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Effect of the replacement of gelatin on the sensory properties and rheology of mousses
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Effect of Variety and Growing Site on the Flavour of Cooked Potatoes After Chill Storage
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Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams
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Effects of catching method on different quality parameters of Baltic herring (Clupea harengus L.)
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Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
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Effects of initial pH on compositional changes and sensory traits of French dry-cured hams
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Effects of nutrition strategy on the levels of nutrients and bioactive compounds in blackberries
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Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties
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Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants.
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Effects of Sorghum Type and Milling Process on the Sensory Characteristics of Sorghum Porridge
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Effects of storage conditions on lipolysis, proteolysis and sensory attributes in high quality raw milk
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Effects of type of packaging material on shelf-life of fresh broccoli by means of canges in weight, colour and texture
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Effects pf Sorghum Cultivar on Innjera Quality
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Effet du génotype halothane sur la texture de la viande de porc. (Effect of the Halothane genotype on pork texture.)
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El Análisis Sensorial en el sector cervecero. Algunas claves para el éxito.
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Electronic nose and artificial neural network
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Evaluation de la fonction mastication chez les sujets totalement édentés appareillés
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Evaluation de la texture de la viande par différentes méthodes : rhéologique, sensorielle et électromyographique. (Texture evaluation by rheological, sensory and electromyographic methods.)
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Evaluation of an International Ring Trial for Sensory Profiling of Hard Cheese
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Evaluation of carrot varieties for production of deep fried carrot chips. II: Sensory aspects
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Evaluation of fresh cut conference pears coated with Natureseal.
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Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis
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Evaluation of sensory profiling and projective mapping data
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Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing
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Expectation, liking and purchase behaviour under economical constraint
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Expected versus experienced quality: trade-off with price
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Exploring consumers’ perceptions of local food with two different qualitative techniques: laddering and word association
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Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom
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Factors Affecting the Sensory Quality of Vegetables
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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
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