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Discrimination Testing in Sensory Evaluation

1, 2024

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Sensory Evaluation Practices

4th ed., 2012

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Statistics for sensory and consumer science

2nd Ed., 2010

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The Perfect Meal: The Multisensory Science of Food and Dining

Charles Spence, Betina Piqueras-Fiszman

1, 2014

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Praxiswissen Lebensmittelsensorik: Das Ubungsbuch Fur Fundierte Sensorik-Kompetenzen in Studium Und Beruf

Derndorfer, Eva

1st Aufl 2023rd edition, 2023

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Flavoromics: An Integrated Approach to Flavor and Sensory Assessment

1, 2024

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Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications

1, 2022

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Sensory Evaluation Practices

5th edition., 2020

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Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification

European food research & technology, 2023-10, Vol.249 (10), p.2485-2514

2023

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Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem

Journal of the science of food and agriculture, 2024-08, Vol.104 (11), p.7002-7012

2024

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Schnellmethoden der Lebensmittelsensorik

1, 2020

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Mouthfeel: how texture makes taste

1, 2017

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Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability

1st ed. 2019., 2019

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Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties

International journal of food science & technology, 2024-09, Vol.59 (9), p.6111-6129

2024

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The Sensory Evaluation of Dairy Products

Third edition, 2023

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Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

Amos Nussinovitch, Madoka Hirashima

1, 2023

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Food Education and Gastronomic Tradition in Japan and France: Ethical and Sociological Theories

Ueda, Haruka

1, 2023

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Advanced Nondestructive Detection Technologies in Food

1st ed. 2021., 2021

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Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

Journal of food science, 2022-09, Vol.87 (9), p.4174-4187

2022

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Analyzing Sensory Data with R

1st, 2015

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Instrumental and sensory analyses of fruit quality attributes of grafted grape tomatoes in high tunnel organic production systems

Journal of the science of food and agriculture, 2022-12, Vol.102 (15), p.7268-7281

2022

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Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry?

European journal of lipid science and technology, 2019-12, Vol.121 (12), p.n/a

2019

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The Science of Thai Cuisine: Chemical Properties and Sensory Attributes

1, 2023

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Sensory Evaluation Techniques of Food

Annals "Valahia" University of Targoviste-Agriculture, 2023-10, Vol.15 (2), p.58-62

Pop, Mihaela Dana

2023

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Sensory Science and Chronic Diseases: Clinical Implications and Disease Management

1st ed. 2021., 2021

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Discrimination Testing in Sensory Evaluation

Sensory Evaluation Practices

Statistics for sensory and consumer science

The Perfect Meal: The Multisensory Science of Food and Dining

Praxiswissen Lebensmittelsensorik: Das Ubungsbuch Fur Fundierte Sensorik-Kompetenzen in Studium Und Beruf

Flavoromics: An Integrated Approach to Flavor and Sensory Assessment

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications

Sensory Evaluation Practices

Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification

Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem

Schnellmethoden der Lebensmittelsensorik

Mouthfeel: how texture makes taste

Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability

Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties

The Sensory Evaluation of Dairy Products

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

Food Education and Gastronomic Tradition in Japan and France: Ethical and Sociological Theories

Advanced Nondestructive Detection Technologies in Food

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

Analyzing Sensory Data with R

Instrumental and sensory analyses of fruit quality attributes of grafted grape tomatoes in high tunnel organic production systems

Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry?

The Science of Thai Cuisine: Chemical Properties and Sensory Attributes

Sensory Evaluation Techniques of Food

Sensory Science and Chronic Diseases: Clinical Implications and Disease Management

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