 5 p.Article

Qualität von Seebarschen : Effekt des Waschens mit Leitungswasser auf die Qualitätsmerkmale = Effect of washing with tap water on the quality of sea bassERKAN, Nuray; ÜCOK ALAKAVUK, Didem; YASEMIN TOSUN, S et al.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 7, pp 111-116, issn 0015-363X, 6 p.Article

Headspace volatiles contributing to flavour and consumer liking of wellness beveragesPOHJANHEIMO, Terhi A; SANDELL, Mari A.Food chemistry. 2009, Vol 115, Num 3, pp 841-849, issn 0308-8146, 9 p.Article

Pre-processed spice mix formulation and changes in its quality during storageMODI, V. K; SIDDE GOWDA, G. S; SAKHARE, P. Z et al.Lebensmittel - Wissenschaft + Technologie. 2006, Vol 39, Num 6, pp 613-620, issn 0023-6438, 8 p.Article

Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by sizeGIOGIOS, Ioannis; GRIGORAKIS, Kriton; KALOGEROPOULOS, Nick et al.Food chemistry. 2013, Vol 141, Num 3, pp 3153-3159, issn 0308-8146, 7 p.Article

Quality scoring ― A tool for sensory evaluation of cheese?KRAGGERUD, Hilde; SOLEM, Steffen; ABRAHAMSEN, Roger K et al.Food quality and preference. 2012, Vol 26, Num 2, pp 221-230, issn 0950-3293, 10 p.Article

Effect of processing on the quality of edible argan oilMATTHÄUS, Bertrand; GUILLAUME, Dominique; GHARBY, Saïd et al.Food chemistry. 2010, Vol 120, Num 2, pp 426-432, issn 0308-8146, 7 p.Article

Fructooligosaccharide fortification of selected fruit juice beverages : Effect on the quality characteristicsRENUKA, B; KULKARNI, S. G; VIJAYANAND, P et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 5, pp 1031-1033, issn 0023-6438, 3 p.Article

Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheepBOVOLENTA, Stefano; BOSCOLO, Daria; DOVIER, Simonetta et al.Meat science. 2008, Vol 80, Num 3, pp 771-779, issn 0309-1740, 9 p.Article

Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetablesPIAGENTINI, Andrea M; MENDEZ, Julio C; GUEMES, Daniel R et al.Postharvest biology and technology. 2005, Vol 38, Num 3, pp 202-212, issn 0925-5214, 11 p.Article

Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 °C)TOKUR, Bahar; POLAT, Abdurrahman; BEKLEVIK, Gülsün et al.European food research & technology (Print). 2004, Vol 218, Num 5, pp 420-423, issn 1438-2377, 4 p.Article

Improvement of sensory quality control in PDO products: An example with txakoli white wine from BizkaiaETAIO, I; GIL, P. F; OJEDA, M et al.Food quality and preference. 2012, Vol 23, Num 2, pp 138-147, issn 0950-3293, 10 p.Article

Beliefs and attitudes of butchers and consumers towards dry-cured hamMORALES, R; GUERRERO, L; CLARET, A et al.Meat science. 2008, Vol 80, Num 4, pp 1005-1012, issn 0309-1740, 8 p.Article