Results 321 to 330 of about 52,161 (351)

Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef

International Journal of Food Science & Technology, 2007
SummaryThe antioxidant capacity of an organoleptically mild, water‐ and oil‐soluble rosemary extract (RE) was compared with tert‐butyl‐4‐hydroxyanisol (BHA)/tert‐butyl‐4‐hydroxytoluene (BHT) and vitamin E (through dietary supplementation). An optimum concentration of RE (0.1%) was established from sensory trials and used for subsequent analyses.
Nuala T.M. McBride, Sean A. Hogan, Joe P. Kerry   +2 more
openaire   +1 more source

Investigation on the sensory properties of some taste enhancing food additives

Food / Nahrung, 1989
AbstractThe authors studied the sensory properties of L‐glutamic acid, monosodium glutamate (MSG) and disodium inosine‐5′‐monophosphate (IMP). The threshold concentrations of all the 3 compounds were determined by a dilution method; the relationships between concentration and taste quality by the method of taste description; the relationships between ...
Gy. Teleky‐Vámossy, Gy. Szepes‐Krell   +1 more
openaire   +1 more source

Integrative oncology: Addressing the global challenges of cancer prevention and treatment

Ca-A Cancer Journal for Clinicians, 2022
Jun J Mao,, Msce, Lorenzo Cohen, Karen M Mustian   +2 more
exaly  

Sensory-perceptual experiences of bereaved individuals

American Journal of Hospice Care, 1988
A J, Longman, B, Lindstrom, M, Clark
openaire   +2 more sources

Sensory evaluation of wine via multivariate additive partial least squares

2010
Wine evaluation situations abound for wine-makers, wine judges, wine retailers, and for every consumer of wine. Apart from a few studies, there has been little new world research in wine evaluation that has ventured sensory-chemical related studies. In order to resume the information given by a panel of judges on sensory characteristics of wines and ...
openaire   +1 more source

Value Addition, Sensory and Evaluation of Jujube Products

International Journal of Pure & Applied Bioscience, 2017
openaire   +1 more source

Effects of Food Additives on Croissant Sensory Quality Improvement

2008
Grujić Slavica, Odžaković Božana, Jašić M, Blagojević S   +3 more
openaire   +1 more source

Obesity and adverse breast cancer risk and outcome: Mechanistic insights and strategies for intervention

Ca-A Cancer Journal for Clinicians, 2017
Cynthia Morata-Tarifa, Joyce M Slingerland   +1 more
exaly  

Multidisciplinary standards of care and recent progress in pancreatic ductal adenocarcinoma

Ca-A Cancer Journal for Clinicians, 2020
Aaron J Grossberg, William L Hwang, Anirban Maitra   +2 more
exaly  

Latency as additional dimension for object encoding in sensory systems

NeuroReport, 1996
T. P.L. Roberts, D. Poeppel, Ulf T. Eysel   +2 more
openaire   +1 more source