Sensory profiling data studied by partial least squares regression
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Sensory profiling of carrots from northern latitudes
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Sensory Profiling: A Method for Describing the Sensory Characteristics of Virgin Olive Oil
Lyon D H, Watson M P (1994) (Grasas y Aceites) Volume 45, 20-25.
Sensory properties and preference
Risvik E. (1993) (Meat Science) Volume 36, 67-77.
Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil
Gemert L J van (1996) (Grasas y Aceites) Volume 47, 75-80.
Sensory properties of low fat yoghurts. Part A: Effect of fat content, fermentation culture and addition of non-fat dry milk on the sensory properties of plain yoghurts
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Sensory properties of low fat yoghurts. Part B: Hedonic evaluations of plain yoghurts by consumers correlated to fat content, sensory profile and consumer attitudes
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Sensory properties of volatile optical isomers
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Sensory quality and chemical composition in carrots: A multivariate study
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Sensory quality criteria for cold versus warm green peas studied by multivariate data analysis
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Sensory quality criteria for five fish species
Warm K, Nielsen J, Hyldig G, Martens M (2000) (Journal of Food Quality) Volume 23, 583-601.
Sensory quality criteria for five fish species predicted from Near-Infrared (NIR) reflectance measurement
Warm K, Martens H, Nielsen J, Martens M (2001) (Journal of Food Quality) Volume 24, 389-403.
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Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice
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Simple Improvement of Consumer Fit in External Preference Mapping
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Sodium chloride and sugar release, salivation and taste during mastication of salted chewing gum
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Some simple tools for detection and interpretation of variation within and between assessors in sensory profiling
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Steak de boeuf. A quel prix la tendreté? (Beef – What price tenderness?)
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Strength of health-related claims and their perceived advantage
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Studio di alcuni determinanti delle scelte alimentari con il modello LISREL (LISREL model to study the determinants of food choice)
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Subjective appraisal of loudspeaker directivity for multichannel reproduction
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Subtle differences in milk: comparison of an analytical and an affective test
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Taste Perception with Age: Generic or Specific Losses in Threshold Sensitivity to the Five Basic Tastes?
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Taste tests and more
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Tavoitteena räätälöity aistittava laatu (Tailored sensory quality as a target)
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Terveellinen, maukas leipä (Healthy, tasty bread)
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