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81. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt

Article Title:
Food science and technology.
Author:
Kailasapathy, K.
View in NAL's Catalog:
IND43938846
Format:
Electronic

82. Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions

Article Title:
Food science and technology.
Author:
Lee, C.M.
View in NAL's Catalog:
IND43938653
Format:
Electronic

83. Measuring colour appearance of red wines

Article Title:
Food quality and preference.
Author:
Martin, M.L.G.M.
View in NAL's Catalog:
IND43921610
Format:
Electronic

84. Utilising natural emulsifiers for formulation of low-fat traditional Indian gravy mixes

Article Title:
Journal of foodservice.
Author:
Mahesh, Purnima
View in NAL's Catalog:
IND43914451
Format:
Electronic

85. Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide

Article Title:
International journal of food microbiology.
Author:
Gomez-Lopez, V.M.
View in NAL's Catalog:
IND43905142
Format:
Electronic

86. Physico-chemical characteristics, cooking quality and sensory attributes of microwave cooked rice varieties.

Article Title:
Food science and technology research.
Author:
Khatoon, N.
View in NAL's Catalog:
IND43903398
Format:
Article

87. The sensory effect of butter in culinary sauces

Article Title:
Journal of foodservice.
Author:
Rapp, Erika
View in NAL's Catalog:
IND43897221
Format:
Electronic

88. Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage

Article Title:
Meat science.
Author:
González-Montalvo, B.
View in NAL's Catalog:
IND43886014
Format:
Electronic

89. Comparison of treatment of fresh-cut lettuce and diced tomatoes with sodium hypochlorite and calcium hypochlorite for effects on microbiological and sensory qualities.

Article Title:
Food protection trends.
Author:
Simmons, J.L.
View in NAL's Catalog:
IND43883053
Format:
Article

90. Chemical and sensory characteristics and microbiological safety of fresh finely chopped parsley packed in modified atmosphere

Article Title:
Food control.
Author:
Rosa, C.
View in NAL's Catalog:
IND43880554
Format:
Electronic

91. Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry

Article Title:
Food control.
Author:
González-Fandos, E.
View in NAL's Catalog:
IND43872024
Format:
Electronic

92. Study on fuzzy reasoning application for sensory evaluation of sausages

Article Title:
Food control.
Author:
Lee, S.J.
View in NAL's Catalog:
IND43872017
Format:
Electronic

93. Investigation of the physicochemical and sensory homogeneity of traditional French dry sausages

Article Title:
Meat science.
Author:
Rason, J.
View in NAL's Catalog:
IND43870365
Format:
Electronic

94. French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

Article Title:
Food quality and preference.
Author:
Blancher, G.
View in NAL's Catalog:
IND43859738
Format:
Electronic

95. Diversity of the sensory characteristics of traditional dry sausages from the centre of France: Relation with regional manufacturing practice

Article Title:
Food quality and preference.
Author:
Rason, J.
View in NAL's Catalog:
IND43859733
Format:
Electronic

96. Similarity testing using paired comparison method

Article Title:
Food quality and preference.
Author:
Bi, J.
View in NAL's Catalog:
IND43859731
Format:
Electronic

97. Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

Article Title:
Food quality and preference.
Author:
Kreutzmann, S.
View in NAL's Catalog:
IND43859728
Format:
Electronic

98. Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

Article Title:
Meat science.
Author:
Ventanas, S.
View in NAL's Catalog:
IND43852289
Format:
Electronic

99. Determination of relevant sensory properties of pounded yams (Dioscorea spp.) using a locally based descriptive analysis methodology

Article Title:
Food quality and preference.
Author:
Nindjin, C.
View in NAL's Catalog:
IND43848865
Format:
Electronic

100. A comparison of serial monadic and attribute-by-attribute protocols for simple descriptive analysis with untrained judges

Article Title:
Food quality and preference.
Author:
Ishii, R.
View in NAL's Catalog:
IND43848864
Format:
Electronic