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AGE APPROPRIATE HEDONIC SCALES TO MEASURE FOOD PREFERENCES OF YOUNG CHILDREN.
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- Journal of Sensory Studies, 1996, v. 11, n. 2, p. 141, doi. 10.1111/j.1745-459X.1996.tb00038.x
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- Article
A SYSTEMATIC APPROACH TO PREDICTION OF SNACK CHIP ACCEPTABILITY UTILIZING DISCRIMINANT FUNCTIONS BASED ON INSTRUMENTAL MEASUREMENTS.
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- Journal of Sensory Studies, 1995, v. 10, n. 2, p. 181, doi. 10.1111/j.1745-459X.1995.tb00013.x
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SENSORY AND INSTRUMENTAL EVALUATION OF APPLE COLOR.
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- Journal of Sensory Studies, 1995, v. 10, n. 1, p. 15, doi. 10.1111/j.1745-459X.1995.tb00002.x
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- Article
Functionality of Palm Oil as a Stabilizer in Peanut Butter.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1301, doi. 10.1111/j.1365-2621.2003.tb09643.x
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Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1939, doi. 10.1111/j.1365-2621.2002.tb08750.x
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- Article
Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins, and Minerals.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1979, doi. 10.1111/j.1365-2621.2002.tb08756.x
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Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1530, doi. 10.1111/j.1365-2621.2002.tb10317.x
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- Article
Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 173, doi. 10.1111/j.1365-2621.2000.tb15975.x
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Descriptive sensory analysis of irradiated frozen or refrigerated chicken.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 664, doi. 10.1111/j.1365-2621.1995.tb06202.x
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- Article
Process variables, gelatinized starch and moisture effects on physical properties of mungbean...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 378, doi. 10.1111/j.1365-2621.1994.tb06971.x
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- Article
Peanut extract and emulsifier concentrations affect sensory and physical properties of liquid...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 344, doi. 10.1111/j.1365-2621.1994.tb06963.x
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Sensory, physical, and microbiological properties of liquid whitener from peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 338, doi. 10.1111/j.1365-2621.1994.tb06962.x
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- Article
Sensory Quality and Performance of Spray-dried Coffee Whitener from Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 222, doi. 10.1111/j.1365-2621.1992.tb05460.x
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- Article
Effect of Temperature, Time and Number of Water Extractions on the Physicochemical and Flavor Characteristics of Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 790, doi. 10.1111/j.1365-2621.1990.tb05232.x
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- Article
Nutritional, Microbiological, and Sensory Qualities of a Peanut Beverage Prepared Using Various Processes.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1540, doi. 10.1111/j.1365-2621.1989.tb05154.x
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- Article
Quality Characteristics and Consumer Acceptance of a Peanut-Based Imitation Cheese Spread.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 468, doi. 10.1111/j.1365-2621.1989.tb03108.x
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- Article
OVERALL ACCEPTABILITY and SENSORY PROFILES of UNSTABILIZED PEANUT BUTTER and PEANUT BUTTER STABILIZED WITH PALM OIL.
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- Journal of Food Processing & Preservation, 2000, v. 24, n. 6, p. 495, doi. 10.1111/j.1745-4549.2000.tb00437.x
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- Article
MICROSTRUCTURE of PEANUT BUTTER STABILIZED WITH PALM OIL.
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- Journal of Food Processing & Preservation, 2000, v. 24, n. 3, p. 229, doi. 10.1111/j.1745-4549.2000.tb00415.x
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- Article
FORMULATION and PROCESS OPTIMIZATION of MUNGBEAN NOODLES.
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- Journal of Food Processing & Preservation, 1995, v. 19, n. 3, p. 191, doi. 10.1111/j.1745-4549.1995.tb00288.x
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- Article
PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS.
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- Journal of Food Processing & Preservation, 1993, v. 17, n. 5, p. 321, doi. 10.1111/j.1745-4549.1993.tb00735.x
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THE EFFECTS of DECORTICATION and METHOD of EXTRACTION ON the PHYSICAL and CHEMICAL PROPERTIES of STARCH FROM MUNGBEAN (VIGNA RADIATA (L.) WILCZEC).
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- Journal of Food Processing & Preservation, 1993, v. 17, n. 2, p. 93, doi. 10.1111/j.1745-4549.1993.tb00227.x
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- Article
SENSORY PROFILING AND CHARACTERIZATION OF CHOCOLATE PEANUT SPREAD USING RESPONSE SURFACE METHODOLOGY.
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- Journal of Sensory Studies, 2005, v. 20, n. 3, p. 243, doi. 10.1111/j.1745-459X.2005.00023.x
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- Article
DESCRIPTIVE PROFILES OF ROASTED PEANUTS STORED AT VARYING TEMPERATURES AND HUMIDITY CONDITIONS.
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- Journal of Sensory Studies, 2004, v. 19, n. 5, p. 433, doi. 10.1111/j.1745-459x.2004.021704.x
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OPTIMIZATION OF A CHOCOLATE PEANUT SPREAD USING RESPONSE SURFACE METHODOLOGY (RSM).
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- Journal of Sensory Studies, 2004, v. 19, n. 3, p. 237, doi. 10.1111/j.1745-459X.2004.tb00146.x
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- Article
NOTE ON COMPUTERIZED DATA COLLECTION IN CONSUMER SENSORY EVALUATION.
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- Journal of Sensory Studies, 1999, v. 14, n. 1, p. 19, doi. 10.1111/j.1745-459X.1999.tb00102.x
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- Article
A WARM-UP SAMPLE IMPROVES RELIABILITY OF RESPONSES IN DESCRIPTIVE ANALYSIS.
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- Journal of Sensory Studies, 1998, v. 13, n. 4, p. 359, doi. 10.1111/j.1745-459X.1998.tb00095.x
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- Article