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Sensory Evaluation Techniques
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Descriptive Sensory Analysis, Consumer Preference, and Conjoint Analysis of Beef Sausages Prepared from a Pigeon Pea Protein Binder
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Sensory and compositional attributes of melting‐ and non‐melting‐flesh peaches for the fresh market
inferred← citeshttps://doi.org/10.1002/0471238961.0612012206091903.a01.pub2openalex-snapshot
Flavoring Materials
inferred← citeshttps://doi.org/10.1002/1097-0010(200012)80:15<2232::aid-jsfa785>3.0.co;2-nopenalex-snapshot
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Genetic Resources and Domestication of Macadamia
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inferred← citeshttps://doi.org/10.1002/9781118635353.ch11openalex-snapshot
Kids as Sensory Detectives
inferred← citeshttps://doi.org/10.1002/9781118635353.ch5openalex-snapshot
Similarity or Equivalence Testing
inferred← citeshttps://doi.org/10.1002/9781118635353.ch7openalex-snapshot
Sureness Judgements and R‐Index Calculations and Their Applications
inferred← citeshttps://doi.org/10.1002/9781118684818.ch5openalex-snapshot
Progress in Discrimination Testing
inferred← citeshttps://doi.org/10.1002/9781118684818.ch6openalex-snapshot
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Psychophysical Measures of Human Oral Sensation
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Introduction to Descriptive Analysis
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Principles of Sensory Evaluation in Foods Containing Essential Oil
inferred← citeshttps://doi.org/10.1002/9781119702139.ch5openalex-snapshot
Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods
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So What are the Practical Considerations in Actually Running a Test? What doIneed to know? What does theRest of the CompanyNeed to Know?
inferred← citeshttps://doi.org/10.1002/9781444317770.ch11openalex-snapshot
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Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies
inferred← citeshttps://doi.org/10.1002/cche.10254openalex-snapshot
Effect of processing on the hydroxycinnamic acids, flavones, and cellular antioxidant activity of tortillas supplemented with sorghum bran
inferred← citeshttps://doi.org/10.1002/cche.10502openalex-snapshot
Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions
inferred← citeshttps://doi.org/10.1002/cem.1135openalex-snapshot
Testing panel consistency with GCAP method in food profile analysis
inferred← citeshttps://doi.org/10.1002/cem.963openalex-snapshot
Monitorization of consumer and naïf panels in the sensory evaluation of two types of potato chips by predictive biplots applied to generalized procrustes and three‐way Tucker‐1 analysis
inferred← citeshttps://doi.org/10.1002/chem.202404716openalex-snapshot
Fragrances of Cage Bicyclic Benzene Bioisosteres
inferred← citeshttps://doi.org/10.1002/ejlt.201000296openalex-snapshot
Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products
inferred← citeshttps://doi.org/10.1002/ejlt.201600189openalex-snapshot
Restriction of oil migration in tahini halva via organogelation
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Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long‐Term Storage
inferred← citeshttps://doi.org/10.1002/ejlt.201900418openalex-snapshot
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Analysis of enantiomeric linalool ratio in green and roasted coffee
inferred← citeshttps://doi.org/10.1002/ffj.1888openalex-snapshot
Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds
inferred← citeshttps://doi.org/10.1002/ffj.3178openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/ffj.3377openalex-snapshot
Retention and sustained release of fragrance by Cyclodextrin functionalized cotton fabric modified using maleic anhydride
inferred← citeshttps://doi.org/10.1002/food.200390074openalex-snapshot
Sensory and quality analysis of different melon cultivars after prolonged storage
inferred← citeshttps://doi.org/10.1002/fsh3.12076openalex-snapshot
Functional and physicochemical characterization of a novel pearl millet—Soy milk‐based synbiotic beverage
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Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp ( E uterpe edulis) during long‐term storage
inferred← citeshttps://doi.org/10.1002/fsn3.126openalex-snapshot
Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran
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Descriptive sensory analysis and consumer preferences of bean sauces
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Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance
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Protecting soymilk flavor and nutrients from photodegradation
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A study on sensory properties of sodium reduction and replacement in Asian food using difference‐from – control test
inferred← citeshttps://doi.org/10.1002/fsn3.311openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/fsn3.3222openalex-snapshot
Effect of clarification on physicochemical properties and nutrient retention of pressed and blended cashew apple juice
inferred← citeshttps://doi.org/10.1002/fsn3.358openalex-snapshot
Effects of processing and storage conditions of cocoyam strips on the quality of fries
inferred← citeshttps://doi.org/10.1002/fsn3.391openalex-snapshot
Comparison of proximate composition and sensory attributes of Clariid catfish species of Clarias gariepinus, Heterobranchus bidorsalis, and their hybrids
inferred← citeshttps://doi.org/10.1002/fsn3.466openalex-snapshot
Consumer‐orientated development of hybrid beef burger and sausage analogues
inferred← citeshttps://doi.org/10.1002/fsn3.576openalex-snapshot
Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis
inferred← citeshttps://doi.org/10.1002/fsn3.71787openalex-snapshot
In Vitro Gastrointestinal Stability and Functional Evaluation of Yogurt Fortified With Paraprobiotics and Postbiotics
inferred← citeshttps://doi.org/10.1002/fsn3.738openalex-snapshot
Integrated extrusion‐enzymatic treatment of corn bran for production of functional cake
inferred← citeshttps://doi.org/10.1002/fsn3.940openalex-snapshot
Nutritional and sensory quality of composite extruded complementary food
inferred← citeshttps://doi.org/10.1002/j.2050-0416.2000.tb00035.xopenalex-snapshot
Consumer Testing of Commercial Lager Beers in Blind Versus Informed Conditions: Relation With Descriptive Analysis and Expert Quality Ratings*
inferred← citeshttps://doi.org/10.1002/jib.168openalex-snapshot
Multivariate analysis for feasibility of Korean six-row barleys for beer brewing
inferred← citeshttps://doi.org/10.1002/jib.401openalex-snapshot
Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine
inferred← citeshttps://doi.org/10.1002/jib.43openalex-snapshot
A comprehensive sensory evaluation of beers from the Chinese market
inferred← citeshttps://doi.org/10.1002/jib.517openalex-snapshot
Impact of static dry‐hopping rate on the sensory and analytical profiles of beer
inferred← citeshttps://doi.org/10.1002/jib.568openalex-snapshot
Faba bean as a novel brewing adjunct: Consumer evaluation
inferred← citeshttps://doi.org/10.1002/jsfa.10221openalex-snapshot
Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods
inferred← citeshttps://doi.org/10.1002/jsfa.10415openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.10671openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.10735openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.10972openalex-snapshot
Effect of ozone, lactic acid and combination treatments on the control of microbial and pesticide contaminants of fresh vegetables
inferred← citeshttps://doi.org/10.1002/jsfa.11172openalex-snapshot
Determination of aquacultured whiteleg shrimp (Litopanaeus vannemei) quality using a sensory method with chemical standard references
inferred← citeshttps://doi.org/10.1002/jsfa.11203openalex-snapshot
Use of ohmic heating as an alternative method for cooking pasta
inferred← citeshttps://doi.org/10.1002/jsfa.11704openalex-snapshot
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties
inferred← citeshttps://doi.org/10.1002/jsfa.14182openalex-snapshot
Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties
inferred← citeshttps://doi.org/10.1002/jsfa.1670openalex-snapshot
Flavour characteristics of Ilex paraguariensis infusion, a typical Argentine product, assessed by sensory evaluation and electronic nose
inferred← citeshttps://doi.org/10.1002/jsfa.1798openalex-snapshot
Sensorial and physicochemical quality responses of pears (cv Rocha) to long‐term storage under controlled atmospheres
inferred← citeshttps://doi.org/10.1002/jsfa.2147openalex-snapshot
Protein digestibility‐corrected amino acid scores, acceptability and storage stability of ready‐to‐eat supplementary foods for pre‐school age children in Tanzania
inferred← citeshttps://doi.org/10.1002/jsfa.2158openalex-snapshot
Effect of initial oxygen concentration and film oxygen transmission rate on the quality of fresh‐cut romaine lettuce
inferred← citeshttps://doi.org/10.1002/jsfa.2740570408openalex-snapshot
Effect of gamma irradiation on the keeping quality and nutrients of tilapia (Oreochromis mossambicus) and silver carp (Hypophthalmichthys molitrix) stored at 1.C
inferred← citeshttps://doi.org/10.1002/jsfa.2740600311openalex-snapshot
Physical, chemical and sensory characteristics of Japanese‐type plums grown in Georgia and Alabama
inferred← citeshttps://doi.org/10.1002/jsfa.2740680412openalex-snapshot
Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies
inferred← citeshttps://doi.org/10.1002/jsfa.2889openalex-snapshot
Study of sensory evaluation, consumer acceptability, affordability and market price of rice
inferred← citeshttps://doi.org/10.1002/jsfa.2931openalex-snapshot
Sensory evaluation and consumer acceptability of pale‐fleshed and orange‐fleshed sweetpotato by school children and mothers with preschool children
inferred← citeshttps://doi.org/10.1002/jsfa.2941openalex-snapshot
Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu)
inferred← citeshttps://doi.org/10.1002/jsfa.3071openalex-snapshot
Synergism between lipoxygenase‐active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
inferred← citeshttps://doi.org/10.1002/jsfa.3157openalex-snapshot
Descriptive analysis of wines from Vitis vinifera cv. Albariño
inferred← citeshttps://doi.org/10.1002/jsfa.3208openalex-snapshot
Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse
inferred← citeshttps://doi.org/10.1002/jsfa.3654openalex-snapshot
Air injection into concentrated maple sap during processing: impact on syrup composition and flavour
inferred← citeshttps://doi.org/10.1002/jsfa.3825openalex-snapshot
Effect of grass–clover forage and whole‐wheat feeding on the sensory quality of eggs
inferred← citeshttps://doi.org/10.1002/jsfa.4071openalex-snapshot
Effects of beer‐battering on the frying properties of rice and wheat batters and their coated foods
inferred← citeshttps://doi.org/10.1002/jsfa.4191openalex-snapshot
Effects of different irrigation, drying and production scenarios on the productivity, postharvest quality and economic feasibility of Origanum syriacum, a species typically over‐collected from the wild in Lebanon
inferred← citeshttps://doi.org/10.1002/jsfa.4290openalex-snapshot
The effect of different atmospheric conditions on the changes in myoglobin and colour of refrigerated Eastern little tuna (Euthynnus affinis) muscle
inferred← citeshttps://doi.org/10.1002/jsfa.4503openalex-snapshot
The Irish organic food market: shortfalls, opportunities and the need for research
inferred← citeshttps://doi.org/10.1002/jsfa.4593openalex-snapshot
Quantitative descriptive analysis of Italian polenta produced with different corn cultivars
inferred← citeshttps://doi.org/10.1002/jsfa.4614openalex-snapshot
Colour evaluation of a phycobiliprotein‐rich extract obtained from Nostoc PCC9205 in acidic solutions and yogurt
inferred← citeshttps://doi.org/10.1002/jsfa.5965openalex-snapshot
Effect of peanut skin extract on chemical stability and sensory properties of salami during storage
inferred← citeshttps://doi.org/10.1002/jsfa.5979openalex-snapshot
Exploring American and Italian consumer preferences for Californian and Italian red wines
inferred← citeshttps://doi.org/10.1002/jsfa.6092openalex-snapshot
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses
inferred← citeshttps://doi.org/10.1002/jsfa.6672openalex-snapshot
Consumer acceptance of quality protein maize ( QPM ) in East Africa
inferred← citeshttps://doi.org/10.1002/jsfa.6736openalex-snapshot
Development of a point‐of‐use fortification technology for delivery of micronutrients in Honduras
inferred← citeshttps://doi.org/10.1002/jsfa.6892openalex-snapshot
Cross‐cultural acceptance of a traditional yoghurt‐like product made from fermented cereal
inferred← citeshttps://doi.org/10.1002/jsfa.7014openalex-snapshot
Phenolic content, physical and sensory properties of breads made with different types of barley wort
inferred← citeshttps://doi.org/10.1002/jsfa.70248openalex-snapshot
Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization
inferred← citeshttps://doi.org/10.1002/jsfa.7080openalex-snapshot
Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels
inferred← citeshttps://doi.org/10.1002/jsfa.7157openalex-snapshot
Volatile composition and sensory properties of Vanilla ×tahitensis bring new insights for vanilla quality control
inferred← citeshttps://doi.org/10.1002/jsfa.7328openalex-snapshot
The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems
inferred← citeshttps://doi.org/10.1002/jsfa.7521openalex-snapshot
Drivers of high‐involvement consumers' intention to buy PDO wines: Valpolicella PDO case study
inferred← citeshttps://doi.org/10.1002/jsfa.7526openalex-snapshot
Women's and children's acceptance of biofortified quality protein maize for complementary feeding in rural Ethiopia
inferred← citeshttps://doi.org/10.1002/jsfa.7761openalex-snapshot
Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice
inferred← citeshttps://doi.org/10.1002/jsfa.7979openalex-snapshot
Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars
inferred← citeshttps://doi.org/10.1002/jsfa.8315openalex-snapshot
Effects of the addition of blood plasma proteins on physico‐chemical properties of emulsion‐type pork sausage during cold storage
inferred← citeshttps://doi.org/10.1002/jsfa.8722openalex-snapshot
Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal
inferred← citeshttps://doi.org/10.1002/jsfa.879openalex-snapshot
Statistical validation of sensory data: a study on wine
inferred← citeshttps://doi.org/10.1002/jsfa.8866openalex-snapshot
Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation
inferred← citeshttps://doi.org/10.1002/jsfa.8921openalex-snapshot
Eating jellyfish: safety, chemical and sensory properties
inferred← citeshttps://doi.org/10.1002/jsfa.9118openalex-snapshot
Pre‐harvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah
inferred← citeshttps://doi.org/10.1002/jsfa.9516openalex-snapshot
Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd)
inferred← citeshttps://doi.org/10.1002/mar.21130openalex-snapshot
The sensory perception item set (SPI): An exploratory effort to develop a holistic scale for sensory marketing
inferred← citeshttps://doi.org/10.1002/pts.686openalex-snapshot
Use of mathematical models for estimating the shelf-life of cornflakes in flexible packaging
inferred← citeshttps://doi.org/10.1002/pts.710openalex-snapshot
Interactions between aroma compounds and latex films: partition coefficients and influence on latex film formation
inferred← citeshttps://doi.org/10.1002/pts.987openalex-snapshot
Effect of Antimicrobial Starch Edible Coating on Shelf‐Life of Fresh Strawberries
inferred← citeshttps://doi.org/10.1002/star.201500228openalex-snapshot
Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies
inferred← citeshttps://doi.org/10.1002/wics.70033openalex-snapshot
Effect of Human Factors on Visual Statistical Inference
inferred← citeshttps://doi.org/10.1002/yea.3166openalex-snapshot
Influence of Lachancea thermotolerans on cv. Emir wine fermentation
inferred← citeshttps://doi.org/10.1006/appe.2000.0352openalex-snapshot
Impact of beverage acceptability on fluid intake during exercise
inferred← citeshttps://doi.org/10.1006/fstl.1996.0170openalex-snapshot
The Functional Properties of the Proteins, Texture and the Sensory Characteristics of Frozen Sea Bream Fillets ( ) from Different Farming Systems
inferred← citeshttps://doi.org/10.1006/fstl.1997.0347openalex-snapshot
Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder
inferred← citeshttps://doi.org/10.1006/fstl.2000.0675openalex-snapshot
Quantitative Sensory Profiling of Cooked Oatmeal
inferred← citeshttps://doi.org/10.1006/fstl.2000.0732openalex-snapshot
Application of Weibull Hazard Analysis to the Determination of the Shelf Life of Roasted and Ground Coffee
inferred← citeshttps://doi.org/10.1006/fstl.2001.0757openalex-snapshot
Influences of Fat, Thickener and Emulsifier Contents on Salad Dressing: Static and Dynamic Sensory and Rheological Analyses
inferred← citeshttps://doi.org/10.1006/fstl.2001.0872openalex-snapshot
Vane Rheometry for Textural Characterization of Cheddar Cheeses: Correlation with Other Instrumental and Sensory Measurements
inferred← citeshttps://doi.org/10.1006/jcrs.2002.0498openalex-snapshot
Chemical Composition, Functional Properties and Sensory Profiling of Einkorn (Triticum monococcum L.)
inferred← citeshttps://doi.org/10.1007/3-540-32953-6_3openalex-snapshot
Ethnic Differences in Skin Aging
inferred← citeshttps://doi.org/10.1007/3-540-36131-6_49openalex-snapshot
Learning to Assess from Pair-Wise Comparisons
inferred← citeshttps://doi.org/10.1007/978-0-387-77408-4_1openalex-snapshot
History of Sensory Analysis
inferred← citeshttps://doi.org/10.1007/978-0-387-77408-4_17openalex-snapshot
Modern Sensory Practices
inferred← citeshttps://doi.org/10.1007/978-0-387-77408-4_2openalex-snapshot
Psychological Considerations in Sensory Analysis
inferred← citeshttps://doi.org/10.1007/978-0-387-77408-4_3openalex-snapshot
Physiology of Sensory Perception
inferred← citeshttps://doi.org/10.1007/978-0-387-92271-3_128openalex-snapshot
Effect of Pregnancy and Consciousness Factors on Food-Related Behavior
inferred← citeshttps://doi.org/10.1007/978-1-0716-3000-6_8openalex-snapshot
Measure of the Verbal Emotional Responses Triggered by Food Products
inferred← citeshttps://doi.org/10.1007/978-1-0716-3573-5_7openalex-snapshot
Emulsified Meat Product with Fibers for Reducing Fat Content
inferred← citeshttps://doi.org/10.1007/978-1-0716-4346-4_9openalex-snapshot
Extrusion Processing: Enhancing Micronutrient Content in Snacks
inferred← citeshttps://doi.org/10.1007/978-1-4419-6488-5_3openalex-snapshot
Principles of Good Practice
inferred← citeshttps://doi.org/10.1007/978-1-4419-6488-5_5openalex-snapshot
Similarity, Equivalence Testing, and Discrimination Theory
inferred← citeshttps://doi.org/10.1007/978-1-4419-6488-5_6openalex-snapshot
Measurement of Sensory Thresholds
inferred← citeshttps://doi.org/10.1007/978-1-4419-6488-5_9openalex-snapshot
Context Effects and Biases in Sensory Judgment
inferred← citeshttps://doi.org/10.1007/978-1-4419-7452-5_9openalex-snapshot
Context Effects and Biases in Sensory Judgment
inferred← citeshttps://doi.org/10.1007/978-1-4419-9090-7_10openalex-snapshot
Gas Chromatography-Olfactometry Analysis and Its Importance in Food Quality Control
inferred← citeshttps://doi.org/10.1007/978-1-4613-0861-4_16openalex-snapshot
Texture Evaluation of Baked Products Using Descriptive Sensory Analysis
inferred← citeshttps://doi.org/10.1007/978-1-4613-1221-5_1openalex-snapshot
The role of the human senses in food acceptance
inferred← citeshttps://doi.org/10.1007/978-1-4614-4960-7_24openalex-snapshot
Sensory Evaluation of Stingless Bee Pot-Honey
inferred← citeshttps://doi.org/10.1007/978-1-4614-5713-8_12openalex-snapshot
Acceptance and Preference Testing
inferred← citeshttps://doi.org/10.1007/978-1-4614-7777-8_15openalex-snapshot
Olive Oil Consumer Research: Methods and Key Learnings
inferred← citeshttps://doi.org/10.1007/978-1-4615-2123-5_5openalex-snapshot
Sensory Assessment of Appearance—Methodology
inferred← citeshttps://doi.org/10.1007/978-1-4615-2167-9_13openalex-snapshot
Product acceptability evaluation
inferred← citeshttps://doi.org/10.1007/978-1-4615-2167-9_8openalex-snapshot
Flavor and aroma — its measurement
inferred← citeshttps://doi.org/10.1007/978-1-4615-2171-6_1openalex-snapshot
A measurement scheme for developing institutional products
inferred← citeshttps://doi.org/10.1007/978-1-4615-2177-8_15openalex-snapshot
Sensory and statistical analyses in meat flavour research
inferred← citeshttps://doi.org/10.1007/978-1-4615-2177-8_5openalex-snapshot
Sheepmeat odour and flavour
inferred← citeshttps://doi.org/10.1007/978-1-4615-2181-5_13openalex-snapshot
Sensory assessment of quality in fish and seafoods
inferred← citeshttps://doi.org/10.1007/978-1-4615-2181-5_9openalex-snapshot
Freshness quality of seafoods: a review
inferred← citeshttps://doi.org/10.1007/978-1-4615-2385-7_8openalex-snapshot
Methods for Measurement of Pecan Quality
inferred← citeshttps://doi.org/10.1007/978-1-4615-5975-7_18openalex-snapshot
Sensory Evaluation Methods to Measure Quality of Frozen Food
inferred← citeshttps://doi.org/10.1007/978-1-4615-6998-5_39openalex-snapshot
Objective versus Sensory Evaluation of Foods
inferred← citeshttps://doi.org/10.1007/978-1-4615-7843-7_5openalex-snapshot
Discrimination Theories and Advanced Topics
inferred← citeshttps://doi.org/10.1007/978-1-4615-7889-5_12openalex-snapshot
Flavoring Materials Contributing to Taste
inferred← citeshttps://doi.org/10.1007/978-1-4757-5933-4_12openalex-snapshot
Sensory Methods to Evaluate Muscle Foods
inferred← citeshttps://doi.org/10.1007/978-1-4939-2578-0_10openalex-snapshot
Sensorially and Instrumentally Detected Antiplastizicing Effect of Water in Cornflakes
inferred← citeshttps://doi.org/10.1007/978-1-61779-803-0_14openalex-snapshot
Low-Calorie Chocolates and Acceptability/Sensory Properties
inferred← citeshttps://doi.org/10.1007/978-3-030-24620-4_10openalex-snapshot
Traditional Foods, Sensory Excitements and Pleasure
inferred← citeshttps://doi.org/10.1007/978-3-030-38654-2_18openalex-snapshot
Fiber Addition to Cereal Based Foods: Effects on Sensory Properties
inferred← citeshttps://doi.org/10.1007/978-3-030-44967-4_19openalex-snapshot
Practical Aspects of Shampoo and Conditioner Testing
inferred← citeshttps://doi.org/10.1007/978-3-030-61817-9_3openalex-snapshot
Effects of Depuration on Subsequent Deterioration and Shelf Life of Cultured Grooved Carpet Shell Clam Ruditapes decussatus During Chilled Storage
inferred← citeshttps://doi.org/10.1007/978-3-030-61817-9_4openalex-snapshot
Sustainability and Value-Added Products as an Opportunity: Global Acceptability and Sensory Quality of Limpet (Patella Spp.) Pâté Enriched with Strawberry-Tree (Arbutus unedo) Fruit Extract
inferred← citeshttps://doi.org/10.1007/978-3-030-68636-9_16openalex-snapshot
Quality Assessment of Milk by Sensory and Instrument Methods
inferred← citeshttps://doi.org/10.1007/978-3-031-41900-3_6openalex-snapshot
Sensory Scaling and Measuring Techniques
inferred← citeshttps://doi.org/10.1007/978-3-0348-8302-3_18openalex-snapshot
Haptische Wahrnehmung und Textureigenschaften Von Lebensmitteln
inferred← citeshttps://doi.org/10.1007/978-3-319-08855-6_59openalex-snapshot
A Linguistic Approach to Multi-criteria and Multi-expert Sensory Analysis
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