Results 51 to 60 of about 581,316 (139)

Assessment of a virtual sensory laboratory for consumer sensory evaluations

Heliyon
As technology advances in the field of food sciences, the sensory experience of food consumption remains complex and influenced by various factors. Traditional consumer testing, often conducted in isolated booth environments, presents challenges in terms
Abdul Hannan Bin Zulkarnain, Zoltán Kókai, Attila Gere   +2 more
doaj   +1 more source

Sensory analysis

, 2005
Peer ...
Nunes, Leonor, Mierke-Klemeyer, Sabine, Floberg, Per, Tejada Yábar, Margarita   +3 more
openaire   +1 more source

Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties

Food Production, Processing and Nutrition
Malnutrition and obesity are global concerns. To overcome these issues, food reformulation was recommended as a cost-effective strategy. In this context, the objective of this study was to evaluate the impact of replacing wheat flour with quinoa flour ...
Jennifer Alvarez, Karina Eduardo, Milagros Maribel Coaguila Gonza, Chimenes Darlan Leal de Araújo, Carmen J. Contreras-Castillo, Erick Saldaña   +5 more
doaj   +1 more source

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Scientia Agropecuaria
Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods.
Karina Eduardo, Noelia Bedoya-Perales, Elias Escobedo-Pacheco, Erick Saldaña   +3 more
doaj   +1 more source

A Guide to Best Practice in Sensory Analysis of Pharmaceutical Formulations. [PDF]

Pharmaceutics, 2023
Clapham D, Belissa E, Inghelbrecht S, Pensé-Lhéritier AM, Ruiz F, Sheehan L, Shine M, Vallet T, Walsh J, Tuleu C.   +9 more
europepmc   +1 more source

Ancient Wheats-A Nutritional and Sensory Analysis Review. [PDF]

Foods, 2023
Roumia H, Kókai Z, Mihály-Langó B, Csobod ÉC, Benedek C.   +4 more
europepmc   +1 more source

Machine Learning in Sensory Analysis of Mead-A Case Study: Ensembles of Classifiers. [PDF]

Molecules
Przybył K, Cicha-Wojciechowicz D, Drabińska N, Majcher MA.   +3 more
europepmc   +1 more source

Characterization of the aroma profile of fermented chickpea (<i>Cicer arietinum</i> L.) aquafaba by GC-MS and sensory analysis. [PDF]

Curr Res Food Sci
Mehren L, Hondrich R, Maretzky F, Wüst M, Schieber A, Schulze-Kaysers N.   +5 more
europepmc   +1 more source

Coffee Biotransformation in Volcanic Process: A Chemical and Sensory Analysis. [PDF]

Foods
Rocha RAR, Silva LCF, Cruz MADD, Cardoso LMAB, Sousa ABM, Alonso L, Machado MVC, Costa GXR, Amaral LR, Bertarini PLL, Gomes MS, Santos LD.   +11 more
europepmc   +1 more source

Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis. [PDF]

Foods
Yan J, Wang H, Cao Z, Yang B, Zhang W, Liu M, Ren F, Chen L.   +7 more
europepmc   +1 more source