Topic: 3 selected - OpenAGRICOLA Search Results

1. Correlation between Aroma Compounds and Sensory Properties of Passito Malvasia Wines Produced in Sicily.

Article Title:: American journal of enology and viticulture.
Author:: Scacco, Antonio
View in NAL's Catalog:: IND44386310
Format:: Article

2. Proposing a ranking descriptive sensory method

Article Title:: Food quality and preference.
Author:: Richter, Vanessa Bragato
View in NAL's Catalog:: IND44382482
Format:: Electronic

3. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

Article Title:: Critical reviews in food science and nutrition.
Author:: Barrett, Diane M.
View in NAL's Catalog:: IND44371578
Format:: Electronic

4. Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food

Article Title:: Food quality and preference.
Author:: Zellner, Debra A.
View in NAL's Catalog:: IND44360961
Format:: Electronic

5. Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu

Article Title:: Food control.
Author:: Shin, Il-Shik
View in NAL's Catalog:: IND44357855
Format:: Electronic

6. Application of a sorting procedure to greenhouse-grown cucumbers and tomatoes

Article Title:: Food science and technology.
Author:: Deegan, Kevin C.
View in NAL's Catalog:: IND44351146
Format:: Electronic

7. A dissolving CO₂ headspace combined with organic acids prolongs the shelf-life of fresh pork

Article Title:: Meat science.
Author:: Schirmer, Bjørn Christian
View in NAL's Catalog:: IND44348529
Format:: Electronic

8. Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

Article Title:: Meat science.
Author:: García-Íñiguez de Ciriano, Mikel
View in NAL's Catalog:: IND44348528
Format:: Electronic

9. Relationship between consumer ranking of lamb colour and objective measures of colour

Article Title:: Meat science.
Author:: Khliji, S.
View in NAL's Catalog:: IND44348519
Format:: Electronic

10. Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review

Article Title:: Trends in food science & technology.
Author:: Valous, Nektarios A.
View in NAL's Catalog:: IND44337591
Format:: Electronic

11. Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives.

Article Title:: Foodservice research international.
Author:: Puyed, Surekha S.
View in NAL's Catalog:: IND44322619
Format:: Article

12. Sensory characterization of dry-cured ham using free-choice profiling

Article Title:: Food quality and preference.
Author:: Guardia, M. Dolors
View in NAL's Catalog:: IND44295095
Format:: Electronic

13. Shelf stable intermediate moisture pineapple (Ananas comosus) slices using hurdle technology

Article Title:: Food science and technology.
Author:: Saxena, Sudhanshu
View in NAL's Catalog:: IND44284880
Format:: Electronic

14. Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp

Article Title:: Food microbiology.
Author:: Willis, Caroline
View in NAL's Catalog:: IND44279366
Format:: Electronic

15. Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines

Article Title:: Food research international.
Author:: Parpinello, Giuseppina Paola
View in NAL's Catalog:: IND44279329
Format:: Electronic

16. Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

Article Title:: Meat science.
Author:: Nam, Y.J.
View in NAL's Catalog:: IND44265152
Format:: Electronic

17. Characterization of fat-connective tissue size distribution in pre-sliced pork hams using multifractal analysis

Article Title:: Meat science.
Author:: Mendoza, Fernando
View in NAL's Catalog:: IND44265150
Format:: Electronic

18. Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

Article Title:: Meat science.
Author:: Vieira, C.
View in NAL's Catalog:: IND44260760
Format:: Electronic

19. Nutrition, sensory evaluation, and performance analysis of trans fat-free nonhydrogenated frying oils

Article Title:: Journal of foodservice.
Author:: Hack, Danielle M.
View in NAL's Catalog:: IND44222332
Format:: Electronic

20. Fundamental studies on the reduction of salt on dough and bread characteristics

Article Title:: Food research international.
Author:: Lynch, E.J.
View in NAL's Catalog:: IND44219881
Format:: Electronic

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209 Search Results

1. Correlation between Aroma Compounds and Sensory Properties of Passito Malvasia Wines Produced in Sicily.

2. Proposing a ranking descriptive sensory method

3. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

4. Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food

5. Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu

6. Application of a sorting procedure to greenhouse-grown cucumbers and tomatoes

7. A dissolving CO₂ headspace combined with organic acids prolongs the shelf-life of fresh pork

8. Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

9. Relationship between consumer ranking of lamb colour and objective measures of colour

10. Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review

11. Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives.

12. Sensory characterization of dry-cured ham using free-choice profiling

13. Shelf stable intermediate moisture pineapple (Ananas comosus) slices using hurdle technology

14. Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp

15. Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines

16. Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

17. Characterization of fat-connective tissue size distribution in pre-sliced pork hams using multifractal analysis

18. Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

19. Nutrition, sensory evaluation, and performance analysis of trans fat-free nonhydrogenated frying oils

20. Fundamental studies on the reduction of salt on dough and bread characteristics