Pengaruh Penyangraian dan Penyeduhan Kopi Fermentasi Arabika Terhadap Profil Sensori dan Karakteristik Fisikokimia dengan Metode Rate-All-That-Apply (RATA) [PDF]
Kopi arabika memiliki aroma wangi yang menyerupai bunga dan buah serta terdapat cita rasa asam yang tidak dimiliki kopi robusta. Pengolahan pada kopi dapat memengaruhi cita rasa yang terdapat dalam kopi, seperti pengolahan wine yang menghasilkan rasa ...
Dewantara, Daffa
core
CONSIDERATIONS REGARDING THE INFLUENCE OF THE BASE LEADING RATE OVER INVESTMENT PROJECTS FINANCED BY EU FUNDS [PDF]
The investment process is a complex economic process that implies risks. Allottingcapital resources in an investment project without using an adequate discount rate of the cashflows, which will take into account the evolution of the base leading rate of ...
Iulian Bogdan Dobra, Attila Tamas Szora
core
Characterizing the Flavor of New Zealand Native Plants Using Consumer-Derived Attributes and Gas Chromatography-Mass Spectrometry. [PDF]
J Food SciRealini CE +6 more
europepmc +1 more source
Chemical signatures and sensory perception of <i>Nongxiangxing Baijiu</i>: regional and quality-grade discrimination and the modulatory role of ethanol. [PDF]
Food Chem XZhou R +7 more
europepmc +1 more source
Unveiling plant protein astringency perception through neural and cellular responses. [PDF]
Sci RepKew B +6 more
europepmc +1 more source
ANALISIS PROFIL ATRIBUT SENSORI BROWNIES CRISPY BEBAS GLUTEN DENGAN TOPPING ALMOND PADA VARIASI TEPUNG MENGGUNAKAN METODE RATA (RATE-ALL-THAT-APPLY) [PDF]
Gluten-free crispy brownies are a product developed from a popular Indonesian food. Gluten-free crispy brownies made by different brands can produce different sensory profiles.
Maharani, Anastasya Putri
core
SENSORY PROFILING DAN SIFAT FISIKOKIMIA COOKIES MOCAF (Modified Cassava Flour) DENGAN SUBTITUSI BUBUK BUNGA KENOP (Gomphrena globosa) MENGGUNAKAN METODE RATA (RATE-ALL-THAT-APPLY) [PDF]
Gomphrena globosa (globe amaranth) is an edible flower containing betacyanin pigments and bioactive compounds that contribute to sensory attributes such as purple coloration and floral aroma, yet its application in mocaf-based cookies has not been widely
Widyanti, Erika Deva
core
The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar. [PDF]
Food Chem XWang J +8 more
europepmc +1 more source
Early Oxidation Detection in White Wine by Electronic Tongue: A Preliminary Study. [PDF]
Food Sci NutrPotter RI, Lee J, Ross CF.
europepmc +1 more source
Reproducibility of Rate-all-that-apply (RATA) with semi-trained assessors
, 2016 Giacalone, Davide ; id_orcid 0000-0003-2498-0632 +1 more
openaire +2 more sources