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Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method.
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- Jurnal Indonesia Sosial Teknologi, 2024, v. 5, n. 8, p. 3102, doi. 10.59141/jist.v5i8.1341
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- Article
Formulation of a Commercial Quality Index for Avocado Produced in an Inter-Andean Valley.
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- Horticulturae, 2024, v. 10, n. 8, p. 783, doi. 10.3390/horticulturae10080783
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- Article
Characterisation of the Volatile Compounds and Key Odourants in Japanese Mandarins by Gas Chromatography–Mass Spectrometry and Gas Chromatography–Olfactometry.
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- Separations (2297-8739), 2024, v. 11, n. 8, p. 237, doi. 10.3390/separations11080237
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- Article
Evaluation of different tobacco raw materials for heated cigarettes based on sensory evaluation and routine chemical composition.
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- Journal of Light Industry, 2024, v. 39, n. 4, p. 72, doi. 10.12187/2024.04.010
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- Article
Chemical Characteristics and Sensory Properties of Biscuits using Modified Potato Flour.
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- Pertanika Journal of Social Sciences & Humanities, 2017, v. 25S, p. 147
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- Article
Migraine brain.
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- Science Scope, 2008, v. 31, n. 5, p. 8
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- Article
A Preliminary Study on the Collection and Detection of Axillary Odor within Textiles.
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- Journal of Textile & Apparel Technology & Management (JTATM), 2013, v. 8, n. 3, p. 1
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- Article
Effect of storage after heating on odor of muscles of yellowtail (Seriola quinqueradiata).
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- Bioscience, Biotechnology & Biochemistry, 2022, v. 86, n. 7, p. 902, doi. 10.1093/bbb/zbac059
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- Article
Transmembrane channel-like 4 is involved in pH and temperature-dependent modulation of salty taste.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 11, p. 2295, doi. 10.1093/bbb/zbab152
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- Article
Evaluating the palatability of fermented foods.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1417, doi. 10.1080/09168451.2018.1554425
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- Article
Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation.
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- Bioscience, Biotechnology & Biochemistry, 2016, v. 80, n. 12, p. 2401, doi. 10.1080/09168451.2016.1222264
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- Article
Descartes and the Curious Case of the Origin of Sensory Ideas.
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- Philosophy & Phenomenological Research, 2018, v. 97, n. 3, p. 704, doi. 10.1111/phpr.12421
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- Article
What the Disjunctivist is Right About.
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- Philosophy & Phenomenological Research, 2007, v. 74, n. 1, p. 176, doi. 10.1111/j.1933-1592.2007.00008.x
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- Article
Integration of physical health and sensory processing assessment for children with autism spectrum disorder in schools.
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- Psychology in the Schools, 2023, v. 60, n. 2, p. 378, doi. 10.1002/pits.22704
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- Article
Automatic prediction of perceptual quality of multimedia signals-a survey.
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- Multimedia Tools & Applications, 2011, v. 51, n. 1, p. 163, doi. 10.1007/s11042-010-0625-9
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- Article
Sensory changes related to breeding for plant architecture and resistance to viruses and anthracnose in bean market class Fabada ( Phaseolus vulgaris L.).
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- Euphytica, 2012, v. 186, n. 3, p. 687, doi. 10.1007/s10681-011-0540-9
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Texture analysis in an apple progeny through instrumental, sensory and histological phenotyping.
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- Euphytica, 2012, v. 185, n. 2, p. 171, doi. 10.1007/s10681-011-0507-x
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Visual and photographic assessment of wine color.
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- Color Research & Application, 2023, v. 48, n. 1, p. 21, doi. 10.1002/col.22787
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- Article
Can eyes smell? cross-modal correspondences between color hue-tone and fragrance family.
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- Color Research & Application, 2013, v. 38, n. 2, p. 139, doi. 10.1002/col.20717
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- Article
Microwave-assisted vacuum frying of durian chips: Impact of ripening level on the drying rate, physio-chemical characteristics, and acceptability.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 138, p. 40, doi. 10.1016/j.fbp.2023.01.001
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- Article
Evaluation of green tea sensory quality via process characteristics and image information.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 116, doi. 10.1016/j.fbp.2016.12.004
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- Article
Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 98, p. 299, doi. 10.1016/j.fbp.2016.02.007
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- Article
Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 2, p. 102, doi. 10.1016/j.fbp.2008.08.001
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- Article
The Use of Controlled Atmosphere Box in Sweet Cherry Storage.
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- Horticultural Studies, 2022, v. 39, n. 2, p. 33, doi. 10.16882/hortis.1119743
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- Article
Physiochemical and Sensory Properties of Pumpkin and Strawberry Jams Fortified with Chia Seed (Salvia hispanica L).
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- Cihan University-Erbil Scientific Journal, 2024, v. 8, n. 1, p. 29, doi. 10.24086/cuesj.v8n1y2024.pp29-35
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- Article
Alternative Use of Intravenous Set: A Simple and Cost‑Effective Technique to Assess Sensory Blockade in Spinal Anesthesia.
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- Medical Journal of Dr. D.Y. Patil Vidyapeeth, 2021, v. 14, n. 6, p. 734, doi. 10.4103/mjdrdypu.mjdrdypu_333_20
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- Article
Ocena skuteczności mechanizmów obronnych krtani u chorych z jatrogennym, jednostronnym porażeniem krtani.
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- Polish Otorhinolaryngological Review / Polski Przegląd Otorynolaryngologiczny (Index Copernicus), 2022, v. 11, n. 2, p. 1, doi. 10.5604/01.3001.0015.8664
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- Article
Influence of Different Rates of Irrigation to Olive Trees on Fruits Yield, Quality and Sensory Attributes of Olive Oil Output.
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- Annals of Agricultural Science Moshtohor, 2019, v. 57, n. 1, p. 67
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Utilization of jew's mallow stems as a natural source of dietary fiber in pan bread product.
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- Annals of Agricultural Science Moshtohor, 2017, v. 55, n. 2, p. 333
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Study of physicochemical and sensory properties of yoghurt fortified with pectin extracted from the apple peels and pomace.
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- Jornal of Al-Muthanna for Agricultural Sciences, 2024, v. 11, p. 93, doi. 10.52113/mjas04/11.1/20
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- Article
Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale.
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- Fermentation (Basel), 2024, v. 10, n. 5, p. 235, doi. 10.3390/fermentation10050235
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- Article
Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 210, doi. 10.3390/fermentation10040210
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- Article
Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper.
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- Fermentation (Basel), 2024, v. 10, n. 2, p. 111, doi. 10.3390/fermentation10020111
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- Article
Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines.
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- Fermentation (Basel), 2023, v. 9, n. 12, p. 1021, doi. 10.3390/fermentation9121021
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- Article
Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 913, doi. 10.3390/fermentation9100913
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- Article
Effects of Streptococcus thermophilus Fermentation on the Flavors and Antioxidant Properties of Barley Juice.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 623, doi. 10.3390/fermentation9070623
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- Article
Sensory Assessment of Bi-Enzymatic-Treated Glucose-Galactose Syrup.
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- Fermentation (Basel), 2023, v. 9, n. 2, p. 136, doi. 10.3390/fermentation9020136
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- Article
Screening of Lactic Acid Bacteria Suitable for the Fermentation of Shenheling Slimming Beverages Based on the Activity Inhibition of Energy Digestive Enzymes and a Sensory Evaluation.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 482, doi. 10.3390/fermentation8100482
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- Article
NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage.
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- Fermentation (Basel), 2022, v. 8, n. 9, p. N.PAG, doi. 10.3390/fermentation8090438
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- Article
Application of Augmented Reality in the Sensory Evaluation of Yogurts.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030147
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- Article
Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030133
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- Article
Agronomical and Chemical Effects of the Timing of Cluster Thinning on Pinot Noir (Clone 115) Grapes and Wines.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030060
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- Article
Effect of Different Sources of Red Meat Used in Preparing ‘Serunding Daging’ (Spiced Shredded Beef) on Physicochemical Characteristics and Consumer Perception .
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- Malaysian Journal of Animal Science, 2021, v. 24, n. 2, p. 50
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Haematological and serum indices, carcass traits and sensory evaluation of meat derived from broiler chickens fed Zymomonas mobilis treated corn cobs.
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- Malaysian Journal of Animal Science, 2020, v. 23, n. 2, p. 47
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- Article
炒青绿茶贮存期加速试验研究.
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- Packaging & Food Machinery, 2022, v. 40, n. 4, p. 26, doi. 10.3969/j.issn.1005-1295.2022.04.005
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连翘叶绿茶制备工艺研究.
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- Packaging & Food Machinery, 2022, v. 40, n. 3, p. 20, doi. 10.3969/j.issn.1005-1295.2022.03.004
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- Article
寿眉陈皮白茶酒澄清工艺优化.
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- China Brewing, 2024, v. 43, n. 8, p. 255, doi. 10.11882/j.issn.0254-5071.2024.08.037
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- Article
响应面法优化混菌发酵膏状腐乳前发酵工艺.
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- China Brewing, 2024, v. 43, n. 8, p. 218, doi. 10.11882/j.issn.0254-5071.2024.08.031
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- Article
柔性仿生自动摊晾机对多粮浓香型白酒糟醅特性影响的研究.
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- China Brewing, 2024, v. 43, n. 8, p. 197, doi. 10.11882/j.issn.0254-5071.2024.08.028
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- Article
六種市售豆豉的品質和揮發性風味物質分析.
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- China Brewing, 2024, v. 43, n. 7, p. 238, doi. 10.11882/j.issn.0254-5071.2024.07.036
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- Article