Results 241 to 250 of about 316,659 (305)

HS-GC-IMS with sensory evaluation technique to analyze volatile flavor compounds of jujube flowers. [PDF]

Front Plant Sci
Ren P, Dao R, Wang L, Muhammad N, Sang Y, Liu M, Zhao Z.   +6 more
europepmc   +1 more source

Optimization of the Fermentation Process and Sensory Evaluation of Wild Loquat (<i>Uapaca kirkiana</i>) Fruit Wine. [PDF]

Int J Food Sci
Mutangadura TA, Manhokwe S, Jombo TZ, Mugadza DT.   +3 more
europepmc   +1 more source

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

Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation. [PDF]

Food Chem X
Li X, Tan X, Sun W, Cao W, Li B, Jiang J, Qin Y, Liu Y, Song Y.   +8 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

Neurometer Diagnostic Sensory Evaluation

Foot & Ankle Specialist, 2009
Joseph A, Cione, John, Cozzarelli
openaire   +2 more sources