Found: 10
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Quantitative texture analysis comparison of three legumes.
- Published in:
- Frontiers in Plant Science, 2023, p. 1, doi. 10.3389/fpls.2023.1208295
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- Article
Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys.
- Published in:
- Journal of the Institute of Brewing, 2020, v. 126, n. 2, p. 194, doi. 10.1002/jib.596
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- Article
Free amino acid composition of apple juices with potential for cider making as determined by UPLC‐PDA.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 467, doi. 10.1002/jib.519
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- Article
The Lexicocalorimeter: Gauging public health through caloric input and output on social media.
- Published in:
- PLoS ONE, 2017, v. 12, n. 2, p. 1, doi. 10.1371/journal.pone.0168893
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- Article
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research.
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- PeerJ, 2021, p. 1, doi. 10.7717/peerj.11389
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- Article
The Facial Action Coding System for Characterization of Human Affective Response to Consumer Product-Based Stimuli: A Systematic Review.
- Published in:
- Frontiers in Psychology, 2020, v. 11, p. 1, doi. 10.3389/fpsyg.2020.00920
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- Article
Development of a hard cider flavor wheel using free word sorting and multivariate statistical techniques.
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- Journal of Sensory Studies, 2024, v. 39, n. 2, p. 1, doi. 10.1111/joss.12916
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- Article
Exploring cider website descriptions using a novel text mining approach.
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- Journal of Sensory Studies, 2023, v. 38, n. 5, p. 1, doi. 10.1111/joss.12854
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- Article
Sensory Descriptor Analysis of Whisky Lexicons through the Use of Deep Learning.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1633, doi. 10.3390/foods10071633
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- Article
Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake.
- Published in:
- Nutrients, 2020, v. 12, n. 3, p. 877, doi. 10.3390/nu12030877
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- Article