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Results 1 to 25 of 6474

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Defining and characterizing the nutty attribute across food categoriesMILLER, Ashley E; CHAMBERS, Edgar; JENKINS, Alicia et al.Food quality and preference. 2013, Vol 27, Num 1, pp 1-7, issn 0950-3293, 7 p.Article

Comparison of ANOVA with the tobit model for analysing sensory dataMARIN-GALIANO, M; KUNERT, J.Food quality and preference. 2006, Vol 17, Num 3-4, pp 209-218, issn 0950-3293, 10 p.Article

Sensory and Instrumental Analysis for Slipperiness and Compliance of Food during SwallowingSEO, H.-S; HWANG, I. K; HAN, T. R et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, S707-S713Article

Sensory evaluation of the touch of a great number of fabricsPENSE-LHERITIER, A. M; GUILABERT, C; BUENO, M. A et al.Food quality and preference. 2006, Vol 17, Num 6, pp 482-488, issn 0950-3293, 7 p.Article

Texture concepts for consumers : a better understanding of crispy-crunchy sensory perceptionVARELA, Paula; SALVADOR, Ana; GAMBARO, Adriana et al.European food research & technology (Print). 2008, Vol 226, Num 5, pp 1081-1090, issn 1438-2377, 10 p.Article

Consumer acceptability of differently processed bacons using raw materials from entire malesKATHRINE, Lunde; ELLEN, Skuterud; GUNILLA, Lindahl et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 51, Num 1, pp 205-210, issn 0023-6438, 6 p.Article

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spiritsRODRIGUEZ MADRERA, Roberto; PICINELLI LOBO, Anna; MANGAS ALONSO, Juan José et al.Food research international. 2010, Vol 43, Num 1, pp 70-78, issn 0963-9969, 9 p.Article

Sensory methodologies and the taste of waterTEILLET, Eric; SCHLICH, Pascal; URBANO, Christine et al.Food quality and preference. 2010, Vol 21, Num 8, pp 967-976, issn 0950-3293, 10 p.Conference Paper

Comparative study of the aromatic profile of different kinds of wine cork stoppersCULLERE, L; CACHO, J; FERREIRA, V et al.Food chemistry. 2009, Vol 112, Num 2, pp 381-387, issn 0308-8146, 7 p.Article

Sensory characteristics of iberian dry-cured loins : Influence of crossbreeding and rearing systemVENTANAS, Sonia; VENTANAS, Jesus; RUIZ, Jorge et al.Meat science. 2007, Vol 75, Num 2, pp 211-219, issn 0309-1740, 9 p.Article

Microbiological, physicochemical, and sensory characteristics of kefir during storageIRIGOYEN, A; ARANA, I; CASTIELLA, M et al.Food chemistry. 2005, Vol 90, Num 4, pp 613-620, issn 0308-8146, 8 p.Article

New chestnut-based chips optimization: Effects of ingredientsDI MONACO, Rossella; ANTONELLA MIELE, Nicoletta; CAVELLA, Silvana et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 1, pp 126-132, issn 0023-6438, 7 p.Article

Sensory description of dark chocolates by consumersTHAMKE, Ines; DÜRRSCHMID, Klaus; ROHM, Harald et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 2, pp 534-539, issn 0023-6438, 6 p.Article

Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)NJINTANG, Y. N; MBOFUNG, C. M. F; MOATES, G. K et al.Journal of food engineering. 2007, Vol 82, Num 2, pp 114-120, issn 0260-8774, 7 p.Article

Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the Ternera de Aliste Quality LabelREVILLA, I; VIVAR-QUINTANA, A. M.Meat science. 2006, Vol 73, Num 2, pp 189-195, issn 0309-1740, 7 p.Article

Simple improvement of consumer fit in external preference mappingFABER, Nicolaas Klaas M; MOJET, Jos; POELMAN, Astrid A. M et al.Food quality and preference. 2003, Vol 14, Num 5-6, pp 455-461, issn 0950-3293, 7 p.Conference Paper

Textural characterisation of lasagna made from organic whole wheatOLIVERA, Daniela F; SALVADORI, Viviana O.International journal of food science & technology. 2006, Vol 41, pp 63-69, issn 0950-5423, 7 p., SUP2Article

Dynamics of retronasal aroma perception during consumption : Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex processBUETTNER, Andrea; OTTO, Sabine; BEER, Ambros et al.Food chemistry. 2008, Vol 108, Num 4, pp 1234-1246, issn 0308-8146, 13 p.Article

Determination of the sensory attributes of a Spanish dry-cured sausageRUIZ PEREZ-CACHO, M. P; GALAN-SOLDEVILLA, H; CRESPO, F. Leon et al.Meat science. 2005, Vol 71, Num 4, pp 620-633, issn 0309-1740, 14 p.Article

Relationship between sensory analysis, penetrometry and visible-NIR spectroscopy of apples belonging to different cultivarsMEHINAGIC, Emira; ROYER, Gaëlle; BERTRAND, Dominique et al.Food quality and preference. 2003, Vol 14, Num 5-6, pp 473-484, issn 0950-3293, 12 p.Conference Paper

A multithreshold model for sensory analysisVARONA, Luis; HERNANDEZ, Film.Journal of food science. 2006, Vol 71, Num 4, issn 0022-1147, S333-S336Article

First steps in the development of a psychological test on the effects of food on mental well-beingGEIER, Uwe; HERMANN, Ina; MITTAG, Kathrin et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 14, pp 2753-2756, issn 0022-5142, 4 p.Conference Paper

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

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