Results 221 to 229 of about 71,199 (229)

Fatty acid alkyl esters presence in olive oil organoleptic assessment

Food Chemistry, 2012
Wenceslao Moreda, Raquel Gómez-Coca, M C Pérez-Camino   +2 more
exaly  

Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time

International Journal of Food Properties, 2017
Xiaoyu Ouyang, Hongfei Zhao, Baoqing Zhu
exaly  

Medicinal plants of the Popoluca, México: organoleptic properties as indigenous selection criteria

Journal of Ethnopharmacology, 2002
Marco Leonti, Michael Heinrich, Otto Sticher   +2 more
exaly  

Effects of strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese

International Journal of Food Microbiology, 2000
José Luis Rodríguez-Otero, Juan A. Centeno   +1 more
exaly  

Patients’ self-assessment of oral malodour and its relationship with organoleptic scores and oral conditions

International Journal of Dental Hygiene, 2010
Federica Romano, Mario Aimetti
exaly  

Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups

Food Chemistry, 2015
Mariola Plazas, Ana Fita, Jaime Prohens Tomás   +2 more
exaly  

Young customers’ organoleptic assessment of tomatoes with different geographic origins: A preliminary study

British Food Journal, 2016
exaly  

Fruit Organoleptic Properties and Potential for Their Genetic Improvement

2011
Detlef Ulrich, Klaus Olbricht
exaly  

Identification of 4‐bromo‐2‐chlorophenol as a contaminant responsible for organoleptic taint in melons

Food Additives and Contaminants, 1991
exaly