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Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers.
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- Journal of Sensory Studies, 2024, v. 39, n. 1, p. 1, doi. 10.1111/joss.12890
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- Article
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin.
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- Journal of Sensory Studies, 2023, v. 38, n. 4, p. 1, doi. 10.1111/joss.12838
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- Article
Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage.
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- Foods, 2023, v. 12, n. 14, p. 2711, doi. 10.3390/foods12142711
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- Article
Suppression of sweetness: evidence for central mechanism for suppression of sweetness from sucrose by citric acid.
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- Chemical Senses, 2023, v. 48, p. 1, doi. 10.1093/chemse/bjad036
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- Article
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution.
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- Journal of Sensory Studies, 2022, v. 37, n. 6, p. 1, doi. 10.1111/joss.12785
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- Article
Application of Non-Dominated Sorting Genetic Algorithm (NSGA-II) to Increase the Efficiency of Bakery Production: A Case Study.
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- Processes, 2022, v. 10, n. 8, p. 1623, doi. 10.3390/pr10081623
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- Article
Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water.
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- Beverages, 2022, v. 8, n. 2, p. 32, doi. 10.3390/beverages8020032
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- Article
Quality assessment of dried organic bell peppers through composition and sensory analysis.
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- European Food Research & Technology, 2021, v. 247, n. 8, p. 1883, doi. 10.1007/s00217-021-03757-3
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- Article
Strong and Bitter Vegetables from Traditional Cultivars and Cropping Methods Improve the Health Status of Type 2 Diabetics: A Randomized Control Trial.
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- Nutrients, 2021, v. 13, n. 6, p. 1813, doi. 10.3390/nu13061813
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- Article
Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers.
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- Foods, 2020, v. 9, n. 10, p. 1425, doi. 10.3390/foods9101425
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- Article
Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers.
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- Foods, 2020, v. 9, n. 10, p. 1425, doi. 10.3390/foods9101425
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- Article
Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling.
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- Chemical Senses, 2020, v. 45, n. 4, p. 293, doi. 10.1093/chemse/bjaa012
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- Article
Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices.
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- Foods, 2020, v. 9, n. 4, p. 395, doi. 10.3390/foods9040395
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- Article
Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions.
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- Foods, 2020, v. 9, n. 2, p. 146, doi. 10.3390/foods9020146
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- Article
Sensory and textural characterization of composite wheat–cassava bread as a function of lipase dose and storage time.
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- European Food Research & Technology, 2020, v. 246, n. 1, p. 23, doi. 10.1007/s00217-019-03387-w
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- Article
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review.
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- Foods, 2019, v. 8, n. 6, p. 211, doi. 10.3390/foods8060211
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- Article
Sweeter together? Assessing the combined influence of product‐related and contextual factors on perceived sweetness of fruit beverages.
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- Journal of Sensory Studies, 2019, v. 34, n. 3, p. N.PAG, doi. 10.1111/joss.12492
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- Article
EEG discrimination of perceptually similar tastes.
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- Journal of Neuroscience Research, 2019, v. 97, n. 3, p. 241, doi. 10.1002/jnr.24281
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- Article
Bitter taste masking of enzyme‐treated soy protein in water and bread.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 10, p. 3860, doi. 10.1002/jsfa.8903
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- Article
See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages.
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- Foods, 2018, v. 7, n. 8, p. 119, doi. 10.3390/foods7080119
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- Article
Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread.
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- European Food Research & Technology, 2016, v. 242, n. 10, p. 1663, doi. 10.1007/s00217-016-2666-4
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- Article
Addition of enzymes to improve sensory quality of composite wheat-cassava bread.
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- European Food Research & Technology, 2016, v. 242, n. 8, p. 1245, doi. 10.1007/s00217-015-2628-2
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- Article
Culinary preparation of beetroot ( Beta vulgaris L.): the impact on sensory quality and appropriateness.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 9, p. 1852, doi. 10.1002/jsfa.6886
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- Article
The Masking Effect of Sucrose on Perception of Bitter Compounds in Brassica Vegetables.
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- Journal of Sensory Studies, 2014, v. 29, n. 3, p. 190, doi. 10.1111/joss.12094
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- Article
Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers ( Helianthus tuberosus L.).
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 5, p. 1211, doi. 10.1002/jsfa.5878
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- Article
Chemical composition and sensory quality of bovine milk as affected by type of forage and proportion of concentrate in the feed ration.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 93, doi. 10.1002/jsfa.5735
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- Article
Bitterness perception and vegetable consumption and liking for elderly with type 2 diabetes.
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- Médecine & Nutrition, 2012, v. 48, n. 2, p. 30
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- Article
Deposition of carotenoids in egg yolk by short-term supplement of coloured carrot ( Daucus carota) varieties as forage material for egg-laying hens.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 7, p. 1163, doi. 10.1002/jsfa.3937
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- Article
Effect of different organic growing conditions on quality of cooked potatoes.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 1, p. 12, doi. 10.1002/jsfa.1009
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- Article
ULTRASONICS IN EVALUATING RHEOLOGICAL PROPERTIES OF DOUGH FROM DIFFERENT WHEAT VARIETIES AND DURING AGEING.
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- Journal of Texture Studies, 2001, v. 32, n. 5/6, p. 321, doi. 10.1111/j.1745-4603.2001.tb01239.x
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- Article
Carotenoids and flavonoids in organically grown spinach ( Spinacia oleracea L) genotypes after deep frozen storage.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 9, p. 918, doi. 10.1002/jsfa.902
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- Article
Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 12, p. 1747, doi. 10.1002/(SICI)1097-0010(199909)79:12<1747::AID-JSFA429>3.0.CO;2-B
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- Article
Protein quality and energy density of green peas as influenced by seed size and time of harvest.
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- Journal of the Science of Food & Agriculture, 1994, v. 65, n. 3, p. 363, doi. 10.1002/jsfa.2740650315
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The influence of variety and growth conditions on the nutritive value of carrots.
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- Journal of the Science of Food & Agriculture, 1994, v. 65, n. 2, p. 163, doi. 10.1002/jsfa.2740650207
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- Article