Works matching Sensory evaluation

Results: 5000

Sensory Evaluation Techniques of Food.

Published in:

Annals of 'Valahia' University of Târgovişte. Agriculture, 2023, v. 15, n. 2, p. 58, doi. 10.2478/agr-2023-0019

By:

Pop, Mihaela Dana

Publication type:

Article

SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES.

Published in:

Journal of Texture Studies, 2007, v. 38, n. 1, p. 21, doi. 10.1111/j.1745-4603.2007.00084.x

By:

Srisawas, Weena;
Jindal, Vinod K.

Publication type:

Article

模糊数学感官评定结合响应面法优化红枣白兰地发酵工艺.

Published in:

China Brewing, 2022, v. 41, n. 4, p. 185, doi. 10.11882/j.issn.0254-5071.2022.04.032

By:

彭昕;
李桂林;
艾赛提·阿合旦;
李泽涵;
李函伦;
杨兴元

Publication type:

Article

白酒风味成分与感官评价的研究进展.

Published in:

China Brewing, 2020, v. 39, n. 8, p. 7, doi. 10.11882/j.issn.0254-5071.2020.08.002

By:

王丽花;
郑福平;
高晓娟;
王凤仙;
赵超;
李文硕;
周丹

Publication type:

Article

Effects of different microbial additives on sensory evaluation, nutritional components, and fermentation quality of Moringa oleifera stem and leaf silage.

Published in:

Feed Research, 2024, v. 47, n. 18, p. 117, doi. 10.13557/j.cnki.issn1002-2813.2024.18.022

By:

ZHOU Hao;
KUANG Dan

Publication type:

Article

Visualization of Flavor of Sake by Sensory Evaluation and Statistical Method.

Published in:

Sensors & Materials, 2018, v. 30, n. 5, Part 2, p. 1197, doi. 10.18494/SAM.2018.1778

By:

Yoichiro Kanno;
Toshitaka Minetoki;
Takayuki Bogaki;
Kiyoshi Toko

Publication type:

Article

Comparison of Flavor Profiles of Honey Peach Cultivars by Gas Chromatography–Mass Spectrometry (GC–MS) with Odor Activity Values (OAVs), E-Tongue, and Sensory Evaluation Combined with Chemometrics.

Published in:

Analytical Letters, 2025, v. 58, n. 7, p. 1225, doi. 10.1080/00032719.2024.2360084

By:

Zhang, Man;
Fang, Fan;
Chen, Mengfei;
Kan, Juan;
Qian, Chunlu;
Liu, Jun;
Jin, Changhai

Publication type:

Article

Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation.

Published in:

Analytical Letters, 2019, v. 52, n. 11, p. 1813, doi. 10.1080/00032719.2019.1570244

By:

Wang, Shuo;
Tamura, Takehiro;
Kyouno, Nobuyuki;
Liu, Xiaofang;
Zhang, Han;
Akiyama, Yoshinobu;
Yu Chen, Jie

Publication type:

Article

Influence of Sugar and Ethanol Content and Color of Wines On the Sensory Evaluation: from Wine Competition "Nemčiňany Wine Days" in Slovak Republic (2013–2016).

Published in:

Erwerbs-Obstbau, 2020, v. 62, p. 9, doi. 10.1007/s10341-020-00486-x

By:

Ailer, Štefan;
Valšíková, Magdaléna;
Jedlička, Jaroslav;
Mankovecký, Jakub;
Baroň, Mojmír

Publication type:

Article

Hulled Roasted Barley Drink as an Alternative to Coffee: Sensory Evaluation, Chemical Composition and Caffeine Content, Antioxidant Activity and Economic Evaluation.

Published in:

Alexandria Science Exchange Journal, 2023, v. 44, n. 4, p. 505, doi. 10.21608/asejaiqjsae.2023.318725

By:

Ali, Ghazza Mahfooz

Publication type:

Article

Nutrient composition and sensory evaluation of fillets from wild-type Nile tilapia ( Oreochromis niloticus, Linnaeus) and a red hybrid (Florida red tilapia × red O. niloticus).

Published in:

Aquaculture Research, 2007, v. 38, n. 10, p. 1074, doi. 10.1111/j.1365-2109.2007.01773.x

By:

Garduño-Lugo, Mario;
Herrera-Solís, Juan Ramón;
Angulo-Guerrero, Jesús Ofelia;
Muñoz-Córdova, Germán;
De la Cruz-Medina, Javier

Publication type:

Article

Sparse Multiple Factor Analysis, sparse STATIS, and sparse DiSTATIS with applications to sensory evaluation.

Published in:

Journal of Chemometrics, 2024, v. 38, n. 5, p. 1, doi. 10.1002/cem.3443

By:

Yu, Ju‐Chi;
Gómez‐Corona, Carlos;
Abdi, Hervé;
Guillemot, Vincent

Publication type:

Article

Strategies for the identification and sensory evaluation of volatile constituents in wine.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 5, p. 4549, doi. 10.1111/1541-4337.12810

By:

Chen, Liang;
Darriet, Philippe

Publication type:

Article

A Model for Predicting the Physiological and Psychological State of Eating Based on Sensory Evaluation.

Published in:

International Journal of Affective Engineering, 2024, v. 23, n. 1, p. 19, doi. 10.5057/ijae.IJAE-D-23-00005

By:

Erika MATSUI;
Kosuke OIWA;
Akio NOZAWA

Publication type:

Article

Nutritional and sensory evaluation of gluten-free cake obtained from mixtures of rice flour, almond flour and arrowroot flour.

Published in:

Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 368

By:

Martinescu, Casiana -- Damaris;
Sârbu, Natalia-Roxana;
Velciov, Ariana- Bianca;
Stoin, Daniela

Publication type:

Article

基于模型融合的浓香型白酒感官与风味成分质量关系模型研究.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 53, doi. 10.12161/j.issn.1005-6521.2023.13.009

By:

刘鑫;
韩强;
李陈杰;
张良;
李锦松;
张怀山;
庹先国

Publication type:

Article

基于模糊数学的全麦馒头感官评价体系构建.

Published in:

Food Research & Development, 2023, v. 44, n. 11, p. 188, doi. 10.12161/j.issn.1005-6521.2023.11.027

By:

李萍;
王凤成

Publication type:

Article

基于模糊数学感官评价方法的真空低温烹饪卤鸭工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 162, doi. 10.12161/j.issn.1005-6521.2023.10.022

By:

谭青玲;
夏杨毅;
叶柯;
卢家维;
吴淼;
李甜甜

Publication type:

Article

婴幼儿配方奶粉感官评价方法.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 184, doi. 10.12161/j.issn.1005-6521.2022.21.024

By:

任鹏;
刘晓静;
屈雅莉;
杨春杰;
李飞;
刘文雅;
沈星;
刘星;
李旭倩;
赵红晓

Publication type:

Article

基于模糊数学原理的植物蛋白肉感官评定.

Published in:

Food Research & Development, 2022, v. 43, n. 7, p. 52, doi. 10.12161/j.issn.1005-6521.2022.07.008

By:

李亚敏;
佟宗航;
张亚婷;
阳伟红;
初璇;
邢竹青

Publication type:

Article

枸杞鲜果感官品质与理化特性相关性研究.

Published in:

Food Research & Development, 2021, v. 42, n. 19, p. 19, doi. 10.12161/j.issn.1005-6521.2021.19.004

By:

黄婷;
闫亚美;
刘俭;
张波;
何昕孺;
何旭;
秦垦

Publication type:

Article

基于模糊数学评价法及脂质氧化程度优化过油肉的制作工艺.

Published in:

Food Research & Development, 2021, v. 42, n. 17, p. 62, doi. 10.12161/j.issn.1005-6521.2021.17.011

By:

来静;
张宏丽;
朱迎春

Publication type:

Article

大米粉饺感官评价标准体系的建立.

Published in:

Food Research & Development, 2021, v. 42, n. 17, p. 37, doi. 10.12161/j.issn.1005-6521.2021.17.007

By:

龙慧;
覃柳迪;
王世雄;
郑新雷;
滕建文;
夏宁

Publication type:

Article

搅拌型酸奶感官评价与仪器测定间的相关性研究.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 65, doi. 10.12161/j.issn.1005-6521.2019.19.012

By:

郭奇慧;
高秀兰;
雷守成;
孙卓然

Publication type:

Article

STUDY ON THE EFFECT OF BAKING PROCESS ON THE QUALITY CHARACTERISTICS, MOISTURE DISTRIBUTION AND SENSORY EVALUATION OF BRAN, DUCK AND PORK EMULSIFICATION SAUSAGE.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 115, n. 11, p. 41, doi. 10.15587/1729-4061.2022.253210

By:

Shang, Feifei;
Kryzhska, Tetyana;
Duan, Zhenhua

Publication type:

Article

Characterisation of 'Ruby Roman' Table Grapes (Vitis Labruscana Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds.

Published in:

Food Science & Technology Research, 2020, v. 26, n. 3, p. 423, doi. 10.3136/fstr.26.423

By:

Tetsuya SASAKI;
Shiori ANDO;
Toshio MIYAZAWA;
Daisuke YAMAUCHI;
Harumi TAKE;
Yuya YAMAZAKI;
Toshiki ENOMOTO

Publication type:

Article

Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree.

Published in:

European Food Research & Technology, 2023, v. 249, n. 6, p. 1669, doi. 10.1007/s00217-023-04246-5

By:

Mirazimi, Farnaz;
Saldo, Jordi;
Sepulcre, Francesc;
Pujolà, Montserrat

Publication type:

Article

NUTRITIONAL PROFILE AND SENSORY EVALUATION OF BEETROOT-E CHED FUNCTIONAL FRUIT AND VEGETABLE SMOOTHIES.

Published in:

Malaysian Journal of Halal Research, 2024, v. 7, n. 2, p. 90, doi. 10.26480/mjhr.02.2024.90.94

By:

Adelu, Akeem Olalekan;
Charity, Owie Uyinmwen;
Durojaiye, Obomeghei Kuburat;
John, Aizebeokhai O.

Publication type:

Article

Sensory Evaluation and Spectra Evolution of Two Kiwifruit Cultivars during Cold Storage.

Published in:

Horticulturae, 2023, v. 9, n. 7, p. 772, doi. 10.3390/horticulturae9070772

By:

Afonso, Andreia M.;
Guerra, Rui;
Cruz, Sandra;
Antunes, Maria D.

Publication type:

Article

IMPORTANCE OF SENSORY EVALUATION IN ASSESSMENT OF EGG QUALITY.

Published in:

Agriculture / Poljoprivreda, 2019, v. 25, n. 1, p. 56, doi. 10.18047/poljo.25.1.8

By:

Margeta, P.;
Kralik, G.;
Grčević, M.;
Hanžek, D.;
Kralik, Z.

Publication type:

Article

Deodorant effects of a supercritical hops extract: antibacterial activity against Corynebacterium xerosis and Staphylococcus epidermidis and efficacy testing of a hops/zinc ricinoleate stick in humans through the sensory evaluation of axillary deodorancy.

Published in:

Journal of Cosmetic Dermatology, 2009, v. 8, n. 3, p. 197, doi. 10.1111/j.1473-2165.2009.00449.x

By:

Dumas, Elizabeth R.;
Michaud, Amy E.;
Bergeron, Chantal;
Lafrance, Jennifer L.;
Mortillo, Susan;
Gafner, Stefan

Publication type:

Article

Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 216, doi. 10.18805/ajdfr.DR-1787

By:

Rao, P. V. K. Jagannadha;
Sreedevi, P.;
Navaneetha, Y.;
Kiranmayi, K.;
Bharathalakshmi, M.

Publication type:

Article

Analysis on the Characters of Dark Tea in Different Producing Areas Based on Sensory Evaluation.

Published in:

Agricultural Biotechnology (2164-4993), 2021, v. 10, n. 3, p. 125

By:

Jing HUANG;
Hai LIN;
Changhui HE;
Xuchao YAN;
Fen YUAN;
Xia PENG

Publication type:

Article

The study of microwave heating time on chemical and microbiological properties and sensory evaluation in sweet fermented glutinous rice (Khao-Mark).

Published in:

International Food Research Journal, 2011, v. 18, n. 1, p. 239

By:

Tochampa, W.;
Jittrepotch, N.;
Kongbangkerd, T.;
Kraboun, K.;
Rojsuntornkitti, K.

Publication type:

Article

Undergraduate Sustainable Learning: Effects of Sustainable Soilless Media on Production and Sensory Evaluation of Cucumbers, Basil, Parsley, and Lettuce.

Published in:

Sustainability (2071-1050), 2011, v. 3, n. 9, p. 1381, doi. 10.3390/su3091381

By:

Anderson, Neil O.;
Annis, Joey;
Buchholz, Mark;
Cutting, Jared;
Heuring, Eric;
Jankila, Emily;
McCrumb, Megan;
Nelson, Nicole;
Pehoski, Myra;
Piepho, Karl;
Price, Valerie;
Russell, Victoria

Publication type:

Article

Fuzzy Analysis of Sensory Data for Quality Evaluation and Ranking of Instant Green Tea Powder and Granules.

Published in:

Food & Bioprocess Technology, 2011, v. 4, n. 3, p. 408, doi. 10.1007/s11947-008-0163-x

By:

Sinija, V.;
Mishra, H.

Publication type:

Article

Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil.

Published in:

BMC Biotechnology, 2024, v. 24, n. 1, p. 1, doi. 10.1186/s12896-024-00841-w

By:

Amri, Zahra;
Bhouri, Amira Mnari;
Dhibi, Madiha;
Hammami, Mohamed;
Hammami, Sonia;
Mechri, Beligh

Publication type:

Article

Sensory Evaluation of Nastar Cookies with Addition of Peanut (Arachis Hypogaea L.) and Mung Bean Flour Substitution (Vigna Radiata L.) as High Vegetable Protein Snack.

Published in:

International Journal of Pharmaceutical Research (09752366), 2021, v. 13, n. 1, p. 2844, doi. 10.31838/ijpr/2021.13.01.332

By:

CANDRIASIH, PUTU;
ASLINDA, WERRY;
FITRIYANI;
ADHYANTI;
BOHARI

Publication type:

Article

Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics.

Published in:

Foods, 2024, v. 13, n. 21, p. 3527, doi. 10.3390/foods13213527

By:

Cai, Hongyan;
Liu, Yanting;
Jin, Weiping;
Li, Fang;
Chen, Xuan;
Yang, Guoyan;
Shen, Wangyang

Publication type:

Article

Establishing a Berry Sensory Evaluation Model Based on Machine Learning.

Published in:

Foods, 2023, v. 12, n. 18, p. 3502, doi. 10.3390/foods12183502

By:

Liu, Minghao;
Liu, Minhua;
Bai, Lin;
Shang, Wei;
Ren, Runhan;
Zhao, Zhiyao;
Sun, Ying

Publication type:

Article

A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS.

Published in:

Foods, 2022, v. 11, n. 24, p. 4027, doi. 10.3390/foods11244027

By:

Gao, Li-Bing;
Obianwuna, Uchechukwu Edna;
Zhang, Hai-Jun;
Qiu, Kai;
Wu, Shu-Geng;
Qi, Guang-Hai;
Wang, Jing

Publication type:

Article

Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking.

Published in:

Foods, 2021, v. 10, n. 8, p. 1924, doi. 10.3390/foods10081924

By:

Cho, Woo-Hee;
Choi, Jae-Suk

Publication type:

Article

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance.

Published in:

Foods, 2021, v. 10, n. 4, p. 725, doi. 10.3390/foods10040725

By:

Short, Erin C.;
Kinchla, Amanda J.;
Nolden, Alissa A.

Publication type:

Article

Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme.

Published in:

Foods, 2021, v. 10, n. 2, p. 446, doi. 10.3390/foods10020446

By:

Świąder, Katarzyna;
Marczewska, Magdalena;
Ruiz-Capillas, Claudia;
Herranz, Ana Herrero

Publication type:

Article

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review.

Published in:

Foods, 2020, v. 9, n. 9, p. 1334, doi. 10.3390/foods9091334

By:

Fiorentini, Martina;
Kinchla, Amanda J.;
Nolden, Alissa A.

Publication type:

Article

Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 24, p. 11730, doi. 10.3390/app142411730

By:

Furuichi, Tsugumi;
Uno, Ayane;
Tsurunaga, Yoko

Publication type:

Article

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation.

Published in:

European Journal of Lipid Science & Technology, 2023, v. 125, n. 8, p. 1, doi. 10.1002/ejlt.202200197

By:

Han, Jiajia;
Fu, Chenggang;
Wan, Yilai;
Guo, Jiahao;
Wei, Changqing;
Liu, Wenyu

Publication type:

Article

Study on the Analysis of Malt Aroma Compounds and Their Correlation with Sensory Characteristics Evaluation Based on HS-SPME-GC-MS Coupled Technique.

Published in:

Journal of the American Society of Brewing Chemists, 2025, v. 83, n. 2, p. 154, doi. 10.1080/03610470.2025.2449756

By:

Chen, Bingdan;
Luo, Na;
Tu, Jingxia;
Chen, Ming

Publication type:

Article

Fuzzy Linguistic Olive Oil Sensory Evaluation Model based on Unbalanced Linguistic Scales.

Published in:

Journal of Multiple-Valued Logic & Soft Computing, 2014, v. 22, n. 4-6, p. 501

By:

ESTRELLA, F. J.;
ESPINILLA, M.;
MARTÍNEZ, L.

Publication type:

Article

An Evaluation Model with Unbalanced Linguistic Information Applied to Olive Oil Sensory Evaluation.

Published in:

Journal of Multiple-Valued Logic & Soft Computing, 2009, v. 15, n. 2-3, p. 229

By:

MARTÍNEZ, L.;
ESPINILLA, M.;
LIU, J.;
PÉREZ, L.G.;
SÁNCHEZ, P. J.

Publication type:

Article