Topic: appearance (quality) and sensory evaluation

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. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. The use of lacunarity for visual texture characterization of pre-sliced cooked pork ham surface intensities

Article Title:: Food research international.
Author:: Valous, Nektarios A.
View in NAL's Catalog:: IND44328223
Format:: Electronic

15. Bread crispness and morphology can be controlled by proving conditions

Article Title:: Food research international.
Author:: Primo-Martín, C.
View in NAL's Catalog:: IND44328182
Format:: Electronic

16. 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

17. Recruitment and training of a sensory expert panel to measure the touch of beverage packages: Issue and methods employed

Article Title:: Food quality and preference.
Author:: Lefebvre, A.
View in NAL's Catalog:: IND44295096
Format:: Electronic

18. 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

19. The apple and your eye: Visual and taste rank-ordered probit analysis with correlated errors

Article Title:: Food quality and preference.
Author:: Schechter, Laura
View in NAL's Catalog:: IND44295088
Format:: Electronic

20. Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread

Article Title:: Journal of food engineering.
Author:: Polaki, A.
View in NAL's Catalog:: IND44288447
Format:: Electronic

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

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

6. Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

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

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

9. Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand

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

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

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

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

14. The use of lacunarity for visual texture characterization of pre-sliced cooked pork ham surface intensities

15. Bread crispness and morphology can be controlled by proving conditions

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

17. Recruitment and training of a sensory expert panel to measure the touch of beverage packages: Issue and methods employed

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

19. The apple and your eye: Visual and taste rank-ordered probit analysis with correlated errors

20. Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread

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311 Search Results

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

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

6. Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

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

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

9. Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand

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

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

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

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

14. The use of lacunarity for visual texture characterization of pre-sliced cooked pork ham surface intensities

15. Bread crispness and morphology can be controlled by proving conditions

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

17. Recruitment and training of a sensory expert panel to measure the touch of beverage packages: Issue and methods employed

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

19. The apple and your eye: Visual and taste rank-ordered probit analysis with correlated errors

20. Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread