Works matching DE "FLAVOR research"
Results: 135
Evaluation of the Suppressive Effect on Bitter Taste of Gluconate.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 12, p. 2282, doi. 10.1271/bbb.120560
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- Publication type:
- Article
Western Regional Research Center.
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- Agricultural Research, 2015, v. 63, n. 10, p. 9
- Publication type:
- Article
The flavor of high-quality beef - a review.
- Published in:
- Acta Agriculturae Scandinavica: Section A, Animal Science, 2017, v. 67, n. 3/4, p. 85, doi. 10.1080/09064702.2018.1487466
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- Publication type:
- Article
Black Currant Taste: Round Robin.
- Published in:
- 2007
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- Publication type:
- Question & Answer
Cooking and eating-quality characteristics of dark-cutting beef fromyoung bulls
- Published in:
- Journal of Animal Science, 1985, v. 60, n. 3, p. 682
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- Publication type:
- Article
Flavor and Chemical Characteristics of Ground Beef from Grass-, Forage-Grain- and Grain-Finished Steers
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- Journal of Animal Science, 1982, v. 55, n. 1, p. 77
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- Publication type:
- Article
Interrelationships Between Marbling, Subcutaneous Fat Thickness and Cooked Beef Palatability
- Published in:
- Journal of Animal Science, 1982, v. 54, n. 4, p. 777, doi. 10.2527/jas1982.544777x
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- Publication type:
- Article
Removal of Kidney Fat Before Chilling-Effect on Beef Tenderloin Yield, Color and Tenderness
- Published in:
- Journal of Animal Science, 1982, v. 54, n. 1, p. 72
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- Publication type:
- Article
Microbiological, Vacuum Packaging and Palatability Attributes of Beef Produced at Varied Levels of Forages and Grain
- Published in:
- Journal of Animal Science, 1981, v. 53, n. 6, p. 1482
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- Publication type:
- Article
Palatability Characteristics of the Longissimus Muscle of Young Bulls Representing Divergent Beef Breeds and Crosses
- Published in:
- Journal of Animal Science, 1981, v. 53, n. 2, p. 387
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- Publication type:
- Article
THE EFFECTS OF ENVIRONMENT ON TASTE DISCRIMINATION OF BREAD SPREADS.
- Published in:
- Journal of Advertising, 1981, v. 10, n. 3, p. 19, doi. 10.1080/00913367.1981.10672772
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- Publication type:
- Article
Utilization of β-Cyclodextrin for Improved Flavor Retention in Thermally Processed Foods.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT58, doi. 10.1111/j.1365-2621.2004.tb17856.x
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- Publication type:
- Article
Influence of limonin on consumer preference of processed grapefruit juice
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 741
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- Publication type:
- Article
Effect of phthalides on celery flavor
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 658
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- Publication type:
- Article
Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1162
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- 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
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- Publication type:
- Article
Odor threshold of some pyrazines
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1098, doi. 10.1111/j.1365-2621.1986.tb11250.x
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- Publication type:
- Article
Molecular encapsulation of natural and synthetic coffee flavor with beta-cyclodextrin
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1024
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- 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
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- Publication type:
- Article
Reduction of bitterness and tartness in grapefruit juice with florisil
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 415
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- Publication type:
- Article
Flavor profiles of vacuum packaged and polyvinyl chloride packaged ground beef: a comparison of cooked flavor changes occurring during product display
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 258
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- 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
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- 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
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- Publication type:
- Article
Natural occurrence of undecaenes in some fruits and vegetables
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1655
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- Publication type:
- Article
Effects of salt and tripolyphosphate on some quality characteristicsof breaded patties made from catfish trimmings
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1598
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- Publication type:
- Article
Solid-liquid extraction of mushroom solids and concentration by reverse osmosis
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1300
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- Publication type:
- Article
Smoked dogfish processing and its refrigerated storage stability
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1348
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- 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
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- Publication type:
- Article
Quantitative performance of a simple Tenax-GC adsorption method for use in the analysis of aroma volatiles
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1431, doi. 10.1111/j.1365-2621.1985.tb10493.x
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- Publication type:
- Article
Has aspartame an aftertaste?
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1510
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- Publication type:
- Article