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

21. Shelf stable intermediate moisture pineapple (Ananas comosus) slices using hurdle technology

Article Title:: Food science and technology.
Author:: Saxena, Sudhanshu
View in NAL's Catalog:: IND44284880
Format:: Electronic

22. Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp

Article Title:: Food microbiology.
Author:: Willis, Caroline
View in NAL's Catalog:: IND44279366
Format:: Electronic

23. Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines

Article Title:: Food research international.
Author:: Parpinello, Giuseppina Paola
View in NAL's Catalog:: IND44279329
Format:: Electronic

24. 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

25. Characterization of fat-connective tissue size distribution in pre-sliced pork hams using multifractal analysis

Article Title:: Meat science.
Author:: Mendoza, Fernando
View in NAL's Catalog:: IND44265150
Format:: Electronic

26. Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

Article Title:: Meat science.
Author:: Vieira, C.
View in NAL's Catalog:: IND44260760
Format:: Electronic

27. Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

Article Title:: Meat science.
Author:: Cabeza, M.C.
View in NAL's Catalog:: IND44232903
Format:: Electronic

28. Nutrition, sensory evaluation, and performance analysis of trans fat-free nonhydrogenated frying oils

Article Title:: Journal of foodservice.
Author:: Hack, Danielle M.
View in NAL's Catalog:: IND44222332
Format:: Electronic

29. 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

30. 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

31. 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

32. Consumer freshness perceptions of breads, biscuits and cakes

Article Title:: Food quality and preference.
Author:: Heenan, Samuel P.
View in NAL's Catalog:: IND44200505
Format:: Electronic

33. What makes products fresh: The smell or the colour

Article Title:: Food quality and preference.
Author:: Fenko, Anna
View in NAL's Catalog:: IND44200504
Format:: Electronic

34. Edible film based on candelilla wax to improve the shelf life and quality of avocado

Article Title:: Food research international.
Author:: Saucedo-Pompa, Saul
View in NAL's Catalog:: IND44197434
Format:: Electronic

35. Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysops x Morone saxatilis) fillets

Article Title:: Food science and technology.
Author:: Joseph, P.
View in NAL's Catalog:: IND44193713
Format:: Electronic

36. Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives

Article Title:: Food research international.
Author:: Manzocco, Lara
View in NAL's Catalog:: IND44191843
Format:: Electronic

37. 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

38. 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

39. 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

40. 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

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

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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

21. Shelf stable intermediate moisture pineapple (Ananas comosus) slices using hurdle technology

22. Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp

23. Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines

24. Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

25. Characterization of fat-connective tissue size distribution in pre-sliced pork hams using multifractal analysis

26. Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

27. Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

28. Nutrition, sensory evaluation, and performance analysis of trans fat-free nonhydrogenated frying oils

29. Fundamental studies on the reduction of salt on dough and bread characteristics

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

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

32. Consumer freshness perceptions of breads, biscuits and cakes

33. What makes products fresh: The smell or the colour

34. Edible film based on candelilla wax to improve the shelf life and quality of avocado

35. Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysops x Morone saxatilis) fillets

36. Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives

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

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

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

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

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