Works matching DE "FLAVOR research"

Results: 135

Influence of limonin on consumer preference of processed grapefruit juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 741

By:

Carter, R. D.;
de Jager, G.;
Fellers, P. J.

Publication type:

Article

Effect of phthalides on celery flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 658

By:

Chang, A.;
Jen, J. J.;
Uhlig, J. W.

Publication type:

Article

c4-heptenal: an influential volatile compound in boiled potato flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 328, doi. 10.1111/j.1365-2621.1987.tb06605.x

By:

Josephson, D. B.;
Lindsay, R. C.

Publication type:

Article

Effectiveness of sensory difference tests: sequential sensitivity analysis for liquid food stimuli

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1550, doi. 10.1111/j.1365-2621.1986.tb13857.x

By:

O'Mahony, M.;
Goldstein, L. R.

Publication type:

Article

Quality of retail Florida-packed frozen concentrated orange juice asdetermined by consumers and physical and chemical analyses

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1187, doi. 10.1111/j.1365-2621.1986.tb13080.x

By:

Fellers, P. J.;
Poole, M. J.;
de Jager, G.

Publication type:

Article

Odor intensity measured by an audio method

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1340, doi. 10.1111/j.1365-2621.1986.tb13118.x

By:

King, B. M.

Publication type:

Article

Effects of pretreatment and dehydration temperature on color, nutrient retention and sensory characteristics of okra

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1201

By:

Greig, J. K.;
Stone, M. B.;
Naewbanij, J. O.;
Toure, D.

Publication type:

Article

Effects of carbonic maceration on chemical, physical and sensory characteristics of muscadine wines

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1195, doi. 10.1111/j.1365-2621.1986.tb13082.x

By:

Carroll, D. E.

Publication type:

Article

Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1162

By:

Hughes, K. V.;
Prusa, K. J.;
Kregel, K. K.

Publication type:

Article

Bitterness and immature flavor in grapefruit: analyses and improvement of quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1368, doi. 10.1111/j.1365-2621.1986.tb13126.x

By:

Berry, R. E.;
Tatum, J. H.

Publication type:

Article

Odor threshold of some pyrazines

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1098, doi. 10.1111/j.1365-2621.1986.tb11250.x

By:

Shibamoto, T.

Publication type:

Article

Molecular encapsulation of natural and synthetic coffee flavor with beta-cyclodextrin

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1024

By:

Szejtli, J.;
Szente, L.

Publication type:

Article

Sensory and chemical/physical quality criteria of frozen peas studied by multivariate data analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 599, doi. 10.1111/j.1365-2621.1986.tb13889.x

By:

Martens, M.

Publication type:

Article

Reduction of bitterness and tartness in grapefruit juice with florisil

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 415

By:

Fellers, P. J.;
Fisher, J. F.;
Barmore, C. R.;
Rouseff, R. L.

Publication type:

Article

Flavor profiles of vacuum packaged and polyvinyl chloride packaged ground beef: a comparison of cooked flavor changes occurring during product display

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 258

By:

Kropf, D. H.;
Lynch, N. M.;
Caul, J. F.;
Kastner, C. L.

Publication type:

Article

Comparison of some one-, two-, and three-component systems for similarity to meat flavor using surface response methodology

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 504

By:

Gray, J. I.;
Pearson, A. M.;
Magee, W. T.;
Fooladi, M. H.

Publication type:

Article

A suggested instrumental technique for studying dynamic flavor release from food products

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 249, doi. 10.1111/j.1365-2621.1986.tb10888.x

By:

Lee, W. E., III

Publication type:

Article

Natural occurrence of undecaenes in some fruits and vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1655

By:

Drawert, F.;
Nitz, S.;
Kollmannsberger, H.;
Berger, R. G.

Publication type:

Article

Effects of salt and tripolyphosphate on some quality characteristicsof breaded patties made from catfish trimmings

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1598

By:

Rogers, R. W.;
Burgin, J. M.;
Ammerman, G. R.

Publication type:

Article

Solid-liquid extraction of mushroom solids and concentration by reverse osmosis

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1300

By:

Wiley, R. C.;
Sheu, M. J.;
Kerr, L. H.

Publication type:

Article

Smoked dogfish processing and its refrigerated storage stability

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1348

By:

Chai, T.;
Shiau, C. Y.

Publication type:

Article

Relationship between sensory attributes and objective measurements of postharvest quality of tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1242

By:

Shewfelt, R. L.;
Resurreccion, A. V. A.

Publication type:

Article

Quantitative performance of a simple Tenax-GC adsorption method for use in the analysis of aroma volatiles

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1431, doi. 10.1111/j.1365-2621.1985.tb10493.x

By:

Olafsdottir, G.;
Lindsay, R. C.;
Steinke, J. A.

Publication type:

Article

Has aspartame an aftertaste?

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1510

By:

Samundsen, J. A.

Publication type:

Article

Reduction of bitterness in grapefruit juice with {beta}-cyclodextrinpolymer in a continuous-flow process

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1205, doi. 10.1111/j.1365-2621.1985.tb13054.x

By:

Shaw, P. E.;
Wilson, C. W., III

Publication type:

Article

Flavor and nutrient composition of a sausage ball snack-type food made from pork or catfish

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1185

By:

Dudley, C. D.;
Medeiros, L. C.

Publication type:

Article

Changes in flavor components of garlic resulting from gamma irradiation

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1193, doi. 10.1111/j.1365-2621.1985.tb13047.x

By:

Kwon, J. H.;
Yoon, H. S.

Publication type:

Article

Sensory flavor characteristics of water-extracted soluble orange solids produced in Florida

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 739, doi. 10.1111/j.1365-2621.1985.tb13785.x

By:

Fellers, P. J.

Publication type:

Article

Interdependency and underlying dimensions of sensory flavor characteristics of selected foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 631

By:

Giesbrecht, F. G.;
Young, C. T.;
Syarief, H.;
Hamann, D. D.;
Monroe, R. J.

Publication type:

Article

Comparison of mean and consensus scores from flavor and texture profile analyses of selected food products

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 647

By:

Giesbrecht, F. G.;
Syarief, H.;
Hamann, D. D.;
Young, C. T.;
Monroe, R. J.

Publication type:

Article

Sweetness evaluation of mixtures of fructose with charin, aspartame,and acesulfame K

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 469

By:

Pelgroms, J.;
van tornout, Ph.;
van der Meeren, J.

Publication type:

Article

Computerized procedure for time-intensity sensory measurements

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 543

By:

Guinard, J.-X.;
Pangborn, R. M.;
Shoemaker, C. F.

Publication type:

Article

Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 5

By:

Lindsay, R. C.;
Stuiber, D. A.;
Josephson, D. B.

Publication type:

Article

Volatile components of a yeast extract composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 125

By:

Ames, J. M.;
MacLeod, G.

Publication type:

Article

Nomilin acetyl-lyase, a bacterial enzyme for nomilin debittering of citrus juices

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 118

By:

Hasegawa, S.;
Herman, Z.;
Ou, P.

Publication type:

Article

Methyl anthranilate content of Ohio Concord grapes

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 280

By:

Gallander, J. F.;
Liu, J. W. R.

Publication type:

Article

Consumer acceptance of steaks and roasts from charolais crossbred bulls and steers

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 165

By:

Savell, J. W.;
Stiffler, D. M.;
Griffin, C. L.;
Smith, G. C.

Publication type:

Article

Effects of titratable acidity and carbonation level on the preference of clarified pineapple juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1220

By:

Park, S. S.;
Baranowski, J. D.

Publication type:

Article

Taste panel preference correlated with lipid composition of barley dried distillers' grains

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 787

By:

Jackson, L.;
Dawson, K. R.;
O'Palka, J.;
Hether, N. W.;
Gras, P. W.

Publication type:

Article

Nomilin, taste threshold and relative bitterness

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 777, doi. 10.1111/j.1365-2621.1984.tb13209.x

By:

Rouseff, R. L.;
Matthews, R. F.

Publication type:

Article

Studies on turpentine-like off-odor in cola

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 485, doi. 10.1111/j.1365-2621.1984.tb12447.x

By:

Wiley, R. C.;
Louie, M. K.;
Sheu, M. J.

Publication type:

Article

Determination of reactivity of aspartame with flavor aldehydes by gas chromatography, HPLC and GPC

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 520

By:

Chen, W.-T. C.;
Hussein, M. M.;
D'Amelia, R. P.;
Manz, A. L.;
Jacin, H.

Publication type:

Article

An improved method for evaluating time-intensity data

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 539

By:

Malek, D. M.;
Schmitt, D. J.;
Thompson, L. J.;
Munroe, J. H.

Publication type:

Article

Modeling of roasted peanut flavor for some virginia-type peanuts from amino acid and sugar contents

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 52, doi. 10.1111/j.1365-2621.1984.tb13667.x

By:

Oupadissakoon, C.;
Young, C. T.

Publication type:

Article

Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 82

By:

Takahashi, C.;
Yamaguchi, S.

Publication type:

Article

Comparative GLC-MS analysis of phenolic acid of selected tree nuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 798, doi. 10.1111/j.1365-2621.1983.tb14902.x

By:

Senter, S. D.;
Forbus, W. R.;
Horvat, R. J.

Publication type:

Article

Detection and control of soymilk astringency

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 438

By:

Snyder, H. E.;
Chen, J. T.

Publication type:

Article

Snack crackers containing whole-grain triticale flour: Crispness, taste, and acceptability

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 266

By:

Penfield, M. P.;
Kahn, C. B.

Publication type:

Article

Volatile flavor sulfur and nitrogen constituents of Brassica rapa L.

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2084, doi. 10.1111/j.1365-2621.1982.tb12958.x

By:

Hashimoto, S.;
Miyazawa, M.;
Kameoka, H.

Publication type:

Article

Taster response to salts in minced fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2066, doi. 10.1111/j.1365-2621.1982.tb12949.x

By:

Bremner, H. A.

Publication type:

Article