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kw.\*:("SENSORIAL ANALYSIS")

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EL EQUIPO DE CATADORES COMO INSTRUMENTO DE ANALISI = LE JURY DE DEGUSTATEURS EN TANT QU'INSTRUMENT D'ANALYSECOSTELL E.1983; REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS; ISSN 0034-7698; ESP; DA. 1983; VOL. 23; NO 1; PP. 1-10; BIBL. 38 REF.; 5 FIG.Conference Paper

A PAIRED COMPARISONS TEST PROCEDURE FOR THE SENSORY EVALUATION OF STRENGTH OF FLAVOR AND EASE OF DRAW OF CIGARETTES = METHODE DU TEST DE COMPARAISON PAR PAIRES POUR L'EVALUATION SENSORIELLE DE L'INTENSITE DE LA FLAVEUR ET DE LA FACILITE DE TIRAGE DES CIGARETTESSOLMS J; ESCHER F; ROTH HR et al.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 4; PP. 185-189; BIBL. 10 REF.; 4 TABL.Article

SUR L'INTERET DES TESTS DE RECONNAISSANCEJAUBERT JN.1983; INDUSTRIES ALIMENTAIRES ET AGRICOLES; ISSN 0019-9311; FRA; DA. 1983; VOL. 100; NO 4; PP. 253-255; BIBL. 4 REF.; 2 FIG.Article

DISCRIMINATION, INTENSITY, AND HEDONIC RESPONSES TO COLOR, AROMA, VISCOSITY, AND SWEETNESS OF BEVERAGES = DISCRIMINATION, INTENSITE, EVALUATION HEDONIQUE DE LA COULEUR, DE L'AROME, DE LA VISCOSITE ET DU CARACTERE SUCRE DES BOISSONSTRANT AS; PANGBORN RM.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 3; PP. 147-152; BIBL. 45 REF.; 3 FIG./5 TABL.Article

ERFAHRUNGEN BEI DER AUSBILDUNG VON SACHVERSTAENDIGEN FUER DIE SENSORISCHE BEURTEILUNG VON FLEISCHERZEUGNISSEN. = METHODES POUR LA FORMATION D'EXPERTS POUR L'ANALYSE SENSORIELLE DES PRODUITS CARNESHAMMER GF; WIRTH F.1983; FLEISCHWIRTSCHAFT.; ISSN 0015-363X; DEU; DA. 1983; VOL. 63; NO 3; PP. 348-352; 1 TABL.Article

SOME COMMENTS ON THE CONCENTRATION/INTENSITY RELATIONS IN TASTE SENSATIONS (SHORT COMMUNICATION) = QUELQUES COMMENTAIRES SUR LES CORRELATIONS CONCENTRATION-INTENSITE LORS DE LA PERCEPTION DU GOUT (BREVE COMMUNICATION)ANTOLAK K; BYKOWSKA M; MILER KBM et al.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 5; PP. 519-520; BIBL. 3 REF.Conference Paper

REPETABILITE, REPRODUCTIBILITE, JUSTESSE ET FIABILITE EN EVALUATION SENSORIELLESAUVAGEOT F.1982; ALIMENTATION (L') ET LA VIE (1982).; ISSN 514152; FRA; DA. 1982; NO 1; PP. 18-32; BIBL. 36 REF.; 2 FIG./8 TABL.Article

DEFINING SENSORY QUALITY IN FOODS AND BEVERAGES = DEFINITION DE LA QUALITE ORGANOLEPTIQUE DES PRODUITS ALIMENTAIRES ET DES BOISSONSWILLIAMS AA.1983; CHEMISTRY AND INDUSTRY (LONDON); ISSN 0009-3068; GBR; DA. 1983; NO 19; PP. 740-745; BIBL. 31 REF.; 7 FIG./2 TABL.Article

TESTING OF THE PERFORMANCE OF ASSESSORS IN THE EVALUATION OF SENSORY PROFILES. = DETERMINATION DES PERFORMANCES DES "PANELISTES" LORS DE L'EVALUATION DES PROFILS SENSORIELSPOKORNY J; MARCIN A; PAVLIS J et al.1982; SBORNIK VYSOKE SKOLY CHEMICKO-TECHNOLOGICKE V PRAZE. PROTRAVINY.; ISSN 0554-9701; CSK; DA. 1982; NO 53; E; PP. 25-45; ABS. CZE/RUS; BIBL. 9 REF.; 4 FIG./8 TABL.Article

DE LA CONNAISSANCE DES PROPRIETES ORGANOLEPTIQUES D'UN ALIMENT A LA CONNAISSANCE DES BESOINS DES CONSOMMATEURS.DEPLEDT F.1982; ALIMENTATION (L') ET LA VIE (1982).; ISSN 514152; FRA; DA. 1982; NO 1; PP. 4-7; BIBL. 5 REF.Article

HOW TO ANALYZE SENSORY DATA OR EVERYTHING YOU WANTED TO KNOW ABOUT SENSORY STATISTICS BUT WERE AFRAID TO ASK. = COMMENT ANALYSER LES DONNEES SENSORIELLES OU TOUT CE QUE VOUS VOULEZ SAVOIR SUR L'ANALYSE STATISTIQUE EN ANALYSE SENSORIELLE, SANS OSER LE DEMANDER.1982; FOOD TECHNOLOGY (CHICAGO).; ISSN 0015-6639; USA; DA. 1982; VOL. 36; NO 11; PP. 73-101; BIBL. 30 REF.Conference Paper

INTEGRATING VISUAL INFORMATION FROM SUCCESSIVE FIXATIONSJONIDES J; IRWIN DE; YANTIS S et al.1982; SCIENCE; ISSN 0036-8075; USA; DA. 1982; VOL. 215; NO 4529; PP. 192-194; BIBL. 9 REF.Article

THE EFFECT OF THE METHOD OF PRESENTATION ON THE RELATIVE ACCEPTABILITY OF APPLE SLICES PREPARED FROM THREE APPLE CULTIVARS. = EFFET DU MODE DE PRESENTATION SUR L'ACCEPTABILITE RELATIVE DES TRANCHES DE POMMES PREPAREES A PARTIR DE TROIS CULTIVARS.WILLIAMS AA; WARRINGTON M; ARNOLD GM et al.1982; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 6; PP. 378-379; BIBL. 3 REF.; 1 TABL.Article

ANALISE DE VARIANCIA NAO-PARAMETRICA DOS DE LINEAMENTOS EM BLOCOS INCOMPLETOS BALANCEADOS. = ANALYSE, NON PARAMETRIQUE, DE LA VARIANCE POUR L'ETABLISSEMENT DE BLOCS INCOMPLETS EQUILIBRES.SHIROSE I.1982; BOLETIM DO INSTITUTO DE TECNOLOGIA DE ALIMENTOS.; ISSN 0366-0281; BRA; DA. 1982; VOL. 19; NO 2; PP. 113-132; ABS. ENG; BIBL. 14 REF.; 2 TABL.Article

GROWTH MEASUREMENT AS AN INDICATION OF AVOCADO MATURITY = LA MESURE DE LA CROISSANCE COMME INDICE DE LA MATURATION DE L'AVOCATLEE SK; YOUNG RE.1983; JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE; ISSN 0003-1062; USA; DA. 1983; VOL. 108; NO 3; PP. 395-397; BIBL. 6 REF.; 2 FIG./1 TABL.Article

MAGNITUDE ESTIMATION VS CATEGORY SCALING OF THE HEDONIC QUALITY OF FOOD SOUNDS = ESTIMATION DE LA MAGNITUDE ET NOTATION PAR CATEGORIE, DE LA QUALITE HEDONIQUE DES BRUITS DE MASTICATIONVICKERS ZM.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1183-1186; BIBL. 19 REF.; 1 FIG./4 TABL.Article

PLEASANTNESS OF FOOD SOUNDS = ACCEPTABILITE DES BRUITS DE MASTICATIONVICKERS ZM.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 783-786; BIBL. 7 REF.; 4 FIG./4 TABL.Article

SENSORY AND INSTRUMENTAL MEASUREMENT OF FOOD CRIPSNESS : II - IN A HIGH MOISTURE FOOD. = MESURE INSTRUMENTALE ET PAR TESTS SENSORIELS DU CROUSTILLANT DES PRODUITS ALIMENTAIRES. II - DANS UN PRODUIT A TENEUR ELEVEE EN EAUMOHAMED AAA; JOWITT R; BRENNAN JG et al.1982; JOURNAL OF FOOD ENGINEERING; ISSN 512354; GBR; DA. 1982; VOL. 1; NO 2; PP. 123-147; BIBL. 16 REF.; 16 FIG./6 TABL.Article

A RESEARCH NOTE. TASTER RESPONSE TO SALT IN MINCED FISH. = NOTE DE RECHERCHE. PERCEPTION, A LA DEGUSTATION, DU SEL DANS LA CHAIR HACHEE DE POISSON.BREMNER HA.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 2066-2067; BIBL. 10 REF.; 1 FIG.Article

STATISTICAL DESIGNS AND PANEL TRAINING/EXPERIENCE FOR SENSORY ANALYSISCHAMBERS E IV; BOWERS JA; DAYTON AD et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1902-1906; BIBL. 13 REF.Article

SENSORY CHARACTERISTICS OF 2-HEPTANONE. PART I. THRESHOLD VALUES, CONCENTRATION/ODOUR INTENSITY RELATIONS, METHODOLOGICAL ASPECTS = CARACTERISTIQUES SENSORIELLES DE LA 2-HEPTANONE. 1ERE PARTIE. VALEUR DES SEUILS DE PERCEPTION, CORRELATIONS CONCENTRATION-INTENSITE DE L'ODEUR, ASPECTS METHODOLOGIQUESBARYLKO PIKIELNA N; ROTHE M; PIETRZAK E et al.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 5; PP. 391-401; ABS. GER/RUS; BIBL. 21 REF.; 5 FIG./8 TABL.Conference Paper

SCORING METHODS USED IN THE SENSORY ANALYSIS OF FOODS AND BEVERAGES AT LONG ASHTON RESEARCH STATIONWILLIAMS AA.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 2; PP. 163-175; BIBL. 18 REF.Article

SENSORY EVALUATION OF THE TEXTURE AND APPEARANCE OF 17 SPECIES OF NORTH ATLANTIC FISH. = EVALUATION SENSORIELLE DE LA TEXTURE ET DE L'APPARENCE DE 17 ESPECES DE POISSONS DE L'ATLANTIQUE NORD.CARDELLO AV; SAWYER FM; MALLER O et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1818-1823; BIBL. 26 REF.; 3 FIG./5 TABL.Article

SEQUENTIAL METHOD IN EVALUATING SENSORICAL DIFFERENCESOERSI F.1982; NAHRUNG; ISSN 0027-769X; DDR; DA. 1982; VOL. 26; NO 7-8; PP. 653-659; ABS. GER/RUS; BIBL. 2 REF.Article

DE LA MOLECULE AU COMPORTEMENTMAC LEOD P.1982; ALIMENTATION (L') ET LA VIE (1982).; ISSN 514152; FRA; DA. 1982; NO 1; PP. 8-11Article

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