Found: 13
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Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.
- Published in:
- Journal of Food Measurement & Characterization, 2023, v. 17, n. 1, p. 998, doi. 10.1007/s11694-022-01683-w
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- Publication type:
- Article
Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate.
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- Journal of Food Science & Technology, 2022, v. 59, n. 11, p. 4466, doi. 10.1007/s13197-022-05526-w
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- Publication type:
- Article
Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar (Mangifera indica L.).
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17049
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- Publication type:
- Article
Mechanical approach for the evaluation of the crispiness of food granular products.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 633, doi. 10.1111/jtxs.12764
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- Article
Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 314, doi. 10.1111/jtxs.12583
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- Publication type:
- Article
Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic.
- Published in:
- Molecules, 2023, v. 28, n. 9, p. 3805, doi. 10.3390/molecules28093805
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- Article
Aroma compounds in fresh and dried mango fruit ( Mangifera indica L. cv. Kent): impact of drying on volatile composition.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 789, doi. 10.1111/ijfs.13038
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- Publication type:
- Article
Potential beverage quality of three wild coffee species (Coffea brevipes, C. congensis and C. stenophylla) and consideration of their agronomic use.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 7, p. 3602, doi. 10.1002/jsfa.12347
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- Publication type:
- Article
Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus‐based food.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 13, p. 5768, doi. 10.1002/jsfa.11926
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- Article
Flash Vacuum-Expansion Process: Effect on the Sensory, Color and Texture Attributes of Avocado (Persea americana) Puree.
- Published in:
- 2019
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- Publication type:
- journal article
Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2516, doi. 10.1111/ijfs.14890
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- Publication type:
- Article
Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 3, p. 1160, doi. 10.1111/ijfs.14765
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- Publication type:
- Article
Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis.
- Published in:
- Foods, 2024, v. 13, n. 16, p. 2614, doi. 10.3390/foods13162614
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- Article