Results 281 to 290 of about 286,732 (309)

- Sensory Analysis and Consumer Search of MAP Acceptability

2012
Human beings consume food and drink both for acquiring energy and essential nutrients and for pleasure purposes (Chen, 2009). Food acceptability is considerably influenced by many factors, which may be related to the individual, the food, or the environment in which the food is consumed (Murray and Baxter, 2003; Guerra et al., 2008).
openaire   +1 more source

Segmenting consumers based on sensory acceptance tests in sensory labs, immersive environments, and natural consumption settings

Food Quality and Preference, 2021
Marcel Lichters, Marko Sarstedt
exaly  

Factors related to sensory properties and consumer acceptance of vegetables

Critical Reviews in Food Science and Nutrition, 2021
Sari Puputti, Mari A Sandell
exaly  

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Foods, 2020
Alissa A Nolden
exaly  

Sensory stimulation: Accepted practice or expected practice?

Journal of Head Trauma Rehabilitation, 1992
M Elizabeth Sandel, Lawrence J. Horn, Catherine F. Bontke   +2 more
openaire   +1 more source

Optimization of sensory acceptability of rice bran cookies

Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions”, 2022
Jorge Augusto Ortiz Aguilar, Elmer Yampier Zamora Sanchez, Paulino Viviano Ninaquispe Zare, Alberto Claudio Miano   +3 more
openaire   +1 more source

Sheep milk kefir sweetened with different sugars: Sensory acceptance and consumer emotion profiling

Journal of Dairy Science, 2021
Tatiana Colombo Pimentel, Daniel Granato, Adriano Gomes da Cruz   +2 more
exaly  

How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits?

Food Research International, 2021
Cirila Ionara Almeida Araújo, Matheus Custódio De Paula, Sérgio Henriques Saraiva   +2 more
exaly  

Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods

LWT - Food Science and Technology, 2020
Tatiana Colombo Pimentel, Erick Almeida Esmerino, Daniel Granato   +2 more
exaly  

Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review

Critical Reviews in Food Science and Nutrition, 2022
Panagiota Binou, Amalia E Yanni, Vaios T Karathanos   +2 more
exaly