Format: Article / Topic: appearance (quality) and texture

1. Sufu and lao-chao.

Author:: Wang, H.L.
View in NAL's Catalog:: CAIN709075226
Format:: Article

2. Sensory evaluation of vegetable amaranth (Amaranthus spp.).

Article Title:: HortScience.
Author:: Abbott, J.A.
View in NAL's Catalog:: IND82070727
Format:: Article

3. Functional properties of thermally treated legume flours.

Article Title:: International journal of food sciences and nutrition.
Author:: Nagmani, B.
View in NAL's Catalog:: IND20603854
Format:: Article

4. An integrated approach to the development of reduced-fat food emulsions.

Article Title:: Critical reviews in food science and nutrition.
Author:: McClements, D.J.
View in NAL's Catalog:: IND21642066
Format:: Article

5. Tomato puree quality from transgenic processing tomatoes.

Article Title:: International journal of food science & technology.
Author:: Porretta, S.
View in NAL's Catalog:: IND21803841
Format:: Article

6. Sensory evaluation of lightly preserved salmon using free-choice profiling.

Article Title:: International journal of food science & technology.
Author:: Morzel, M.
View in NAL's Catalog:: IND22014102
Format:: Article

7. Efficacy of olfactory, tactile and other food stimuli in the acquisition and manifestation of appetite in rats.

Article Title:: Appetite.
Author:: Le Magnen, J.
View in NAL's Catalog:: IND22026583
Format:: Article

8. Comparative properties of cakes prepared from rice flour and wheat flour.

Article Title:: European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A.
Author:: Varavinit, S.
View in NAL's Catalog:: IND22300238
Format:: Article

9. Effect of selected mould strains on the sensory properties of dry fermented sausages.

Article Title:: European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A.
Author:: Garica, M.L.
View in NAL's Catalog:: IND23255950
Format:: Article

10. Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality.

Article Title:: European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A.
Author:: Huidobro, A.
View in NAL's Catalog:: IND23270375
Format:: Article

11. A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres.

Article Title:: Food quality and preference.
Author:: Olarte, C.
View in NAL's Catalog:: IND23291908
Format:: Article

12. Brining time and smoking influence on acceptability of Idiazabal cheese.

Article Title:: Journal of food quality.
Author:: Perez Elortondo, F.J.
View in NAL's Catalog:: IND23302684
Format:: Article

13. Sensory quality of foods after holding in steam table and temperature containment cabinet.

Article Title:: Foodservice research international.
Author:: Bordi, P.L.
View in NAL's Catalog:: IND23328435
Format:: Article

14. Sensorial and chemical quality of gamma-irradiated fresh-cut iceberg lettuce in modified atmosphere packages.

Article Title:: Journal of food protection.
Author:: Fan, X.
View in NAL's Catalog:: IND23331648
Format:: Article

15. Sensory evaluation of microwave treated macaroni and cheese.

Article Title:: Journal of food processing and preservation.
Author:: Guan, D.
View in NAL's Catalog:: IND23336094
Format:: Article

16. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham.

Article Title:: Meat science.
Author:: Carrapiso, A.I.
View in NAL's Catalog:: IND23336650
Format:: Article

17. Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.

Article Title:: Meat science.
Author:: Santos, E.M.
View in NAL's Catalog:: IND23338413
Format:: Article

18. Modeling preference of commercial toasted white corn tortilla chips using proportional odds models.

Article Title:: Food quality and preference.
Author:: Meullenet, J.F.
View in NAL's Catalog:: IND23338977
Format:: Article

19. Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties.

Article Title:: Meat science.
Author:: Suman, S.P.
View in NAL's Catalog:: IND23342128
Format:: Article

20. High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis.

Article Title:: Meat science.
Author:: Mor-Mur, M.
View in NAL's Catalog:: IND23342279
Format:: Article

21. The physicochemical quality characteristics of charcoal grilled mackerels.

Article Title:: Journal of food science.
Author:: Kim, M.Y.
View in NAL's Catalog:: IND23344923
Format:: Article

22. The influence of cooking technique and core temperature on results of a sensory analysis of pork--depending on the raw meat quality.

Article Title:: Food quality and preference.
Author:: Bejerholm, C.
View in NAL's Catalog:: IND43614661
Format:: Article

23. Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt.

Article Title:: Journal of food engineering.
Author:: Yazici, F.
View in NAL's Catalog:: IND43614694
Format:: Article

24. Advantages of high pressure sterilisation on quality of food products.

Article Title:: Trends in food science & technology.
Author:: Matser, A.M.
View in NAL's Catalog:: IND43615410
Format:: Article

25. Multisensor for fish quality determination.

Article Title:: Trends in food science & technology.
Author:: Olafsdottir, G.
View in NAL's Catalog:: IND43615424
Format:: Article

26. Effects of freezing conditions on quality of areca fruits.

Article Title:: Journal of food engineering.
Author:: Zhang, M.
View in NAL's Catalog:: IND43616240
Format:: Article

27. Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs.

Article Title:: Journal of food engineering.
Author:: Hsu, S.Y.
View in NAL's Catalog:: IND43617021
Format:: Article

28. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements.

Article Title:: Food research international.
Author:: Cardinal, M.
View in NAL's Catalog:: IND43619606
Format:: Article

29. Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters.

Article Title:: Meat science.
Author:: Vural, H.
View in NAL's Catalog:: IND43619647
Format:: Article

30. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method.

Article Title:: Food microbiology.
Author:: Gonzalez-Fandos, E.
View in NAL's Catalog:: IND43619913
Format:: Article

31. A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods.

Article Title:: International journal of food science & technology.
Author:: Inglett, G.E.
View in NAL's Catalog:: IND43623352
Format:: Article

32. The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with carrageenan as fat replacer.

Article Title:: International journal of food science & technology.
Author:: Kumar, M.
View in NAL's Catalog:: IND43623361
Format:: Article

33. Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology.

Article Title:: International journal of food science & technology.
Author:: Singh, S.
View in NAL's Catalog:: IND43623398
Format:: Article

34. Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation.

Article Title:: International journal of food science & technology.
Author:: Hsu, C.L.
View in NAL's Catalog:: IND43623406
Format:: Article

35. Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value.

Article Title:: International journal of food science & technology.
Author:: Celik, I.
View in NAL's Catalog:: IND43623420
Format:: Article

36. Characteristics of set type yoghurt made from caprine or ovine milk and mixtures of the two.

Article Title:: International journal of food science & technology.
Author:: Stelios, K.
View in NAL's Catalog:: IND43623436
Format:: Article

37. Effects of brining pretreatment and storage on carambola (Averrhoa carambola L.) pickles.

Article Title:: Journal of food processing and preservation.
Author:: Mano-Francis, I.
View in NAL's Catalog:: IND43626929
Format:: Article

38. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life.

Article Title:: International journal of food microbiology.
Author:: Allende, A.
View in NAL's Catalog:: IND43627007
Format:: Article

39. Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus cajan) patties with the addition of xanthan gum.

Article Title:: Foodservice research international.
Author:: Pierre, J.N.
View in NAL's Catalog:: IND43627010
Format:: Article

40. Microbiological quality of rabbit meat.

Article Title:: Journal of food protection.
Author:: Rodriguez-Calleja, J.M.
View in NAL's Catalog:: IND43627099
Format:: Article

41. Quality characteristics of loaves from buffalo meat, liver and vegetables.

Article Title:: Meat science.
Author:: Devatkal, S.
View in NAL's Catalog:: IND43629482
Format:: Article

42. Prevalence of Listeria monocytogenes in, and microbiological and sensory quality of, rainbow trout, whitefish, and vendace roes from Finnish retail markets.

Article Title:: Journal of food protection.
Author:: Miettinen, H.
View in NAL's Catalog:: IND43630473
Format:: Article

43. High hydrostatic pressure treatment of finfish to inactivate Anisakis simplex.

Article Title:: Journal of food protection.
Author:: Dong, F.M.
View in NAL's Catalog:: IND43630506
Format:: Article

44. Influence of a commercial warm chlorinated water treatment and packaging on the shelf-life of ready-to-use lettuce.

Article Title:: Food research international.
Author:: McKellar, R.C.
View in NAL's Catalog:: IND43631716
Format:: Article

45. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions.

Article Title:: Meat science.
Author:: Andres, A.I.
View in NAL's Catalog:: IND43631954
Format:: Article

46. Brining of cod fillets: influence on sensory properties and consumers liking.

Article Title:: Food quality and preference.
Author:: Esaiassen, M.
View in NAL's Catalog:: IND43632358
Format:: Article

47. Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat.

Article Title:: Meat science.
Author:: Badr, H.M.
View in NAL's Catalog:: IND43632809
Format:: Article

48. Relationship between pH before salting and dry-cured ham quality.

Article Title:: Meat science.
Author:: Garcia-Rey, R.M.
View in NAL's Catalog:: IND43632858
Format:: Article

49. Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available frankfurters in Spain and consumer preferences.

Article Title:: Meat science.
Author:: Gonzalez-Vinas, M.A.
View in NAL's Catalog:: IND43632862
Format:: Article

50. Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage.

Article Title:: Meat science.
Author:: Gonulalan, Z.
View in NAL's Catalog:: IND43632866
Format:: Article

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1. Sufu and lao-chao.

2. Sensory evaluation of vegetable amaranth (Amaranthus spp.).

3. Functional properties of thermally treated legume flours.

4. An integrated approach to the development of reduced-fat food emulsions.

5. Tomato puree quality from transgenic processing tomatoes.

6. Sensory evaluation of lightly preserved salmon using free-choice profiling.

7. Efficacy of olfactory, tactile and other food stimuli in the acquisition and manifestation of appetite in rats.

8. Comparative properties of cakes prepared from rice flour and wheat flour.

9. Effect of selected mould strains on the sensory properties of dry fermented sausages.

10. Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality.

11. A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres.

12. Brining time and smoking influence on acceptability of Idiazabal cheese.

13. Sensory quality of foods after holding in steam table and temperature containment cabinet.

14. Sensorial and chemical quality of gamma-irradiated fresh-cut iceberg lettuce in modified atmosphere packages.

15. Sensory evaluation of microwave treated macaroni and cheese.

16. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham.

17. Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.

18. Modeling preference of commercial toasted white corn tortilla chips using proportional odds models.

19. Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties.

20. High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis.

21. The physicochemical quality characteristics of charcoal grilled mackerels.

22. The influence of cooking technique and core temperature on results of a sensory analysis of pork--depending on the raw meat quality.

23. Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt.

24. Advantages of high pressure sterilisation on quality of food products.

25. Multisensor for fish quality determination.

26. Effects of freezing conditions on quality of areca fruits.

27. Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs.

28. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements.

29. Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters.

30. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method.

31. A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods.

32. The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with carrageenan as fat replacer.

33. Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology.

34. Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation.

35. Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value.

36. Characteristics of set type yoghurt made from caprine or ovine milk and mixtures of the two.

37. Effects of brining pretreatment and storage on carambola (Averrhoa carambola L.) pickles.

38. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life.

39. Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus cajan) patties with the addition of xanthan gum.

40. Microbiological quality of rabbit meat.

41. Quality characteristics of loaves from buffalo meat, liver and vegetables.

42. Prevalence of Listeria monocytogenes in, and microbiological and sensory quality of, rainbow trout, whitefish, and vendace roes from Finnish retail markets.

43. High hydrostatic pressure treatment of finfish to inactivate Anisakis simplex.

44. Influence of a commercial warm chlorinated water treatment and packaging on the shelf-life of ready-to-use lettuce.

45. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions.

46. Brining of cod fillets: influence on sensory properties and consumers liking.

47. Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat.

48. Relationship between pH before salting and dry-cured ham quality.

49. Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available frankfurters in Spain and consumer preferences.

50. Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage.