UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Re-orienting cuisine: East Asian foodways in the twenty-first century

1, 2015

Volltextzugriff (PDF)

Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor

Journal of food science, 2015-11, Vol.80 (11), p.S2570-S2577

2015

Volltextzugriff (PDF)

Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium‐Reduced Kimchi According to Age

Journal of food science, 2019-10, Vol.84 (10), p.2961-2972

2019

Volltextzugriff (PDF)

Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang

Journal of food science, 2018-02, Vol.83 (2), p.464-474

2018

Volltextzugriff (PDF)

Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas

Food research international, 2015-05, Vol.71, p.155-164

2015

Volltextzugriff (PDF)

A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently?

Food research international, 2013-08, Vol.53 (1), p.534-542

2013

Volltextzugriff (PDF)

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)

Journal of sensory studies, 2017-10, Vol.32 (5), p.n/a

2017

Volltextzugriff (PDF)

Understanding the effect of culture on food representations using word associations: The case of “rice” and “good rice”

Food quality and preference, 2014-01, Vol.31 (january), p.38-48

2014

Volltextzugriff (PDF)

Analytic approaches to evaluation modify hedonic responses

Food quality and preference, 2011-06, Vol.22 (4), p.391-393

2011

Volltextzugriff (PDF)

Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup

Food Science and Biotechnology, 2020, 29(1), , pp.45-53

2020

Volltextzugriff (PDF)

Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages

Journal of the science of food and agriculture, 2016-03, Vol.96 (4), p.1362-1372

2016

Volltextzugriff (PDF)

Competitive immunochromatographic assay for the detection of the organophosphorus pesticide chlorpyrifos

Analytica chimica acta, 2011-05, Vol.693 (1), p.106-113

2011

Volltextzugriff (PDF)

Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

Food quality and preference, 2012-10, Vol.26 (1), p.105-118

2012

Volltextzugriff (PDF)

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce

Journal of the science of food and agriculture, 2015-06, Vol.95 (8), p.1613-1625

2015

Volltextzugriff (PDF)

Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products

Analytica chimica acta, 2011-10, Vol.703 (2), p.204-211

2011

Volltextzugriff (PDF)

Emotional responses to sweet foods according to sweet liker status

Food quality and preference, 2017-07, Vol.59, p.1-7

2017

Volltextzugriff (PDF)

Consumer acceptability of coffee as affected by situational conditions and involvement

Food quality and preference, 2016-09, Vol.52, p.124-132

2016

Volltextzugriff (PDF)

Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

Foods, 2021-03, Vol.10 (3), p.598

2021

Volltextzugriff (PDF)

Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate

Journal of food science, 2012-06, Vol.77 (6), p.S233-S239

2012

Volltextzugriff (PDF)

Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs

Food Science and Biotechnology, 2020, 29(3), , pp.359-369

2020

Volltextzugriff (PDF)

Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers

Journal of sensory studies, 2017-10, Vol.32 (5), p.n/a

2017

Volltextzugriff (PDF)

Patterns of sweet liking in sucrose solutions and beverages

Food quality and preference, 2014-09, Vol.36, p.96-103

2014

Volltextzugriff (PDF)

Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages

Food quality and preference, 2017-12, Vol.62, p.46-59

2017

Volltextzugriff (PDF)

Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy

Food research international, 2017-01, Vol.91, p.148-160

2017

Volltextzugriff (PDF)

The Effects of Sensory and Nonsensory Factors on Consumer Acceptability and Purchase Intention of Commercial Toothpaste

Journal of sensory studies, 2014-12, Vol.29 (6), p.395-403

2014

Volltextzugriff (PDF)

1 – 25 von 390

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(254)
Mit Volltextzugriff
(291)

Publikationsform

1 weiteren anzeigen...

Weniger anzeigen...

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(157)
Life Sciences & Biomedicine
(113)
Food Science & Technology
(72)
Physical Sciences
(48)
Biological And Medical Sciences
(40)
Chemistry
(39)
Humans
(34)
Food Science
(32)
Fundamental And Applied Biological Sciences. Psychology
(30)
Technology
(30)
Food Industries
(29)
Female
(25)
General Aspects
(23)
Engineering
(22)
Food & Society
(22)
Social & Cultural Anthropology
(22)
Anthropology
(20)
Social Sciences
(20)
Methods Of Analysis, Processing And Quality Control, Regulation, Standards
(19)
Food
(18)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 7 Tagen
(3)
... seit 90 Tagen
(4)

Menü

Weitere Dienste

Einstellungen

Re-orienting cuisine: East Asian foodways in the twenty-first century

Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor

Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium‐Reduced Kimchi According to Age

Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang

Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas

A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently?

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)

Understanding the effect of culture on food representations using word associations: The case of “rice” and “good rice”

Analytic approaches to evaluation modify hedonic responses

Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup

Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages

Competitive immunochromatographic assay for the detection of the organophosphorus pesticide chlorpyrifos

Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce

Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products

Emotional responses to sweet foods according to sweet liker status

Consumer acceptability of coffee as affected by situational conditions and involvement

Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate

Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs

Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers

Patterns of sweet liking in sucrose solutions and beverages

Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages

Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy

The Effects of Sensory and Nonsensory Factors on Consumer Acceptability and Purchase Intention of Commercial Toothpaste

Suchergebnisse filtern