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You searched for: Topic appearance (quality) Remove constraint Topic: appearance (quality) Topic sensory evaluation Remove constraint Topic: sensory evaluation Topic flavor Remove constraint Topic: flavor
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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. 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

3. Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

Article Title:
Meat science.
Author:
Sánchez-Molinero, F.
View in NAL's Catalog:
IND44369853
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. Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

Article Title:
Food quality and preference.
Author:
Michon, C.
View in NAL's Catalog:
IND44360955
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. Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand

Article Title:
Food science and technology.
Author:
Phillips, K.
View in NAL's Catalog:
IND44351095
Format:
Electronic

8. 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

9. 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

10. 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

11. Microstructure of cheese: Processing, technological and microbiological considerations

Article Title:
Trends in food science & technology.
Author:
Pereira, Cláudia I.
View in NAL's Catalog:
IND44219468
Format:
Electronic

12. Production and evaluation of some physicochemical parameters of peanut milk yoghurt

Article Title:
Food science and technology.
Author:
Isanga, Joel
View in NAL's Catalog:
IND44213477
Format:
Electronic

13. The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

Article Title:
Food research international.
Author:
Heenan, Samuel P.
View in NAL's Catalog:
IND44191835
Format:
Electronic

14. Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Article Title:
Meat science.
Author:
Flores, M.
View in NAL's Catalog:
IND44182892
Format:
Electronic

15. Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers

Article Title:
Food science and technology.
Author:
Maneerote, Jirawan
View in NAL's Catalog:
IND44175576
Format:
Electronic

16. Determining optimum ripening time of fruits by applying survival analysis statistics to consumer data

Article Title:
Food quality and preference.
Author:
Garitta, Lorena
View in NAL's Catalog:
IND44174912
Format:
Electronic

17. A cross-cultural study of preference for apple juice with different sugar and acid contents

Article Title:
Food quality and preference.
Author:
Rodbotten, Marit
View in NAL's Catalog:
IND44158027
Format:
Electronic

18. Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes

Article Title:
Food research international.
Author:
Anese, Monica
View in NAL's Catalog:
IND44157983
Format:
Electronic

19. Optimization of an active package for wild strawberries based on the release of 2-nonanone

Article Title:
Food science and technology.
Author:
Almenar, Eva
View in NAL's Catalog:
IND44155107
Format:
Electronic

20. Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums

Article Title:
Food research international.
Author:
Jia, Chunli
View in NAL's Catalog:
IND44127013
Format:
Electronic