Topic: appearance (quality) and sensory evaluation

41. 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

42. 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

43. Effects of seasonings on physical properties and MRI T2 map of cooked spaghetti

Article Title:: Food research international.
Author:: Horigane, Akemi K.
View in NAL's Catalog:: IND44157945
Format:: Electronic

44. Shelf life modelling of frozen shrimp at variable temperature conditions

Article Title:: Food science and technology.
Author:: Tsironi, Theofania
View in NAL's Catalog:: IND44155119
Format:: Electronic

45. 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

46. Effect of buckwheat flour on chemical and functional properties of tarhana

Article Title:: Food science and technology.
Author:: Bilgiçli, Nermin
View in NAL's Catalog:: IND44155092
Format:: Electronic

47. Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

Article Title:: Food science and technology.
Author:: Siddiq, M.
View in NAL's Catalog:: IND44155079
Format:: Electronic

48. Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets

Article Title:: Food chemistry.
Author:: Jia, Cheng-Guo
View in NAL's Catalog:: IND44149857
Format:: Electronic

49. Quality of raw salmon fillet as a predictor of cooked salmon quality

Article Title:: Food quality and preference.
Author:: Rodbotten, Marit
View in NAL's Catalog:: IND44142659
Format:: Electronic

50. Effect of treating lettuce surfaces with acidulants on the behaviour of Listeria monocytogenes during storage at 5 and 20 °C and subsequent exposure to simulated gastric fluid

Article Title:: International journal of food microbiology.
Author:: Samara, Arhontia
View in NAL's Catalog:: IND44141281
Format:: Electronic

51. 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

52. Impact of -2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon.

Article Title:: Journal of food protection.
Author:: Midelet-Bourdin, Graziella
View in NAL's Catalog:: IND44125146
Format:: Article

53. Application of High Pressure Processing To Kill Escherichia coli O157 in Ready-to-Eat Meats.

Article Title:: Journal of food protection.
Author:: Gill, Alexander O.
View in NAL's Catalog:: IND44125138
Format:: Article

54. Consumer sensory evaluation of sweet cherry cultivars in Oregon, USA.

Article Title:: Acta horticulturae.
Author:: Turner, J.
View in NAL's Catalog:: IND44118037
Format:: Article

55. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

Article Title:: International journal of food microbiology.
Author:: Di Cagno, Raffaella
View in NAL's Catalog:: IND44111979
Format:: Electronic

56. Thermal death time of Salmonella Typhimurium in oyster meat: establishment and application in a heat-treated ceviche recipe

Article Title:: Journal of foodservice.
Author:: Plaza, Ina Isabel B.
View in NAL's Catalog:: IND44106415
Format:: Electronic

57. Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

Article Title:: Meat science.
Author:: Piñero, M.P.
View in NAL's Catalog:: IND44098562
Format:: Electronic

58. Effect of the Iberian pig line on dry-cured ham characteristics

Article Title:: Meat science.
Author:: Carrapiso, Ana I.
View in NAL's Catalog:: IND44095869
Format:: Electronic

59. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

Article Title:: Meat science.
Author:: Dalmış, Ülkü
View in NAL's Catalog:: IND44095846
Format:: Electronic

60. Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

Article Title:: Meat science.
Author:: García-González, Diego L.
View in NAL's Catalog:: IND44095843
Format:: Electronic

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311 Search Results

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

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

43. Effects of seasonings on physical properties and MRI T2 map of cooked spaghetti

44. Shelf life modelling of frozen shrimp at variable temperature conditions

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

46. Effect of buckwheat flour on chemical and functional properties of tarhana

47. Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

48. Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets

49. Quality of raw salmon fillet as a predictor of cooked salmon quality

50. Effect of treating lettuce surfaces with acidulants on the behaviour of Listeria monocytogenes during storage at 5 and 20 °C and subsequent exposure to simulated gastric fluid

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

52. Impact of -2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon.

53. Application of High Pressure Processing To Kill Escherichia coli O157 in Ready-to-Eat Meats.

54. Consumer sensory evaluation of sweet cherry cultivars in Oregon, USA.

55. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

56. Thermal death time of Salmonella Typhimurium in oyster meat: establishment and application in a heat-treated ceviche recipe

57. Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

58. Effect of the Iberian pig line on dry-cured ham characteristics

59. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

60. Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

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311 Search Results

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

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

43. Effects of seasonings on physical properties and MRI T2 map of cooked spaghetti

44. Shelf life modelling of frozen shrimp at variable temperature conditions

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

46. Effect of buckwheat flour on chemical and functional properties of tarhana

47. Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

48. Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets

49. Quality of raw salmon fillet as a predictor of cooked salmon quality

50. Effect of treating lettuce surfaces with acidulants on the behaviour of Listeria monocytogenes during storage at 5 and 20 °C and subsequent exposure to simulated gastric fluid

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

52. Impact of -2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon.

53. Application of High Pressure Processing To Kill Escherichia coli O157 in Ready-to-Eat Meats.

54. Consumer sensory evaluation of sweet cherry cultivars in Oregon, USA.

55. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

56. Thermal death time of Salmonella Typhimurium in oyster meat: establishment and application in a heat-treated ceviche recipe

57. Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

58. Effect of the Iberian pig line on dry-cured ham characteristics

59. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

60. Relationship between sensory attributes and volatile compounds qualifying dry-cured hams