Results 91 to 100 of about 581,316 (139)

Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis. [PDF]

Foods
Prezioso I, Corcione G, Digiorgio C, Fioschi G, Paradiso VM.   +4 more
europepmc   +1 more source

From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry. [PDF]

Food Chem X
Wang J, Wang J, Qiao L, Zhang N, Sun B, Li H, Sun J, Chen H.   +7 more
europepmc   +1 more source

Sensory Analysis Performed within Augmented Virtuality System: Impact on Hedonic Scores, Engagement, and Presence Level. [PDF]

Foods
Ribeiro JC, Rocha C, Barbosa B, Lima RC, Cunha LM.   +4 more
europepmc   +1 more source

Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time. [PDF]

Sci Rep
Liang J, Batali ME, Routt C, Ristenpart WD, Guinard JX.   +4 more
europepmc   +1 more source

Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis. [PDF]

Foods
Gao X, Zhang M, Li J, Gu L, Chang C, Huang Z, Yang Y, Su Y.   +7 more
europepmc   +1 more source

GC-MS and Sensory Analysis of Aqueous Extracts of Monovarietal American Hops, Produced Using the Synergy Pure™ Extraction Technique. [PDF]

Foods
Tripodi G, Cappelli A, Ferluga M, Dima G, Zaninelli M.   +4 more
europepmc   +1 more source

Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality. [PDF]

Foods
Zulkarnain AHB, Cao X, Kókai Z, Gere A.
europepmc   +1 more source

Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography-Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares-Discriminant Analysis, and Odorant Addition Experiment. [PDF]

Foods
Chen Y, Wang P, He W, Tian H, Geng J, Zhang R, Zhan P.   +6 more
europepmc   +1 more source

Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits. [PDF]

J Microbiol Biotechnol
Lee M, Kim D, Lee KW, Chang JY.
europepmc   +1 more source

Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC-MS, and ICP-MS. [PDF]

Food Chem X
Huang Q, Liu Y, Tian L, Xiong F, He Z, Zhao Y, Xiang S, Qiu X, Yu J, Guan T.   +9 more
europepmc   +1 more source