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

1. 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

2. Acceptability of scab-resistant versus conventional apple cultivars by Polish adult and young consumers

Article Title:: Journal of the science of food and agriculture.
Author:: Tomala, Kazimierz
View in NAL's Catalog:: IND44184104
Format:: Electronic

3. Adaptability of four-samples sensory tests and prediction of visual and near-infrared reflectance spectroscopy for Chinese indica rice

Article Title:: Journal of food engineering.
Author:: Lu, Q.
View in NAL's Catalog:: IND43854426
Format:: Electronic

4. Advantages of high pressure sterilisation on quality of food products.

Article Title:: Trends in food science & technology.
Author:: Matser, A.M.
View in NAL's Catalog:: IND43615410
Format:: Article

5. An alternative freshness index method for modified atmosphere packaged abalone using an artificial neural network

Article Title:: Food science and technology.
Author:: Siripatrawan, Ubonrat
View in NAL's Catalog:: IND44122862
Format:: Electronic

6. Analysis and classification of commercial ham slice images using directional fractal dimension features

Article Title:: Meat science.
Author:: Mendoza, Fernando
View in NAL's Catalog:: IND44123451
Format:: Electronic

7. Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models

Article Title:: Food quality and preference.
Author:: Cocchi, M.
View in NAL's Catalog:: IND43802659
Format:: Electronic

8. 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

9. 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

10. Antioxidant activity and quality of soy enriched apple bar.

Article Title:: Journal of food processing and preservation.
Author:: Agrahari, P.R.
View in NAL's Catalog:: IND43640945
Format:: Article

11. Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples

Article Title:: Journal of food engineering.
Author:: Wu, Long
View in NAL's Catalog:: IND44149820
Format:: Electronic

12. 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

13. 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

14. 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

15. Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

Article Title:: Journal of cereal science.
Author:: Lassoued, N.
View in NAL's Catalog:: IND44060791
Format:: Electronic

16. Baking performance and consumer acceptability of raw and extruded cowpea flour breads.

Article Title:: Journal of food quality.
Author:: McWatters, K.H.
View in NAL's Catalog:: IND43674637
Format:: Article

17. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

Article Title:: Postharvest biology and technology.
Author:: Toivonen, Peter M.A.
View in NAL's Catalog:: IND44030493
Format:: Electronic

18. 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

19. Breeding whipgrass for low maintenance turf.

Article Title:: Acta horticulturae.
Author:: Yang, Chunhua
View in NAL's Catalog:: IND44120319
Format:: Article

20. 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

21. Brining of cod fillets: influence on sensory properties and consumers liking.

Article Title:: Food quality and preference.
Author:: Esaiassen, M.
View in NAL's Catalog:: IND43632358
Format:: Article

22. Brining time and smoking influence on acceptability of Idiazabal cheese.

Article Title:: Journal of food quality.
Author:: Perez Elortondo, F.J.
View in NAL's Catalog:: IND23302684
Format:: Article

23. 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

24. 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

25. Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus cajan) patties with the addition of xanthan gum.

Article Title:: Foodservice research international.
Author:: Pierre, J.N.
View in NAL's Catalog:: IND43627010
Format:: Article

26. Changes in textural and optical properties of oyster mushroom during hot air drying

Article Title:: Journal of food engineering.
Author:: Kotwaliwale, N.
View in NAL's Catalog:: IND43847718
Format:: Electronic

27. The characteristics of firm tofu as affected by the water to bean ratio and the calcium sulfate concentration of soymilk.

Article Title:: Food science and agricultural chemistry.
Author:: Kao, F.J.
View in NAL's Catalog:: IND43667544
Format:: Article

28. Characteristics of set type yoghurt made from caprine or ovine milk and mixtures of the two.

Article Title:: International journal of food science & technology.
Author:: Stelios, K.
View in NAL's Catalog:: IND43623436
Format:: Article

29. 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

30. Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage.

Article Title:: Journal of food protection.
Author:: Antoine, F.R.
View in NAL's Catalog:: IND43652264
Format:: Article

31. 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

32. Chemical and sensory characteristics of Galotyri-type cheese made using different procedures

Article Title:: Food control.
Author:: Kondyli, E.
View in NAL's Catalog:: IND44053774
Format:: Electronic

33. 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

34. Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables.

Article Title:: Food microbiology.
Author:: Devlieghere, F.
View in NAL's Catalog:: IND43645358
Format:: Article

35. 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

36. 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

37. Colour and texture characteristics in meat of male and female foals

Article Title:: Meat science.
Author:: Sarriés, M.V.
View in NAL's Catalog:: IND43832885
Format:: Electronic

38. Combination of warm water and hydrogen peroxide to reduce the numbers of Salmonella Typhimurium and Listeria innocua on field salad (Valerianella locusta).

Article Title:: European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A.
Author:: Wei, H.
View in NAL's Catalog:: IND43790358
Format:: Article

39. Comparative properties of cakes prepared from rice flour and wheat flour.

Article Title:: European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A.
Author:: Varavinit, S.
View in NAL's Catalog:: IND22300238
Format:: Article

40. Comparing sensory methods for the optimisation of mango gel snacks

Article Title:: Food quality and preference.
Author:: Ekpong, A.
View in NAL's Catalog:: IND43837586
Format:: Electronic

41. Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.)

Article Title:: Food science and technology.
Author:: Khalil, A.W.
View in NAL's Catalog:: IND43945202
Format:: Electronic

42. Comparison of the canning quality of small white beans (Phaseolus vulgaris L.) canned in tomato sauce by a small-scale and an industrial method

Article Title:: Journal of the science of food and agriculture.
Author:: van der Merwe, D.
View in NAL's Catalog:: IND43838767
Format:: Electronic

43. 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

44. 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

45. Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation

Article Title:: Food research international.
Author:: Wang, R.
View in NAL's Catalog:: IND43903286
Format:: Electronic

46. 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

47. 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

48. Consumer acceptability, sensory and instrumental analysis of peanut soy spreads.

Article Title:: Journal of food quality.
Author:: Dubost, N.J.
View in NAL's Catalog:: IND43637034
Format:: Article

49. 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

50. 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

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

2. Acceptability of scab-resistant versus conventional apple cultivars by Polish adult and young consumers

3. Adaptability of four-samples sensory tests and prediction of visual and near-infrared reflectance spectroscopy for Chinese indica rice

4. Advantages of high pressure sterilisation on quality of food products.

5. An alternative freshness index method for modified atmosphere packaged abalone using an artificial neural network

6. Analysis and classification of commercial ham slice images using directional fractal dimension features

7. Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models

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

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

10. Antioxidant activity and quality of soy enriched apple bar.

11. Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples

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

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

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

15. Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

16. Baking performance and consumer acceptability of raw and extruded cowpea flour breads.

17. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

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

19. Breeding whipgrass for low maintenance turf.

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

21. Brining of cod fillets: influence on sensory properties and consumers liking.

22. Brining time and smoking influence on acceptability of Idiazabal cheese.

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

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

25. Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus cajan) patties with the addition of xanthan gum.

26. Changes in textural and optical properties of oyster mushroom during hot air drying

27. The characteristics of firm tofu as affected by the water to bean ratio and the calcium sulfate concentration of soymilk.

28. Characteristics of set type yoghurt made from caprine or ovine milk and mixtures of the two.

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

30. Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage.

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

32. Chemical and sensory characteristics of Galotyri-type cheese made using different procedures

33. Chemical characteristics of kavurma with selected condiments.

34. Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables.

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

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

37. Colour and texture characteristics in meat of male and female foals

38. Combination of warm water and hydrogen peroxide to reduce the numbers of Salmonella Typhimurium and Listeria innocua on field salad (Valerianella locusta).

39. Comparative properties of cakes prepared from rice flour and wheat flour.

40. Comparing sensory methods for the optimisation of mango gel snacks

41. Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.)

42. Comparison of the canning quality of small white beans (Phaseolus vulgaris L.) canned in tomato sauce by a small-scale and an industrial method

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

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

45. Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation

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

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

48. Consumer acceptability, sensory and instrumental analysis of peanut soy spreads.

49. Consumer Acceptance of Ozone-Treated Whole Shell Eggs

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