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Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.
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- Foods, 2023, v. 12, n. 22, p. 4113, doi. 10.3390/foods12224113
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- Article
Sensory Flavor Profile of Split Gill Mushroom (Schizophyllum commune) Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup.
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- Foods, 2023, v. 12, n. 20, p. 3745, doi. 10.3390/foods12203745
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- Article
Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee.
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- Foods, 2022, v. 11, n. 2, p. 180, doi. 10.3390/foods11020180
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- Article
The Importance of Sensory Lexicons for Research and Development of Food Products.
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- Foods, 2019, v. 8, n. 1, p. 27, doi. 10.3390/foods8010027
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- Article
Effects of aging on taste thresholds: A case of Asian people.
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- Journal of Sensory Studies, 2018, v. 33, n. 4, p. 1, doi. 10.1111/joss.12436
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- Article
Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 6, p. 1459, doi. 10.1111/ijfs.13725
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- Article
Ability of crystal promoters to delay fat bloom development in heat-resistant compound chocolate with or without the presence of crystal inhibitor.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 11, p. 2343, doi. 10.1111/ijfs.13517
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- Article
Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce.
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- Journal of Sensory Studies, 2016, v. 31, n. 6, p. 443, doi. 10.1111/joss.12234
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- Article
SENSORY LEXICON OF POMELO FRUIT OVER VARIOUS CULTIVARS AND FRESH-CUT STORAGE.
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- Journal of Sensory Studies, 2015, v. 30, n. 1, p. 21, doi. 10.1111/joss.12133
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- Article
Sensory properties and consumer acceptance of sweet tamarind varieties grown in Thailand.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 6, p. 1081, doi. 10.1002/jsfa.3925
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- Article
EFFECTS OF ORAL RINSING ON THE PERCEPTION OF RESIDUAL COOLING AND BURN IN HIGHLY MENTHOLATED TOOTHPASTE.
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- Journal of Sensory Studies, 2009, v. 24, n. 2, p. 290, doi. 10.1111/j.1745-459X.2009.00211.x
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- Article