Found: 21
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Evaluation of geosmin and 2-methylisoborneol off-flavour in smoked rainbow trout fillets using instrumental and sensory analyses.
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- Aquaculture Research, 2011, v. 43, n. 1, p. 149, doi. 10.1111/j.1365-2109.2011.02795.x
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- Article
Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D 3.
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- Foods, 2022, v. 11, n. 5, p. 726, doi. 10.3390/foods11050726
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- Article
Exploring the possibility of predicting long‐term oxidative stability in prototype skincare formulations using various lipid oxidation initiators.
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- International Journal of Cosmetic Science, 2019, v. 41, n. 1, p. 89, doi. 10.1111/ics.12515
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- Article
Odour Detection Threshold Determination of Volatile Compounds in Topical Skin Formulations.
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- European Journal of Lipid Science & Technology, 2018, v. 120, n. 5, p. 1, doi. 10.1002/ejlt.201700231
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- Article
A REVIEW OF SENSORY AND INSTRUMENTAL METHODS USED TO EVALUATE THE TEXTURE OF FISH MUSCLE.
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- Journal of Texture Studies, 2001, v. 32, n. 3, p. 219, doi. 10.1111/j.1745-4603.2001.tb01045.x
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- Article
Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea).
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- Food Science & Nutrition, 2023, v. 11, n. 6, p. 3040, doi. 10.1002/fsn3.3284
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- Article
Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania.
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- Food Science & Nutrition, 2019, v. 7, n. 4, p. 1406, doi. 10.1002/fsn3.975
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- Article
Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project.
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- Sustainability (2071-1050), 2024, v. 16, n. 5, p. 1846, doi. 10.3390/su16051846
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- Article
Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon.
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- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 14, p. 2684, doi. 10.1002/jsfa.3031
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- Article
Sensory properties of marinated herring ( Clupea harengus) processed from raw material from commercial landings.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 1, p. 127, doi. 10.1002/jsfa.1962
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- Article
Multispectral Imaging of Wok-Fried Vegetables.
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- Journal of Imaging Science & Technology, 2012, v. 56, n. 2, p. 20404, doi. 10.2352/J.ImagingSci.Technol.2012.56.2.020404
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- Article
Lipid Oxidation and Degradation Products in Raw Materials: Low‐Fat Topical Skin‐Care Formulations.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 7, p. 853, doi. 10.1002/aocs.12087
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- Article
Investigation of Lipid Oxidation in the Raw Materials of a Topical Skin Formulation: A Topical Skin Formulation Containing a High Lipid Content.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 2, p. 185, doi. 10.1002/aocs.12015
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- Article
Development of an olfactory test method for measuring perception of everyday food odors among older adults.
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- Journal of Sensory Studies, 2021, v. 36, n. 6, p. 1, doi. 10.1111/joss.12706
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- Article
SENSORY CHARACTERISTICS OF DIFFERENT COD PRODUCTS.
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- Journal of Sensory Studies, 2010, v. 25, n. 2, p. 294, doi. 10.1111/j.1745-459X.2009.00259.x
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- Article
SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKET.
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- Journal of Sensory Studies, 2006, v. 21, n. 4, p. 415, doi. 10.1111/j.1745-459X.2006.00073.x
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- Article
AN EFFECTIVE WAY TO MINIMIZE DRIFTING AND MONITOR THE PERFORMANCE OF A SENSORY PANEL DURING LONG-TERM PROJECTS – A CASE STUDY FROM A PROJECT ON HERRING QUALITY.
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- Journal of Sensory Studies, 2005, v. 20, n. 1, p. 35, doi. 10.1111/j.1745-459X.2005.00002.x
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- Article
LIQUID HOLDING CAPACITY AND INSTRUMENTAL AND SENSORY TEXTURE PROPERTIES OF HERRING ( CLUPEA HARENGUS L.) RELATED TO BIOLOGICAL AND CHEMICAL PARAMETERS.
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- Journal of Texture Studies, 2005, v. 36, n. 2, p. 119, doi. 10.1111/j.1745-4603.2005.00006.x
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- Article
Analysing sensory panel performance in a proficiency test using the PanelCheck software.
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- European Food Research & Technology, 2010, v. 230, n. 3, p. 497, doi. 10.1007/s00217-009-1185-y
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- Article
Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream.
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- Antioxidants, 2023, v. 12, n. 8, p. 1622, doi. 10.3390/antiox12081622
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- Article
Oxidative Stability of Side-Streams from Cod Filleting—Effect of Antioxidant Dipping and Low-Temperature Storage.
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- Marine Drugs, 2023, v. 21, n. 11, p. 591, doi. 10.3390/md21110591
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- Article