Works matching DE "FLAVOR research"

Results: 135

Bitter now, but better later?

Published in:

Biologist, 2008, v. 55, n. 3, p. 147

By:

Donaldson, Lucy F.;
Melichar, Jan K.

Publication type:

Article

Correlating instrumental measurements of texture and flavour release with human perception.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 6, p. 631, doi. 10.1111/j.1365-2621.2005.00973.x

By:

Cook, David J.;
Hollowood, Tracey A.;
Linforth, Robert S. T.;
Taylor, Andrew J.

Publication type:

Article

Flavour sensory qualities and consumer perceptions – a comparison of sensory and brain activity responses to flavour components in different populations.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 5, p. 481, doi. 10.1111/j.1365-2621.2004.00807.x

By:

Patterson, John;
Owen, Carolina M.;
Frank, Damian;
Smith, Rebecca;
Cadusch, Peter

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

COMPARACIÓN SENSORIAL DE TRES FORMULACIONES DE HAMBURGUESAS ELABORADAS A BASE DE TILAPIA ROJA (Oreochromis sp.).

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2013, v. 11, n. 2, p. 121

By:

HLEAP ZAPATA, JOSÉ IGOR;
OSSA MONTENEGRO, LUISA FERNANDA

Publication type:

Article

Technological properties of Enterococcus faecium isolated from ewe's milk and cheese with importance for flavour development.

Published in:

Canadian Journal of Microbiology, 2006, v. 52, n. 3, p. 237

By:

C^Abeijón, María;
Medina, Roxana B;
Katz, Marta B;
González, Silvia N

Publication type:

Article

Black Currant Taste: Round Robin.

Published in:

2007

By:

Olenio, Tom;
Moyer, Richard;
Reich, Lee

Publication type:

Question & Answer

Quality of Flue-cured Tobacco in Different Flavors.

Published in:

Agricultural Science & Technology, 2016, v. 17, n. 4, p. 960

By:

Jianbing WANG;
Ming TAO;
Deqiang WANG;
Zhouying REN;
Jun WANG;
Ruoxing CHEN

Publication type:

Article

Changes in volatile compounds and sensory quality during toasting of Spanish almonds.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 11, p. 2225, doi. 10.1111/j.1365-2621.2009.02063.x

By:

Vázquez-Araújo, Laura;
Verdú, Alexis;
Navarro, Patricia;
Martínez-Sánchez, Francisco;
Carbonell-Barrachina, Ángel A.

Publication type:

Article

Bon Appétit.

Published in:

American Scholar, 2012, v. 81, n. 2, p. 12

By:

Kean, Sam

Publication type:

Article

Direct Behavioral Evidence for Retronasal Olfaction in Rats.

Published in:

PLoS ONE, 2012, v. 7, n. 9, p. 1, doi. 10.1371/journal.pone.0044781

By:

Gautam, Shree Hari;
Verhagen, Justus V.;
Schaefer, Andreas

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

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

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

The volume source technique for flavor singlets: a second look.

Published in:

European Physical Journal C -- Particles & Fields, 2004, v. 38, n. 3, p. 329, doi. 10.1140/epjc/s2004-02055-4

By:

Farchioni, F.;
Munster, G.;
Peetz, R.

Publication type:

Article

Taste Thresholds, Taste Preferences, and Dental Caries in 15-year-olds.

Published in:

Journal of Dental Research, 1983, v. 62, n. 10, p. 1069, doi. 10.1177/00220345830620101301

By:

NILSSON, B.;
HOLM, A.-K.

Publication type:

Article

Reference Table for Human Parotid Saliva Collected at Varying Levels of Exogenous Stimulation.

Published in:

Journal of Dental Research, 1973, v. 52, n. 5, p. 1157, doi. 10.1177/00220345730520053401

By:

SHANNON, IRA L.

Publication type:

Article

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

By:

NARUKAWA, Masataka;
TSUJITANI, Tomoko;
UENO, Yusuke;
NAKANO-OOKA, Kaori;
MIYAMOTO-KOKUBO, Nari;
SAWANO, Shoko;
HAYASHI, Yukako

Publication type:

Article

Cooking and eating-quality characteristics of dark-cutting beef fromyoung bulls

Published in:

Journal of Animal Science, 1985, v. 60, n. 3, p. 682

By:

Hawrysh, Z. J.;
Price, M. A.;
Gifford, S. R.

Publication type:

Article

Flavor and Chemical Characteristics of Ground Beef from Grass-, Forage-Grain- and Grain-Finished Steers

Published in:

Journal of Animal Science, 1982, v. 55, n. 1, p. 77

By:

Davis, G. W.;
Melton, S. L.;
Backus, W. R.;
Amiri, M.

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

By:

Tatum, J. D.;
Smith, G. C.;
Carpenter, Z. L.

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

By:

Allen, D. M.;
Kastner, C. L.;
de Felicio, P. E.

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

By:

Carpenter, J. A.;
Reagan, J. O.;
Campion, D. R.;
Stribling, K. V.

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

By:

Read, Marsha;
Ringkob, T. P.;
Winer, Lynn K.;
Stevenson, Marjorie;
David, P. J.;
Bailey, Curtiss M.

Publication type:

Article

Western Regional Research Center.

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

By:

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

Publication type:

Article

Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries.

Published in:

Grasas y Aceites, 2014, v. 65, n. 2, p. 1, doi. 10.3989/gya.122213

By:

Gámbaro, A.;
Raggio, L.;
Ellis, A. C.;
Amarillo, M.

Publication type:

Article

Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development.

Published in:

Grasas y Aceites, 2009, v. 60, n. 3, p. 291, doi. 10.3989/gya.130708

By:

Toldrá, Fidel;
Aristoy, M-Concepción;
Flores, Mónica

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

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

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

Sensory evaluation of the texture and appearance of 17 species of North Atlantic fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1818

By:

Sawyer, F. M.;
Cardello, A. V.;
Maller, O.;
Digman, L.

Publication type:

Article

Characterization of new volatile compounds in the neutral fraction of roasted beef flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2068, doi. 10.1111/j.1365-2621.1982.tb12950.x

By:

Hsu, C.-M.;
Chang, S. S.;
Jin, Q. Z.;
Ho, C-T.;
Peterson, R. J.

Publication type:

Article

Identification of volatile flavor compounds of fresh frozen beef stew and a comparison of these with those of canned beef stew

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1444

By:

Chang, S. S.;
Peterson, R. J.

Publication type:

Article

Relationship of USDA maturity groups to palatability of cooked beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1100

By:

Savell, J. W.;
Smith, G. C.;
Murphey, C. E.;
Abraham, H. C.;
Carpenter, Z. L.;
Cross, H. R.;
Davis, G. W.

Publication type:

Article

Maillard browning reaction of sugar-glycine model systems: Changes in sugar concentration, color and appearance

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1376, doi. 10.1111/j.1365-2621.1982.tb07690.x

By:

Reyes, F. G. R.;
Poocharoen, B.;
Wrolstad, R. E.

Publication type:

Article

Influence of type (wooled or hair) and breed on growth and carcass characteristics and sensory properties of lamb

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1365

By:

Pierson, C. J.;
Parker, C. F.;
Emsen, H.;
Ockerman, H. W.

Publication type:

Article

Concentration of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1350

By:

Smith, G. C.;
Calkins, C. R.;
Dutson, T. R.;
Carpenter, Z. L.

Publication type:

Article

Sugar composition and flavor quality of high sugar (shrunken) and normal sweet corns

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 753, doi. 10.1111/j.1365-2621.1982.tb12707.x

By:

Reyes, F. G. R.;
Varseveld, G. W.;
Kuhn, M. C.

Publication type:

Article

Perceived sweetness and redness in colored sucrose solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 747

By:

Clydesdale, F. M.;
Johnson, J.

Publication type:

Article

Irradiation and fumigation effects on flavor, aroma and composition of grapefruit products

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 958

By:

Shaw, P. E.;
Moshonas, M. G.

Publication type:

Article

Flavor and selected chemical components of ground beef from steers backgrounded on pasture and fed corn up to 140 days

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 699

By:

Davis, G. W.;
Melton, S. L.;
Black, J. M.;
Backus, W. R.

Publication type:

Article