Found: 26
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Bitterness and astringency of flavan-3-ol monomers, dimers and trimers.
- Published in:
- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 8, p. 1123, doi. 10.1002/(SICI)1097-0010(199906)79:8<1123::AID-JSFA336>3.0.CO;2-D
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- Article
Varietal and geographic classification of french red wines in terms of major acids.
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- Journal of the Science of Food & Agriculture, 1989, v. 46, n. 4, p. 421, doi. 10.1002/jsfa.2740460405
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- Article
Varietal and geographic classification of French red wines in terms of elements, amino acids and aromatic alcohols.
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- Journal of the Science of Food & Agriculture, 1988, v. 45, n. 1, p. 25, doi. 10.1002/jsfa.2740450105
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- Article
Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds.
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- Journal of the Science of Food & Agriculture, 1988, v. 42, n. 1, p. 39, doi. 10.1002/jsfa.2740420106
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- Article
The project INSECT4CITY: assessment of benefits and risks of insect-based bioconversion for recycling bio-waste from urban and peri-urban areas.
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- 2022
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- Abstract
How Texture Influences Aroma and Taste Perception Over Time in Candies.
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- Chemosensory Perception, 2011, v. 4, n. 1/2, p. 32, doi. 10.1007/s12078-011-9086-4
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- Article
GRAPES: A METHOD AND A SAS® PROGRAM FOR GRAPHICAL REPRESENTATIONS OF ASSESSOR PERFORMANCES.
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- Journal of Sensory Studies, 1994, v. 9, n. 2, p. 157, doi. 10.1111/j.1745-459X.1994.tb00238.x
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- Article
Salivary Composition Is Associated with Liking and Usual Nutrient Intake.
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- PLoS ONE, 2015, v. 10, n. 9, p. 1, doi. 10.1371/journal.pone.0137473
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- Article
CONSUMER TEXTURE PREFERENCES: EFFECT OF AGE, GENDER AND PREVIOUS EXPERIENCE.
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- Journal of Texture Studies, 2000, v. 31, n. 6, p. 593, doi. 10.1111/j.1745-4603.2000.tb01022.x
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- Article
Sensory attribute evolution in bottled young red wines from Rioja Alavesa.
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- European Food Research & Technology, 2009, v. 228, n. 5, p. 695, doi. 10.1007/s00217-008-0980-1
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- Article
Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 10, p. 3492, doi. 10.1002/jsfa.7533
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- Publication type:
- Article
Two sample tests for Semi-Markov processes with parametric sojourn time distributions: an application in sensory analysis.
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- Computational Statistics, 2022, v. 37, n. 5, p. 2553, doi. 10.1007/s00180-022-01210-x
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- Article
Composition of Apricot Aroma: Correlations between Sensory and Instrumental Data.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 735, doi. 10.1111/j.1365-2621.1990.tb05218.x
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- Article
Relationship between sensory liking for fat, sweet or salt and cardiometabolic diseases: mediating effects of diet and weight status.
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- European Journal of Nutrition, 2020, v. 59, n. 1, p. 249, doi. 10.1007/s00394-019-01904-x
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- Article
Automatic pretreatment and multiblock analysis of flavor release and sensory temporal data simultaneously collected in vivo.
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- Journal of Chemometrics, 2024, v. 38, n. 5, p. 1, doi. 10.1002/cem.3450
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- Article
Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010013
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- Article
Estimating finite mixtures of semi‐Markov chains: an application to the segmentation of temporal sensory data.
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- Journal of the Royal Statistical Society: Series C (Applied Statistics), 2019, v. 68, n. 5, p. 1281, doi. 10.1111/rssc.12356
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- Article
Associations between liking for fat, sweet or salt and obesity risk in French adults: a prospective cohort study.
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- International Journal of Behavioral Nutrition & Physical Activity, 2016, v. 13, p. 1, doi. 10.1186/s12966-016-0406-6
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- Article
Beyond principal component analysis (PCA) of product means: Toward a psychometric view on sensory profiling data.
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- Journal of Sensory Studies, 2020, v. 35, n. 2, p. 1, doi. 10.1111/joss.12555
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- Article
Development of a picture‐scale‐questionnaire to assess liking for fatty, salty, sweet, and umami seasonings compared to a sensory evaluation for Japanese consumers.
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- Journal of Sensory Studies, 2018, v. 33, n. 1, p. 1, doi. 10.1111/joss.12306
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- Article
The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates.
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- Journal of Sensory Studies, 2017, v. 32, n. 6, p. n/a, doi. 10.1111/joss.12303
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- Article
CONSUMER PERCEPTION AND PREFERENCE OF BOTTLED AND TAP WATER.
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- Journal of Sensory Studies, 2010, v. 25, n. 3, p. 463, doi. 10.1111/j.1745-459X.2010.00280.x
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- Article
MODELING THE EVOLUTION OF THE PERFORMANCE OF A SENSORY PANEL: A MIXED-MODEL AND CONTROL CHART APPROACH.
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- Journal of Sensory Studies, 2007, v. 22, n. 2, p. 212, doi. 10.1111/j.1745-459X.2007.00103.x
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- Article
Consumer Attitudes toward Vertically Farmed Produce in Russia: A Study Using Ordered Logit and Co-Occurrence Network Analysis.
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- Foods, 2021, v. 10, n. 3, p. 638, doi. 10.3390/foods10030638
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- Article
Can Eating Make Us More Creative? A Multisensory Perspective.
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- Foods, 2021, v. 10, n. 2, p. 469, doi. 10.3390/foods10020469
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- Article
Relative Influence of Socioeconomic, Psychological and Sensory Characteristics, Physical Activity and Diet on 5-Year Weight Gain in French Adults.
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- Nutrients, 2017, v. 9, n. 11, p. 1179, doi. 10.3390/nu9111179
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- Article