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Sensory properties of chocolate and their development
The American Journal of Clinical Nutrition, 1994Sensory attributes of eating chocolate are determined by processing variables and inherent characteristics of the cocoa bean. Flavor precursors develop during fermentation and primarily interact at roasting temperatures. Complex browning reactions occur during roasting.
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Common Properties of Sensory Systems
1978On the surface, vision appears to have little in common with pain, and neither vision nor pain reminds us of taste; why, then, a discussion of their common properties? These systems do have the common tasks of conveying sensory information to the brain, which must integrate all messages from both within and across sensory systems.
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Thresholds for Fufu Sensory Properties
Fufu, a staple food in West Africa, is highly valued for its texture, flavor, and color—attributes that significantly influence consumer acceptability. This study aimed to determine the threshold levels of key fufu sensory attributes using a combination of Quantitative Descriptive Analysis (QDA), instrumental texture and color measurements, and ...CHIJIOKE, UGO +19 more
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Sensory properties of dairy proteins
2008M.A. Drake, R.E. Miracle, J.M. Wright
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Somatic sensory properties of red nucleus neurons
Brain Research, 1969H, Nakahama, S, Aikawa, S, Nishioka
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Cheese: processing and sensory properties
2016F. Xavier Malcata, J. M. Kongo
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SENSORY PROPERTIES OF KIWIFRUIT SKINS
Acta Horticulturae, 2007R.L. Amos, F.R. Harker, F.A. Gunson
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Grape-based brandies: production, sensory properties and sensory evaluation
2012L. Louw, M.G. Lambrechts
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