Showing 121 - 132 results of 132 for search 'SENSORY EVALUATION OF FOOD', query time: 1.06s Refine Results
  1. 121
    Effect of nitrogen, sulfur, and potassium chloride fertilization on the baking quality of soft red winter wheat
    by Salazar, Adriana Isabel Diaz
    Published 2014
    “..., and urea + sulfur. The wheat was harvested and milled and the flour produced was used to evaluate...”
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  2. 122
    Starch modified with stearic acid and xanthan gum as a stabiliser in a fermented whey beverage
    by Johnston, Jeandre Andrew
    Published 2017
    “... modified starches are used as stabilisers in the food industry. Nevertheless, consumer concerns have...”
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  3. 123
    Effect of ultrasound technology on structure, physical properties and lycopene in vitro accessibility in guava juice
    by Suarez Campoli, Stephanie
    Published 2018
    “...The consumption of guava juice is not only because of its pleasant sensory characteristics...”
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  4. 124
    Economic Experiments in Honor of Thorstein Veblen
    by Goldstein, Robin
    Published 2019
    “... théorie de Veblen sur le comportement du consommateur et en évaluant son traitement ultérieur dans la...”
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  5. 125
    Identification and characterization of a psychotrophic Clostridium sp. isolated from spoiled pasteurized crabmeat
    by Webster, Janet B.
    Published 2014
    “... organisms able to survive an F11~5 of 32 minutes or longer were identified. Can seams were evaluated...”
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  6. 126
    De-automatization through awareness of subjective realism : a neurophenomenological account of meditative states and their effect on cognitive bias
    by Baquedano Larrain, Constanza
    Published 2017
    “... d'évaluer dans quelle mesure la réification des contenus mentaux (réalisme subjectif) contribue aux...”
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  7. 127
    Citrus essential oil fractionation using ethanol with different water contents as solvents: phase equilibrium, physical properties and continuous equipment extraction
    by Gonçalves, Daniel
    Published 2017
    “...Essential oils are featured commodities in the global market due their many applications in food...”
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  8. 128
    Diving deeper into the dolphin's Umwelt : acoustic, gustatory, olfactory and magnetic perception
    by Kremers, Dorothee
    Published 2013
    “... and olfactory food-related stimuli. They might use this ability to locate and/or evaluate prey. Further...”
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  9. 129
    Phenotypic and Genotypic characterisation of Bacillus sporothermodurans
    by Cremona, Alessandra
    Published 2015
    “... of negative sensory properties, a better understanding of the structure of B. sporothermodurans spores and how...”
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  10. 130
    Electron Beam Pasteurization of Fresh Fruit for Neutropenic Diet: E-beam Reduces Bioburden While Preserving Quality
    by Smith, Bianca R
    Published 2013
    “... foods and is able to eliminate bacteria. Another technology used to extend shelf life is modified...”
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  11. 131
    The nucleus reuniens of the midline thalamus: Anatomical and functional contributions
    by Prasad, Judy
    Published 2014
    “...The thalamus is a heterogeneous brain region involved in sensory processes, movement and cognition...”
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  12. 132
    Development and application of quantitative imaging to study cerebral blood flow in a mouse model of obesity
    by Soleimanzad, Haleh
    Published 2018
    “...-temporelle appropriée. Afin d'évaluer l'influence de l'obésité sur le CBF, au repos et pendant la stimulation...”
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