Eines de recerca sensorial - Open Access .click

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Sensorialitat dels materials (i dels productes): Es pot reforçar la fase del metadisseny mitjançant les avaluacions perceptives?

Temes de Disseny, 2016
Ja no s'espera que el rendiment dels productes es materialitzi només en termes de funció com succeïa gairebé sempre en el passat; l'expectativa actual és que els productes tinguin en compte els canvis socials contemporanis i mostrin un rendiment ...
Beatrice Lerma, Doriana Dal Palù
doaj +4 more sources

Some of the next articles are maybe not open access.

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

Plants, 2021
Marta Igual, Oana Pop, Farcas Anca Corina +2 more
exaly

Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Foods, 2021
Olga Escuredo +2 more
exaly

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Foods, 2020
Pablo Fuciños, C S Abreu, Lorenzo Pastrana +2 more
exaly

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Gels, 2022
Yongqiang Cheng, Gan Jing, Cheng Yongqiang +2 more
exaly

Floral Scent Evaluation of Three Cut Flowers Through Sensorial and Gas Chromatography Analysis

Agronomy, 2020
Danilo Aros, Carsten Müller, Hilary Rogers +2 more
exaly

Relationships between sensorial characteristics and microbial dynamics in “Registered Designation of Origin” Salers cheese