Results 1 to 10 of about 40,789 (116)
Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs [PDF]
Animals, 2021 Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets.
Sylwia Żakowska-Biemans +4 more
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Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water [PDF]
Foods, 2023 Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA).
JeongAe Heo +3 more
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Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods [PDF]
Foods, 2020 The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the ...
Audrey Cosson +4 more
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Corn-flour Nacho benchmarking dataset: Taste dimensions, sensory evaluation and profiling for comparative analysis against cricket-flour alternativesOpen Science Framework [PDF]
Data in BriefBenchmark taste profile data is provided for traditional corn-flour-based nachos collected from Ecuadorian undergraduates, enabling direct comparison with insect-based alternatives [https://doi.org/10.17605/OSF.IO/SDAW8].
Attila Pohlmann +2 more
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Textiles, 2023 In recent years, using non-trained individuals in sensory science for analytical tasks has gained traction. Identifying attributes enabling non-experts to express perceptions is crucial for accurate fabric assessments and effective communication of ...
Raphael Romao Santos +2 more
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Textiles, 2023 Haptic sensing by sliding fingers over a fabric is a common behavior in consumers when wearing garments. Prior studies have found important characteristics that shape the evaluation criteria and influence the preference of consumers regarding fabrics ...
Raphael Romao Santos +2 more
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Foods, 2020 The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance.
Krystyna Szymandera-Buszka +3 more
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Foods, 2021 Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note ...
Artur Głuchowski +4 more
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Foods, 2020 In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work was aimed at evaluating volatile compounds, aroma, and sensory attributes of
Monica Laureati +3 more
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Jurnal Teknologi dan Industri Pangan, 2021 Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim.
Dase Hunaefi, Wicensky Marusiva
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