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Sensory Evaluation Techniques
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inferred← citeshttps://doi.org/10.1002/9781119387176.ch7openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/ffj.3863openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/fft2.337openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/fsn3.3563openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/fsn3.70719openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-3-030-96764-2_4openalex-snapshot
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Effect of Immersion Time in NaCl and Blanching Time on the Texture and Sensory Acceptability of Preserves Based on Ginger (Zingiber Officinale) Surplus in Syrup
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inferred← citeshttps://doi.org/10.1007/s10658-022-02551-5openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s10811-022-02848-2openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s10811-023-03147-0openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s10811-024-03243-9openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11130-023-01138-7openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11694-018-00025-zopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11694-022-01765-9openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11947-019-02377-wopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11947-024-03446-5openalex-snapshot
Pomelo Fiber-Stabilized Oil-in-Water Emulsion Gels: Fat Mimetic in Plant-Based Ice Cream
inferred← citeshttps://doi.org/10.1007/s11947-025-03818-5openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s13197-021-05136-yopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s13197-022-05390-8openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s13197-022-05484-3openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-08-100522-4.00001-8openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-08-100593-4.00008-4openalex-snapshot
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HHP Influence on Food Quality and Bioactive Compounds: A Review of the Last Decade
inferred← citeshttps://doi.org/10.1016/b978-0-08-100694-8.00015-7openalex-snapshot
The Eating Quality of Meat
inferred← citeshttps://doi.org/10.1016/b978-0-08-101009-9.00001-0openalex-snapshot
Introduction and History of Sensory Discrimination Testing
inferred← citeshttps://doi.org/10.1016/b978-0-08-101009-9.00002-2openalex-snapshot
Statistics for Use in Discrimination Testing
inferred← citeshttps://doi.org/10.1016/b978-0-08-101009-9.00005-8openalex-snapshot
Paired Comparison/Directional Difference Test/2-Alternative Forced Choice (2-AFC) Test, Simple Difference Test/Same-Different Test
inferred← citeshttps://doi.org/10.1016/b978-0-08-101009-9.00008-3openalex-snapshot
Two-Out-of-Five Test
inferred← citeshttps://doi.org/10.1016/b978-0-08-101009-9.00014-9openalex-snapshot
Dual-Standard Test
inferred← citeshttps://doi.org/10.1016/b978-0-12-805471-0.00004-2openalex-snapshot
Foundations of Test Design
inferred← citeshttps://doi.org/10.1016/b978-0-12-821939-3.00009-9openalex-snapshot
Sensory evaluation to identify off-flavor derived from packaging material
inferred← citeshttps://doi.org/10.1016/b978-0-12-821939-3.00020-8openalex-snapshot
Overview of sensory methods for the evaluation of nonfood products
inferred← citeshttps://doi.org/10.1016/b978-0-12-822845-6.00021-xopenalex-snapshot
Measuring consumer acceptability of fruits and vegetables
inferred← citeshttps://doi.org/10.1016/b978-0-323-85263-0.00009-0openalex-snapshot
Qualitative Wine Assessment
inferred← citeshttps://doi.org/10.1016/b978-0-323-85408-5.00020-0openalex-snapshot
The eating quality of meat: V Sensory evaluation of meat
inferred← citeshttps://doi.org/10.1016/b978-0-323-85879-3.00015-5openalex-snapshot
Advances in the understanding and measurement of meat texture
inferred← citeshttps://doi.org/10.1016/b978-0-323-89864-5.00004-7openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-443-15721-9.00013-0openalex-snapshot
Analysis for interference removal in odor reproduction
inferred← citeshttps://doi.org/10.1016/b978-0-443-15956-5.00009-9openalex-snapshot
Sensory Character of Cheese and its Evaluation
inferred← citeshttps://doi.org/10.1016/b978-0-444-63683-6.00012-5openalex-snapshot
Integrated Process and Product Design Optimization
inferred← citeshttps://doi.org/10.1016/j.afres.2021.100038openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.afres.2024.100392openalex-snapshot
WITHDRAWN: Set-type yogurt with Cucumis melo L. (Kultik) seeds
inferred← citeshttps://doi.org/10.1016/j.afres.2025.100824openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.afres.2025.101057openalex-snapshot
Sensory evaluation of seaweed – A scoping review and systematic assessment of sensory studies
inferred← citeshttps://doi.org/10.1016/j.afres.2025.101201openalex-snapshot
Sugar substitution and Omega-3 fortification in milk tablets: Effects on physical and sensory properties
inferred← citeshttps://doi.org/10.1016/j.appet.2017.10.028openalex-snapshot
Copycat snacks: Can students differentiate between school and store snacks?
inferred← citeshttps://doi.org/10.1016/j.carbpol.2020.116257openalex-snapshot
Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer
inferred← citeshttps://doi.org/10.1016/j.chemolab.2024.105217openalex-snapshot
Combining algorithm techniques with mechanical and acoustic profiles for the prediction of apples sensory attributes
inferred← citeshttps://doi.org/10.1016/j.cofs.2022.100978openalex-snapshot
New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation
inferred← citeshttps://doi.org/10.1016/j.crfs.2023.100635openalex-snapshot
Analytic-holistic cognitive styles affect consumer responses to food and beverage samples during sensory evaluation
inferred← citeshttps://doi.org/10.1016/j.fbio.2021.100931openalex-snapshot
Multivariate correlation of the astringency sensory perception with the phenolic profiling of cashew apple genotypes
inferred← citeshttps://doi.org/10.1016/j.fbio.2022.102166openalex-snapshot
Encapsulation of bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production
inferred← citeshttps://doi.org/10.1016/j.fbio.2026.109361openalex-snapshot
Biopreservation of apple juice with Lacticaseibacillus casei: Effects on microbiological safety, functional quality, and sensory properties
inferred← citeshttps://doi.org/10.1016/j.fct.2021.112262openalex-snapshot
Strategies to reduce sodium levels in European seabass sausages
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101676openalex-snapshot
Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101817openalex-snapshot
Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.08.143openalex-snapshot
Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130362openalex-snapshot
Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132215openalex-snapshot
Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139184openalex-snapshot
Valorisation of sea urchin (Paracentrotus lividus) gonads through canning
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141368openalex-snapshot
Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141623openalex-snapshot
The influence of nanochitosan-incorporated edible coating on the characteristics of Pangasius (Pangasius sp.) fillet
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.142859openalex-snapshot
Impedimetric multi-sensor system with gold and silver nanoparticles applied for basic taste assessment compared with human threshold method sensory analysis
inferred← citeshttps://doi.org/10.1016/j.foodcont.2018.05.024openalex-snapshot
Minimizing pathogen growth and quality deterioration of packaged leafy greens by maintaining optimum temperature in refrigerated display cases with doors
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.106109openalex-snapshot
Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.106478openalex-snapshot
Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106918openalex-snapshot
Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.108106openalex-snapshot
Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109095openalex-snapshot
The role of texture in the palatability and food oral processing
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109274openalex-snapshot
pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.109829openalex-snapshot
Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110291openalex-snapshot
Oral structural breakdown and sensory perception of plant-based emulsions
inferred← citeshttps://doi.org/10.1016/j.foodqual.2004.02.002openalex-snapshot
Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa
inferred← citeshttps://doi.org/10.1016/j.foodqual.2018.09.001openalex-snapshot
Reconsidering the classification of sweet taste liker phenotypes: A methodological review
inferred← citeshttps://doi.org/10.1016/j.foodqual.2019.103858openalex-snapshot
An investigation of the Pivot© Profile sensory analysis method using wine experts: Comparison with descriptive analysis and results from two expert panels
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.103992openalex-snapshot
Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: A new method of sensory evaluation with consumers for a better understanding of beer drinkability
inferred← citeshttps://doi.org/10.1016/j.foodqual.2021.104525openalex-snapshot
Cognitive styles influence eating environment-induced variations in consumer perception of food: A case study with Pad Thai noodle
inferred← citeshttps://doi.org/10.1016/j.foodqual.2022.104688openalex-snapshot
Controlled product testing in the home - implications for sample size
inferred← citeshttps://doi.org/10.1016/j.foodqual.2022.104732openalex-snapshot
PERMANOVA testing and Poisson Log-Normal modelling unravel how two traditional cheeses are distinguished through sorting and verbalization tasks
inferred← citeshttps://doi.org/10.1016/j.foodqual.2022.104793openalex-snapshot
Temporal drivers of liking by period: A case study on lemon-flavored carbonated alcoholic drinks with consumers in natural settings
inferred← citeshttps://doi.org/10.1016/j.foodqual.2024.105125openalex-snapshot
Single vs. sequential sensory evaluations of full portions of regular and non-alcoholic beers at home
inferred← citeshttps://doi.org/10.1016/j.foodqual.2025.105442openalex-snapshot
Measuring overall difference from a combination of attribute ratings with the many-facet Rasch model
inferred← citeshttps://doi.org/10.1016/j.foodqual.2025.105478openalex-snapshot
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home
inferred← citeshttps://doi.org/10.1016/j.foodqual.2025.105694openalex-snapshot
Integrated sensory profiling of fresh lettuce varieties: Combining affect magnitude profiling with generalized descriptive analysis
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.08.036openalex-snapshot
Idiographic duo–trio tests using a constant-reference based on preference of each consumer: Sample presentation sequence in difference test can be customized for individual consumers to reduce error
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.07.021openalex-snapshot
Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.07.035openalex-snapshot
Yacon syrup: Food applications and impact on satiety in healthy volunteers
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.01.070openalex-snapshot
Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109047openalex-snapshot
Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109095openalex-snapshot
Influences of sensory attribute intensity, emotional responses, and non-sensory factors on purchase intent toward mixed-vegetable juice products under informed tasting condition
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109570openalex-snapshot
Volatile compounds associated to the loss of astringency in ‘Rama Forte’ persimmon fruit
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109849openalex-snapshot
Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111544openalex-snapshot
Effect of the addition of the probiotic Bifidobacterium animalis subsp. Lactis (BB-12) in free and microencapsulated form and the prebiotic inulin to synbiotic dry coppa
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112028openalex-snapshot
The role of food stereotype in hedonic judgment of a delicacy food: A case study of Korean consumers’ liking for sliced raw fish (sashimi)
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112295openalex-snapshot
Effects of different woods in barbecuing: Consumers’ sensory perception and liking of grilled chicken meat
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113272openalex-snapshot
Sensory-directed isolation and identification of an intense salicin-like bitter compound in infected teas with bird’s eye spot disease
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113361openalex-snapshot
Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114333openalex-snapshot
Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116192openalex-snapshot
Identification of compounds that contribute to aroma liking of whole wheat bread
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117379openalex-snapshot
Hedonic threshold methodology varying three stimuli using a central composite rotatable design: Application to NaCl replacement with KCl and MgCl₂ in sliced bread
inferred← citeshttps://doi.org/10.1016/j.foostr.2025.100456openalex-snapshot
Evaluation of the performance of physically processed bean flours in gluten-free cake production
inferred← citeshttps://doi.org/10.1016/j.fufo.2022.100136openalex-snapshot
Future flavours from the past: Sensory and nutritional profiles of green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) from East Arnhem Land, Australia
inferred← citeshttps://doi.org/10.1016/j.heliyon.2019.e03136openalex-snapshot
Hydrothermal effects on physicochemical, sensory attributes, vitamin C, and antioxidant activity of frozen immature Dolichos lablab
inferred← citeshttps://doi.org/10.1016/j.heliyon.2020.e04163openalex-snapshot
The effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of fruits: A case of mangoes and pineapples
inferred← citeshttps://doi.org/10.1016/j.heliyon.2021.e05956openalex-snapshot
Gluten-free rice & bean biscuit: characterization of a new food product
inferred← citeshttps://doi.org/10.1016/j.heliyon.2024.e34400openalex-snapshot
Eco-safe hot water dip alleviates antioxidant level and sensory quality of Indian jujube fruits
inferred← citeshttps://doi.org/10.1016/j.idairyj.2021.105098openalex-snapshot
Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose?
inferred← citeshttps://doi.org/10.1016/j.ifset.2020.102423openalex-snapshot
Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality
inferred← citeshttps://doi.org/10.1016/j.ifset.2022.102992openalex-snapshot
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2021.109463openalex-snapshot
Anti-fungal and antioxidant properties of propolis (bee glue) extracts
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2024.100985openalex-snapshot
Cassava (Manihot esculenta Crantz) and maize (Zea mays L.) flour mixtures for the development of healthy snacks
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2024.101045openalex-snapshot
Use of Neopyropia yezoensis in enriching vegan kefir from oat milk
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2025.101224openalex-snapshot
Exploring the aromatic and sensory qualities of traditional and genipap meads: insights from Brazilian ingredients and consumer preferences
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2026.101600openalex-snapshot
Sensory evaluation of turmeric formats in instant noodle seasonings: Implications for gastronomic design and generational perception
inferred← citeshttps://doi.org/10.1016/j.ijpharm.2021.121370openalex-snapshot
Relationship between sensorial and physical characteristics of topical creams: A comparative study on effects of excipients
inferred← citeshttps://doi.org/10.1016/j.indcrop.2020.112769openalex-snapshot
Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality
inferred← citeshttps://doi.org/10.1016/j.jbusres.2022.05.064openalex-snapshot
Situational engagement experiences: Measurement options and theory testing
inferred← citeshttps://doi.org/10.1016/j.jevs.2020.103357openalex-snapshot
Palatability of Horse Treats: Comparing the Preferences of Horses and Humans
inferred← citeshttps://doi.org/10.1016/j.jevs.2024.105096openalex-snapshot
Impacts of Olfactory Cues on Equine Feeding Behavior
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.108268openalex-snapshot
Utilization of cocoa powder in the development of chewy candy as a functional confectionery and its evaluation on stress-reducing activity using Electroencephalography
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2021.110641openalex-snapshot
Impact of household refrigeration parameters on postharvest quality of fresh food produce
inferred← citeshttps://doi.org/10.1016/j.jneb.2025.01.014openalex-snapshot
Children Accept Products Reformulated to be Healthier From a Mexican Food Assistance Program: A Basic Qualitative Research Study
inferred← citeshttps://doi.org/10.1016/j.jspr.2019.05.014openalex-snapshot
Effects of temperature, relative humidity, and protective netting on Tyrophagus putrescentiae (schrank) (sarcoptiformes: Acaridae) infestation, fungal growth, and product quality of cave-aged Cheddar cheese
inferred← citeshttps://doi.org/10.1016/j.jspr.2020.101684openalex-snapshot
The application of food grade short chain fatty acids to prevent infestation of Tyrophagus putrescentiae on dry cured ham and the effects on sensory properties
inferred← citeshttps://doi.org/10.1016/j.jspr.2021.101899openalex-snapshot
The application of chitosan in food-grade coatings to control Tyrophagus putrescentiae on dry-cured hams and the effects on sensory properties
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.02.007openalex-snapshot
Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.08.017openalex-snapshot
Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.01.064openalex-snapshot
A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.02.060openalex-snapshot
Effects of sachet presence on consumer product perception and active packaging acceptability - A study of fresh-cut cantaloupe
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.110806openalex-snapshot
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111854openalex-snapshot
Determination of some quality indices of rainbow trout fillets treated with nisin-loaded polyvinylalcohol-based nanofiber and packed with polyethylene package
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112054openalex-snapshot
Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113168openalex-snapshot
Enhancement of the concentration of melatonin and its precursors in legume sprouts germinated under salinity stress and evaluation of the feasibility of using legume sprouts to develop melatonin-rich instant beverage
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113783openalex-snapshot
Influence of microbial population on the characteristics of carbonic maceration wines
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.114021openalex-snapshot
Influence of different drying methods coupled with different process modes on physicochemical qualities and anthraquinones contents of Rheum palmatum L.
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115797openalex-snapshot
Effect of stevia syrup, okra fruit powder, and Thai white chili on physicochemical properties and sensory qualities of confectionery jam
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116469openalex-snapshot
Use of encapsulated açaí oil with antioxidant potential in fresh sausage
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118014openalex-snapshot
Retention of minerals, antioxidants, pigments, and glucosinolates by broccoli florets and green bean pods boiled in alkaline, neutral and acidic waters
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119551openalex-snapshot
Effects of NaCl reduction and partial replacement with KCl on the quality and safety of cold-smoked rainbow trout (Oncorhynchus mykiss)
inferred← citeshttps://doi.org/10.1016/j.matt.2019.06.009openalex-snapshot
On the Sensory Analysis of Matter and Materials
inferred← citeshttps://doi.org/10.1016/j.meafoo.2024.100182openalex-snapshot
Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice
inferred← citeshttps://doi.org/10.1016/j.meatsci.2014.03.018openalex-snapshot
Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney
inferred← citeshttps://doi.org/10.1016/j.meatsci.2018.05.009openalex-snapshot
Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display
inferred← citeshttps://doi.org/10.1016/j.meatsci.2018.06.001openalex-snapshot
Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage
inferred← citeshttps://doi.org/10.1016/j.meatsci.2018.06.034openalex-snapshot
Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics
inferred← citeshttps://doi.org/10.1016/j.meatsci.2020.108424openalex-snapshot
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion
inferred← citeshttps://doi.org/10.1016/j.meatsci.2021.108462openalex-snapshot
Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax
inferred← citeshttps://doi.org/10.1016/j.meatsci.2023.109139openalex-snapshot
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging
inferred← citeshttps://doi.org/10.1016/j.meatsci.2023.109343openalex-snapshot
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography
inferred← citeshttps://doi.org/10.1016/j.meatsci.2024.109437openalex-snapshot
A current review of U.S. beef flavor I: Measuring beef flavor
inferred← citeshttps://doi.org/10.1016/j.meatsci.2025.109821openalex-snapshot
Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks
inferred← citeshttps://doi.org/10.1016/j.physbeh.2017.01.031openalex-snapshot
Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2018.08.010openalex-snapshot
Effect of exogenous auxin on aroma volatiles of cherry tomato (Solanum lycopersicum L.) fruit during postharvest ripening
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2018.12.012openalex-snapshot
Extending the shelf life and qualities of baby cos lettuce using commercial precooling systems
inferred← citeshttps://doi.org/10.1016/j.psj.2020.09.049openalex-snapshot
Survey of egg quality in commercially available table eggs
inferred← citeshttps://doi.org/10.1016/j.psj.2024.103812openalex-snapshot
Dietary inclusion of defatted silkworm (Bombyx mori L.) pupa meal in broiler chickens: phase feeding effects on nutritional and sensory meat quality
inferred← citeshttps://doi.org/10.1016/j.resp.2023.104108openalex-snapshot
Indoor air quality – An overview of methods for measuring odor detection thresholds of single substances
inferred← citeshttps://doi.org/10.1016/j.sciaf.2020.e00420openalex-snapshot
Physico-chemical properties of beetroot (Beta vulgaris l.) wine produced at varying fermentation days
inferred← citeshttps://doi.org/10.1016/j.scitotenv.2019.135061openalex-snapshot
A review: The challenge, consensus, and confusion of describing odors and tastes in drinking water
inferred← citeshttps://doi.org/10.1016/j.tjnut.2024.10.037openalex-snapshot
A Randomized Crossover Trial of Acceptability of Quadruple-Fortified Salt in Women and their Households in Southern India
inferred← citeshttps://doi.org/10.1016/j.triboint.2023.109113openalex-snapshot
Tactile simulation of textile fabrics: Design of simulation signals with regard to fingerprint
inferred← citeshttps://doi.org/10.1016/s0044-8486(00)00601-3openalex-snapshot
An evaluation of co-extruded poultry silage and culled jewel sweet potatoes as a feed ingredient for hybrid Tilapia (Oreochromis niloticus×O. mossambicus)
inferred← citeshttps://doi.org/10.1016/s0925-5214(00)00143-5openalex-snapshot
Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation
inferred← citeshttps://doi.org/10.1017/s0007114510003752openalex-snapshot
The impact of salt, fat and sugar levels on toddler food intake
inferred← citeshttps://doi.org/10.1021/acs.jafc.1c03431openalex-snapshot
Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c02046openalex-snapshot
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
inferred← citeshttps://doi.org/10.1021/acs.jafc.5c01690openalex-snapshot
Comparison of Key Odorants and Sensory Properties of Peanut Butter and Sunflower Seed Butter
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b01696openalex-snapshot
Identification and Characterization of 3-epi-Rotundone, a Novel Stereoisomer of Rotundone, in Several Kinds of Fruits
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b03391openalex-snapshot
Identification of Odor-Active Trace Compounds in Blooming Flower of Damask Rose (Rosa damascena)
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