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Representative champagne wine extracts for gas chromatography olfactometry analysis

Priser C, Etiévant P X, Nicklaus S, Brun O (1997) (Journal of Agricultural and Food Chemistry) Volume 45, 3511-3514.

Research of selective tests for discerning “an efficient assessor” in texture profiling

Rousset S, Martin J F, Pilandon C, Touraille C (1995) (Journal of Sensory Studies) Volume 10, 217-237.

Review of Statistical Software for Sensory Evaluation

McEwan J A (1989) (Food Quality and Preference) Volume 1, 179-181.

Risk tables for discrimination tests

Schlich P (1993) (Food Quality and Preference) Volume 4, 141-151.

Rol van bittere smaak bij de consumptie van voedingsmilddelen (The role of bitter taste at the consumption of food and drinks)

Gemert L Jvan (1996) (Voeding) Volume 57 (Issue 9), 14-17.

Rôle de la force de morsure dans la perception de la dureté de produits viscoélastiques. (Role of the bite force in hardness perception of visco-elastic products)

Peyron M A, Mioche L (1993) (Science des Aliments) Volume 13, 359-365.

Sandwiches and milk with varying fat and sodium contents: What is the best combination?

Tuorila H, Lehtovaara A, Matuszewska I (1990) (Food Quality and Preference) Volume 2, 223-231.

Screening individual ability to perform descriptive analysis of food products Basic statements and application to a camembert cheese descriptive panel

Issanchou S, Lesschaeve I, Köster E P (1995) (Journal of Sensory Studies) Volume 10, 349-368.

Selection and classification of volatile compounds of apricot using the RV coefficient

Schlich P, Guichard E (1989) (Journal of Agricultural and Food Chemistry) Volume 37, 142-150.

Selection of a subset of variables: minimisation of Procrustes loss between a subset and the full set

Dijksterhuis G B, Frøst M B, Byrne D V (2002) (Food Quality and Preference) Volume 13, 89-97.

Selection of dry fermented lamb sausage for consumer testing

Helgesen H, Næs T (1995) (Food Quality and Preference) Volume 6, 109-120.

Selection of odorants for memory tests on the basis of familiarity, perceived complexity, pleasantness, similarity and identification

Sulmont C, Issanchou S and Köster EP (2002) (Chemical Senses) Volume 27, 307-317.

Semantic, typicality and odor representation: A cross-cultural study

Chrea C, Valentin D, Sulmont-Rossé C, Nguyen DH, Abdi H (2005) (Chemical Senses) Volume 30, 37-49.

Sensorisch onderzoek met beschrijvende panels (Sensory research with descriptive panels)

Gemert L J van, Wolters C J (1990) (Voedingsmiddelentechnologie) Volume 23 (Issue 26), 9-14.

Sensorische Untersuchung von Wellness-Getränken. Sensory Evaluation of Wellness Drinks.

Dürrschmid K, Mayr T, Svacinka R, Jaros D, Rohm H, Kneifel W (2008) (Ernährung / Nutrition) Volume 32 (Issue 3), 104-112.

Sensory analysis for magnetic resonance-image analysis: Using human perception and cognition to segment and assess the interior of potatoes

Martens H, Thybo A K, Andersen H J, Karlsson A H, Donstrup S, Stødkilde-Jorgensen H, Martens M (2002) (Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology) Volume 35, 70-79.

Sensory analysis in food research, quality assurance and product development

Barylko-Pikielna N, Matuszewska I (2000) (Acta Alimentaria) Volume 29, 255-271.

Sensory analysis of Burgundy Pinot noir wines : orthonasal and retronasal profiling

Aubry V, Etiévant P, Sauvageot F, Issanchou S (1999) (Journal of Sensory Studies) Volume 14, 97-117.

Sensory analysis: methodological aspects relevant to the study of cheese

Issanchou S, Schlich P, Lesschaeve I (1997) (Lait) Volume 77, 5-12.

Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

Byrne D V, Bak L S, Bredie W L P, Bertelsen G, Martens H, Martens M (2001) (Meat Science) Volume 59, 229-249.

Sensory and chemical assessment of pork supplemented with iron and vitamin E.

O'Sullivan M G, Byrne D V, Nielsen J H, Andersen H J, Martens M (2003) (Meat Science) Volume 64, 175-189.

Sensory and chemical characterisation of fats used as spreads on bread

Tuorila H, Matuszewska I, Hellemann U, Lampi A-M (1989) (Food Quality and Preference) Volume 1, 157-162.

Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

Byrne D V, Bredie W L P, Mottram D S, Martens M (2002) (Meat Science) Volume 61, 127-139.

Sensory and chemical studies of lipid oxidation in raw and heat-treated oat flours

Molteberg E L, Magnus E M, Bjørge J M, Nilsson A (1996) (Cereal Chemistry) Volume 73, 579-587.

Sensory and instrumental analysis of longitudinal and transverse textural variation in pork Longissimus dorsi

Hansen S, Hansen T, Aaslyng M D, Byrne D V (2004) (Meat Science) Volume 68, 612-629.

Sensory and rheological characterization of low-fat stirred yogurt

Janhøj T, Petersen C B, Frøst M B, Ipsen R (2006) (Journal of Texture Studies) Volume 37, 276-299.

Sensory and technological meat quality in carriers and non-carriers of the RN-allele in Hampshire Crosses and in purebred Yorkshire pigs

Lundström K, Enfält A-C, Tornberg E, Agerhem H (1998) (Meat Science) Volume 48, 115-124.

Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials

Hansen T, Petersen M A, Byrne D V (2005) (Meat Science) Volume 69, 621-634.

Sensory Changes in Liquid Milk During Storage, and the Affect on Consumer Acceptance

Watson M P, McEwan J A (1995) (Journal of the Society of Dairy Technology) Volume 48, 1-8.

Sensory characteristics and product palatability of soft fat spreads differing in fat level

Kostyra E, Wasiak-Zys G, Waszkiewicz-Robak B (2007) (Polish Journal of Natural Sciences) Volume 4, 199-207.

Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

Cardinal M, Gunnlaugsdottir H, Bjoernevik M, Ouisse A, Vallet JL, Leroi F (2004) (Food Research International) Volume 37 (Issue 2), 181-193.

Sensory Characteristics of Food

Watson MP (1992) (Nutrition of Food Science) Volume 4, 4-6.

Sensory characteristics of traditional field grown in southern Italy tomato genotypes

Sinesio F, Moneta E, Peparaio M (2007) (Journal of Food Quality) Volume 30, 878-895.

Sensory characterization of polyester-based bottle material inertness using threshold odour number determination

Widén H, Hall G (2007) (LWT 40), 66-72.

Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E

O’Sullivan M, Byrne D V, Stagsted J, Andersen H J, Martens M (2002) (Meat Science) Volume 60, 253-265.

Sensory design of foods for the elderly

Hall G, Wendin K (2008) (Annals of Nutrition and Metabolism: Suppl. 1) Volume 52, 25-28.

Sensory evaluation based on verbal judgments

Urdapilleta I, Tijus C A, Nicklaus S (1999) (Journal of Sensory Studies) Volume 14, 79-95.

Sensory Evaluation of Food and Its Importance

Lyon D H (1987) (Food Technology International) Volume 219, 221-222.

Sensory evaluation of walnut fruit

Sinesio F, Moneta E (1997) (Food Quality and Preference) Volume 8, 35-43.

Sensory Evaluation of Walnut. Selection of descriptive attributes of high consensus between European panels

Sinesio F, Guerrero L, Romero A, Moneta E, Lombard J C (2000) (Food Science and Technology International).

Sensory Evaluation of walnut: an inter-laboratory study

Sinesio F, Guerrero A, Romero A, Moneta E, Lombard J C (2001) (Food Science and Technology International) Volume 7 (Issue 1), 37 -47.

Sensory Feasibility Study for the Enforcement of Materials and Articles in Contact with Food Regulations 1987 part II 4 2b.

Griffiths N M (1991) (CCFRA Technical Memorandum) Volume 612.

Sensory flavor-texture interactions for custards

de Wijk RA, Rasing F, Wilkinson CL (2003) (Journal of Texture Studies) Volume 34 (Issue 2).

Sensory impact of volatile phenols on red wine aroma: Influence of carbonic maceration and time of storage

Etiévant PX, Issanchou SN, Marie S, Ducruet V, Flanzy C (1989) (Sciences des Aliments) Volume 9, 19-33.

Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Bom Frøst M, Heymann H, Bredie WLP, Dijksterhuis GB, Martens M (2005) (Food Quality and Preference) Volume 16 (Issue 4), 305-314.

Sensory meat quality and warmed-over flavour - a review.

Byrne D V, Bredie W L P (2002) (Research advances in the quality of meat and meat products.), 95-121.

Sensory memory and food texture

Mojet J, Köster EP (2005) (Food Qual. Pref.) Volume 16, 251-266.

Sensory of character impact components in an apple model mixture

Bult JHF; Schifferstein HNJ; Roozen JP; Dalmau-Boronat E, Voragen AJG; Kroeze JHA (2002) (Chemical Senses) Volume 27, 485-494 .

Sensory panel consistency during development of a vocabulary for warmed-over flavour

Byrne DV, O’Sullivan MG, Dijksterhuis GB, Bredie WLP, Martens M (2001) (Food Quality and Preference.) Volume 12 (Issue 3), 171-187.

Sensory perception of fat in milk

Bom Frøst M, Dijksterhuis GB, Martens M (2001) (Food Quality and Preference) Volume 12, 327-336.
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