SENSORY AND INSTRUMENTAL ANALYSIS OF THE JUICINESS OF STRAWBERRIESVANDENBERGHE, Els; CLAES, Johan.Journal of texture studies. 2011, Vol 42, Num 1, pp 42-49, issn 0022-4901, 8 p.Article

APPLICATION OF SENSORY DESCRIPTIVE ANALYSIS TO COMPLETE THE CURRENT OFFICIAL CARD OF THE GALICIAN ORUJO SPIRITSCORTES, Sandra; FERNANDEZ, Ana; OTERO, Carmen et al.Journal of sensory studies. 2009, Vol 24, Num 3, pp 317-331, issn 0887-8250, 15 p.Article

Physical and sensory evaluation of cornflakes crispnessCHAUNIER, Laurent; COURCOUX, Philippe; VALLE, Guy Della et al.Journal of texture studies. 2005, Vol 36, Num 1, pp 93-118, issn 0022-4901, 26 p.Article

SENSORY ANALYSIS OF PROTECTED GEOGRAPHICAL INDICATION PRODUCTS: AN EXAMPLE WITH TURNIP GREENS AND TOPSARIAS-CARMONA, M. D; ROMERO-RODRIGUEZ, M. A; MUNOZ-FERREIRO, N et al.Journal of sensory studies. 2012, Vol 27, Num 6, pp 482-489, issn 0887-8250, 8 p.Article

SENSORY EVALUATION OF CHINESE-STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAIVE ASSESSORSYUSOP, S. M; O'SULLIVAN, M. G; KERRY, J. F et al.Journal of sensory studies. 2009, Vol 24, Num 4, pp 512-533, issn 0887-8250, 22 p.Article

Sensory evaluation methods for tactile properties of fabricsSÜLAR, Vildan; OKUR, Ayse.Journal of sensory studies. 2007, Vol 22, Num 1, pp 1-16, issn 0887-8250, 16 p.Article

Use of confidence ellipses in a PCA applied to sensory analysis application to the comparison of monovarietal cidersHUSSON, Francois; BOCQUET, Valéry; PAGES, Jérome et al.Journal of sensory studies. 2004, Vol 19, Num 6, pp 510-518, issn 0887-8250, 9 p.Article

A METHODOLOGY FOR THE ANALYSIS OF SENSORY TYPICALITY JUDGMENTSPERRIN, Lucie; PAGES, Jerome.Journal of sensory studies. 2009, Vol 24, Num 5, pp 749-773, issn 0887-8250, 25 p.Article

SENSORY DESCRIPTIVE ANALYSIS, SENSORY ACCEPTABILITY AND EXPECTATION STUDIES ON BISCUITS WITH REDUCED ADDED SALT AND INCREASED FIBERBEATRIZ VAZQUEZ, Marisa; CURIA, Ana; HOUGH, Guillermo et al.Journal of sensory studies. 2009, Vol 24, Num 4, pp 498-511, issn 0887-8250, 14 p.Article

Sensory descriptive analysis and consumer acceptability of Godello wines from valdeorras apellation origen controlée (Northwest Spain)VILANOVA, Mar.Journal of sensory studies. 2006, Vol 21, Num 3, pp 362-372, issn 0887-8250, 11 p.Article

Selection of an astringency reference standard for the sensory evaluation of black teaDROBNA, Zuzana; WISMER, Wendy V; GOONEWARDENE, Laksiri A et al.Journal of sensory studies. 2004, Vol 19, Num 2, pp 119-132, issn 0887-8250, 14 p.Article

PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREADCALLEJO, María Jesus.Journal of sensory studies. 2011, Vol 26, Num 4, pp 255-268, issn 0887-8250, 14 p.Article

SENSORY ANALYSES OF NORWAY LOBSTER TREATED WITH DIFFERENT ANTIMELANOSIS AGENTSGOMEZ-GUILLEN, M. C; LOPEZ-CABALLERO, M. E; MARTINEZ-ALVAREZ, O et al.Journal of sensory studies. 2007, Vol 22, Num 6, pp 609-622, issn 0887-8250, 14 p.Article

Sensory evaluation of vanilla-dairy desserts by repertory grid method and free choice profileGONZALEZ-TOMAS, Luis; COSTELL, Elvira.Journal of sensory studies. 2006, Vol 21, Num 1, pp 20-33, issn 0887-8250, 14 p.Article

Using the internet for descriptive sensory analysis : Formation, training and follow-up of a taste-test panel over the webNOGUEIRA -TERRONES, H; TINET, C; CURT, C et al.Journal of sensory studies. 2006, Vol 21, Num 2, pp 180-202, issn 0887-8250, 23 p.Article

Analyse sensorielle : De l'analytique au prédictifPETITDIDIER, Catherine.Arômes ingrédients additifs. 2004, Num 50, pp 20-22, issn 1260-9978, 3 p.Article

Hedonic rating of food : single or side-by-side sample presentation ? = La notation hédonique des produits alimentaires : l'analyse unique ou répétée des échantillonsMCBRIDE, R. L.Journal of Food Technology. 1986, Vol 21, Num 3, pp 355-363, issn 0022-1163Article

Vanilla flavor evaluation by sensory and electronic nose techniquesHARIOM; SHYAMALA, B. N; PRAKASH, M et al.Journal of sensory studies. 2006, Vol 21, Num 2, pp 228-239, issn 0887-8250, 12 p.Article

Fiery and frosty foods pose challenges in sensory evaluationALLISON, Ann-Marie; WORK, Terry.Food technology (Chicago). 2004, Vol 58, Num 5, pp 32-37, issn 0015-6639, 6 p.Article

TEXTURE PROFILE OF HERBAL GEL AFFECTED BY INSTRUMENTAL PARAMETERS AND CORRELATIONS OF INSTRUMENTAL AND SENSORY EVALUATIONSHANSHAN CUI; KAI YU; ZHUOYAN HU et al.Journal of texture studies. 2011, Vol 42, Num 5, pp 349-358, issn 0022-4901, 10 p.Article

Assessing gustatory detection capabilities using preference procedures = Evaluation des capacités de détection gustatives au moyen de méthodes basées sur la préférenceHARDER, D. B; MAGGIO, J. C; WHITNEY, G et al.Chemical senses. 1989, Vol 14, Num 4, pp 547-564, issn 0379-864XArticle

DISTINGUISHING FOUR TRADITIONAL VINEGARS BY SENSORY ANALYSIS AND COLORIMETRIC SENSORSZOU, X. B; SHI, J. Y; HAO, L. M et al.Journal of texture studies. 2012, Vol 43, Num 5, pp 413-419, issn 0022-4901, 7 p.Article

COMPARING TRANS-FAT AND TRANS-FAT-FREE DOUGHNUT SHORTENINGS BASED ON SENSORY EVALUATION AND OIL DEGRADATIONBORDI, Peter L; HACK, Danielle M; COCCI, Susan J et al.Journal of sensory studies. 2009, Vol 24, Num 1, pp 41-57, issn 0887-8250, 17 p.Article

Instrumental and sensory evaluation of textural changes during roasting of cashew kernelsWANLAPA, Apinun; JINDAL, V. K.Journal of texture studies. 2006, Vol 37, Num 3, pp 263-275, issn 0022-4901, 13 p.Article

Sensory analysisBROCKHOFF, Per Bruun; NAES, Tormod; QANNARI, Mostafa et al.Journal of chemometrics. 2005, Vol 19, Num 3, issn 0886-9383, 81 p.Serial Issue