Cover Image, Volume 33, Issue 5.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. i, doi. 10.1111/joss.12473
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- Publication type:
- Article
Works matching IS 08878250 AND DT 2018 AND VI 33 AND IP 5
Results: 13
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Factors influencing food choices of Malawian consumers: A food choice questionnaire approach.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12442
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- Publication type:
- Article
3
Evaluation of omission testing as a method for identifying important odorants in a mixture.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12460
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- Publication type:
- Article
4
A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12458
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- Publication type:
- Article
5
Serving style preferences for various meal arrangements among children.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12445
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- Publication type:
- Article
6
Consumers' hedonic liking of different labeled and conventional food products in Slovenia.
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- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12444
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- Publication type:
- Article
7
Influence of the color and size of the plate on the subjective ratings of, taste expectations concerning, and willingness‐to‐pay for, Asian noodles.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12443
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- Publication type:
- Article
8
Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12459
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- Publication type:
- Article
9
Molecularly diverse odors advance olfactory threshold testing.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12440
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- Publication type:
- Article
10
Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12441
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- Publication type:
- Article
11
Issue Information.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12292
- Publication type:
- Article
12
Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12439
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- Publication type:
- Article
13
Society of Sensory Professionals.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12291
- Publication type:
- Article