Keyword Connections

sensory properties

Journals

2

1 Food & function

2 Biomolecules

Research Groups

0

No Research Group Connected

Bibliographies

19

1 Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies.

2 Effect of antibiotic-free, low-protein diets with specific amino acid compositions on growth and intestinal flora in weaned pigs.

3 monosodyum glutamatin balik Çorbasi ve balik kÖftesİnİn duyusal Özellİklerİ Üzerİne etkİsİ

4 Physicochemical and sensory properties of milk supplemented with lactase microcapsules coated with enteric coating materials.

5 Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

6 Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing.

7 Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product

8 Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties

9 Adding lysine and yeast extract improves sensory properties of low sodium salted meat.

10 Groundnut spread likability, sensory properties, and intent to pay for quality certification

11 Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties

12 Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C

13 efeito do caseinato de sódio nas propriedades sensoriais do presunto "cook-in" effect of sodium caseinate in the sensory properties of "cook-in" ham

14 influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat uf cheeses during ripening

15 comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: physicochemical and sensory properties

16 Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef

17 The investigation of the use of dried Morchella conica powder on lipid oxidation, colour, textural and sensory properties of sucuks during fermentation

18 The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

19 Production of Low Sugar Orange Marmalade Using Rebaudioside A and Its Sensory Properties