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Ability of cyclodextrins to entrap volatile beany flavor compounds in soymilkSURATMAN, L. L. I; JEON, I. J; SCHMIDT, K. A et al.Journal of food science. 2004, Vol 69, Num 2, pp FCT109-FCT113, issn 0022-1147Article

Influence of co-winemaking technique in sensory characteristics of new Spanish red winesGOMEZ GARCIA-CARPINTERO, E; SANCHEZ-PALOMO, E; GONZALEZ VINAS, M. A et al.Food quality and preference. 2010, Vol 21, Num 7, pp 705-710, issn 0950-3293, 6 p.Conference Paper

Some new tools for visualising multi-way sensory dataDAHL, T; TOMIC, O; WOLD, J. P et al.Food quality and preference. 2008, Vol 19, Num 1, pp 103-113, issn 0950-3293, 11 p.Article

Visualization of sensory profiling data for performance monitoringTOMIC, Oliver; NILSEN, Asgeir; MARTENS, Magni et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 2, pp 262-269, issn 0023-6438, 8 p.Article

Training is a critical step to obtain reliable product profiles in a real food industry contextLABBE, D; RYTZ, A; HUGI, A et al.Food quality and preference. 2004, Vol 15, Num 4, pp 341-348, issn 0950-3293, 8 p.Article

Cocoa fibre and its application as a fat replacer in chocolate muffinsMARTINEZ-CERVERA, S; SALVADOR, A; MUGUERZA, B et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 729-736, issn 0023-6438, 8 p.Article

Flavour profiling of 'Marion' and thornless blackberries by instrumental and sensory analysisDU, X. F; KURNIANTA, A; MCDANIEL, M et al.Food chemistry. 2010, Vol 121, Num 4, pp 1080-1088, issn 0308-8146, 9 p.Article

Sensory profiling of Egyptian goose (Alopochen aegyptiacus) meatGELDENHUYS, G; HOFFMAN, L. C; MULLER, M et al.Food research international. 2014, Vol 64, pp 25-33, issn 0963-9969, 9 p.Article

Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blendHOFFMAN, L. C; MULLER, M; VERMAAK, A et al.Meat science. 2008, Vol 80, Num 4, pp 1055-1060, issn 0309-1740, 6 p.Article

Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practicesVAZQUEZ-ARAUJO, L; CHAMBERS, E; ADHIKARI, K et al.Meat science. 2013, Vol 93, Num 1, pp 61-66, issn 0309-1740, 6 p.Article

Descriptive Analysis and U.S. Consumer Acceptability of 6 Green Tea Samples from China, Japan, and KoreaLEE, Jeehyun; CHAMBERS, Delores H.Journal of food science. 2010, Vol 75, Num 2, issn 0022-1147, S141-S147Article

Distinctive sensory features introduced by resistant starch in baked productsBAIXAULI, R; SALVADOR, A; MARTINEZ-CERVERA, S et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 10, pp 1927-1933, issn 0023-6438, 7 p.Article

Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheeseFAGAN, C. C; EVERARD, C; O'DONNELL, C. P et al.Journal of dairy science. 2007, Vol 90, Num 3, pp 1122-1132, issn 0022-0302, 11 p.Article

Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic ProfileLEE, Jeehyun; VAZQUEZ-ARAUJO, Laura; ADHIKARI, Koushik et al.Journal of food science. 2011, Vol 76, Num 2, issn 0022-1147, C199-C204Article

Characterization of the fermented milk Laban with sensory analysis and instrumental measurementsCHAMMAS, I. Gisele; SALIBA, Rachad; BEAL, Catherine et al.Journal of food science. 2006, Vol 71, Num 2, issn 0022-1147, S156-S162Article

Texture and flavor characteristics of beverages containing commercial thickening agents for dysphagia dietsLOTONG, V; CHUN, S. S; CHAMBERS, E. IV et al.Journal of food science. 2003, Vol 68, Num 4, pp 1537-1541, issn 0022-1147, 5 p.Article

Starter strain related effects on the biochemical and sensory properties of Cheddar cheeseHICKEY, Dara K; KILCAWLEY, Kieran N; BERESFORD, Tom P et al.Journal of dairy research. 2007, Vol 74, Num 1, pp 9-17, issn 0022-0299, 9 p.Article

Production and sensory characterization of a bitter peptide from β-caseinSINGH, Tanoj K; YOUNG, Nikki D; DRAKE, Maryanne et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 4, pp 1185-1189, issn 0021-8561, 5 p.Article

Prediction of microbial and sensory quality of cold smoked atlantic salmon (Salmo salar) by electronic noseOLAFSDOTTIR, Gudrun; CHANIE, Eric; WESTAD, Frank et al.Journal of food science. 2005, Vol 70, Num 9, pp S563-S574, issn 0022-1147Article

Flavor Characteristics of Seven Grades of Black Tea Produced in TurkeyALASALVAR, Cesarettin; TOPAL, Bahar; SERPEN, Arda et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 25, pp 6323-6332, issn 0021-8561, 10 p.Article

Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometricsALASALVAR, Cesarettin; PELVAN, Ebru; BAHAR, Banu et al.International journal of food science & technology. 2012, Vol 47, Num 1, pp 122-131, issn 0950-5423, 10 p.Article

Volatile composition and sensory analysis of Italian gianduja torroneSPEZIALE, Marisa; VAZQUEZ-ARAUJO, Laura; MINCIONE, Antonio et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 10, pp 1605-1613, issn 0022-5142, 9 p.Article

Polyphenol-rich beverages: insights from sensory and consumer scienceJAEGER, Sara R; AXTEN, Lauren G; WOHLERS, Mark W et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 14, pp 2356-2363, issn 0022-5142, 8 p.Article

Sensory Profiles for Dried Fig (Ficus carica L.) Cultivars Commercially Grown and Processed in CaliforniaHAUG, Megan T; KING, Ellena S; HEYMANN, Hildegarde et al.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, S1273-S1281Article

Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC―Olfactometry, GC-MS Odor Activity Values, and Sensory AnalysisXIAOFEN DU; PLOTTO, Anne; BALDWIN, Elizabeth et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 23, pp 12569-12577, issn 0021-8561, 9 p.Article

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