Works matching Sensory evaluation
Results: 5000
Effects of different microbial additives on sensory evaluation, nutritional components, and fermentation quality of Moringa oleifera stem and leaf silage.
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- Feed Research, 2024, v. 47, n. 18, p. 117, doi. 10.13557/j.cnki.issn1002-2813.2024.18.022
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Sensory Evaluation Techniques of Food.
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- Annals of 'Valahia' University of Târgovişte. Agriculture, 2023, v. 15, n. 2, p. 58, doi. 10.2478/agr-2023-0019
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模糊数学感官评定结合响应面法优化红枣白兰地发酵工艺.
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- China Brewing, 2022, v. 41, n. 4, p. 185, doi. 10.11882/j.issn.0254-5071.2022.04.032
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白酒风味成分与感官评价的研究进展.
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- China Brewing, 2020, v. 39, n. 8, p. 7, doi. 10.11882/j.issn.0254-5071.2020.08.002
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SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES.
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- Journal of Texture Studies, 2007, v. 38, n. 1, p. 21, doi. 10.1111/j.1745-4603.2007.00084.x
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Comparison of Flavor Profiles of Honey Peach Cultivars by Gas Chromatography–Mass Spectrometry (GC–MS) with Odor Activity Values (OAVs), E-Tongue, and Sensory Evaluation Combined with Chemometrics.
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- Analytical Letters, 2025, v. 58, n. 7, p. 1225, doi. 10.1080/00032719.2024.2360084
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Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1669, doi. 10.1007/s00217-023-04246-5
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Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation.
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- Analytical Letters, 2019, v. 52, n. 11, p. 1813, doi. 10.1080/00032719.2019.1570244
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How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat.
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- Animals (2076-2615), 2020, v. 10, n. 11, p. 2126, doi. 10.3390/ani10112126
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Undergraduate Sustainable Learning: Effects of Sustainable Soilless Media on Production and Sensory Evaluation of Cucumbers, Basil, Parsley, and Lettuce.
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- Sustainability (2071-1050), 2011, v. 3, n. 9, p. 1381, doi. 10.3390/su3091381
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Cooking Characteristics and Sensory Evaluation of Rice Cooked with Germinated Barley.
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- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2019-0240
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Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise.
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- International Journal of Food Engineering, 2007, v. 3, n. 1, p. 1, doi. 10.2202/1556-3758.1094
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Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee).
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- Flavour & Fragrance Journal, 2020, v. 35, n. 5, p. 541, doi. 10.1002/ffj.3597
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A Model for Predicting the Physiological and Psychological State of Eating Based on Sensory Evaluation.
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- International Journal of Affective Engineering, 2024, v. 23, n. 1, p. 19, doi. 10.5057/ijae.IJAE-D-23-00005
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ارزیابی حسی با استفاده از روش منطق فازي و بررسی خواص فیزیکوشیمیایی، فعالیت آنتی اکسیدانی و فنل کل در آب میوه حاصل از شاه توت نگهداري شده به روش انجمادي.
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- Journal of Food Science & Technology (2008-8787), 2020, v. 17, n. 106, p. 47, doi. 10.29252/fsct.17.09.05
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Analysis on the Characters of Dark Tea in Different Producing Areas Based on Sensory Evaluation.
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- Agricultural Biotechnology (2164-4993), 2021, v. 10, n. 3, p. 125
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CONSUMER INTENTIONS TO BUY NUTRIENT-RICH PRECOOKED BEAN SNACKS: DOES SENSORY EVALUATION MATTER?
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- African Journal of Food, Agriculture, Nutrition & Development, 2021, v. 21, n. 2, p. 17621, doi. 10.18697/ajfand.97.20210
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Evaluation of different tobacco raw materials for heated cigarettes based on sensory evaluation and routine chemical composition.
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- Journal of Light Industry, 2024, v. 39, n. 4, p. 72, doi. 10.12187/2024.04.010
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Selection and weight establishment of sensory evaluation index for heated tobacco products based on Analytic Hierarchy Process.
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- Journal of Light Industry, 2024, v. 39, n. 2, p. 107, doi. 10.12187/2024.02.014
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Effect of Different Slaughter Weights on some Carcass Characteristics and Sensory Evaluation of Meat in Karadi Male Lambs.
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- Journal of Animal & Poultry Production, 2021, v. 12, n. 4, p. 145, doi. 10.21608/jappmu.2021.169539
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Impact of Different Thawing Methods on Physico-chemical Characteristics, Electrophoretic Profile and Sensory Evaluation of Frozen Beef Longissimus dorsi Muscle.
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- Journal of Animal & Poultry Production, 2021, v. 12, n. 1, p. 7, doi. 10.21608/jappmu.2021.149200
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Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics.
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- Foods, 2024, v. 13, n. 21, p. 3527, doi. 10.3390/foods13213527
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Establishing a Berry Sensory Evaluation Model Based on Machine Learning.
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- Foods, 2023, v. 12, n. 18, p. 3502, doi. 10.3390/foods12183502
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A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS.
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- Foods, 2022, v. 11, n. 24, p. 4027, doi. 10.3390/foods11244027
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STUDY ON THE EFFECT OF BAKING PROCESS ON THE QUALITY CHARACTERISTICS, MOISTURE DISTRIBUTION AND SENSORY EVALUATION OF BRAN, DUCK AND PORK EMULSIFICATION SAUSAGE.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 115, n. 11, p. 41, doi. 10.15587/1729-4061.2022.253210
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A History of the Development of Sensory Methods for the Evaluation of Freshness of Fish.
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- Journal of Aquatic Food Product Technology, 2015, v. 24, n. 5, p. 516, doi. 10.1080/10498850.2013.783897
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Nutrient composition and sensory evaluation of fillets from wild-type Nile tilapia ( Oreochromis niloticus, Linnaeus) and a red hybrid (Florida red tilapia × red O. niloticus).
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- Aquaculture Research, 2007, v. 38, n. 10, p. 1074, doi. 10.1111/j.1365-2109.2007.01773.x
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Sparse Multiple Factor Analysis, sparse STATIS, and sparse DiSTATIS with applications to sensory evaluation.
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- Journal of Chemometrics, 2024, v. 38, n. 5, p. 1, doi. 10.1002/cem.3443
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The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha.
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- Food Biophysics, 2024, v. 19, n. 4, p. 911, doi. 10.1007/s11483-024-09857-3
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EFFECTS OF MICROWAVE ROASTING TIME ON PHYSICO-CHEMICAL PROPERTIES AND SENSORY EVALUATION OF GERMINATED RED BROWN RICE MILK.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 11, n. 2, p. 1, doi. 10.15414/jmbfs.1306
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Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs.
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- British Poultry Science, 2023, v. 64, n. 5, p. 594, doi. 10.1080/00071668.2023.2220113
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Sensory Evaluation and Spectra Evolution of Two Kiwifruit Cultivars during Cold Storage.
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- Horticulturae, 2023, v. 9, n. 7, p. 772, doi. 10.3390/horticulturae9070772
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基于模糊数学感官评价和响应面法优化传统青稞酒发酵工艺.
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- China Brewing, 2024, v. 43, n. 9, p. 203, doi. 10.11882/j.issn.0254-5071.2024.09.032
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模糊数学感官评价结合响应面法优化黑枸杞-刺梨风味发酵乳发酵工艺.
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- China Brewing, 2021, v. 40, n. 12, p. 125, doi. 10.11882/j.issn.0254-5071.2021.12.023
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Sensory Evaluation of Nastar Cookies with Addition of Peanut (Arachis Hypogaea L.) and Mung Bean Flour Substitution (Vigna Radiata L.) as High Vegetable Protein Snack.
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- International Journal of Pharmaceutical Research (09752366), 2021, v. 13, n. 1, p. 2844, doi. 10.31838/ijpr/2021.13.01.332
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The sensory evaluation and antimicrobial efficacy of Lactobacillus acidophilus supernatant on Salmonella enteritidis in milk.
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- Food Science & Nutrition, 2024, v. 12, n. 3, p. 1902, doi. 10.1002/fsn3.3883
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Addition of defatted green‐lipped mussel powder and mixed spices to wheat–purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation.
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- Food Science & Nutrition, 2018, v. 6, n. 7, p. 1839, doi. 10.1002/fsn3.675
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Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approach.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 739, doi. 10.1002/fsn3.454
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Süt ve Ürünlerinin Duyusal Değerlendirmesinde Kemometrik Yaklaşımlar.
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- Academic Food Journal / Akademik GIDA, 2019, v. 17, n. 1, p. 102, doi. 10.24323/akademik-gida.544842
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Strategies for the identification and sensory evaluation of volatile constituents in wine.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 5, p. 4549, doi. 10.1111/1541-4337.12810
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Fuzzy Analysis of Sensory Data for Quality Evaluation and Ranking of Instant Green Tea Powder and Granules.
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- Food & Bioprocess Technology, 2011, v. 4, n. 3, p. 408, doi. 10.1007/s11947-008-0163-x
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Process Optimization of Sea Buckthorn Fruit Powder Effervescent Tablets by Random Centroid Methodology Combined with Fuzzy Mathematical Sensory Evaluation.
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- Processes, 2023, v. 11, n. 9, p. 2639, doi. 10.3390/pr11092639
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Hulled Roasted Barley Drink as an Alternative to Coffee: Sensory Evaluation, Chemical Composition and Caffeine Content, Antioxidant Activity and Economic Evaluation.
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- Alexandria Science Exchange Journal, 2023, v. 44, n. 4, p. 505, doi. 10.21608/asejaiqjsae.2023.318725
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Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation.
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- European Journal of Lipid Science & Technology, 2023, v. 125, n. 8, p. 1, doi. 10.1002/ejlt.202200197
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Traditional Sensory Evaluation and Bionic Electronic Nose as Innovative Tools for the Packaging Performance Evaluation of Chitosan Film.
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- Polymers (20734360), 2020, v. 12, n. 10, p. 2310, doi. 10.3390/polym12102310
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Characterisation of 'Ruby Roman' Table Grapes (Vitis Labruscana Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 423, doi. 10.3136/fstr.26.423
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Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil.
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- BMC Biotechnology, 2024, v. 24, n. 1, p. 1, doi. 10.1186/s12896-024-00841-w
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Comparison between the characteristics of materials and structures of brassieres produced in Japan and Brazil and their relationship with sensory evaluation by Japanese and Brazilian young women.
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- Journal of the Japan Research Association for Textile End-Uses / Sen'i Seihin Shōhi Kagaku, 2010, v. 51, n. 11, p. 61
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Comparative analyses of aromas of fresh, naringinase-treated and resin-absorbed juices of pummelo by GC-MS and sensory evaluation.
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- Flavour & Fragrance Journal, 2015, v. 30, n. 3, p. 245, doi. 10.1002/ffj.3239
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Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites.
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- Molecules, 2020, v. 25, n. 23, p. 5567, doi. 10.3390/molecules25235567
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