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

1. Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere.

Article Title:: Food research international.
Author:: Rocculi, P.
View in NAL's Catalog:: IND43631712
Format:: Article

2. Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum-Infused with Grape Seed and Green Tea Extracts and Tartaric Acid

Article Title:: Journal of food science an official publication of the Institute of Food Technologists.
Author:: Over, K.F.
View in NAL's Catalog:: IND44427519
Format:: Electronic

3. Sensory characteristics and consumer preference for chicken meat in Guinea.

Article Title:: Poultry science.
Author:: Sow, T.M.A.
View in NAL's Catalog:: IND44425565
Format:: Article

4. Ripening and quality of 'Laetitia' plums following harvest and cold storage as affected by inhibition of ethylene action

Article Title:: Pesquisa agropecuaria brasileira.
Author:: Argenta, Luiz Carlos
View in NAL's Catalog:: IND44424110
Format:: Electronic

5. Effect of pine-apple pulp on sensory and chemical properties of Burfi.

Article Title:: Veterinary world.
Author:: Kamble, Kapila
View in NAL's Catalog:: IND44414257
Format:: Article

6. Intermittent warming heat shock on 'Pisana' apricots during postharvest: sensorial quality and proteomic approach.

Article Title:: Acta horticulturae.
Author:: Seibert, E.
View in NAL's Catalog:: IND44407938
Format:: Article

7. Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality.

Article Title:: Cereal chemistry.
Author:: Alviola, J.N.
View in NAL's Catalog:: IND44395765
Format:: Article

8. Glycaemic index of Indian flatbreads (rotis) prepared using whole wheat flour and ‘atta mix’-added whole wheat flour

Article Title:: British journal of nutrition.
Author:: Radhika, Ganesan
View in NAL's Catalog:: IND44385626
Format:: Electronic

9. Proposing a ranking descriptive sensory method

Article Title:: Food quality and preference.
Author:: Richter, Vanessa Bragato
View in NAL's Catalog:: IND44382482
Format:: Electronic

10. 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

11. 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

12. Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

Article Title:: Meat science.
Author:: Ganhão, Rui
View in NAL's Catalog:: IND44369851
Format:: Electronic

13. 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

14. Categorization of pork quality using Gabor filter-based hyperspectral imaging technology

Article Title:: Journal of food engineering.
Author:: Liu, L.
View in NAL's Catalog:: IND44358894
Format:: Electronic

15. 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

16. Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential Storage

Article Title:: Journal of food science an official publication of the Institute of Food Technologists.
Author:: Chapman, J.S.
View in NAL's Catalog:: IND44351437
Format:: Electronic

17. Physical Stability Assessment and Sensory Optimization of a Dairy-Free Emulsion Using Response Surface Methodology

Article Title:: Journal of food science an official publication of the Institute of Food Technologists.
Author:: Granato, Daniel
View in NAL's Catalog:: IND44351435
Format:: Electronic

18. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods

Article Title:: Food science and technology.
Author:: Nguyen, Loc T.
View in NAL's Catalog:: IND44351244
Format:: Electronic

19. 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

20. 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

21. Effect of Calcium Lactate, Sodium Diacetate and Sodium Chloride Mixture on the Microbiological, Chemical and Sensory Properties of Chicken Nuggets Stored in Refrigeration and under Modified Atmospheres

Article Title:: International journal of poultry science.
Author:: Yavas, E.
View in NAL's Catalog:: IND44344720
Format:: Electronic

22. And the PDC winner is: KSU's sweet-tasting and gluten-free waffle cones!

Article Title:: Cereal foods world.
Author:: Daniel, M.J.
View in NAL's Catalog:: IND44344444
Format:: Article

23. Farmstead bread making potential of lesser yam (Dioscorea esculenta) flour in Nigeria

Article Title:: Australian journal of crop science.
Author:: Ukpabi, U.J.
View in NAL's Catalog:: IND44344300
Format:: Electronic

24. Reducing oyster-associated bacteria levels using supercritical fluid CO₂ as an agent of warm pasteurization

Article Title:: International journal of food microbiology.
Author:: Meujo, Damaris A.F.
View in NAL's Catalog:: IND44335341
Format:: Electronic

25. Consumer Acceptance of Ozone-Treated Whole Shell Eggs

Article Title:: Journal of food science an official publication of the Institute of Food Technologists.
Author:: Kamotani, Setsuko
View in NAL's Catalog:: IND44334895
Format:: Electronic

26. 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

27. MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

Article Title:: Food research international.
Author:: Pérez-Palacios, Trinidad
View in NAL's Catalog:: IND44328192
Format:: Electronic

28. 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

29. What constitutes food variety? Stimulus specificity of food

Article Title:: Appetite.
Author:: Epstein, Leonard H.
View in NAL's Catalog:: IND44319909
Format:: Electronic

30. Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses

Article Title:: Meat science.
Author:: Iqbal, Abdullah
View in NAL's Catalog:: IND44313625
Format:: Electronic

31. Supervised neural network classification of pre-sliced cooked pork ham images using quaternionic singular values

Article Title:: Meat science.
Author:: Valous, Nektarios A.
View in NAL's Catalog:: IND44313620
Format:: Electronic

32. Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

Article Title:: Journal of food engineering.
Author:: Gonçalves, E.M.
View in NAL's Catalog:: IND44313546
Format:: Electronic

33. Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes.

Article Title:: HortScience : a publication of the American Society for Horticultural Science.
Author:: Kou, Liping
View in NAL's Catalog:: IND44303003
Format:: Article

34. 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

35. 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

36. Sensory Evaluation of Barley Chocolate Chip Cookies by Consumers with Different Demographic Background and Eating Patterns.

Article Title:: Cereal chemistry.
Author:: Omary, Maria Botero
View in NAL's Catalog:: IND44273250
Format:: Article

37. Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice.

Article Title:: Cereal chemistry.
Author:: Jang, Eun-Hee
View in NAL's Catalog:: IND44273247
Format:: Article

38. Impact of transglutaminase on the textural, physicochemical, and structural properties of chicken skeletal, smooth, and cardiac muscles

Article Title:: Meat science.
Author:: Ahhmed, Abdulatef M.
View in NAL's Catalog:: IND44265156
Format:: Electronic

39. 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

40. Vascular perfusion chilling of red meat carcasses - A feasibility study

Article Title:: Meat science.
Author:: Brown, Tim
View in NAL's Catalog:: IND44265142
Format:: Electronic

41. 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

42. Impact of Genotype and Environment on the Quality of Amber Durum Wheat Alkaline Noodles.

Article Title:: Cereal chemistry.
Author:: Hatcher, D.W.
View in NAL's Catalog:: IND44250485
Format:: Article

43. Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley.

Article Title:: Cereal chemistry.
Author:: Prasopsunwattana, Naruemon
View in NAL's Catalog:: IND44250484
Format:: Article

44. Physical characteristics of feathers play a role in feather eating behavior.

Article Title:: Poultry science.
Author:: Harlander-Matauschek, A.
View in NAL's Catalog:: IND44248511
Format:: Article

45. Crust formation and its role during bread baking

Article Title:: Trends in food science & technology.
Author:: Vanin, F.M.
View in NAL's Catalog:: IND44247353
Format:: Electronic

46. Effects of roasting conditions on hazelnut characteristics in a two-step process

Article Title:: Journal of food engineering.
Author:: Alamprese, Cristina
View in NAL's Catalog:: IND44242716
Format:: Electronic

47. Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

Article Title:: Biosystems engineering.
Author:: Soysal, Y.
View in NAL's Catalog:: IND44241963
Format:: Electronic

48. Waxing and Storage Studies in Soft Pear cv. Punjab Beauty.

Article Title:: Acta horticulturae.
Author:: Dhillon, W.S.
View in NAL's Catalog:: IND44240907
Format:: Article

49. Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces

Article Title:: Journal of food science an official publication of the Institute of Food Technologists.
Author:: Childs, JessicaL.
View in NAL's Catalog:: IND44238759
Format:: Electronic

50. 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

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1. Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere.

2. Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum-Infused with Grape Seed and Green Tea Extracts and Tartaric Acid

3. Sensory characteristics and consumer preference for chicken meat in Guinea.

4. Ripening and quality of 'Laetitia' plums following harvest and cold storage as affected by inhibition of ethylene action

5. Effect of pine-apple pulp on sensory and chemical properties of Burfi.

6. Intermittent warming heat shock on 'Pisana' apricots during postharvest: sensorial quality and proteomic approach.

7. Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality.

8. Glycaemic index of Indian flatbreads (rotis) prepared using whole wheat flour and ‘atta mix’-added whole wheat flour

9. Proposing a ranking descriptive sensory method

10. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

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

12. Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

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

14. Categorization of pork quality using Gabor filter-based hyperspectral imaging technology

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

16. Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential Storage

17. Physical Stability Assessment and Sensory Optimization of a Dairy-Free Emulsion Using Response Surface Methodology

18. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods

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

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

21. Effect of Calcium Lactate, Sodium Diacetate and Sodium Chloride Mixture on the Microbiological, Chemical and Sensory Properties of Chicken Nuggets Stored in Refrigeration and under Modified Atmospheres

22. And the PDC winner is: KSU's sweet-tasting and gluten-free waffle cones!

23. Farmstead bread making potential of lesser yam (Dioscorea esculenta) flour in Nigeria

24. Reducing oyster-associated bacteria levels using supercritical fluid CO₂ as an agent of warm pasteurization

25. Consumer Acceptance of Ozone-Treated Whole Shell Eggs

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

27. MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

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

29. What constitutes food variety? Stimulus specificity of food

30. Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses

31. Supervised neural network classification of pre-sliced cooked pork ham images using quaternionic singular values

32. Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

33. Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes.

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

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

36. Sensory Evaluation of Barley Chocolate Chip Cookies by Consumers with Different Demographic Background and Eating Patterns.

37. Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice.

38. Impact of transglutaminase on the textural, physicochemical, and structural properties of chicken skeletal, smooth, and cardiac muscles

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

40. Vascular perfusion chilling of red meat carcasses - A feasibility study

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

42. Impact of Genotype and Environment on the Quality of Amber Durum Wheat Alkaline Noodles.

43. Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley.

44. Physical characteristics of feathers play a role in feather eating behavior.

45. Crust formation and its role during bread baking

46. Effects of roasting conditions on hazelnut characteristics in a two-step process

47. Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

48. Waxing and Storage Studies in Soft Pear cv. Punjab Beauty.

49. Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces

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