Works matching DE "TASTE testing of food"
Results: 2126
Physico-chemical and sensory characteristics of gluten-free breads made with pine nuts (Araucaria angustifolia) associated to other flours.
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- Journal of Culinary Science & Technology, 2019, v. 17, n. 2, p. 136, doi. 10.1080/15428052.2017.1405861
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- Article
Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference.
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- Journal of Culinary Science & Technology, 2019, v. 17, n. 2, p. 89, doi. 10.1080/15428052.2017.1404538
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- Article
Proximate, phytochemical and sensory quality of instant pepper soup mix.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 1, p. 59, doi. 10.1080/15428052.2015.1080642
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- Article
Impact of baking time and temperature on nutrient content and sensory quality of sweet potatoes.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 1, p. 13, doi. 10.1080/15428052.2015.1058206
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- Article
Sensory Evaluation of French Fries Fried in Four Oils: Extra Caliber ZTF Samples A & C, Advantage Cotton Soy Blend, and Advantage Low Linoleic Soybean Oil.
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- Journal of Culinary Science & Technology, 2014, v. 12, n. 1, p. 34, doi. 10.1080/15428052.2013.798608
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- Article
Effect of Hydrocolloids and Egg Content on Sensory Quality of Coated Fried Yam Chips.
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- Journal of Culinary Science & Technology, 2014, v. 12, n. 2, p. 168, doi. 10.1080/15428052.2014.880097
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- Article
Development of Tomato Sambar Paste Stabilized by Hurdle Technology and Evaluation of Storage Stability.
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- Journal of Culinary Science & Technology, 2014, v. 12, n. 2, p. 153, doi. 10.1080/15428052.2014.880096
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- Article
Pasting Characteristics, Baking and Sensory Qualities of Cakes from Blends of Cassava and Wheat Flours.
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- Journal of Culinary Science & Technology, 2014, v. 12, n. 2, p. 109, doi. 10.1080/15428052.2013.846880
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- Article
Replacing Sugar in Ice Cream: Fruit Up® as a Substitute.
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 2, p. 155, doi. 10.1080/15428052.2013.769865
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- Article
A Culinary Approach to Healthy Menu Items: Middle School Students' Opinion of School Lunch and Lunch Decision Factors.
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- Journal of Culinary Science & Technology, 2006, v. 5, n. 1, p. 75, doi. 10.1300/J385v05n01_08
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- Article
Body Deviation-from-Match: The Yin and Yang of Wine and Food Pairing?
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- Journal of Culinary Science & Technology, 2006, v. 5, n. 1, p. 51, doi. 10.1300/J385v05n01_06
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- Article
Feeding Your Feelings: Emotion Regulation Strategies and Emotional Eating.
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- Personality & Social Psychology Bulletin, 2010, v. 36, n. 6, p. 792, doi. 10.1177/0146167210371383
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- Article
Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.
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- Antonie van Leeuwenhoek, 2015, v. 108, n. 6, p. 1469, doi. 10.1007/s10482-015-0602-4
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- Article
How words for sensory experiences become terms: A cognitive approach.
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- Terminology, 2017, v. 23, n. 1, p. 9, doi. 10.1075/term.23.1.01dub
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- Article
English and Spanish descriptors in wine tasting terminology.
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- Terminology, 2014, v. 20, n. 1, p. 25, doi. 10.1075/term.20.1.02lop
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- Article
Taste Alteration in External Auditory Canal Cholesteatoma: Indicator of Impending N VII Affection.
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- ORL, 2023, v. 85, n. 4, p. 177, doi. 10.1159/000527886
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- Article
Science on the Silk Road: Taste for adventure.
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- Nature, 2012, v. 488, n. 7411, p. 269, doi. 10.1038/488269a
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- Article
Perspective: Complexities of flavour.
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- Nature, 2012, v. 486, n. 7403, p. S6, doi. 10.1038/486S6a
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- Article
Characterization of Aromatic Volatile Compounds of Eight Wild Mushrooms by Headspace GC-MSD.
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- Chemistry of Natural Compounds, 2017, v. 53, n. 2, p. 383, doi. 10.1007/s10600-017-1999-y
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- Article
Definition, Mission and Standards of International Olive Council (英文原文).
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 1, p. 83, doi. 10.16210/j.cnki.1007-7561.2022.01.009.en
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- Article
中国传统食谱的因袭现象 及其致误问题初探.
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- Agricultural Archaeology, 2023, n. 1, p. 162
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- Article
THE ROLE OF HERBS AND SPICES IN TURKISH CUISINE IN HUNGARY.
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- Türkologiya, 2019, n. 1, p. 99
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- Article
EFFECT OF SWISS CHARD POWDER AND STARTER CULTURE ON SENSORY PROPERTIES OF DRY-CURED PORK LOIN.
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- Knowledge: International Journal, 2022, v. 52, n. 2, p. 373
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- Article
The Innovation of Purple Sweet Potato Noodle Processing (Test of Sensory Quality Analysis).
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- KnE Social Sciences, 2019, p. 481, doi. 10.18502/kss.v3i12.4116
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- Article
Dietary Outcomes of a Multilevel, Multicomponent, Cluster Randomized Obesity Intervention in 6 Native American Communities in the Upper Midwest and Southwest United States.
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- Current Developments in Nutrition, 2023, v. 7, n. 6, p. 1, doi. 10.1016/j.cdnut.2023.100043
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- Article
Variability of organoleptic quality of genotypes of Arabica coffee.
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- Anadolu Journal of Agricultural Sciences / Anadolu Tarım Bilimleri Dergisi, 2018, v. 33, n. 3, p. 241, doi. 10.7161/omuanajas.405418
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- Article
Dr. José Vicente Loboguerrero Campagnoli.
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- Repertorio de Medicina y Cirugía, 2024, v. 33, n. 1, p. 112, doi. 10.31260/RepertMedCir.01217372.1631
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- Article
5 种加工工艺的醋泡黑豆风味和抗氧化活性比较.
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- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 211, doi. 10.13982/j.mfst.1673-9078.2022.3.0667
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- Article
Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review.
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- Food Reviews International, 2005, v. 21, n. 1, p. 69, doi. 10.1081/FRI-200040601
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- Article
Characterization and Inhibitors of Polyphenol Oxidase from Chinese Toon.
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- Food Biotechnology, 2013, v. 27, n. 3, p. 261, doi. 10.1080/08905436.2013.811688
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- Article
Self-restraint spillover: Inhibitory control disrupts appetite regulation among ruminators.
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- 2018
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- journal article
Differences in the preferred food tastes characteristics in patients with depressive disorder and healthy subjects.
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- European Psychiatry, 2021, v. 64, p. S325, doi. 10.1192/j.eurpsy.2021.874
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- Article
The emotional response to different tastes of food - as possible marker in recognition of depressive symptoms and suicidal ideations.
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- European Psychiatry, 2020, v. 63, p. S365
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- Publication type:
- Article
PHYSICO-CHEMICAL AND TEXTURAL INDICATORS OF SAUSAGES FOR CHILD NUTRITION ENRICHED WITH PREBIOTIC INGREDIENTS.
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- Journal of Hygienic Engineering & Design, 2024, v. 46, n. 1, p. 104
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- Article
PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF THE ZERO-WASTE VEGETABLE SPREADS.
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- Journal of Hygienic Engineering & Design, 2023, v. 45, p. 195
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- Publication type:
- Article
QUALITATIVE PARAMETERS AND FATTY ACID PROFILE OF ALBANIAN VIRGIN OLIVE OILS PRODUCED BY AUTOCHTHONOUS CULTIVARS.
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- Journal of Hygienic Engineering & Design, 2022, v. 39, p. 137
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- Article
The hygiene-sanitary control in the wild game meats.
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- Italian Journal of Food Safety, 2017, v. 6, n. 4, p. 222, doi. 10.4081/ijfs.2017.6875
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- Article
Sheep milk yogurt from a short supply chain: study of the microbiological, chemicalphysical and organoleptic parameters in relation to shelf-life.
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- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.1695
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- Publication type:
- Article
Effect of Secondary Sterilization on the Quality of Roasted Whiteleg Shrimp(Litopenaeus vannamei).
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- Animal Husbandry & Feed Science, 2018, v. 10, n. 1, p. 7, doi. 10.19578/j.cnki.ahfs.2018.01.002
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- Publication type:
- Article
Influence of Taste Quality on Affective State.
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- Psi Chi Journal of Psychological Research, 2013, v. 18, n. 2, p. 61, doi. 10.24839/2164-8204.JN18.2.61
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- Article
CHARACTERISTICS OF AROMA COMPOUNDS AND SELECTED FACTORS SHAPING THEIR STABILITY IN FOOD WITH REDUCED FAT CONTENT.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2018, v. 3, n. 30, p. 9, doi. 10.15611/nit.2018.3.01
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- Publication type:
- Article
NOWE TECHNIKI I TECHNOLOGIE A TRADYCJA W PROCESIE WĘDZENIA WYROBÓW MIĘSNYCH.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2013, v. 1, n. 8, p. 39
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- Publication type:
- Article
Brain activation in individuals suffering from bulimia nervosa and control subjects during sweet and sour taste stimuli .
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- Frontiers in Psychiatry, 2023, v. 14, p. 1, doi. 10.3389/fpsyt.2023.1022537
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- Publication type:
- Article
Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: a complex biological mixture for Chinese strong-flavor Baijiu production.
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- 3 Biotech, 2019, v. 9, n. 3, p. 1, doi. 10.1007/s13205-019-1622-y
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- Article
Development of the swallowable composition of food in normal dentate subjects.
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- Journal of Oral Rehabilitation, 1983, v. 10, n. 5, p. 415, doi. 10.1111/j.1365-2842.1983.tb00138.x
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- Article
Subjective patients’ opinion and evaluation of halitosis using halimeter and organoleptic scores.
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- Oral Diseases, 2005, v. 11, p. 86, doi. 10.1111/j.1601-0825.2005.01101.x
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- Publication type:
- Article
Taste and Smell Disturbances in Patients with Gastroparesis and Gastroesophageal Reflux Disease.
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- Journal of Neurogastroenterology & Motility, 2017, v. 23, n. 3, p. 370, doi. 10.5056/jnm16132
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- Publication type:
- Article
THE EFFECT OF DRYING TEMPERATURE ON THE ANTIOXIDANT ACTIVITY OF BLACK MULBERRY LEAF TEA (Morus nigra).
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- Rasayan Journal of Chemistry, 2016, v. 9, n. 4, p. 889
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- Publication type:
- Article
OPTIMIZATION FORMULATION CHEESE SPREADABLE ANALOGUE TO CHARACTERISTIC OF ORGANOLEPTIC AND CHEMISTRY USES RESPONSE SURFACE METHODOLOGY.
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- Rasayan Journal of Chemistry, 2016, v. 9, n. 4, p. 762
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- Publication type:
- Article
Identifying objective quality attributes of functional foods.
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- Quality Assurance & Safety of Crops & Foods, 2020, v. 12, n. 2, p. 24, doi. 10.15586/QAS2020.663
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- Publication type:
- Article