Results 41 to 50 of about 606,036 (159)
THE ROSÉ WINE MARKET AND THE ADAPTATION OF WINE PRODUCTION TO CLIMATE CHANGE
Harčova Nauka ì TehnologìâThe article provides a comprehensive analytical review of the current state and prospects for the development of the rosé wine market in global and Ukrainian dimensions, taking into account the impact of climate change.
D. Tkachenko, T. Manoli, Y. Nikitina
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Foods, 2018 Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis.
Edgar Chambers +2 more
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Analysis of Sensory Properties in Foods: A Special Issue
Foods, 2019 The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior.
Edgar Chambers
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Foods, 2014 The objective of this study was to begin characterizing purchase, storage, handling, and preparation of poultry products and eggs by selected consumers in three Asian countries: India, Korea, and Thailand.
Kadri Koppel +4 more
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Food Production, Processing and NutritionIncreasing the accuracy of segmentation of tissue types during automated carcass breakdown would contribute to optimising automated cutting decisions and reducing waste, relative to red–green–blue (RGB)-based vision systems.
Jyoti P. Mishra +3 more
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An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review
BeveragesPisco is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review.
Erick Saldaña +6 more
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The bipolar mean in sensory analysis
, 2011 The bipolar mean has been recently proposed with the aim of summarizing the ordinal variables (Walter Maffenini and Michele Zenga, 2005) [1]. It is a synthetic distribution where the total size n is concentrated on one of the k categories of the variable or, at most, on two consecutive categories.
BRENTARI, Eugenio +2 more
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Molecules, 2018 This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature.
Hongwei Wang, Edgar Chambers IV
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Reasons Behind (Un)Healthy Eating Among School-Age Children in Southern Peru
FoodsIn recent decades, rates of childhood overweight and obesity have increased worldwide, surpassing those of adults. Understanding the factors influencing children’s food choices is essential to promote healthy eating habits. This study examined why school-
Karina Eduardo +5 more
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Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
Foods, 2016 Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among ...
Kadri Koppel +10 more
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