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Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS

Food Chemistry: X, 2024-10, Vol.23, p.101667, Article 101667

2024

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A Guide to Best Practice in Sensory Analysis of Pharmaceutical Formulations

Pharmaceutics, 2023-09, Vol.15 (9), p.2319

2023

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Analysis of Sensory Properties in Foods

Chambers, Edgar

2019

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Pulsed electric field treatment of soymilk: Impact on Kunitz trypsin inhibitor allergenicity, antinutritional factor, and aroma characteristics

Journal of food science, 2023-12, Vol.88 (12), p.5093-5107

2023

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Exploring Perceptions and Categorization of Virginia Hard Ciders through the Application of Sorting Tasks

Journal of the American Society of Brewing Chemists, 2021-04, Vol.79 (2), p.187-200

2021

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Principal component analysis of hedonic and fuzzy approach sensory evaluation for compositional optimization of Refractance-Window dried jackfruit leather

Journal of food measurement & characterization, 2023-10, Vol.17 (5), p.4318-4331

2023

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Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities

Food research international, 2018-04, Vol.106, p.304-316

2018

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A quantitative sensory analysis of peripheral neuropathy in colorectal cancer and its exacerbation by oxaliplatin chemotherapy

Cancer research (Chicago, Ill.), 2014-11, Vol.74 (21), p.5955-5962

2014

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Effect of oat bran fiber on physicochemical properties and acceptance of enriched rabbit meat burgers

Acta scientiarum. Animal sciences, 2024, Vol.46 (1), p.e64264

2024

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Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

OENO one, 2022-01, Vol.56 (1), p.17-28

2022

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Olive Oil Sensory Science

Erminio Monteleone, Susan Langstaff

1, 2014

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Volatile composition and sensory profile of oyster mushroom as affected by drying method

Drying technology, 2018-04, Vol.36 (6), p.685-696

2018

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Assessment of the action spectrum for photooxidation in full fat bovine milk

Food chemistry, 2015-07, Vol.179, p.68-75

2015

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Research on Characterization and Processing of Table Olives

2021

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Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi

OENO one, 2021-03, Vol.55 (1), p.223-234

2021

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Quality, Nutritional, Volatile and Sensory Profiles and Consumer Acceptance of Fondillón, a Sustainable European Protected Wine

Agronomy (Basel), 2021-09, Vol.11 (9), p.1701

2021

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The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

Animals (Basel), 2015-02, Vol.5 (1), p.110-125

2015

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Effect of low molecular weight phenols on the in-mouth sensory perception of high molecular weight phenols by analyzing reconstituted wines

Food chemistry, 2024-09, p.141422, Article 141422

2024

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Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment

Fuentes, Sigfredo

2022

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Desenvolvimento de sorvete com adição de leitelho

Brazilian Journal of Food Technology, 2021, Vol.24, p.1-12

2021

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Evaluation of selected quality parameters of reduced salt frankfurters

Potravinarstvo, 2018-03, Vol.12 (1), p.279-284

2018

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Emerging cultivation of oregano in Sicily: Sensory evaluation of plants and chemical composition of essential oils

Industrial crops and products, 2012, Vol.35 (1), p.160-165

2012

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Use of relative risk test to evaluate the influence of the brand on beer acceptability

Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina, 2014-01, Vol.35 (1), p.267-276

2014

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Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Journal of food science, 2020-11, Vol.85 (11), p.3981-3997

2020

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Analyzing Sensory Data with R

1st, 2015

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Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS

A Guide to Best Practice in Sensory Analysis of Pharmaceutical Formulations

Analysis of Sensory Properties in Foods

Pulsed electric field treatment of soymilk: Impact on Kunitz trypsin inhibitor allergenicity, antinutritional factor, and aroma characteristics

Exploring Perceptions and Categorization of Virginia Hard Ciders through the Application of Sorting Tasks

Principal component analysis of hedonic and fuzzy approach sensory evaluation for compositional optimization of Refractance-Window dried jackfruit leather

Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities

A quantitative sensory analysis of peripheral neuropathy in colorectal cancer and its exacerbation by oxaliplatin chemotherapy

Effect of oat bran fiber on physicochemical properties and acceptance of enriched rabbit meat burgers

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

Olive Oil Sensory Science

Volatile composition and sensory profile of oyster mushroom as affected by drying method

Assessment of the action spectrum for photooxidation in full fat bovine milk

Research on Characterization and Processing of Table Olives

Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi

Quality, Nutritional, Volatile and Sensory Profiles and Consumer Acceptance of Fondillón, a Sustainable European Protected Wine

The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

Effect of low molecular weight phenols on the in-mouth sensory perception of high molecular weight phenols by analyzing reconstituted wines

Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment

Desenvolvimento de sorvete com adição de leitelho

Evaluation of selected quality parameters of reduced salt frankfurters

Emerging cultivation of oregano in Sicily: Sensory evaluation of plants and chemical composition of essential oils

Use of relative risk test to evaluate the influence of the brand on beer acceptability

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Analyzing Sensory Data with R

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