Keyword Connections

sensory evaluation

Journals

6

1 Journal of food biochemistry

2 journal of food science

3 Food chemistry

4 Food science & nutrition

5 food research international (ottawa, ont)

6 Journal of the science of food and agriculture

Research Groups

0

No Research Group Connected

Bibliographies

27

1 Influence of fermentation by different microflora consortia on pulque and pulque bread properties.

2 Longan (Dimocarpus longan) and lychee (Litchi chinensis): Functional ingredients in chocolate pralines.

3 Development and optimization of processing techniques for intermediate moisture muskmelon chunks.

4 Quality evaluation of Chinese red wine based on cloud model.

5 Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile.

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

7 effect of potato (solanum tuberosum) addition on dough properties, sensory qualities and resistant starch content of bread

8 change of fat during friting and final qualities of soft cakes

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

10 Metabolomics and sensory evaluation reveal the influence of four albino tea cultivars on the quality of processed green tea.

11 Sensory evaluation of e-liquid flavors by smelling and vaping yields similar results.

12 Sensory Evaluation of Liver/Meat Pâté Made from Fresh or Frozen Eland Meat and Beef

13 Influence of selected plant seeds on the performance, carcass characteristics, sensory evaluation, and economics of broiler chicken.

14 Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.

15 Application of Fuzzy Logic in Sensory Evaluation of Food Products: a Comprehensive Study

16 physicochemical, microbiological and sensory evaluation of a bioactive food blend

17 sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition

18 microbiological and sensory evaluation of jambu (acmella oleracea l.) dried by cold air circulation

19 using sensory evaluation to determine the highest acceptable concentration of mango seed extract as antibacterial and antioxidant agent in fresh-cut mango

20 sensory evaluation of "dulce de leche" with coffee and whey using different affective data analysis methods

21 abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

22 chemical and sensory evaluation of silicone and polylactic acid-based remedial treatments for elevated methoxypyrazine levels in wine

23 raw chicken leg and breast sensory evaluation

24 comparison of an electronic nose based on ultrafast gas chromatography, comprehensive two-dimensional gas chromatography, and sensory evaluation for an analysis of type of whisky

25 avaliação nutricional e sensorial de caqui cv fuyu submetido à desidratação osmótica e secagem por convecção nutritional and sensory evaluation of osmo-convective dried fuyu persimmons

26 avaliação sensorial de cachaça sensory evaluation of cachaça

27 Citral enrichment in Lemongrass (Cymbopogon flexuosus) oil using spinning band equipped high vacuum distillation column and sensory evaluation of fractions