Works matching DE "FLAVOR research"

Results: 136

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

By:

Hill, R. D.;
Larsen, W. A.;
Newby, T. J.;
Robinson, P. W.

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

By:

Therkildsen, Margrethe;
Spleth, P.;
Lange, E.-M.;
Hedelund, P. I.

Publication type:

Article

Western Regional Research Center.

Published in:: Agricultural Research, 2015, v. 63, n. 10, p. 9
Publication type:: Article

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail.

Published in:

Journal of Poultry Science, 2015, v. 52, n. 2, p. 156, doi. 10.2141/jpsa.0140093

By:

Jayasena, Dinesh D.;
Samooel Jung;
Alahakoon, Amali U.;
Ki Chang Nam;
Jun Heon Lee;
Cheorun Jo

Publication type:

Article

The Elements of Taste: How Many Are There?

Published in:

Journal of Aesthetic Education, 2013, v. 47, n. 1, p. 46, doi. 10.5406/jaesteduc.47.1.0046

By:

WERTZ, S. K.

Publication type:

Article

THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION.

Published in:

Journal of Sensory Studies, 2009, v. 24, n. 6, p. 922, doi. 10.1111/j.1745-459X.2009.00245.x

By:

MICHON, C.;
O'SULLIVAN, M.G.;
DELAHUNTY, C.M.;
KERRY, J.P.

Publication type:

Article

SOURNESS–SWEETNESS INTERACTIONS IN DIFFERENT MEDIA: WHITE WINE, ETHANOL AND WATER.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 6, p. 601, doi. 10.1111/j.1745-459X.2006.00085.x

By:

ZAMORA, MARÍA CLARA;
GOLDNER, MARÍA CRISTINA;
GALMARINI, MARA VIRGINIA

Publication type:

Article

FLAVOR THRESHOLD AS AFFECTED BY INTERACTION AMONG THREE DAIRY-RELATED FLAVOR COMPOUNDS.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 6, p. 626, doi. 10.1111/j.1745-459X.2006.00087.x

By:

ADHIKARI, KOUSHIK;
HEIN, KAREN A.;
ELMORE, JANELLE R.;
HEYMANN, HILDEGARDE;
WILLOTT, AMY M.

Publication type:

Article

IMPACT OF FROZEN STORAGE ON FLAVOR OF CAPRINE MILK CHEESES.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 6, p. 654, doi. 10.1111/j.1745-459X.2006.00089.x

By:

PARK, Y.W.;
GERARD, P.D.;
DRAKE, M.A.

Publication type:

Article

SENSORY PROPERTIES OF DRINKABLE YOGURT MADE FROM MILK OF DIFFERENT GOAT BREEDS.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 5, p. 520, doi. 10.1111/j.1745-459X.2006.00077.x

By:

UYSAL‐PALA, C.;
KARAGUL‐YUCEER, Y.;
PALA, A.;
SAVAS, T.

Publication type:

Article

Sesquiterpene Lactones and Flavonoids from Artemisia albida.

Published in:

Chemistry of Natural Compounds, 2005, v. 41, n. 6, p. 689, doi. 10.1007/s10600-006-0013-x

By:

Suleimenov, E.;
Smagulova, F.;
Morozova, O.;
Raldugin, V.;
Bagryanskaya, I.;
Gatilov, Yu.;
Yamovoi, V.;
Adekenov, S.

Publication type:

Article

DESENVOLVIMENTO DE TERMINOLOGIA DESCRITIVA PARA WARMED-OVER FLAVOR EM CARNE ASSADA BOVINA.

Published in:

Ciência Animal Brasileira, 2014, v. 15, n. 2, p. 128, doi. 10.1590/1809-6891v15i218030

By:

LAGE, MOACIR EVANDRO;
GODOY, HELENA TEIXEIRA;
ANDRÉ BOLINI, HELENA MARIA;
DE OLIVEIRA, RAPHAEL ROCHA;
DE OLIVEIRA, ANTÔNIO NONATO;
NICOLAU, EDMAR SOARES;
REZENDE, CÍNTIA SILVA MINAFRA E.

Publication type:

Article

Acquisition of a conditioned taste aversion becomes context dependent when it is learned after extinction.

Published in:

Quarterly Journal of Experimental Psychology, 2007, v. 60, n. 1, p. 9, doi. 10.1080/17470210600971519

By:

Rosas, Juan M.;
Callejas-Aguilera, José E.

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

By:

REINECCIUS, T. A.;
REINECCIUS, G. A.;
PEPPARD, T. L.

Publication type:

Article

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

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

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

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

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 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

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

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