Works matching IS 08878250 AND DT 2022 AND VI 37 AND IP 5

Results: 14

Development of the Adapted Pivot Test method for descriptive sensory analyses with young untrained students.

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12779

By:

Beaulieu, Aleksandr;
Giraud, Valentin;
Magro, Pierre;
Nougarede, Sylvain;
Maza, Elie;
Samson, Alain;
Geffroy, Olivier;
Chervin, Christian

Publication type:

Article

Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply.

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12778

By:

Weerawarna N.R.P, Maheeka;
Godfrey, A. Jonathan R.;
Ellis, Ashling;
Hort, Joanne

Publication type:

Article

A Bayesian adaptive algorithm (QUEST) to estimate olfactory threshold in hyposmic patients.

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12769

By:

D'Alessandro, Andrea;
Grigorescu, Oana;
Höchenberger, Richard;
Ohla, Kathrin;
Hummel, Thomas

Publication type:

Article

Color‐nutrient associations: Implications for product design of dietary supplements.

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12777

By:

Motoki, Kosuke;
Yamada, Asumi;
Spence, Charles

Publication type:

Article

Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk.

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12770

By:

Hopfer, Helene;
Riak, Alden C.;
Roberts, Robert F.;
Hayes, John E.;
Ziegler, Gregory R.

Publication type:

Article

Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally.

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12771

By:

Prescott, John;
Chheang, Sok L.;
Jaeger, Sara R.

Publication type:

Article

Textural analyses and artificial neural network as optimization tools to predict the sensory perception of cosmetic emulsions.

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12776

By:

Franzol, Angélica;
Banin, Thais Mancini;
Brazil, Tayra Rodrigues;
Rezende, Mirabel Cerqueira

Publication type:

Article

Are early adopters willing to accept frozen, ready‐to‐cook mealworms as a food source?

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12774

By:

Rovai, Dominic;
Amin, Samir;
Lesniauskas, Ruta;
Wilke, Kristine;
Garza, Jeff;
Lammert, Amy

Publication type:

Article

What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics.

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12775

By:

da Silva, Wanderson Roberto;
Marôco, João;
Alvarenga, Marle dos Santos;
Campos, Juliana Alvares Duarte Bonini

Publication type:

Article

How to inform about sodium reduction on food labels?

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12768

By:

Sant'anna, Laudiane Justo;
Araújo, Cirila Ionara Almeida;
de Paula, Matheus Custódio;
da Moreira, Eduardo da Silva;
Della Lucia, Suzana Maria;
Lima Filho, Tarcísio

Publication type:

Article

Sensory quality control: Assessment of food company employees' knowledge, attitudes, and practices.

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12773

By:

Onojakpor, Ogheneyoma;
Tuorila, Hely;
De Kock, Henrietta L.

Publication type:

Article

Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers.

Published in:

Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12772

By:

De Assis, Fernanda Santos;
Rebellato, Ana Paula;
Pallone, Juliana Azevedo Lima;
Behrens, Jorge Herman

Publication type:

Article

Issue Information.

Published in:: Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12677
Publication type:: Article

Society of Sensory Professionals.

Published in:: Journal of Sensory Studies, 2022, v. 37, n. 5, p. 1, doi. 10.1111/joss.12676
Publication type:: Article