UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 114

Sortiert nach

Flavor and Texture Characteristics of 'Fuji' and Related Apple ( Malus domestica L.) Cultivars, Focusing on the Rich Watercore

Molecules (Basel, Switzerland), 2020-03, Vol.25 (5), p.1114

2020

Volltextzugriff (PDF)

Classification of Japanese Pepper (Zanthoxylum piperitum DC.) from Different Growing Regions Based on Analysis of Volatile Compounds and Sensory Evaluation

Molecules (Basel, Switzerland), 2022-08, Vol.27 (15), p.4946

2022

Volltextzugriff (PDF)

Standardization of tomato juice tastes using a taste sensor approach

Bioscience, biotechnology, and biochemistry, 2020-12, Vol.84 (12), p.2569-2575

2020

Volltextzugriff (PDF)

Elucidation of Japanese pepper (Zanthoxylum piperitum De Candolle) domestication using RAD-Seq

Scientific reports, 2021-03, Vol.11 (1), p.6464-6464, Article 6464

2021

Volltextzugriff (PDF)

Development of a lexicon of Japanese texture terms related to bakery products for a trained panel

Nippon Shokuhin Kagaku Kogaku Kaishi, 2023/05/15, Vol.70(5), pp.195-206

2023

Volltextzugriff (PDF)

Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics

Food chemistry, 2021-05, Vol.343, p.128470-128470, Article 128470

2021

Volltextzugriff (PDF)

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Food hydrocolloids, 2014-07, Vol.38, p.95-103

2014

Volltextzugriff (PDF)

Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults

Bioscience, biotechnology, and biochemistry, 2008-07, Vol.72 (7), p.1690-1695

2008

Volltextzugriff (PDF)

Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects

Food hydrocolloids, 2016-01, Vol.52, p.243-252

2016

Volltextzugriff (PDF)

Relationship between sensory analysis for texture and instrument measurements in model strawberry jam

Journal of texture studies, 2018-08, Vol.49 (4), p.359-369

2018

Volltextzugriff (PDF)

Classification of Japanese Texture Terms

Journal of texture studies, 2013-04, Vol.44 (2), p.140-159

2013

Volltextzugriff (PDF)

ナチュラルチーズ添加パンの成分特性

日本食品科学工学会誌, 2020/08/15, Vol.67(8), pp.271-281

2020

Volltextzugriff (PDF)

Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects

Bioscience, biotechnology, and biochemistry, 2007-02, Vol.71 (2), p.358-365

2007

Volltextzugriff (PDF)

Estimation of Subjective Internal Browning Severity Ratings for Scanned Images of Fuji Apples

Food Science and Technology Research, 2017, Vol.23(4), pp.545-549

2017

Volltextzugriff (PDF)

低温殺菌牛乳と超高温殺菌牛乳の風味特性

日本食品科学工学会誌, 2020/07/15, Vol.67(7), pp.230-235

2020

Volltextzugriff (PDF)

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Food Science and Technology Research, 2014, Vol.20(6), pp.1121-1130

2014

Volltextzugriff (PDF)

Texture of Sliced Cucumbers Measured by Subjective Human-Bite and Objective Instrumental Tests

Journal of texture studies, 2013-02, Vol.44 (1), p.1-11

2013

Volltextzugriff (PDF)

LEXICON FOR THE SENSORY DESCRIPTION OF FRENCH BREAD IN JAPAN

Journal of sensory studies, 2010-02, Vol.25 (1), p.76-93

2010

Volltextzugriff (PDF)

Mastication efforts on block and finely cut foods studied by electromyography

Food quality and preference, 2007-03, Vol.18 (2), p.313-320

2007

Volltextzugriff (PDF)

Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds

Foodborne pathogens and disease, 2010-07, Vol.7 (7), p.845

2010

Volltextzugriff (PDF)

Electromyographic measurement of eating behaviors for buckwheat noodles

Bioscience, biotechnology, and biochemistry, 2010-01, Vol.74 (1), p.56-62

2010

Volltextzugriff (PDF)

Development of a lexicon of Japanese texture terms related to bakery products for a trained pane

Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, pp.NSKKK-D-22-00084

2023

Volltextzugriff (PDF)

Identification and Sensory Evaluation of Volatile Compounds in Oxidized Porcine Liver

Journal of agricultural and food chemistry, 2004-01, Vol.52 (2), p.300-305

2004

Volltextzugriff (PDF)

Mastication effort estimated by electromyography for cooked rice of differing water content

Bioscience, biotechnology, and biochemistry, 2005-09, Vol.69 (9), p.1669-1676

2005

Volltextzugriff (PDF)

COMPARATIVE STUDY OF TEXTURE TERMS: ENGLISH, FRENCH, JAPANESE AND CHINESE

Journal of texture studies, 2008-10, Vol.39 (5), p.530-568

2008

Volltextzugriff (PDF)

1 – 25 von 114

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(94)
Mit Volltextzugriff
(110)

Publikationsform

Artikel
(114)

Sprache

Japanisch
(87)
Englisch
(71)

Erscheinungsjahr

n.n

Thema

Science & Technology
(65)
Life Sciences & Biomedicine
(64)
Food Science & Technology
(55)
Sensory Evaluation
(37)
Texture
(27)
Biological And Medical Sciences
(18)
Chemistry
(16)
Humans
(16)
Physical Sciences
(16)
Fundamental And Applied Biological Sciences. Psychology
(15)
Chemistry, Applied
(14)
Electromyography
(13)
Mastication
(12)
官能評価
(11)
Adult
(10)
Bread
(10)
Female
(10)
Principal Component Analysis
(9)
Biochemistry & Molecular Biology
(8)
Male
(8)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Flavor and Texture Characteristics of 'Fuji' and Related Apple ( Malus domestica L.) Cultivars, Focusing on the Rich Watercore

Classification of Japanese Pepper (Zanthoxylum piperitum DC.) from Different Growing Regions Based on Analysis of Volatile Compounds and Sensory Evaluation

Standardization of tomato juice tastes using a taste sensor approach

Elucidation of Japanese pepper (Zanthoxylum piperitum De Candolle) domestication using RAD-Seq

Development of a lexicon of Japanese texture terms related to bakery products for a trained panel

Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults

Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects

Relationship between sensory analysis for texture and instrument measurements in model strawberry jam

Classification of Japanese Texture Terms

ナチュラルチーズ添加パンの成分特性

Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects

Estimation of Subjective Internal Browning Severity Ratings for Scanned Images of Fuji Apples

低温殺菌牛乳と超高温殺菌牛乳の風味特性

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Texture of Sliced Cucumbers Measured by Subjective Human-Bite and Objective Instrumental Tests

LEXICON FOR THE SENSORY DESCRIPTION OF FRENCH BREAD IN JAPAN

Mastication efforts on block and finely cut foods studied by electromyography

Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds

Electromyographic measurement of eating behaviors for buckwheat noodles

Development of a lexicon of Japanese texture terms related to bakery products for a trained pane

Identification and Sensory Evaluation of Volatile Compounds in Oxidized Porcine Liver

Mastication effort estimated by electromyography for cooked rice of differing water content

COMPARATIVE STUDY OF TEXTURE TERMS: ENGLISH, FRENCH, JAPANESE AND CHINESE

Suchergebnisse filtern