Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("sensory evaluation")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 574

  • Page / 23
Export

Selection :

  • and

Proposal for a standardized set of sensory terms for pisco, a young muscat wine distillateBORDEU, Edmundo; FORMAS, Gonzalo; AGOSIN, Eduardo et al.American journal of enology and viticulture. 2004, Vol 55, Num 1, pp 104-107, issn 0002-9254, 4 p.Article

On fundamental issues in texture evaluation and texturization : A viewPELEG, Micha.Food hydrocolloids. 2006, Vol 20, Num 4, pp 405-414, issn 0268-005X, 10 p.Conference Paper

Asymmetric Synthesis and Sensory Evaluation of SedanenolideOGURO, Daichi; WATANABE, Hidenori.Bioscience, biotechnology, and biochemistry. 2011, Vol 75, Num 8, pp 1502-1505, issn 0916-8451, 4 p.Article

Superiority of Experts Over Novices in Trueness and Precision of Concentration Estimation of Sodium Chloride SolutionsMASUDA, Tomohiro; WADA, Yuji; OKAMOTO, Masako et al.Chemical senses. 2013, Vol 38, Num 3, pp 251-258, issn 0379-864X, 8 p.Article

Sensory attributes of Cabernet Sauvignon wines made from vines with different crop yieldsCHAPMAN, Dawn M; MATTHEWS, Mark A; GUINARD, Jean-Xavier et al.American journal of enology and viticulture. 2004, Vol 55, Num 4, pp 325-334, issn 0002-9254, 10 p.Article

Suppression of Umami Aftertaste by Polysaccharides in Soy SauceIMAMURA, Miho; MATSUSHIMA, Kenichiro.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, C1136-C1143Article

Quantifying Nonhomogeneous Colors in Agricultural Materials. Part II: Comparison of Machine Vision and Sensory Panel EvaluationsBALABAN, M. O; APARICIO, J; ZOTARELLI, M et al.Journal of food science. 2008, Vol 73, Num 9, issn 0022-1147, S438-S442Article

A study on the acceptability and consumer attitude towards parboiled riceJORDAO BARROZO HEINEMANN, Riana; HERMAN BEHRENS, Jorge; LANFER-MARQUEZ, Ursula Maria et al.International journal of food science & technology. 2006, Vol 41, Num 6, pp 627-634, issn 0950-5423, 8 p.Article

Preventing annoyance from odors in spaceflight: a method for evaluating the sensory impact of rodent housingDALTON, P; GOULD, M; GIRTEN, B et al.Journal of applied physiology (1985). 2003, Vol 95, Num 5, pp 2113-2121, issn 8750-7587, 9 p.Article

TK-Erzeugnisse auf dem Prüfstand: Zum Einfluss von Gefrierbrand auf ausgewählte physikalische Parameter und auf die sensorische Bewertung von Tiefkühlprodukten = Influence of freezer burn on selected physical parameters and sensory judgement of frozen foodKARP, Alexandra; MOTSCH, Thomas; WINKLER, Gertrud et al.Fleischwirtschaft (Frankfurt). 2011, Vol 91, Num 5, pp 113-118, issn 0015-363X, 6 p.Article

Sensory Evaluation of a Wine's Quality in the Preparation of a Reduction: A Subjective and Objective StudyTAYLOR, D. Christopher; BARBER, Nelson; BROZ, Charles et al.Journal of culinary science & technology (Print). 2010, Vol 8, Num 4, pp 219-228, issn 1542-8052, 10 p.Article

Developing a lexicon for descriptive analysis of soymilksDAY N'KOUKA, K; KLEIN, B. P; LEE, S.-Y et al.Journal of food science. 2004, Vol 69, Num 7, pp S259-S263, issn 0022-1147Article

A fuzzy comprehensive evaluation for selecting yeast for cider makingBANGZHU PENG; TIANLI YUE; YAHONG YUAN et al.International journal of food science & technology. 2008, Vol 43, Num 1, pp 140-144, issn 0950-5423, 5 p.Article

Study on the Relevance Between Beany Flavor and Main Bioactive Components in Radix AstragaliHAIFENG SUN; DAOSHENG XIE; XIAOQING GUO et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 9, pp 5568-5573, issn 0021-8561, 6 p.Article

Sensorial Evaluation of Nutritional Supplements (PROGRESA) Enriched with 3 Different Forms of Iron in a Rural Mexican CommunityMORALES, J; VARGAS, F; CASSFS, L et al.Journal of food science. 2008, Vol 73, Num 1, issn 0022-1147, S1-S5Article

L-Theanine Elicits an Umami Taste with Inosine 5'-MonophosphateNARUKAWA, Masataka; MORITA, Kanako; HAYASHI, Yukako et al.Bioscience, biotechnology, and biochemistry. 2008, Vol 72, Num 11, pp 3015-3017, issn 0916-8451, 3 p.Article

Influence of Harmonia axyridis on the sensory properties of white and red winePICKERING, Gary; LIN, James; RIESEN, Roland et al.American journal of enology and viticulture. 2004, Vol 55, Num 2, pp 153-159, issn 0002-9254, 7 p.Article

Monitoring colour evolution during maturity in Fuji applesMARQUINA, P; VENTURINI, M. E; ORIA, R et al.Food science and technology international. 2004, Vol 10, Num 5, pp 315-321, issn 1082-0132, 7 p.Article

Development of Quality Index Method (QIM) scheme for Acoupa weakfish (Cynoscion acoupa)DOS SANTOS, Ana Paula Billar; KUSHIDA, Marta Mitsui; MACEDO VIEGAS, Elisabete Maria et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 1, pp 267-275, issn 0023-6438, 9 p.Article

Staling of Cereal Bran Enriched Cakes and the Effect of an Endoxylanase Enzyme on the Physicochemical and Sensorial CharacteristicsLEBESI, Dimitra M; TZIA, Constantina.Journal of food science. 2011, Vol 76, Num 6, issn 0022-1147, S380-S387Article

The effect of ethephon and clone on physical characteristics and sensory quality of Crimson Seedless table grapes after 1 month storageJAYASENA, Vijay; CAMERON, Ian.International journal of food science & technology. 2009, Vol 44, Num 2, pp 409-414, issn 0950-5423, 6 p.Article

The evaluation of remedial treatments for wine affected by Harmonia axyridisPICKERING, Gary; LIN, James; REYNOLDS, Andrew et al.International journal of food science & technology. 2006, Vol 41, Num 1, pp 77-86, issn 0950-5423, 10 p.Article

Consumer acceptance of high-fibre muffins and rusks baked with red palm oleinSCHOLTZ, Susanna C; BOSMAN, Magdalena J. C.International journal of food science & technology. 2005, Vol 40, Num 8, pp 857-866, issn 0950-5423, 10 p.Article

Osmotic dehydration and freezing as combined processes on apple preservationBUNGER, A; MOYANO, P. C; VEGA, R. E et al.Food science and technology international. 2004, Vol 10, Num 3, pp 163-170, issn 1082-0132, 8 p.Article

Thermal kinetics of pungency loss in relation to the quality of pickled garlicREJANO, Luis; DE CASTRO, Antonio; SANCHEZ, Antonio H et al.International journal of food science & technology. 2004, Vol 39, Num 3, pp 311-317, issn 0950-5423, 7 p.Article

  • Page / 23