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Results 1 to 25 of 890772

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Sensory evaluation of sherry vinegar : Traditional compared to accelerated aging with oak chipsMORALES GOMEZ, Maria Lourdes; BENITEZ BELLIDO, Benita; TESFAYE, Wendu et al.Journal of food science. 2006, Vol 71, Num 3, issn 0022-1147, S238-S242Article

Sensory neuron-specific receptor agonist BAM8-22 inhibits the development and expression of tolerance to morphine in ratsQIAOYAN CAI; JIANPING JIANG; TINGJUN CHEN et al.Behavioural brain research. 2007, Vol 178, Num 1, pp 154-159, issn 0166-4328, 6 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

The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup SystemsKANG, M.-W; CHUNG, S.-J; LEE, H.-S et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, S639-S647Article

Does the mind reflect the mouth? Sensory profiling and the futureDIJKSTERHUIS, G. B; BYRNE, D. V.Critical reviews in food science and nutrition. 2005, Vol 45, Num 7-8, pp 527-534, issn 1040-8398, 8 p.Article

Analysis of an absorption refrigeration system with transfer tankKARTHIKEYAN, G; MANI, A; SRINIVASA MURTHY, S et al.Renewable energy. 1994, Vol 4, Num 1, pp 129-132, issn 0960-1481Article

Invited review : Sensory analysis of dairy foodsDRAKE, M. A.Journal of dairy science. 2007, Vol 90, Num 11, pp 4925-4937, issn 0022-0302, 13 p.Article

Exergy-method analysis of a two-stage vapour-compression refrigeration-plants performanceNIKOLAIDIS, C; PROBERT, D.Applied energy. 1998, Vol 60, Num 4, pp 241-256, issn 0306-2619Article

HCFC22-based vapour absorption refrigeration systems. Part II: Influence of component effectivenessFATOUH, M; MURTHY, S. S.International journal of energy research. 1996, Vol 20, Num 5, pp 371-384, issn 0363-907XArticle

A prediction for the size of sunspot cycle 22WILSON, R. M.Geophysical research letters. 1988, Vol 15, Num 2, pp 125-128, issn 0094-8276Article

Comparative performance of HFC134a- and HCFC22-based vapour absorption refrigeration systemsSONGARA, A. K; FATOUH, M; SRINAVASA MURTHY, S et al.International journal of energy research. 1998, Vol 22, Num 4, pp 363-372, issn 0363-907XArticle

Monitorization of consumer and naïf panels in the sensory evaluation of two types of potato chips by predictive biplots applied to generalized procrustes and three-way Tucker-1 analysisRUI ALVES, M; BEATRIZ OLIVEIRA, M.Journal of chemometrics. 2005, Vol 19, Num 10, pp 564-574, issn 0886-9383, 11 p.Article

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

Characterization of surface composition on Alloy 22 in neutral chloride solutionsZAGIDULIN, Dmitrij; XIANGRONG ZHANG; JIGANG ZHOU et al.Surface and interface analysis. 2013, Vol 45, Num 6, pp 1014-1019, issn 0142-2421, 6 p.Article

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

Effects and influences of motivation on trained panelistsLUND, Cynthia M; JONES, Veronika S; SPANITZ, Susan et al.Food quality and preference. 2009, Vol 20, Num 4, pp 295-303, issn 0950-3293, 9 p.Article

Testing panel consistency with GCAP method in food profile analysisKOLLAR-HUNEK, K; HESZBERGER, J; KOKAI, Z et al.Journal of chemometrics. 2008, Vol 22, Num 3-4, pp 218-226, issn 0886-9383, 9 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

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

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

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

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

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

Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approachBERTONCELJ, Jasna; GOLOB, Terezija; KROPF, Urška et al.International journal of food science & technology. 2011, Vol 46, Num 8, pp 1661-1671, issn 0950-5423, 11 p.Article

Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpointsLEICK, C. M; BEHRENDS, J. M; SOLAIMAN, S. G et al.Meat science. 2012, Vol 91, Num 3, pp 215-222, issn 0309-1740, 8 p.Article

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