Topic: appearance (quality) and texture - OpenAGRICOLA Search Results

101. Nutrient composition and sensory profile of differently cooked green leafy vegetables.

Article Title:: International journal of food properties.
Author:: Kala, A.
View in NAL's Catalog:: IND43694418
Format:: Article

102. Effect of extraction rate of wheat flour on the quality of vermicelli.

Article Title:: Food research international.
Author:: Vetrimani, R.
View in NAL's Catalog:: IND43697571
Format:: Article

103. Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature.

Article Title:: Journal of food protection.
Author:: Bari, M.L.
View in NAL's Catalog:: IND43698227
Format:: Article

104. Effect of ozone pretreatment on fish storage life at low temperatures.

Article Title:: Journal of food protection.
Author:: Gelman, A.
View in NAL's Catalog:: IND43702153
Format:: Article

105. Postharvest shelf-life extension of avocados using methyl cellulose-based coating.

Article Title:: Lebensmittel-Wissenschaft und - Technologie. Food science and technology.
Author:: Maftoonazad, N.
View in NAL's Catalog:: IND43702614
Format:: Article

106. Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking.

Article Title:: Lebensmittel-Wissenschaft und - Technologie. Food science and technology.
Author:: Esaiassen, M.
View in NAL's Catalog:: IND43702639
Format:: Article

107. Sensory quality in retailed organic, free range and corn-fed chicken breast.

Article Title:: Food research international.
Author:: Jahan, K.
View in NAL's Catalog:: IND43702748
Format:: Article

108. Quince jam quality: microbiological, physicochemical and sensory evaluation.

Article Title:: Food control.
Author:: Ferreira, I.M.P.L.V.O.
View in NAL's Catalog:: IND43702767
Format:: Article

109. Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probe.

Article Title:: Meat science.
Author:: Garcia-Rey, R.M.
View in NAL's Catalog:: IND43703766
Format:: Article

110. The influence of NaCl salinity on growth, yield and fruit quality of strawberry cvs. 'Elsanta' and 'Korona'.

Article Title:: Scientia horticulturae
Author:: Saied, A.S.
View in NAL's Catalog:: IND43713825
Format:: Article

111. Comparison study of laboratory and pilot plant methods for Asian salted noodle processing.

Article Title:: Journal of food science.
Author:: Guo, G.
View in NAL's Catalog:: IND43717352
Format:: Article

112. Application of multivariate adaptive regression splines (MARS) to the preference mapping of cheese sticks.

Article Title:: Journal of food science.
Author:: Xiong, R.
View in NAL's Catalog:: IND43717398
Format:: Article

113. Vitamin E supplementation, cereal feed type and consumer sensory perceptions of poultry meat quality.

Article Title:: British journal of nutrition.
Author:: Kennedy, O.B.
View in NAL's Catalog:: IND43717477
Format:: Article

114. Design of a beverage from whey permeate.

Article Title:: Journal of food science.
Author:: Beucler, J.
View in NAL's Catalog:: IND43717965
Format:: Article

115. Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: microstructure, texture, and sensory properties of shredded milled curd cheddar.

Article Title:: Journal of food science.
Author:: Serrano, J.
View in NAL's Catalog:: IND43717970
Format:: Article

116. Reduction in microbial growth and improvement of storage quality in fresh-cut pineapple after methyl jasmonate treatment.

Article Title:: Journal of food quality.
Author:: Martinez-Ferrer, M.
View in NAL's Catalog:: IND43719268
Format:: Article

117. Physicochemical properties of freshly baked and stored whole-wheat muffins with and without flaxseed meal.

Article Title:: Journal of food quality.
Author:: Shearer, A.E.H.
View in NAL's Catalog:: IND43719325
Format:: Article

118. Timing of calcium treatment on resistance of raw and canned diced tomatoes to mechanical abuse.

Article Title:: Journal of food processing and preservation.
Author:: Rao, S.N.
View in NAL's Catalog:: IND43719585
Format:: Article

119. Acceptability of curry leaf (Murraya koenigii) incorporated products and attitude toward consumption.

Article Title:: Journal of food processing and preservation.
Author:: Shanthala, M.
View in NAL's Catalog:: IND43719588
Format:: Article

120. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.

Article Title:: Meat science.
Author:: Huang, S.C.
View in NAL's Catalog:: IND43719613
Format:: Article

121. Quality changes in ice-stored tropical wire-netting reef cod (Epinephelus merra).

Article Title:: Journal of food processing and preservation.
Author:: Jeyasekaran, G.
View in NAL's Catalog:: IND43723202
Format:: Article

122. Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter.

Article Title:: International dairy journal.
Author:: Goncu, A.
View in NAL's Catalog:: IND43723553
Format:: Article

123. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets.

Article Title:: Journal of food engineering.
Author:: Dogan, S.F.
View in NAL's Catalog:: IND43727117
Format:: Article

124. Sensory and biochemical changes in Swiss chard (Beta vulgaris) during blanching.

Article Title:: Lebensmittel-Wissenschaft und - Technologie. Food science and technology.
Author:: Aguero, M.V.
View in NAL's Catalog:: IND43733527
Format:: Article

125. Sensory profiling and characterization of chocolate peanut spread using response surface methodology.

Article Title:: Journal of sensory studies.
Author:: Chu, C.A.
View in NAL's Catalog:: IND43734350
Format:: Article

126. Consumer evaluation and quality measurement of fresh-cut slices of 'Fuji,' 'Golden Delicious,' 'GoldRush,' and 'Granny Smith' apples

Article Title:: Postharvest biology and technology.
Author:: Abbott, J.A.
View in NAL's Catalog:: IND43738152
Format:: Electronic

127. Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer).

Article Title:: Journal of food protection.
Author:: Harpaz, S.
View in NAL's Catalog:: IND43738407
Format:: Article

128. Consumer-based optimization of peanut-chocolate bar using response surface methodology.

Article Title:: Journal of food processing and preservation.
Author:: San Juan, E.M.
View in NAL's Catalog:: IND43745991
Format:: Article

129. Development of a quality index method (QIM) for maatjes herring stored in air and under modified atmosphere.

Article Title:: Journal of aquatic food product technology.
Author:: Lyhs, U.
View in NAL's Catalog:: IND43747672
Format:: Article

130. Relationships of genotype and slaughter time with the appearance and texture of dry-cured hams.

Article Title:: Food chemistry.
Author:: Garcia-Rey, R.M.
View in NAL's Catalog:: IND43749614
Format:: Article

131. Fat reduction affects quality of akara (fried cowpea paste).

Article Title:: International journal of food science & technology.
Author:: Patterson, S.P.
View in NAL's Catalog:: IND43752237
Format:: Article

132. A traditional fermented Turkish soup, tarhana, formulated with corn flour and whey.

Article Title:: International journal of food science & technology.
Author:: Tarakci, Z.
View in NAL's Catalog:: IND43752257
Format:: Article

133. Effects of blanching method on the quality characteristics of frozen peas.

Article Title:: Journal of food quality.
Author:: Lin, S.
View in NAL's Catalog:: IND43753269
Format:: Article

134. Determination of the sensory attributes of a Spanish dry-cured sausage.

Article Title:: Meat science.
Author:: Ruiz Perez-Cacho, M.P.
View in NAL's Catalog:: IND43753931
Format:: Article

135. Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean.

Article Title:: Food quality and preference.
Author:: Wszelaki, A.L.
View in NAL's Catalog:: IND43755914
Format:: Article

136. Consumer acceptability of muffins with flaxseed (Linum usitatissimum).

Article Title:: Journal of food science.
Author:: Ramcharitar, A.
View in NAL's Catalog:: IND43755948
Format:: Article

137. Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon.

Article Title:: International journal of food microbiology.
Author:: Brillet, A.
View in NAL's Catalog:: IND43762236
Format:: Article

138. Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef.

Article Title:: Journal of food protection.
Author:: Singh, M.
View in NAL's Catalog:: IND43763364
Format:: Article

139. Selected quality attributes of dried foods.

Article Title:: Drying technology.
Author:: Perera, C.O.
View in NAL's Catalog:: IND43768950
Format:: Article

140. Quality characteristics of ragi (Eleusine coracana)-incorporated "chakli" - an Indian deep-fried product.

Article Title:: Journal of food processing and preservation.
Author:: Sebastian, L.
View in NAL's Catalog:: IND43769718
Format:: Article

141. Ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua on apples and blueberries.

Article Title:: Journal of food processing and preservation.
Author:: Chauvin, M.A.
View in NAL's Catalog:: IND43769736
Format:: Article

142. Measuring product differences by sensory analysis: the case of imported and U.S. domestic shrimp.

Article Title:: Foodservice research international.
Author:: Condrasky, M.
View in NAL's Catalog:: IND43769974
Format:: Article

143. Profiling of sensory evaluation of a no-sugar-added vanilla ice cream among specific age and gender populations.

Article Title:: Foodservice research international.
Author:: Stokols, J.
View in NAL's Catalog:: IND43769976
Format:: Article

144. Effect of rosemary extract on lipid oxidation and sensory evaluation of frozen, precooked beef patties.

Article Title:: Foodservice research international.
Author:: Thongtan, K.
View in NAL's Catalog:: IND43769978
Format:: Article

145. Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend.

Article Title:: Journal of agricultural and food chemistry.
Author:: Torstensen, B.E.
View in NAL's Catalog:: IND43770037
Format:: Article

146. Bread-making quality of wheat/rice flour blends.

Article Title:: Food science and technology research.
Author:: Yamauchi, H.
View in NAL's Catalog:: IND43770945
Format:: Article

147. Electrochemical coagulation of soybean protein; tofu (soybean curd) production by an electro-reaction.

Article Title:: Food science and technology research.
Author:: Kamata, Y.
View in NAL's Catalog:: IND43770987
Format:: Article

148. Comparisons on 10 non-meat protein fat substitutes for low-fat Kung-wans.

Article Title:: Journal of food engineering.
Author:: Hsu, S.Y.
View in NAL's Catalog:: IND43771304
Format:: Article

149. Transitioning to trans fat-free: An analysis of changes in foodservice because of the switch to trans fat-free products.

Article Title:: Foodservice research international.
Author:: Stokols, J.
View in NAL's Catalog:: IND43771839
Format:: Article

150. Chemical characteristics of kavurma with selected condiments.

Article Title:: International journal of food properties.
Author:: Kayaardi, S.
View in NAL's Catalog:: IND43771987
Format:: Article

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101. Nutrient composition and sensory profile of differently cooked green leafy vegetables.

102. Effect of extraction rate of wheat flour on the quality of vermicelli.

103. Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature.

104. Effect of ozone pretreatment on fish storage life at low temperatures.

105. Postharvest shelf-life extension of avocados using methyl cellulose-based coating.

106. Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking.

107. Sensory quality in retailed organic, free range and corn-fed chicken breast.

108. Quince jam quality: microbiological, physicochemical and sensory evaluation.

109. Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probe.

110. The influence of NaCl salinity on growth, yield and fruit quality of strawberry cvs. 'Elsanta' and 'Korona'.

111. Comparison study of laboratory and pilot plant methods for Asian salted noodle processing.

112. Application of multivariate adaptive regression splines (MARS) to the preference mapping of cheese sticks.

113. Vitamin E supplementation, cereal feed type and consumer sensory perceptions of poultry meat quality.

114. Design of a beverage from whey permeate.

115. Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: microstructure, texture, and sensory properties of shredded milled curd cheddar.

116. Reduction in microbial growth and improvement of storage quality in fresh-cut pineapple after methyl jasmonate treatment.

117. Physicochemical properties of freshly baked and stored whole-wheat muffins with and without flaxseed meal.

118. Timing of calcium treatment on resistance of raw and canned diced tomatoes to mechanical abuse.

119. Acceptability of curry leaf (Murraya koenigii) incorporated products and attitude toward consumption.

120. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.

121. Quality changes in ice-stored tropical wire-netting reef cod (Epinephelus merra).

122. Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter.

123. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets.

124. Sensory and biochemical changes in Swiss chard (Beta vulgaris) during blanching.

125. Sensory profiling and characterization of chocolate peanut spread using response surface methodology.

126. Consumer evaluation and quality measurement of fresh-cut slices of 'Fuji,' 'Golden Delicious,' 'GoldRush,' and 'Granny Smith' apples

127. Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer).

128. Consumer-based optimization of peanut-chocolate bar using response surface methodology.

129. Development of a quality index method (QIM) for maatjes herring stored in air and under modified atmosphere.

130. Relationships of genotype and slaughter time with the appearance and texture of dry-cured hams.

131. Fat reduction affects quality of akara (fried cowpea paste).

132. A traditional fermented Turkish soup, tarhana, formulated with corn flour and whey.

133. Effects of blanching method on the quality characteristics of frozen peas.

134. Determination of the sensory attributes of a Spanish dry-cured sausage.

135. Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean.

136. Consumer acceptability of muffins with flaxseed (Linum usitatissimum).

137. Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon.

138. Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef.

139. Selected quality attributes of dried foods.

140. Quality characteristics of ragi (Eleusine coracana)-incorporated "chakli" - an Indian deep-fried product.

141. Ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua on apples and blueberries.

142. Measuring product differences by sensory analysis: the case of imported and U.S. domestic shrimp.

143. Profiling of sensory evaluation of a no-sugar-added vanilla ice cream among specific age and gender populations.

144. Effect of rosemary extract on lipid oxidation and sensory evaluation of frozen, precooked beef patties.

145. Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend.

146. Bread-making quality of wheat/rice flour blends.

147. Electrochemical coagulation of soybean protein; tofu (soybean curd) production by an electro-reaction.

148. Comparisons on 10 non-meat protein fat substitutes for low-fat Kung-wans.

149. Transitioning to trans fat-free: An analysis of changes in foodservice because of the switch to trans fat-free products.

150. Chemical characteristics of kavurma with selected condiments.