Results 11 to 20 of about 187,382 (261)

Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype. [PDF]

open access: yesFoods, 2023
Brassica vegetables are bitter, predominantly because they contain bitter-tasting glucos-inolates. Individuals with high bitter taste sensitivity are reported to have lower consumption of bitter vegetables. Studies reported that cooking methods can alter
Nor NDM   +6 more
europepmc   +2 more sources

Flavor Wheel Construction and Sensory Profile Description of Human Milk. [PDF]

open access: yesNutrients, 2022
Yu M   +9 more
europepmc   +2 more sources

Sensory Specific Desires. The Role of Sensory Taste Exposure in Desire for Food with a Similar or Different Taste Profile

open access: yes, 2021
The present study investigated how the sensory taste profile of a meal altered the subjective desire, wanting and liking of foods with a sweet, salty, sour, bitter, fatty, and spicy sensory profile, respectively.
Nora Chaaban, Barbara Vad Andersen
core   +1 more source

Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela [PDF]

open access: yes, 2020
The physico-chemical parameters and the sensory profile were determined in honeys from apiaries of the Mara and Maracaibo of Zulia State (Venezuela). The analysis of variance showed that there were no significant differences in the mean value between ...
Pilar Ruiz Pérez-Cacho   +9 more
core   +1 more source

Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies

open access: yes, 2021
The disciplinary protocol of protected designation of origin (PDO) water buffalo ricotta cheese allows to use both different ingredients and production technologies. This does not allow having a straight sensory profile.
Miele N. A.   +4 more
core   +1 more source

Effect of ingredients on sensory profile of idli [PDF]

open access: yesJournal of Food Science and Technology, 2012
Idli is a traditional fermented food and is consumed in India and Srilanka. The objective of the present study is to select the ingredients for optimum desirable product characteristics and to identify the optimum ratios of ingredients and fermentation time with respect to sensory attributes using Response Surface Methodology (RSM).
Manoharan, Durgadevi   +1 more
openaire   +2 more sources

Investigating the relationship of genotype and climate conditions on the volatile composition and sensory profile of celery (apium graveolens) [PDF]

open access: yes, 2021
Apium graveolens is a biennial crop grown across the globe for its stalks, leaves and seed and is known for its distinct flavour and strong taste. Various extraction methods on fresh and dried celery and its essential oil are reported in the literature ...
Wagstaff, Carol   +7 more
core   +1 more source

Sensory Profile and Acceptability of HydroSOStainable Almonds [PDF]

open access: yesFoods, 2019
Fresh water availability is considered highly risky because it is a finite resource, and a deficiency in water leads to numerous economic and environmental issues. Agriculture is one of the main consumers of fresh water in practices such as irrigation and fertilization.
Lipan, Leontina   +9 more
openaire   +6 more sources

Sensory profiles in adults with and without ADHD

open access: yesResearch in Developmental Disabilities, 2020
Our previous work demonstrates that adults with ADHD produce more force at the fingertips compared to adults without ADHD. One possibility is that somatosensation is impaired in ADHD. However, ADHD is often comorbid with anxiety, and anxiety influences sensory responsivity.The goal of the current work was to evaluate differences in the self-report of ...
M.S. Kamath   +5 more
openaire   +3 more sources

Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin

open access: yes, 2023
The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers.
Anca Corina Fǎrcaş   +7 more
core   +1 more source

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