31 results on '"Gonzalez Viejo C"'
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2. Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar
3. Silicon supplementation improves the nutritional and sensory characteristics of lentil seeds obtained from drought-stressed plants
4. Chemical characterization of aromas in beer and their effect on consumers liking
5. Development of artificial neural network models to assess beer acceptability based on sensory properties using a robotic pourer: A comparative model approach to achieve an artificial intelligence system
6. Machines and fire: Developing a rapid detection system for grapevine smoke contamination using NIR spectroscopy and machine learning modelling
7. Effects of packaging design on sensory liking and willingness to purchase: A study using novel chocolate packaging
8. Aroma and quality assessment for vertical vintages using machine learning modelling based on weather and management information
9. Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers
10. Sensory acceptability, quality and purchase intent of potato chips with reduced salt (NaCl) concentrations
11. Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers
12. Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups
13. Robotics and computer vision techniques combined with non-invasive consumer biometrics to assess quality traits from beer foamability using machine learning: A potential for artificial intelligence applications
14. The effect of soundwaves on foamability properties and sensory of beers with a machine learning modeling approach
15. Non-contact heart rate and blood pressure estimations from video analysis and machine learning modelling applied to food sensory responses: A case study for chocolate
16. Assessment of beer quality based on a robotic pourer, computer vision, and machine learning algorithms using commercial beers
17. Images and chocolate stimuli affect physiological and affective responses of consumers: A cross-cultural study
18. Chocolate quality assessment based on chemical fingerprinting using near infra-red and machine learning modeling
19. Modeling Pinot noir aroma profiles based on weather and water management information using machine learning algorithms: A vertical vintage analysis using artificial intelligence
20. Influence of label design and country of origin information in wines on consumers’ visual, sensory, and emotional responses
21. Digital smoke taint detection in Pinot Grigio wines using an e-nose and machine learning algorithms following treatment with activated carbon and a cleaving enzyme
22. Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate
23. Assessment of volatile aromatic compounds in smoke tainted Cabernet Sauvignon wines using a low-cost e-nose and machine learning modelling
24. Review of the effects of grapevine smoke exposure and technologies to assess smoke contamination and taint in grapes and wine
25. Classification of smoke contaminated Cabernet Sauvignon berries and leaves based on chemical fingerprinting and machine learning algorithms
26. Emerging technologies based on artificial intelligence to assess the quality and consumer preference of beverages
27. Beer and consumer response using biometrics: Associations assessment of beer compounds and elicited emotions
28. The effect of sonication on bubble size and sensory perception of carbonated water to improve quality and consumer acceptability
29. Physiological responses to basic tastes for sensory evaluation of chocolate using biometric techniques
30. Consumer acceptability, eye fixation, and physiological responses: A study of novel and familiar chocolate packaging designs using eye-tracking devices
31. D-Tagatose as a sucrose substitute and its effect on the physico-chemical properties and acceptability of strawberry-flavored yogurt
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