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Effect of packaging method on the quality of rainbow trout and Baltic herring fillets

Randell K, Hattula T, Ahvenainen R (1997) (Lebensmittel-Wissenschaft und -Technologie) Volume 30, 56-61.

Effect of plastic coating on the sensory proper-ties of fibreboard-based packaging materials in microwave oven heating

Heiniö R-L, Sipiläinen-Malm T, Ahvenainen R (1993) (Packaging Technology and Science) Volume 6, 129-137.

Effect of protein and carbohydrate fat replacers on texture and consumer acceptance of comminuted meat products

Tyszkiewicz I, Matuszewska I, Barylko-Pikielna N, Senik I (1997) (Annales of the Institute of Meat and Fat Research) Volume 34, 65-76.

Effect of salt on time-intensity characteristics of bread

Barylko-Pikielna N, Matuszewska I, Hellemann U (1990) (Lebensmittel-Wissenschaft und Technologie) Volume 23, 422-426.

Effect of sensory perception of foods on appetite and food intake: a review of studies on humans

Sørensen L B, Møller P, Flint A, Martens M, Raben A (2003) (International Journal of Obesity) Volume 27, 1152-1166.

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality of low-salt and low-fat bologna type sausages

Ruusunen M, Vainionpää J, Puolanne E, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R (2003) (Meat Science) Volume 64, 371-381.

Effect of some beverages on the perception of some succeeding basic tastes

Ahn N, Frøst M B, Frandsen L W, Dijksterhuis G, Martens M (2002) (Journal of sensory studies) Volume 17, 571-581.

Effect of temperature and pH on flavor volatiles in extrusion cooking of wheat flour

Bredie W L P, Guy R C E, Mottram D S (2002) (Journal of Agricultural and Food Chemistry) Volume 50, 1118-1125.

Effect of the association of surface flora on the sensory properties of mold ripened cheese

Molimard P, Lesschaeve I, Issanchou S, Brousse M, Spinnler H E (1997) (Lait) Volume 77, 181-187.

Effect of the replacement of gelatin on the sensory properties and rheology of mousses

S. Chapman, C. Gilbert, S. Sahi and C. Saraiva (2005) (CCFRA Confidential R & D Report) Volume 210.

Effect of Variety and Growing Site on the Flavour of Cooked Potatoes After Chill Storage

Griffiths N M, Stanley R P (1990) (CCFRA Technical Memorandum) Volume 596.

Effects of a compensatory growth strategy on sensory and physical properties of meat from young bulls

Hansen S, Therkildse M, Byrne D V (2006) (Meat Science) Volume 74, 628-643.

Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams

Suutarinen J, Honkapää K, Heiniö R-L, Autio K, Mustranta A, Karppinen S, Kiutamo T, Liukkonen-Lilja H, Mokkila M (2002) (Journal of Food Science) Volume 67 (Issue 2), 884-894.

Effects of catching method on different quality parameters of Baltic herring (Clupea harengus L.)

Hattula T, Luoma T, Kostiainen R, Poutanen J, Kallio M, Suuronen P (1995) (Fisheries Research) Volume 23, 209-221.

Effects of food texture and sample thickness on mandibular movement and hardness assessment during biting in man

Peyron M A, Maskawi K, Woda A, Tanguay R, Lund J P (1997) (Journal of Dental Research) Volume 76, 789-795.

Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

Salmenkallio-Marttila M, Roininen K, Lähteenmäki L, Autio K: (2004) (Agricultural and Food Science) Volume 13, 138-150.

Effects of halothane genotype and slaughter weight on the texture of pork

Monin G, Larzul C, Leroy P, Culioli J, Mourot J, Rousset-Akrim S, Talmant A, Touraille C, Sellier P (1998) (Journal of Animal Science) Volume 77, 408-415.

Effects of initial pH on compositional changes and sensory traits of French dry-cured hams

Buscailhon S, Berdagué J-L, Gandemer G, Touraille C, Monin G (1994) (Journal of Muscle Foods) Volume 5, 257-270.

Effects of nutrition strategy on the levels of nutrients and bioactive compounds in blackberries

Ali L, Alsanius BW, Rosberg AK, Svensson B, Nielsen T, Olsson M (2012) (European Food Research and Technology) Volume 234 (Issue 1), 33-44.

Effects of panel experience on olfactory memory performance: Influence of stimuli familiarity and labeling ability of subjects

Lesschaeve I, Issanchou S (1996) (Chemical Senses) Volume 21, 699-709.

Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties

Kobue-Lekalake RI, Taylor JRN, de Kock HL (2007) (J Sci Food Agric) Volume 87, 1940-1948.

Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants.

Maier A, Chabanet C, Schaal B, Issanchou S, Leathwood PD (2007) (Food Quality and Preference) Volume 18, 1023-1032.

Effects of Sorghum Type and Milling Process on the Sensory Characteristics of Sorghum Porridge

Kebakile MM, Rooney LW, de Kock HL, Taylor JRN (2008) (Cereal Chem.) Volume 85 (Issue 3), 307-313.

Effects of storage conditions on lipolysis, proteolysis and sensory attributes in high quality raw milk

Wiking L, Frøst M B, Larsen L B, Nielsen J H (2002) (Milchwissenschaft-Milk Science International) Volume 57, 190-194.

Effects of type of packaging material on shelf-life of fresh broccoli by means of canges in weight, colour and texture

Jacobsson A, Nielsen T, Sjoholm, I (2004) (European Food Research and Technology) Volume 218 (Issue 2), 157-163.

Effects pf Sorghum Cultivar on Innjera Quality

Yetneberk S, de Kock HL, Rooney LW, Taylor JRN (2003) (Cereal Chem) Volume 81 (Issue 3), 314-321.

Effet du génotype halothane sur la texture de la viande de porc. (Effect of the Halothane genotype on pork texture.)

Larzul C, Rousset-Akrim S, LeRoy P, Gogué J, Talmant A, Vernin P, Touraille C, Monin G, Sellier P (1996) (Journées Recherche Porcine en France) Volume 28, 39-44.

El Análisis Sensorial en el sector cervecero. Algunas claves para el éxito.

Lorente M, Sánchez MJ (2012) (Cerveza y Malta) Volume 195, 11-16.

Electronic nose and artificial neural network

Haugen J E, Kvaal K (1998) (Journal of Meat Science) Volume 49, 273-286.

Elektroninen nenä haistaa pakkauksen. (Elecronic nose smells the packaging)

Heiniö RL (2001) (Kehittyvä Elintarvike) Volume 4, 32-33.

Esti M, Moneta E, Sinesio F

Phenolic compounds and sensory attributes of red wine related to winemaking techniques (2008) (Proceeding of XXIV International Conference on Polyphenols. 8-11 July 2008 Salamanca. Spain.), 705-708.

Evaluation de caractéristiques sensorielles de jambons secs par pyrolyse à point de curie-spectrométrie de masse (CpPy-MS). (Evaluation of sensory characteristics of raw hams by CpPy-MS)

Debarruel A, Vernat G, Martin J F, Berdagué J-L (1996) (Viandes et Produits Carnés) Volume 17, 365-368.

Evaluation de la fermeté de fromages par des enregistrements de la mastication, et des mesures instrumentales. (Cheese firmness determined by recording mastication and instrumental measurements)

Peyron M A, Mioche L, Mathoniere C (1997) (Les cahiers de rhéologie) Volume XV, 539-548.

Evaluation de la fonction mastication chez les sujets totalement édentés appareillés

Veyrunes J L, Lassauzay C, Mioche L, Peyron M-A (2000) (Cahiers de Prothèse) Volume 110, 47-55.

Evaluation de la texture de la viande par différentes méthodes : rhéologique, sensorielle et électromyographique. (Texture evaluation by rheological, sensory and electromyographic methods.)

Mathonière C, Mioche L, Culioli J (1996) (Viandes et Produits Carnés) Volume 17, 336-338 .

Evaluation de la texture de la viande par enregistrements physiologiques de la mastication, analyse sensorielle et tests rhéologiques. (Meat texture evaluation by physiological recording during mastication

Mathoniere C, Mioche L, Peyron M A, Culioli J (1997) (Les cahiers de rhéologie ) Volume XV, 549-557.

Evaluation of an International Ring Trial for Sensory Profiling of Hard Cheese

Hunter EA, and McEwan JA (1999) (Food Quality and Preference) Volume 9, 343-354.

Evaluation of carrot varieties for production of deep fried carrot chips. II: Sensory aspects

Baardseth P, Rosenfeld H J, Sundt T W, Skrede G, Lea P, Slinde E (1996) (Food Research International) Volume 28, 513-519.

Evaluation of fresh cut conference pears coated with Natureseal.

L. Potter, L. Bradly, S. Chapman (2005) (CCFRA R&D Report) Volume 208.

Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis

O`Sullivan M, Byrne D V, Martens H, Gidskehaug L H, Andersen H J, Martens M (2003) (Meat Science) Volume 65, 909-918.

Evaluation of sensory profiling and projective mapping data

Risvik E, McEwan JA, Rødbotten M (1997) (Food Quality and Preference) Volume 8, 63-71.

Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing

Abbott N, Etiévant P, Langlois D, Lesschaeve I, Issanchou S (1993) (Journal of Agricultural and Food Chemistry) Volume 41, 777-780.

Expectation, liking and purchase behaviour under economical constraint

Lange C, Rousseau F, Issanchou S (1999) (Food Quality and Preference) Volume 10, 31-39.

Expected versus experienced quality: trade-off with price

Lange C, Issanchou S, Combris P (2000) (Food Quality and Preference) Volume 11, 289-297.

Exploring consumers’ perceptions of local food with two different qualitative techniques: laddering and word association

Roininen, K, Arvola, A and Lähteenmäki, L (2006) (Food Quality and Preference) Volume 17, 20-30.

Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom

Roininen K, Fillion L, Kilcast D, Lähteenmäki L (2004) (Food Quality and Preference ) Volume 15, 517-530.

Factors Affecting the Sensory Quality of Vegetables

Lyon D H (1990) (Food Science and Technology Today) Volume 4, 40-44.

Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products. Part I: Sliced ham

Ahvenainen R, Skyttä E, Kivikataja R-L (1989) (Lebensmittel-Wissenschaft und Technologie) Volume 22, 391-398.

Factors affecting the suitability of aluminium-foil trays for micro-wave oven heating: Comparison with plastic trays

Ahvenainen R, Heiniö R-L (1992) (Packaging Technology and Science) Volume 5, 255-264.

Factors affecting the suitability of glass jars for heating in micro-wave ovens: Comparison with plastic jars and paper board tubs

Ahvenainen R, Heiniö R-L (1993) (Packaging Technology and Science) Volume 6, 43-52.
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