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EFFECT OF EXPOSURE TO THE AROMA OF A PRELOAD ON SUBSEQUENT INTAKE OF A FOOD WITH THE SAME AROMA.
- Published in:
- Journal of Sensory Studies, 2002, v. 17, n. 4, p. 351, doi. 10.1111/j.1745-459X.2002.tb00352.x
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- Article
Consumer Acceptance of Whey-protein-coated as Compared with Shellac-coated Chocolate.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2764, doi. 10.1111/j.1365-2621.2002.tb08812.x
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- Article
Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1212, doi. 10.1111/j.1365-2621.2002.tb09479.x
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- Article
Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat Products.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 1, p. 461, doi. 10.1111/j.1365-2621.2002.tb11429.x
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- Article
Flavor Manipulation Can Enhance the Impression of Fat in Some Foods.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 5, p. 909, doi. 10.1111/j.1365-2621.2000.tb13611.x
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- Article
Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 727, doi. 10.1111/j.1365-2621.1995.tb06216.x
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- Article
Computerized procedure for time-intensity sensory measurements
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 543
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- Article
EFFECT OF PARBOILING AND FREEZING ON QUALITY OF THREE SPANISH RICE VARIETIES.
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- Journal of Food Processing & Preservation, 1986, v. 10, n. 3, p. 189, doi. 10.1111/j.1745-4549.1986.tb00018.x
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- Article
Consumer Testing of Commercial Lager Beers in Blind Versus Informed Conditions: Relation With Descriptive Analysis and Expert Quality Ratings*.
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- Journal of the Institute of Brewing, 2000, v. 106, n. 1, p. 11, doi. 10.1002/j.2050-0416.2000.tb00035.x
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- Article
Human Taste Detection Thresholds.
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- Annals of the New York Academy of Sciences, 1987, v. 510, n. 1, p. 276, doi. 10.1111/j.1749-6632.1987.tb43529.x
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- Article