Results 11 to 20 of about 8,859,528 (311)
Foods, 2021 In this study, the microbiological and sensory quality of cultivated mushrooms (Pleurotus ostreatus and eryngii and Lentinula edodes) available at the Austrian retail level were determined.
Simone Schill +5 more
semanticscholar +1 more source
Molecules, 2021 Bioactive compounds in fruit and vegetables influence each other’s antioxidant activity. Pure standards, and mixtures of the common plant compounds, namely ascorbic acid, 5-caffeoylquinic acid, and quercetin-3-rutinoside (sum 0.3 mM), in the presence and
Layla Engelhardt +2 more
doaj +1 more source
Nutritional and Sensory Quality of Two Types of Cress Microgreens Depending on the Mineral Nutrition
Agronomy, 2021 The present study addressed the combination of nutritional and sensory quality assessment of radish and garden cress as microgreens cultivated in different amounts of mineral nutrients under conditions that can be realized in a private household.
N. Keutgen +3 more
semanticscholar +1 more source
Plants, 2022 Urtica dioica L. and Aegopodium podagraria L., also known as stinging nettle and ground elder, are edible wild green vegetables rich in bioactive and antioxidant polyphenols, vitamins, and minerals.
Layla Engelhardt +2 more
doaj +1 more source
Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder
Foods, 2021 Volatile profiling of whole milk powder is valuable for obtaining information on product quality, adulteration, legislation, shelf life, and aroma.
Zeng Cheng +5 more
doaj +1 more source
The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk
Frontiers in Nutrition, 2022 Aroma-active compounds in raw bovine milk produced from cows fed perennial ryegrass (GRS) or total mixed ration (TMR) consisting of grass silage, maize silage, and concentrates were identified by direct immersion sorptive extraction (DI Hi-Sorb), coupled
Holly J. Clarke +7 more
doaj +1 more source
Sensory quality of scab-resistant apple cultivars [PDF]
, 2001 Twenty-two scab-resistant apple cultivars were harvested in autumn 1999 and evaluated for sensory quality the following October, November and December. Multivariate analysis was effective in describing the comblex relationships and variabillity among the
Kühn, Senior Scientist Birka Falk +1 more
core +1 more source
Correlating wine quality indicators to chemical and sensory measurements. [PDF]
, 2015 Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail ...
Ebeler, Susan E +3 more
core +2 more sources
Foods, 2021 Virtual reality (VR) technology is emerging as a tool for simulating different eating environments to better understand consumer sensory response to food.
Emily Crofton +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2020 Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid bacteria. Being originally homemade, it has become an industrially produced soft drink whose quality standards are poorly defined and whose production process is still not
T. Tran +5 more
semanticscholar +1 more source