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COMPARATIVE STUDY OF TEXTURE TERMS: ENGLISH, FRENCH, JAPANESE AND CHINESE.
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- Journal of Texture Studies, 2008, v. 39, n. 5, p. 530, doi. 10.1111/j.1745-4603.2008.00157.x
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- Article
Free fatty acid formation and lipid oxidation on milled rice.
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- Journal of the American Oil Chemists' Society (JAOCS), 2001, v. 78, n. 12, p. 1271, doi. 10.1007/s11745-001-0425-6
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- Article
Color and illuminance level of lighting can modulate willingness to eat bell peppers.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2049, doi. 10.1002/jsfa.6523
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- Article
Prediction of sensory texture of broiler breast meat using instrumental spectral stress-strain analysis.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 10, p. 2269, doi. 10.1111/ijfs.12542
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- Article
Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 1, p. 215, doi. 10.1111/j.1365-2621.2012.03165.x
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- Article
APPLICATION OF MAXIMUM LIKELIHOOD ESTIMATION FOR FIRST SERVING ORDER BIAS ADJUSTMENT.
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- Journal of Sensory Studies, 2015, v. 30, n. 1, p. 68, doi. 10.1111/joss.12137
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- Article
Using a Choice Design to Screen Nutraceutical-Rich Juices.
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- Journal of Sensory Studies, 2013, v. 28, n. 2, p. 113, doi. 10.1111/joss.12027
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- Article
Applying a Mixture Design for Consumer Optimization of Black Cherry, Concord Grape and Pomegranate Juice Blends.
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- Journal of Sensory Studies, 2013, v. 28, n. 2, p. 102, doi. 10.1111/joss.12026
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- Article
Consumer-Based Optimization of Blackberry, Blueberry and Concord Juice Blends.
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- Journal of Sensory Studies, 2012, v. 27, n. 6, p. 439, doi. 10.1111/joss.12008
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- Article
Willingness-to-Pay for a Nutraceutical-Rich Juice Blend.
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- Journal of Sensory Studies, 2012, v. 27, n. 5, p. 375, doi. 10.1111/joss.12002
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- Article
COMPARISON OF PREFERENCE MAPPING TECHNIQUES FOR THE OPTIMIZATION OF STRAWBERRY YOGURT.
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- Journal of Sensory Studies, 2009, v. 24, n. 4, p. 457, doi. 10.1111/j.1745-459X.2009.00221.x
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- Article
ASTM LEXICON FOR SENSORY ATTRIBUTES RELATING TO TEXTURE AND APPEARANCE.
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- 2004
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- Book Review
Effects of Herbal Adaptogen Feed-Additive on Growth Performance, Carcass Parameters, and Muscle Amino Acid Profile in Heat-Stressed Modern Broilers.
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- Frontiers in Physiology, 2021, v. 12, p. 1, doi. 10.3389/fphys.2021.784952
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- Article
Comparison of a double compression test for the prediction of sensory texture attributes of cooked rice to a single compression test.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 8, p. 643, doi. 10.9755/ejfa.2017-03-544
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- Article
Estimating sensory texture of cooked rice using full and optimized predictive regression models.
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- Emirates Journal of Food & Agriculture (EJFA), 2015, v. 27, n. 12, p. 931, doi. 10.9755/ejfa.2015-09-793
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- Article
Sensory profile, consumer acceptance and driving sensory attributes for commercial vanilla ice creams marketed in the United States.
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- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 346, doi. 10.1111/1471-0307.12314
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- Article
A reference-calibration method for tenderness perception using psychophysical models.
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- Food Science & Biotechnology, 2010, v. 19, n. 6, p. 1493, doi. 10.1007/s10068-010-0213-9
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- Article
Comparison of eliminating first order samples for minimizing first serving order bias to data corrections.
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- Food Science & Biotechnology, 2010, v. 19, n. 3, p. 703, doi. 10.1007/s10068-010-0099-6
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- Article