Development of a preliminary sensory lexicon for mate tea.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12570
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- Publication type:
- Article
Works matching IS 08878250 AND DT 2020 AND VI 35 AND IP 3
Results: 12
1
2
Review and development of Thurstonian models for the triangle and duo‐trio methods and paired versions of the methods.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12569
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- Publication type:
- Article
3
Investigating the effect of extrinsic cues on consumers' evaluation of red wine using a projective mapping task.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12568
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- Publication type:
- Article
4
Comparison of orthonasal thresholds of key volatile flavor compounds responsible for traditional doenjang flavor in two matrices: Water‐based and soybean‐based model system.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12567
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- Publication type:
- Article
5
Contribution analysis of sensory cues to oil/fat perception.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12566
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- Publication type:
- Article
6
The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12565
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- Publication type:
- Article
7
Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12564
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- Publication type:
- Article
8
Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12563
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- Publication type:
- Article
9
Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12562
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- Publication type:
- Article
10
Food characteristics and oropharyngeal dysphagia: What speech therapists say.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12561
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- Publication type:
- Article
11
Issue Information.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12517
- Publication type:
- Article
12
Society of Sensory Professionals.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12516
- Publication type:
- Article