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Development of Flavor Lexicon for Freshly Pressed and Processed Blueberry Juice

Journal of sensory studies, 2013-04, Vol.28 (2), p.161-170

2013

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Whole-grain rice flavor associated with assorted bran colors

Journal of sensory studies, 2012-04, Vol.27 (2), p.78-86

2012

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Effect of harvest maturity on the sensory characteristics of fresh-cut cantaloupe

Journal of food science, 2004-09, Vol.69 (7), p.250-258

2004

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Effect of storage temperature variations on sensory quality of fresh-cut cantaloupe melon

Journal of food quality, 2011-02, Vol.34 (1), p.19-29

2011

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Underwater processing with and without added calcium influences shelf life quality of fresh-cut cantaloupe

Journal of food quality, 2010-09, Vol.33 (s1), p.246-261

2010

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Effect of storage on sensory properties of fresh-cut cantaloupe varieties

Journal of food quality, 2003-10, Vol.26 (4), p.323-335

2003

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Correlation between cooked rice texture and rapid visco analyser measurements

Cereal chemistry, 1999-09, Vol.76 (5), p.764-771

1999

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Effect of processing under ultraviolet light on the shelf life of fresh-cut cantaloupe melon

Journal of food science, 2005-11, Vol.70 (9), p.C534-C539

2005

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Influence of water-to-rice ratio on cooked rice flavor and texture

Cereal chemistry, 2007-11, Vol.84 (6), p.614-619

2007

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Sensory characteristics of diverse rice cultivars as influenced by genetic and environmental factors

Cereal chemistry, 2004-03, Vol.81 (2), p.237-243

2004

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Effects of postharvest processing on texture profile analysis of cooked rice

Cereal chemistry, 1998-03, Vol.75 (2), p.181-186

1998

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Use of mild heat pre-treatment for quality retention of fresh-cut cantaloupe melon

Journal of food science, 2005, Vol.70 (1), p.C53-C57

2005

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Impact of Presoaking on Flavor of Cooked Rice

Cereal chemistry, 2008-09, Vol.85 (5), p.706-710

2008

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Effects of drain and harvest dates on rice sensory and physicochemical properties

Cereal chemistry, 2005-07, Vol.82 (4), p.369-374

2005

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Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature blanching

Journal of food science, 1998-07, Vol.63 (4), p.739-743

1998

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Impact of storage of freshly harvested paddy rice on milled white rice flavor

Cereal chemistry, 2004-07, Vol.81 (4), p.444-449

2004

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FLAVOR OF FRESH-CUT GALA APPLES IN BARRIER FILM PACKAGING AS AFFECTED BY STORAGE TIME

Journal of food quality, 2001-06, Vol.24 (2), p.141-156

2001

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Effects of rice batter on oil uptake and sensory quality of coated fried okra

Journal of food science, 2005, Vol.70 (1), p.S18-S21

2005

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Sensory Analysis of Brownies Fortified with Corn Gluten Meal

Cereal chemistry, 2002-07, Vol.79 (4), p.496-499

2002

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Effects of drying conditions, final moisture content, and degree of milling on rice flavor

Cereal chemistry, 1997-09, Vol.74 (5), p.566-570

1997

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Variation in channel catfish Ictalurus punctatus flavor quality and its quality control implications

Journal of the World Aquaculture Society, 1998-06, Vol.29 (2), p.140-154

1998

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ALTERATION OF THE SENSORY PERCEPTION OF THE MUDDY/EARTHY ODORANT 2-METHYLISOBORNEOL IN CHANNEL CATFISH ICTALURUS PUNCTATUS FILLET TISSUES BY ADDITION OF SEASONINGS

Journal of sensory studies, 2000-12, Vol.15 (4), p.459-472

2000

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CHALLENGES OF EVALUATING SENSORY ATTRIBUTES IN THE PRESENCE OF OFF-FLAVORS (GEOSMIN AND 2-METHYLISOBORNEOL)

Journal of sensory studies, 1996-04, Vol.11 (1), p.1-17

1996

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A comparison of the flavor and compositional quality of peanuts from several origins

Food chemistry, 1994, Vol.51 (1), p.21-27

1994

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Quality evaluation of U.S. medium-grain rice using a Japanese taste analyzer

Cereal chemistry, 1996-03, Vol.73 (2), p.290-294

1996

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Development of Flavor Lexicon for Freshly Pressed and Processed Blueberry Juice

Whole-grain rice flavor associated with assorted bran colors

Effect of harvest maturity on the sensory characteristics of fresh-cut cantaloupe

Effect of storage temperature variations on sensory quality of fresh-cut cantaloupe melon

Underwater processing with and without added calcium influences shelf life quality of fresh-cut cantaloupe

Effect of storage on sensory properties of fresh-cut cantaloupe varieties

Correlation between cooked rice texture and rapid visco analyser measurements

Effect of processing under ultraviolet light on the shelf life of fresh-cut cantaloupe melon

Influence of water-to-rice ratio on cooked rice flavor and texture

Sensory characteristics of diverse rice cultivars as influenced by genetic and environmental factors

Effects of postharvest processing on texture profile analysis of cooked rice

Use of mild heat pre-treatment for quality retention of fresh-cut cantaloupe melon

Impact of Presoaking on Flavor of Cooked Rice

Effects of drain and harvest dates on rice sensory and physicochemical properties

Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature blanching

Impact of storage of freshly harvested paddy rice on milled white rice flavor

FLAVOR OF FRESH-CUT GALA APPLES IN BARRIER FILM PACKAGING AS AFFECTED BY STORAGE TIME

Effects of rice batter on oil uptake and sensory quality of coated fried okra

Sensory Analysis of Brownies Fortified with Corn Gluten Meal

Effects of drying conditions, final moisture content, and degree of milling on rice flavor

Variation in channel catfish Ictalurus punctatus flavor quality and its quality control implications

ALTERATION OF THE SENSORY PERCEPTION OF THE MUDDY/EARTHY ODORANT 2-METHYLISOBORNEOL IN CHANNEL CATFISH ICTALURUS PUNCTATUS FILLET TISSUES BY ADDITION OF SEASONINGS

CHALLENGES OF EVALUATING SENSORY ATTRIBUTES IN THE PRESENCE OF OFF-FLAVORS (GEOSMIN AND 2-METHYLISOBORNEOL)

A comparison of the flavor and compositional quality of peanuts from several origins

Quality evaluation of U.S. medium-grain rice using a Japanese taste analyzer

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