sensory evaluation

Explore academic connections and research related to this keyword

253
Views
16
Total Connections
Search More Keywords

Related Articles & Bibliographies

1
Influence of fermentation by different microflora consortia on pulque and pulque bread properties.
Kuligowski, Maciej;López Otero, Ricardo;Polanowska, Katarzyna;Montet, Didier;Jasińska-Kuligowska, Iw...
2019 Journal of the science of food and agriculture DOI: 10.1002/jsfa.9907 285 views
2
Longan (Dimocarpus longan) and lychee (Litchi chinensis): Functional ingredients in chocolate pralines.
Rashid, Muhammad Tayyab;Belščak-Cvitanović, Ana;Karača, Sara;Ma, Haile;Komes, Draženka;
2019 Journal of food biochemistry DOI: 10.1111/jfbc.12811 213 views
3
Development and optimization of processing techniques for intermediate moisture muskmelon chunks.
Din, Ahmad;Nadeem, Muhammad;Saeed, Farhan;Ahmad, Muhammad Haseeb;Tufail, Tabussam;Bader Ul Ain, Huma...
2019 Food science & nutrition DOI: 10.1002/fsn3.1183 201 views
4
Quality evaluation of Chinese red wine based on cloud model.
Xu, Qingwei;Xu, Kaili;
2019 Journal of food biochemistry DOI: 10.1111/jfbc.12787 170 views
5
Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile.
Liu, Jing;Bredie, Wender L P;Sherman, Emma;Harbertson, James F;Heymann, Hildegarde;
2018 food research international (ottawa, ont) DOI: S0963-9969(18)30070-... 156 views
6
características fisico-químicas e sensoriais da carne de bubalinos murrah abatidos em diferentes períodos de confinamento physical-chemical and sensory characteristics of meat from murrah buffaloes slaughtered at different feedlot periods
;Cristiana Andrighetto;André Mendes Jorge;Roberto de Oliveira Roça;Érico Rodrigues;Waldmaryan Bianch...
2008 european journal of lipid science and technology DOI: 10.1590/S1516-359820... 125 views
7
effect of potato (solanum tuberosum) addition on dough properties, sensory qualities and resistant starch content of bread
;Maria Lidia IANCU
2015 saudi pharmaceutical journal : spj : the official... 223 views
8
change of fat during friting and final qualities of soft cakes
;Viera Šottníková;Klára Borutová
2009 Talanta DOI: 10.11118/actaun20095... 117 views
9
características físico-químicas e utilização em alimentos de amidos modificados por tratamento oxidativo obtention, physicochemical characterization and applications in foods of starches modified by oxidative treatment
;Marianne Ayumi Shirai;Ângela Haas;Gustavo Fattori Ferreira;Luciana Shizue Matsuguma;Célia Maria Lan...
2007 software - practice and experience DOI: 10.1590/S0101-206120... 185 views
10
Metabolomics and sensory evaluation reveal the influence of four albino tea cultivars on the quality of processed green tea.
Li, Yifan; Han, Zhen; Wang, Miao; Yan, Yaxing; Ma, Ruihong; Wang, Hongping; Deng, Wei-Wei
2025 food research international (ottawa, ont) DOI: 10.1016/j.foodres.20... 10 views

Related Journals

Journal of food biochemistry
ISSN: 01458884 886 views
journal of food science
ISSN: 1750-3841 740 views
Food chemistry
ISSN: 1873-7072 1,015 views
Food science & nutrition
ISSN: 2048-7177 664 views
food research international (ottawa, ont)
ISSN: 1873-7145 1,086 views
Journal of the science of food and agriculture
ISSN: 1097-0010 737 views

Related Research Groups

No Research Groups Found

No research groups are currently associated with this keyword.

Explore Related Keywords

antioxidant activity pulque pulque bread bioactive compounds chocolate pralines longan lychee polyphenolic content intermediate moisture muskmelon physiochemical tests storage behavior cloud model cloud algorithm golden section method red wine wine descriptive analysis flash profile free-choice profiling