Topic: appearance (quality) and sensory evaluation

61. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

Article Title:: Meat science.
Author:: Díaz, Pedro
View in NAL's Catalog:: IND44095840
Format:: Electronic

62. Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Article Title:: Meat science.
Author:: Meinert, Lene
View in NAL's Catalog:: IND44095836
Format:: Electronic

63. Application of labelled magnitude satiety scale in a linguistically-diverse population

Article Title:: Food quality and preference.
Author:: Zalifah, M.K.
View in NAL's Catalog:: IND44078466
Format:: Electronic

64. The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream

Article Title:: Food quality and preference.
Author:: Yeomans, M.R.
View in NAL's Catalog:: IND44078465
Format:: Electronic

65. Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull

Article Title:: Food science and technology.
Author:: Kim, B.K.
View in NAL's Catalog:: IND44071557
Format:: Electronic

66. Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

Article Title:: Journal of food engineering.
Author:: Altan, Aylin
View in NAL's Catalog:: IND44067841
Format:: Electronic

67. Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe

Article Title:: Food microbiology.
Author:: Selma, M.V.
View in NAL's Catalog:: IND44066928
Format:: Electronic

68. A chemometric study of pesto sauce appearance and of its relation to pigment concentration

Article Title:: Journal of the science of food and agriculture.
Author:: Masino, Francesca
View in NAL's Catalog:: IND44055411
Format:: Electronic

69. Chemical and sensory characteristics of Galotyri-type cheese made using different procedures

Article Title:: Food control.
Author:: Kondyli, E.
View in NAL's Catalog:: IND44053774
Format:: Electronic

70. Effects of alkali neutralization with CO2 on fermentation, chemical parameters and sensory characteristics in Spanish-style green olives (Olea europaea L.)

Article Title:: Food science and technology.
Author:: Marsilio, V.
View in NAL's Catalog:: IND44051143
Format:: Electronic

71. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil

Article Title:: Meat science.
Author:: Koutsopoulos, D.A.
View in NAL's Catalog:: IND44031227
Format:: Electronic

72. A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers

Article Title:: Meat science.
Author:: Patarata, L.
View in NAL's Catalog:: IND44031221
Format:: Electronic

73. Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages

Article Title:: Journal of the science of food and agriculture.
Author:: Hu, W.
View in NAL's Catalog:: IND44024138
Format:: Electronic

74. Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs

Article Title:: Food microbiology.
Author:: Akbas, M.Y.
View in NAL's Catalog:: IND44007910
Format:: Electronic

75. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

Article Title:: Food microbiology.
Author:: Casaburi, A.
View in NAL's Catalog:: IND44007903
Format:: Electronic

76. Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics

Article Title:: Journal of food engineering.
Author:: Ozdemir, M.
View in NAL's Catalog:: IND44007531
Format:: Electronic

77. Properties and qualities of vermicelli made from sour liquid processing and centrifugation starch

Article Title:: Journal of food engineering.
Author:: Li, Z.
View in NAL's Catalog:: IND44007504
Format:: Electronic

78. Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment

Article Title:: Food science and technology.
Author:: Losada, V.
View in NAL's Catalog:: IND43945210
Format:: Electronic

79. Inactivation of Listeria monocytogenes on Frankfurters by Monocaprylin Alone or in Combination with Acetic Acid.

Article Title:: Journal of food protection.
Author:: Garcia, M.
View in NAL's Catalog:: IND43942134
Format:: Article

80. Fat free plain set yogurts fortified with various minerals

Article Title:: Food science and technology.
Author:: Achanta, K.
View in NAL's Catalog:: IND43941112
Format:: Electronic

Main content area

Limit your search

Format

Topic

311 Search Results

61. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

62. Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

63. Application of labelled magnitude satiety scale in a linguistically-diverse population

64. The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream

65. Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull

66. Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

67. Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe

68. A chemometric study of pesto sauce appearance and of its relation to pigment concentration

69. Chemical and sensory characteristics of Galotyri-type cheese made using different procedures

70. Effects of alkali neutralization with CO2 on fermentation, chemical parameters and sensory characteristics in Spanish-style green olives (Olea europaea L.)

71. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil

72. A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers

73. Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages

74. Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs

75. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

76. Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics

77. Properties and qualities of vermicelli made from sour liquid processing and centrifugation starch

78. Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment

79. Inactivation of Listeria monocytogenes on Frankfurters by Monocaprylin Alone or in Combination with Acetic Acid.

80. Fat free plain set yogurts fortified with various minerals

OpenAGRICOLA

Main content area

Limit your search

Format

Topic

Search

311 Search Results

Search Results

61. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

62. Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

63. Application of labelled magnitude satiety scale in a linguistically-diverse population

64. The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream

65. Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull

66. Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

67. Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe

68. A chemometric study of pesto sauce appearance and of its relation to pigment concentration

69. Chemical and sensory characteristics of Galotyri-type cheese made using different procedures

70. Effects of alkali neutralization with CO2 on fermentation, chemical parameters and sensory characteristics in Spanish-style green olives (Olea europaea L.)

71. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil

72. A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers

73. Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages

74. Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs

75. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

76. Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics

77. Properties and qualities of vermicelli made from sour liquid processing and centrifugation starch

78. Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment

79. Inactivation of Listeria monocytogenes on Frankfurters by Monocaprylin Alone or in Combination with Acetic Acid.

80. Fat free plain set yogurts fortified with various minerals