Works about TASTE testing of food

Results: 2154

McNally Farm, St Mark's College.

Published in:

SASTA Journal, 2021, n. 2, p. 17

By:

Hay, Greg

Publication type:

Article

DESIGN FOR LEARNING (AND SNACKING).

Published in:

CEE: Chemical Engineering Education, 2025, v. 59, n. 2, p. 109

By:

VIGEANT, MARGOT A.

Publication type:

Article

Neural Processing of Taste-Related Signals in the Mediodorsal Thalamus of Mice.

Published in:

Journal of Neuroscience, 2025, v. 45, n. 18, p. 1, doi. 10.1523/JNEUROSCI.1500-24.2025

By:

Odegaard, Katherine E.;
Bouaichi, Cecilia G.;
Greg Owanga;
Vincis, Roberto

Publication type:

Article

MEG evaluation of taste by gender difference.

Published in:

Journal of Integrative Neuroscience, 2011, v. 10, n. 4, p. 537, doi. 10.1142/S0219635211002828

By:

Gemousakakis, T.;
Kotini, A.;
Anninos, P.;
Zissimopoulos, A.;
Prassopoulos, P.

Publication type:

Article

The smell and odorous components of dried shiitake mushroom, Lentinula edodes IV: survey of trends in consumer preferences and changes in sensory evaluation.

Published in:

Journal of Wood Science, 2007, v. 53, n. 5, p. 458, doi. 10.1007/s10086-006-0874-4

By:

Masakazu Hiraide;
Ichiro Yokoyama

Publication type:

Article

Media Review: Cooking Up Organizational Change at The Bear.

Published in:

2025

By:

Opazo, M. Pilar

Publication type:

Book Review

Comparison of organic acid levels and L- IdnDH expression in Chinese-type and European-type grapes.

Published in:

Euphytica, 2014, v. 196, n. 1, p. 63, doi. 10.1007/s10681-013-1014-z

By:

Wen, Ya-Qin;
Cui, Jing;
Zhang, Ye;
Duan, Chang-Qing;
Pan, Qiu-Hong

Publication type:

Article

Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.

Published in:

Antonie van Leeuwenhoek, 2015, v. 108, n. 6, p. 1469, doi. 10.1007/s10482-015-0602-4

By:

Onetto, Cristóbal;
Bordeu, Edmundo

Publication type:

Article

Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.).

Published in:

European Food Research & Technology, 2018, v. 244, n. 12, p. 2213, doi. 10.1007/s00217-018-3131-3

By:

Rodríguez-Solana, Raquel;
Galego, Ludovina R.;
Pérez-Santín, Efrén;
Romano, Anabela

Publication type:

Article

Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product.

Published in:

European Food Research & Technology, 2018, v. 244, n. 9, p. 1595, doi. 10.1007/s00217-018-3072-x

By:

Romano, Annalisa;
Masi, Paolo;
Bracciale, Annachiara;
Aiello, Alessandra;
Nicolai, Maria Adalgisa;
Ferranti, Pasquale

Publication type:

Article

Application of sourdough in the production of fat- and salt-reduced puff pastry.

Published in:

European Food Research & Technology, 2018, v. 244, n. 9, p. 1581, doi. 10.1007/s00217-018-3071-y

By:

Silow, Christoph;
Axel, Claudia;
Zannini, Emanuele;
Arendt, Elke K.

Publication type:

Article

Organic acids, sugars, antioxidant activity, sensorial and other fruit characteristics of nine traditional Spanish Citrus fruits.

Published in:

European Food Research & Technology, 2018, v. 244, n. 8, p. 1497, doi. 10.1007/s00217-018-3064-x

By:

Asencio, Antonia D.;
Serrano, María;
García-Martínez, Santiago;
Pretel, María T.

Publication type:

Article

Carob as cocoa substitute: a review on composition, health benefits and food applications.

Published in:

European Food Research & Technology, 2018, v. 244, n. 6, p. 959, doi. 10.1007/s00217-017-3018-8

By:

Loullis, Andreas;
Pinakoulaki, Eftychia

Publication type:

Article

Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel.

Published in:

European Food Research & Technology, 2018, v. 244, n. 2, p. 245, doi. 10.1007/s00217-017-2951-x

By:

Navarro, María;
Kontoudakis, Nikolaos;
Gómez-Alonso, Sergio;
García-Romero, Esteban;
Canals, Joan Miquel;
Hermosín-Gutíerrez, Isidro;
Zamora, Fernando

Publication type:

Article

Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification.

Published in:

European Food Research & Technology, 2018, v. 244, n. 1, p. 19, doi. 10.1007/s00217-017-2931-1

By:

Sipponen, Mika H.;
Mäkinen, Outi E.;
Rommi, Katariina;
Heiniö, Raija-Liisa;
Holopainen-Mantila, Ulla;
Hokkanen, Sanna;
Hakala, Terhi K.;
Nordlund, Emilia

Publication type:

Article

Sensory and instrumental study of Taralli, a typical Italian bakery product.

Published in:

European Food Research & Technology, 2018, v. 244, n. 1, p. 73, doi. 10.1007/s00217-017-2937-8

By:

Barbieri, S.;
Bendini, A.;
Balestra, F.;
Palagano, R.;
Rocculi, P.;
Gallina Toschi, T.

Publication type:

Article

Volatiles in dairy products after supplementation of essential oils in the diet of cows and influence on taste of cheese.

Published in:

European Food Research & Technology, 2017, v. 243, n. 10, p. 1783, doi. 10.1007/s00217-017-2883-5

By:

Faehnrich, B.;
Chizzola, R.;
Schabauer, A.;
Pracser, N.;
Duerrschmid, K.

Publication type:

Article

Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage.

Published in:

European Food Research & Technology, 2017, v. 243, n. 9, p. 1497, doi. 10.1007/s00217-017-2859-5

By:

Kince, Tatjana;
Galoburda, Ruta;
Klava, Dace;
Tomsone, Lolita;
Senhofa, Santa;
Straumite, Evita;
Kerch, Garry;
Kronberga, Arta;
Sturite, Ievina;
Kunkulberga, Daiga;
Blija, Anita

Publication type:

Article

Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems.

Published in:

European Food Research & Technology, 2017, v. 243, n. 9, p. 1619, doi. 10.1007/s00217-017-2870-x

By:

Giovanelli, Gabriella;
Torri, Luisa;
Sinelli, Nicoletta;
Buratti, Susanna

Publication type:

Article

Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses.

Published in:

European Food Research & Technology, 2017, v. 243, n. 8, p. 1405, doi. 10.1007/s00217-017-2851-0

By:

Zabaleta, Laura;
Albisu, Marta;
Barron, Luis

Publication type:

Article

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites.

Published in:

European Food Research & Technology, 2017, v. 243, n. 8, p. 1429, doi. 10.1007/s00217-017-2853-y

By:

Korus, Anna;
Gumul, Dorota;
Krystyjan, Magdalena;
Juszczak, Lesław;
Korus, Jarosław

Publication type:

Article

Application of an electronic tongue for Tunisian olive oils' classification according to olive cultivar or physicochemical parameters.

Published in:

European Food Research & Technology, 2017, v. 243, n. 8, p. 1459, doi. 10.1007/s00217-017-2856-8

By:

Slim, Souihli;
Rodrigues, Nuno;
Dias, Luís;
Veloso, Ana;
Pereira, José;
Oueslati, Souheib;
Peres, António

Publication type:

Article

Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1183, doi. 10.1007/s00217-016-2831-9

By:

Caruso, Marisa;
Galgano, Fernanda;
Colangelo, Maria;
Condelli, Nicola;
Scarpa, Teresa;
Tolve, Roberta;
Favati, Fabio

Publication type:

Article

Sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced in an enzyme membrane reactor in comparison with batch.

Published in:

European Food Research & Technology, 2017, v. 243, n. 5, p. 807, doi. 10.1007/s00217-016-2794-x

By:

Berends, Pieter;
Merz, Michael;
Kochjohann, Anne;
Philipps, Lena;
Blank, Imre;
Stressler, Timo;
Fischer, Lutz

Publication type:

Article

A thermostable-endo-β-(1,4)-mannanase from Pediococcus acidilactici (M17): purification, characterization and its application in fruit juice clarification.

Published in:

European Food Research & Technology, 2017, v. 243, n. 2, p. 193, doi. 10.1007/s00217-016-2735-8

By:

Nadaroglu, Hayrunnisa;
Adiguzel, Gulsah;
Adiguzel, Ahmet;
Sonmez, Zeynep

Publication type:

Article

Comparison of the nutritional as well as the volatile composition of in-season and off-season Hezuo 903 tomato at red stage.

Published in:

European Food Research & Technology, 2017, v. 243, n. 2, p. 203, doi. 10.1007/s00217-016-2736-7

By:

Liu, Tao;
Zhu, Wei;
Huang, Jing;
Chen, Huahan;
Nie, Rongzu;
Li, Chun-mei

Publication type:

Article

Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine.

Published in:

European Food Research & Technology, 2017, v. 243, n. 2, p. 247, doi. 10.1007/s00217-016-2740-y

By:

Baiano, Antonietta;
Mentana, Annalisa;
Quinto, Maurizio;
Centonze, Diego;
Previtali, Maria;
Varva, Gabriella;
Nobile, Matteo;
Palma, Laura

Publication type:

Article

Dry ice blasting, a new tool for barrel regeneration treatment.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1673, doi. 10.1007/s00217-016-2667-3

By:

Costantini, Antonella;
Vaudano, Enrico;
Cravero, Maria;
Petrozziello, Maurizio;
Piano, Federico;
Bernasconi, Attilio;
Garcia-Moruno, Emilia

Publication type:

Article

As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1693, doi. 10.1007/s00217-016-2669-1

By:

Baiano, Antonietta;
Previtali, Maria;
Viggiani, Ilaria;
Varva, Gabriella;
Squeo, Giacomo;
Paradiso, Vito;
Summo, Carmine;
Gomes, Tommaso;
Caponio, Francesco

Publication type:

Article

New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1187, doi. 10.1007/s00217-015-2422-1

By:

Hernández-Carrión, María;
Sanz, T.;
Hernando, I.;
Llorca, E.;
Fiszman, S.;
Quiles, A.

Publication type:

Article

Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1247, doi. 10.1007/s00217-015-2427-9

By:

Jensen, Sidsel;
Jansson, Therese;
Eggers, Nina;
Clausen, Morten;
Larsen, Lotte;
Jensen, Hanne;
Ray, Colin;
Sundgren, Anja;
Andersen, Henrik;
Bertram, Hanne

Publication type:

Article

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products.

Published in:

European Food Research & Technology, 2015, v. 240, n. 5, p. 939, doi. 10.1007/s00217-014-2398-2

By:

Karangwa, Eric;
Zhang, Xiaoming;
Murekatete, Nicole;
Masamba, Kingsley;
Raymond, Linda;
Shabbar, Abbas;
Zhang, Yating;
Duhoranimana, Emmanuel;
Muhoza, Bertrand;
Song, Shiqing

Publication type:

Article

Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method.

Published in:

European Food Research & Technology, 2015, v. 240, n. 5, p. 885, doi. 10.1007/s00217-014-2393-7

By:

Foschino, Roberto;
Lorenzis, Gabriella;
Fabrizio, Vincenzo;
Picozzi, Claudia;
Imazio, Serena;
Failla, Osvaldo;
Vigentini, Ileana

Publication type:

Article

Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process.

Published in:

European Food Research & Technology, 2015, v. 240, n. 3, p. 533, doi. 10.1007/s00217-014-2352-3

By:

Chira, Kleopatra;
Teissedre, Pierre-Louis

Publication type:

Article

Impact of quinoa bran on gluten-free dough and bread characteristics.

Published in:

European Food Research & Technology, 2014, v. 239, n. 5, p. 767, doi. 10.1007/s00217-014-2269-x

By:

Föste, Maike;
Nordlohne, Sebastian;
Elgeti, Dana;
Linden, Martin;
Heinz, Volker;
Jekle, Mario;
Becker, Thomas

Publication type:

Article

The adulteration of food, lessons from the past, with reference to butter, margarine and fraud.

Published in:

European Food Research & Technology, 2014, v. 239, n. 5, p. 725, doi. 10.1007/s00217-014-2274-0

By:

Deelstra, H.;
Burns, D.;
Walker, M.

Publication type:

Article

Methods for PDO olive oils traceability: state of art and discussion about the possible contribution of strontium isotopic tool.

Published in:

European Food Research & Technology, 2014, v. 239, n. 5, p. 745, doi. 10.1007/s00217-014-2279-8

By:

Janin, Myriam;
Medini, Salim;
Técher, Isabelle

Publication type:

Article

1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time.

Published in:

European Food Research & Technology, 2014, v. 239, n. 4, p. 603, doi. 10.1007/s00217-014-2256-2

By:

Kolniak-Ostek, Joanna;
Wojdyło, Aneta;
Markowski, Jarosław;
Siucińska, Karolina

Publication type:

Article

Amylolytic activities and starch reserve mobilization during the germination of quinoa.

Published in:

European Food Research & Technology, 2014, v. 239, n. 4, p. 621, doi. 10.1007/s00217-014-2258-0

By:

Hager, Anna-Sophie;
Mäkinen, Outi;
Arendt, Elke

Publication type:

Article

Aroma compounds and sensory characteristics of Arneis Terre Alfieri DOC wines: the concentration of polyfunctional thiols and their evolution in relation to different ageing conditions.

Published in:

European Food Research & Technology, 2014, v. 239, n. 2, p. 267, doi. 10.1007/s00217-014-2218-8

By:

Piano, Federico;
Petrozziello, Maurizio;
Vaudano, Enrico;
Bonello, Federica;
Ferreira, Vicente;
Zapata, Julián;
Hernández-Orte, Purificación

Publication type:

Article

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi.

Published in:

European Food Research & Technology, 2014, v. 239, n. 2, p. 321, doi. 10.1007/s00217-014-2225-9

By:

Cui, Rui-Ying;
Zheng, Jia;
Wu, Chong-De;
Zhou, Rong-Qing

Publication type:

Article

Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads.

Published in:

European Food Research & Technology, 2014, v. 239, n. 1, p. 1, doi. 10.1007/s00217-014-2184-1

By:

Wolter, Anika;
Hager, Anna-Sophie;
Zannini, Emanuele;
Czerny, Michael;
Arendt, Elke

Publication type:

Article

Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy).

Published in:

European Food Research & Technology, 2014, v. 238, n. 6, p. 1037, doi. 10.1007/s00217-014-2186-z

By:

Iorizzo, Massimo;
Macciola, Vincenzo;
Testa, Bruno;
Lombardi, Silvia;
De Leonardis, Antonella

Publication type:

Article

Structures, orosensory activity, and T1R1/T1R3 receptor activation of amides generated by lactone aminolysis using food-related processing conditions.

Published in:

European Food Research & Technology, 2013, v. 237, n. 1, p. 57, doi. 10.1007/s00217-013-2028-4

By:

Suess, Barbara;
Brockhoff, Anne;
Meyerhof, Wolfgang;
Hofmann, Thomas

Publication type:

Article

Effects of nutrient supplementation on fermentation kinetics, HS evolution, and aroma profile in Verdicchio DOC wine production.

Published in:

European Food Research & Technology, 2013, v. 236, n. 1, p. 145, doi. 10.1007/s00217-012-1870-0

By:

Gobbi, Mirko;
Comitini, Francesca;
D'Ignazi, Giuliano;
Ciani, Maurizio

Publication type:

Article

A review of analytical methods measuring lipid oxidation status in foods: a challenging task.

Published in:

European Food Research & Technology, 2013, v. 236, n. 1, p. 1, doi. 10.1007/s00217-012-1866-9

By:

Barriuso, Blanca;
Astiasarán, Iciar;
Ansorena, Diana

Publication type:

Article

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures.

Published in:

European Food Research & Technology, 2012, v. 235, n. 2, p. 185, doi. 10.1007/s00217-012-1756-1

By:

Castro-Vázquez, Lucía;
Elena Alañon, M.;
Gonzalez-Viñas, M.;
Soledad Pérez-Coello, M.

Publication type:

Article

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts.

Published in:

European Food Research & Technology, 2012, v. 235, n. 2, p. 333, doi. 10.1007/s00217-012-1763-2

By:

Hager, Anna-Sophie;
Wolter, Anika;
Czerny, Mariko;
Bez, Jürgen;
Zannini, Emanuele;
Arendt, Elke;
Czerny, Michael

Publication type:

Article

Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines.

Published in:

European Food Research & Technology, 2012, v. 235, n. 2, p. 345, doi. 10.1007/s00217-012-1764-1

By:

Castilhos, Maurício;
Conti-Silva, Ana;
Bianchi, Vanildo

Publication type:

Article

Technological and sensory pork quality in relation to muscle and drip loss protein profiles.

Published in:

European Food Research & Technology, 2012, v. 234, n. 5, p. 883, doi. 10.1007/s00217-012-1705-z

By:

Żelechowska, Elżbieta;
Przybylski, Wiesław;
Jaworska, Danuta;
Santé-Lhoutellier, Véronique

Publication type:

Article