Results 201 to 210 of about 279,080 (265)

Physicochemical and Sensory Evaluation of Romanian Monofloral Honeys from Different Supply Chains. [PDF]

Foods
Bratosin ED, Tit DM, Pasca MB, Purza AL, Bungau G, Marin RC, Radu AF, Gitea D.   +7 more
europepmc   +1 more source

Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea. [PDF]

Foods
Chen J, Liu B, Zhou Y, Chen J, Zheng Y, Meng H, Tan X, Zheng P, Sun B, Zhao H, Liu S.   +10 more
europepmc   +1 more source

Effects of Black Garlic Polyphenols on the Physicochemical Characteristics, Antioxidant Activity, and Sensory Evaluation of Yogurt. [PDF]

Gels
Cao W, Li L, Wang J, Guo W, Chen W, Pan L, Li D.   +6 more
europepmc   +1 more source

Surface Anatomy and Sensory Evaluation of Dermatomes: A Guide for Residents. [PDF]

Malays J Med Sci
Rajendran B, Yunos MA, Nagalinggam H, Abdul Aziz ML, Abdullah JM.   +4 more
europepmc   +1 more source

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SENSORY EVALUATION OF FOOD FIRMNESS

Journal of Texture Studies, 1969
AbstractHow people test foods for firmness without eating them, was studied using 131 respondents and 9 different pairs of foods representing a wide range of firmness. The results were related to correctness of judgment and objective characterization by the Instron machine.
Alina S, Szczesniak, Malcolm C, Bourne
openaire   +2 more sources

Sensory Evaluation—Profiling and Preferences

2017
Tasting has always been at the heart of coffee growing and production. Expert coffee tasting prevails while applying a correct and structured sensory evaluation still requires improvement. In reality, the key actors of the coffee sensory assessment all along the value chain are the expert coffee taster, the sensory analyst, and the consumer.
Thomas, Edouard, Puget, Sabine, Valentin, Dominique, Songer, Paul   +3 more
openaire   +3 more sources

Sensory evaluation of young goat meat

Meat Science, 1998
Loins from 12 young goats (three extensively reared-entire males, EE; three extensively reared-castrated males, EC; three intensively reared-entire males, IE; four intensively reared-castrated males, IC) were assessed by a trained panel of eight assessors for odour, flavour and texture using 100 mm unstructured scales.
A. Carlucci, A. Girolami, F. Napolitano, MONTELEONE, ERMINIO   +3 more
openaire   +2 more sources

Introduction to Sensory Evaluation

2012
Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas   +2 more
openaire   +1 more source

Introduction to Sensory Evaluation

1985
Herbert Stone, Joel L. Sidel
openaire   +1 more source

SENSORY EVALUATION | Food Acceptability and Sensory Evaluation

2003
J.M. Murray, I.A. Baxter
openaire   +1 more source