Found: 13
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US consumers' acceptability of soy sauce and bulgogi.
- Published in:
- Food Science & Biotechnology, 2017, v. 26, n. 5, p. 1271, doi. 10.1007/s10068-017-0174-3
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- Article
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods.
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- Journal of Sensory Studies, 2024, v. 39, n. 2, p. 1, doi. 10.1111/joss.12906
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- Article
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages.
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- Journal of Sensory Studies, 2023, v. 38, n. 4, p. 1, doi. 10.1111/joss.12839
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- Article
Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju.
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- Journal of Sensory Studies, 2023, v. 38, n. 5, p. 1, doi. 10.1111/joss.12853
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- Article
Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 9, p. 4790, doi. 10.1111/ijfs.16589
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- Article
Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 9, p. 4770, doi. 10.1111/ijfs.16585
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- Article
Effects of ageing and salt concentrations on metabolite profiles and their correlation with consumer acceptance in Korean traditional doenjang (fermented soybean paste).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7307, doi. 10.1111/ijfs.16082
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- Article
Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties.
- Published in:
- Foods, 2023, v. 12, n. 12, p. 2361, doi. 10.3390/foods12122361
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- Article
Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water.
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- Foods, 2023, v. 12, n. 8, p. 1579, doi. 10.3390/foods12081579
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- Article
Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment.
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- Foods, 2021, v. 10, n. 8, p. 1958, doi. 10.3390/foods10081958
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- Article
Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1746, doi. 10.3390/foods9121746
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- Article
Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 722, doi. 10.3390/foods9060722
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- Article
Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method.
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- Foods, 2019, v. 8, n. 8, p. 344, doi. 10.3390/foods8080344
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- Article