Found: 14
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Optimization of an O<sub>2</sub>-balanced bioartificial pancreas for type 1 diabetes using statistical design of experiment.
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- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-07887-w
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- Article
Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing.
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- PLoS ONE, 2014, v. 9, n. 4, p. 1, doi. 10.1371/journal.pone.0093113
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- Article
BULK MECHANICAL BEHAVIOR OF COMMERCIAL PARTICLE FOOD FOAMS.
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- Journal of Texture Studies, 2008, v. 39, n. 4, p. 405, doi. 10.1111/j.1745-4603.2008.00150.x
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- Article
PHYSICAL AND SENSORY EVALUATION OF CORNFLAKES CRISPNESS.
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- Journal of Texture Studies, 2005, v. 36, n. 1, p. 93, doi. 10.1111/j.1745-4603.2005.00007.x
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- Article
Exploring the Diversity of Biofilm Formation by the Food Spoiler Brochothrix thermosphacta.
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- Microorganisms, 2022, v. 10, n. 12, p. 2474, doi. 10.3390/microorganisms10122474
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- Article
Application of PLS-DA in multivariate image analysis.
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- Journal of Chemometrics, 2006, v. 20, n. 5, p. 221, doi. 10.1002/cem.994
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- Article
Paired comparisons for the evaluation of crispness of cereal flakes by untrained assessors: correlation with descriptive analysis and acoustic measurements.
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- Journal of Chemometrics, 2005, v. 19, n. 3, p. 129, doi. 10.1002/cem.910
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- Article
Stepwise canonical discriminant analysis of continuous digitalized signals: Application to chromatograms of wheat proteins.
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- Journal of Chemometrics, 1990, v. 4, n. 6, p. 413, doi. 10.1002/cem.1180040605
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- Article
Combined effect of cheese characteristics and food oral processing on in vivo aroma release Combined effect of cheese characteristics and food oral processing on in vivo aroma release.
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- Flavour & Fragrance Journal, 2012, v. 27, n. 6, p. 414, doi. 10.1002/ffj.3110
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- Article
HOW INHOMOGENEOUS SALT DISTRIBUTION CAN AFFECT THE SENSORY PROPERTIES OF SALT-REDUCED MULTI-COMPONENT FOOD: CONTRIBUTION OF A MIXTURE EXPERIMENTAL DESIGN APPROACH APPLIED TO PIZZA.
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- Journal of Sensory Studies, 2015, v. 30, n. 6, p. 434, doi. 10.1111/joss.12182
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- Article
Comparative Value of a Sorting Procedure and Quantitative Descriptive Analysis to Investigate the Influence of Processing Parameters: Case Study of Hydrolysate Production From Salmon By-Products.
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- Journal of Sensory Studies, 2014, v. 29, n. 2, p. 159, doi. 10.1111/joss.12091
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- Article
SIMILARITIES AMONG 40 PURE ODORANT COMPOUNDS EVALUATED BY CONSUMERS.
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- Journal of Sensory Studies, 2001, v. 16, n. 6, p. 551, doi. 10.1111/j.1745-459X.2001.tb00320.x
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- Article
Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products.
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- Foods, 2021, v. 10, n. 11, p. 2517, doi. 10.3390/foods10112517
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- Article
Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins.
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- Foods, 2021, v. 10, n. 6, p. 1312, doi. 10.3390/foods10061312
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- Article