Results 271 to 280 of about 64,580 (291)

Clinical reliability of non‐organoleptic oral malodour measurements

Journal of Clinical Periodontology, 2009
Wim Teughels, Marc Quirynen
exaly  

Relationship between 4-hydroxy-2-hexenal contents and commercial grade by organoleptic judgement in Japanese dried laver Porphyra spp.

Food Chemistry, 2016
Ryusuke Tanaka
exaly  

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Food Frontiers, 2023
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
Jaime Prohens Tomás, Ana Fita, Mariola Plazas   +2 more
exaly  

Essential Oils as Post-Harvest Crop Protectants against the Fruit Fly Drosophila suzukii: Bioactivity and Organoleptic Profile

Insects, 2020
Stefano Bedini, Francesca Venturi, Claudio Ioriatti   +2 more
exaly  

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

Journal of Ethnopharmacology, 2002
Marco Leonti, Michael heinrich
exaly  

Fatty acid alkyl esters presence in olive oil vs. organoleptic assessment

Food Chemistry, 2012
Wenceslao Moreda
exaly  

Metabolic profile of organoleptic and health-promoting qualities in two tomato cultivars subjected to salt stress and their interactions using correlation network analysis

Scientia Horticulturae, 2015
Kazufumi Zushi
exaly  

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

International Journal of Food Properties, 2017
Xiaoyu Ouyang, Bolin Zhang
exaly  

Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques

Journal of the Science of Food and Agriculture, 2007
Vincent Varlet, Mireille Cardinal, Bruno J Le Bizec   +2 more
exaly