Results 11 to 20 of about 7,390,272 (307)

Validation of the Coffee Cuality™ Method for the Expert Assessment of Coffee Sensory Quality. [PDF]

Foods
The Coffee Cuality Method provides a comprehensive assessment of the sensory quality of coffee that includes an overall quality rating, just-about-right (JAR) scaling of select attributes, check-all-that-apply (CATA) selections from a list of sensory and
Guinard JX, Lim LX, Elliott B, Cotter A.
europepmc   +2 more sources

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers [PDF]

, 2011
BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests.
Bodil H Allesen-Holm, John E Hermansen, Allesen-Holm, Bodil Helene, Hermansen, John E., Allesen-Holm, B.H., Anne G Kongsted, Kongsted, A.G., Horsted, Klaus, Hermansen, J.E., Horsted, K., Klaus Horsted, Kongsted, Anne Grete   +11 more
core   +1 more source

Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics

, 2023
Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory ...
Hongfa Zheng, Penghui Yu, Xi Zhao, Xiaocun Bao, Lizheng Xiao, Hao Huang, Jin Li, Ni Zhong   +7 more
core   +1 more source

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Journal of Food Quality, 2018
Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS).
Sephora Baugreet, Joseph P. Kerry, Paul Allen, Eimear Gallagher, Ruth M. Hamill   +4 more
doaj   +1 more source

Sources of Volatile Aromatic Congeners in Whiskey

Beverages, 2023
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation ...
Thomas J. Kelly, Christine O’Connor, Kieran N. Kilcawley   +2 more
doaj   +1 more source

Sensory Quality Preservation of Coated Walnuts

Journal of Food Science, 2016
Abstract The objective of this study was to evaluate the sensory stability of coated walnuts during storage. Four walnut samples were prepared: uncoated (NC), and samples coated with carboxymethyl cellulose (NCMC), methyl cellulose (NMC), or whey protein (NPS).
Grosso, Antonella Luciana, Asensio, Claudia Mariana, Grosso, Nelson, Nepote, Valeria   +3 more
openaire   +3 more sources

Sensory Pain Qualities in Neuropathic Pain [PDF]

The Journal of Pain, 2012
The qualities of chronic neuropathic pain (NeP) may be informative about the different mechanisms of pain. We previously developed a 2-factor model of NeP that described an underlying structure among sensory descriptors on the Short-Form McGill Pain Questionnaire. The goal of this study was to confirm the correlated 2-factor model of NeP.
Sean, Mackey, Ian, Carroll, Birol, Emir, T Kevin, Murphy, Ed, Whalen, Levent, Dumenci   +5 more
openaire   +2 more sources

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

Antioxidants, 2020
Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception.
Holly J. Clarke, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley   +3 more
doaj   +1 more source

Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

Applied Sciences, 2023
Contrast stimuli created between high- and low-taste concentration zones have been shown to enhance the perception of sensory trait intensity. The objective of this study was to determine if layering beef formulations with contrasting salt contents in ...
Artur Głuchowski, Emily Crofton, Limin M. Baby, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill   +5 more
doaj   +1 more source

Multiple sensory impairment and quality of life [PDF]

Ophthalmic Epidemiology, 2009
To evaluate the independent impact of vision, hearing, and olfactory impairment on quality of life.Subjects (n = 1854, mean age = 67 years) were participants in the 1998-2000 and 2003-05 examinations of the Epidemiology of Hearing Loss Study and Beaver Dam Eye Study, population-based, prospective studies set in Beaver Dam, Wisconsin. Sensory capacities
Mary E, Fischer, Karen J, Cruickshanks, Barbara E K, Klein, Ronald, Klein, Carla R, Schubert, Terry L, Wiley   +5 more
openaire   +2 more sources