sensory analysis

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1
Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°c.
Kim, Il-Suk;Jin, Sang-Keun;Yang, Mi-Ra;Ahn, Dong Uk;Park, Jae-Hong;Kang, Suk-Nam;
2014 asian-australasian journal of animal sciences DOI: 10.5713/ajas.2013.13... 289 views
2
Sensory perception of textural properties of cosmetic Pickering emulsions.
Terescenco, Daria;Hucher, Nicolas;Picard, Celine;Savary, Geraldine;
2020 international journal of cosmetic science DOI: 10.1111/ics.12604 233 views
3
FT-NIR Analysis of Intact Table Grape Berries to Understand Consumer Preference Driving Factors.
Basile, Teodora;Marsico, Antonio Domenico;Cardone, Maria Francesca;Antonacci, Donato;Perniola, Rocco...
2020 Foods (Basel, Switzerland) DOI: E98 227 views
4
Preparation of Lignin Nanoparticles with Entrapped Essential Oil as a Bio-Based Biocide Delivery System.
Zikeli, Florian;Vinciguerra, Vittorio;Sennato, Simona;Scarascia Mugnozza, Giuseppe;Romagnoli, Manuel...
2020 ACS omega DOI: 10.1021/acsomega.9b0... 269 views
5
Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.
Ayseli, Mehmet Turan;Yilmaz, Mustafa Tahsin;Cebi, Nur;Sagdic, Osman;Ozmen, Duygu;Capanoglu, Esra;
2020 Food chemistry DOI: S0308-8146(20)30055-... 507 views
6
Phytochemicals, nutritional, antioxidant activity, and sensory analyses of Lam. collected from mid-hill region of Nepal.
Kc, Yadav;Rai, Ruby;Katuwal, Nirat;Shiwakoti, Lila Devi;Pant, Bhoj Raj;Bajgai, Tirtha Raj;Dura, Srij...
2020 Natural product research DOI: 10.1080/14786419.202... 236 views
7
evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content
;Camila Barbosa Carvalho;Grasiele Scaramal Madrona;Silvana da Silva Corradine;Péricles Martim Reche;...
2013 software - practice and experience DOI: 10.1590/S0101-206120... 236 views
8
sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition
;Martin Mellen;Adriana Pavelková;Peter Haščík;Marek Bobko;Juraj Čuboň
2014 sensors DOI: 10.5219/373 210 views
9
influência de pré-influência de pré-tratamentos sobre a desidratação osmótica de carambolas pre-treatments influence on the osmotic dehydration of star fruit slices
;Elke Shigematsu;Nenis Maria Eik;Mieko Kimura;Maria Aparecida Mauro
2005 software - practice and experience DOI: 10.1590/S0101-206120... 248 views
10
physicochemical and sensory characteristics of pan bread samples available in the brazilian market
;Patricia Mello Garrido Ishida;Caroline Joy Steel
2014 software - practice and experience DOI: 10.1590/1678-457X.64... 202 views
11
perfil sensorial e aceitabilidade de cultivares de feijão (phaseolus vulgaris l.) sensory profile and acceptability of cultivars of beans (phaseolus vulgaris l.)
;Joel Camilo Souza Carneiro;Valéria Paula Rodrigues Minim;Manoel Messias de Souza Jr;José Eustáquio...
2005 software - practice and experience DOI: 10.1590/S0101-206120... 239 views
12
abnormal fermentations in table-olive processing: microbial origin and sensory evaluation
;Barbara eLanza
2013 journal of magnetic resonance (san diego, calif :... DOI: 10.3389/fmicb.2013.0... 228 views
13
effect of natural antioxidants on the quality of frozen sardine fillets (<i>sardina pilchardus</i>)
;Rui Manuel Maneta Ganhão
2014 journal of aquatic food product technology DOI: 10.3389/conf.fmars.2... 202 views
14
avaliação sensorial de cachaça sensory evaluation of cachaça
;Luigi Odello;Gian Paolo Braceschi;Fernanda Rosan Fortunato Seixas;Alexandre Ataide da Silva;Carlos...
2009 greece and rome DOI: 10.1590/S0100-404220... 138 views

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color modified atmosphere packaging dry-cured pork neck thiobarbituric acid reacted substance stability emulsion formulation delivery penetration particle stabilization pickering vectorisation pca nir pls correlogram rheology aroma-active compounds complementary food quinoa flour