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12 results on '"Sensory attributes"'

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1. Comparative study of phenolic compounds reveals a positive relationship between astringency and the phenolic composition in table grape varieties.

2. Brazilian Coffee Blends: A Simple and Fast Method by Near‐Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping.

3. Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils.

4. Capturing and Explaining Sensory Differences among Organically Grown Vegetable‐Soybean Varieties Grown in Northern California.

5. Development of Safe and Flavor‐Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale.

6. The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition.

7. Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel.

8. Application of Oxidized Starch in Bake-Only Chicken Nuggets.

9. Harvest Discrimination of Pomegranate Fruit: Postharvest Quality Changes and Relationships between Instrumental and Sensory Attributes during Shelf Life.

10. Essential Oils as Biopreservatives: Different Methods for the Technological Application in Lettuce Leaves.

11. Gel Strength and Sensory Attributes of Fig ( Ficus carica) Jams and Preserves as Influenced by Ripeness.

12. Optimization of Fruit Punch Using Mixture Design.

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