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Sensory aspects of consumer choices for meat and meat products

Meat science, 2004, Vol.66 (1), p.11-20

Resurreccion, A.V.A

2004

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Development of a reversed-phase high performance liquid chromatography (RP-HPLC) procedure for the simultaneous determination of phenolic compounds in peanut skin extracts

Food chemistry, 2009-11, Vol.117 (2), p.356-363

2009

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Maximising resveratrol and piceid contents in UV and ultrasound treated peanuts

Food chemistry, 2009-12, Vol.117 (4), p.674-680

2009

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Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV

Food chemistry, 2010-10, Vol.122 (3), p.795-803

2010

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Sensory profiling of electron-beam irradiated ready-to-eat poultry frankfurters

Food science & technology, 2009, Vol.42 (1), p.265-274

2009

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Sensory differentiation of shrimp using a trained descriptive analysis panel

Food science & technology, 2007-12, Vol.40 (10), p.1774-1783

2007

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Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements

Journal of food science, 2002-05, Vol.67 (4), p.1530-1537

2002

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Optimization of trans-Resveratrol Concentration and Sensory Properties of Peanut Kernels by Slicing and Ultrasound Treatment, Using Response Surface Methodology

Journal of food science, 2007-09, Vol.72 (7), p.S450-S462

2007

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Consumer-Based Optimization of a Third-Generation Product Made from Peanut and Rice Flour

Journal of food science, 2007-09, Vol.72 (7), p.S443-S449

2007

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Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions

Food science & technology, 2006-01, Vol.39 (8), p.872-882

2006

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Development of a reverse-phase high-performance liquid chromatography method for analyzing trans-resveratrol in peanut kernels

Food chemistry, 2005-03, Vol.89 (4), p.623-638

2005

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Descriptive sensory analysis of irradiated frozen or refrigerated chicken

Journal of food science, 1995-07, Vol.60 (4), p.664-666

1995

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Functionality of Palm Oil as a Stabilizer in Peanut Butter

Journal of food science, 2003-05, Vol.68 (4), p.1301-1307

2003

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A WARM-UP SAMPLE IMPROVES RELIABILITY OF RESPONSES IN DESCRIPTIVE ANALYSIS

Journal of sensory studies, 1998-12, Vol.13 (4), p.359-376

1998

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Sensory profiling and characterization of chocolate peanut spread using response surface methodology

Journal of sensory studies, 2005-06, Vol.20 (3), p.243-274

2005

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SENSORY PROFILES AND HEXANAL CONTENT OF CRACKER-COATED AND ROASTED PEANUTS STORED UNDER DIFFERENT TEMPERATURES

Journal of food processing and preservation, 2008-02, Vol.32 (1), p.1-23

2008

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Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture

Journal of food science, 2002-06, Vol.67 (5), p.1939-1949

2002

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Descriptive profiles of roasted peanuts stored at varying temperatures and humidity conditions

Journal of sensory studies, 2004-10, Vol.19 (5), p.433-456

2004

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Manual sorting to eliminate aflatoxin from peanuts

Journal of food protection, 2003-10, Vol.66 (10), p.1879-1884

2003

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Antioxidant capacity and sensory profiles of peanut skin infusions

Food science & technology, 2012-06, Vol.47 (1), p.189-198

2012

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Optimization of a chocolate peanut spread using response surface methodology (RSM)

Journal of sensory studies, 2004-08, Vol.19 (3), p.237-260

2004

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AGE APPROPRIATE HEDONIC SCALES TO MEASURE FOOD PREFERENCES OF YOUNG CHILDREN

Journal of sensory studies, 1996-07, Vol.11 (2), p.141-163

1996

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Elicitation of Resveratrol in Peanut Kernels by Application of Abiotic Stresses

Journal of agricultural and food chemistry, 2005-12, Vol.53 (26), p.10186-10192

2005

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Consumer attitudes toward irradiated food: results of a new study

Journal of food protection, 1995-02, Vol.58 (2), p.193-196

1995

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Total phenolics and antioxidant capacity of heat-treated peanut skins

Journal of food composition and analysis, 2009-02, Vol.22 (1), p.16-24

2009

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Peanuts
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Analyse Organoleptique
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Sensory aspects of consumer choices for meat and meat products

Development of a reversed-phase high performance liquid chromatography (RP-HPLC) procedure for the simultaneous determination of phenolic compounds in peanut skin extracts

Maximising resveratrol and piceid contents in UV and ultrasound treated peanuts

Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV

Sensory profiling of electron-beam irradiated ready-to-eat poultry frankfurters

Sensory differentiation of shrimp using a trained descriptive analysis panel

Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements

Optimization of trans-Resveratrol Concentration and Sensory Properties of Peanut Kernels by Slicing and Ultrasound Treatment, Using Response Surface Methodology

Consumer-Based Optimization of a Third-Generation Product Made from Peanut and Rice Flour

Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions

Development of a reverse-phase high-performance liquid chromatography method for analyzing trans-resveratrol in peanut kernels

Descriptive sensory analysis of irradiated frozen or refrigerated chicken

Functionality of Palm Oil as a Stabilizer in Peanut Butter

A WARM-UP SAMPLE IMPROVES RELIABILITY OF RESPONSES IN DESCRIPTIVE ANALYSIS

Sensory profiling and characterization of chocolate peanut spread using response surface methodology

SENSORY PROFILES AND HEXANAL CONTENT OF CRACKER-COATED AND ROASTED PEANUTS STORED UNDER DIFFERENT TEMPERATURES

Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture

Descriptive profiles of roasted peanuts stored at varying temperatures and humidity conditions

Manual sorting to eliminate aflatoxin from peanuts

Antioxidant capacity and sensory profiles of peanut skin infusions

Optimization of a chocolate peanut spread using response surface methodology (RSM)

AGE APPROPRIATE HEDONIC SCALES TO MEASURE FOOD PREFERENCES OF YOUNG CHILDREN

Elicitation of Resveratrol in Peanut Kernels by Application of Abiotic Stresses

Consumer attitudes toward irradiated food: results of a new study

Total phenolics and antioxidant capacity of heat-treated peanut skins

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