Showing 1 - 20 results of 70 for search '"Flavor (taste)"', query time: 0.63s Refine Results
  1. 1
    The effect of cigarillo packaging elements on young adult perceptions of product flavor, taste, smell, and appeal.
    “... of product flavor, taste, smell, and appeal.A web-based experiment was conducted among young adults...”
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    Article
  2. 2
    <i>Perilla frutescens</i> Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process
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  3. 3
    Utilizing Doha tobacco for hookah blend production
    by N. N. Matyukhina
    Published 2018-12-01
    Subjects: “..., nicotine, carbon monoxide, flavor, taste. fortress...”
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    Article
  4. 4
    EFFECT OF TREATMENTS, CMC AND STORAGE CONDITIONS ON SENSORIAL QUALITY OF MANGO FLAVOURED SOYMILK
    “... the treatments autoclave treatment gave best quality soymilk (Sample C) with respect to flavor, taste and overall...”
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    Article
  5. 5
    Beverage Sensory Modification
    by Manuel Malfeito-Ferreira
    Published 2019-07-01
    “... that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel...”
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    Article
  6. 6
    Pengaruh Komposisi Tepung Tapioka dan Daging Serpih Marlin Hitam Terhadap Karakteristik dan Tingkat Kesukaan Fish Nugget
    “..., and organoleptic test (color, flavor, taste, and texture) of final product were analyzed. The addition of 3%, 6%, 9...”
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    Article
  7. 7
    Study on Processing Technology of Rose Milk Beverage
    by Fan Dan-min, Yang Zhi-long
    Published 2019-01-01
    “... the proportions of rose juice to milk, sucrose, citric acid and sodium alginate, and by taking flavor, taste...”
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    Article
  8. 8
    Penggunaan Tepung Glukomanan dari Umbi Gembili (Dioscorea esculenta L.) pada Pembuatan Es Krim
    “... characteristics of ice cream which consists of color, flavor, taste, hardness and overall. The best treatment...”
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    Article
  9. 9
    UHT PROCESSED CHICKPEA LIQUID MEAL: A NOVEL CONCEPT OF A CONVENIENT LIQUID FOOD
    by Robert W. Hosken, Faále Tumaalii, Feri Kusnandar
    Published 2002-04-01
    “...). The product is expected to have a balanced nutritional composition; acceptable flavor, taste and thickness...”
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    Article
  10. 10
    Phylogenetic and Morphological Characterization of Cladosporium perangustum Associated with Flyspeck on Shine Muscat Grapes in South Korea
    by Oliul Hassan, Yang-Sook Lim, Taehyun Chang
    Published 2021-03-01
    “...The Shine Muscat is a table grape, popular in South Korea for its unique mango-flavor taste...”
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    Article
  11. 11
    Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier
    “... sensory characteristics including mouthfeel, aftertaste, flavor, taste, appearance, and overall...”
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    Article
  12. 12
    Extrinsic Factors Underlying Food Valuation in the Human Brain
    by Kosuke Motoki, Kosuke Motoki, Shinsuke Suzuki
    Published 2020-07-01
    “... signals are constructed in the brain by integrating multiple types of information about flavor, taste...”
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    Article
  13. 13
    Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
    “.... viability and color, appearance, flavor, taste and overall sensory scores of the synbiotic goat’s milk ice...”
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    Article
  14. 14
    Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients
    by Karolina Ferysiuk, Karolina M. Wójciak
    Published 2020-08-01
    “... human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color...”
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    Article
  15. 15
    The Effect of Temperature and Roasting Duration on Physical Characteristics and Sensory Quality Of Singgalang Arabica Coffee (Coffea arabica) Agam Regency
    “... value, acidity, flavor, taste and color of arabica coffee. The temperature of 220 ° C with 12 minutes...”
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    Article
  16. 16
    CHEMICAL STABILITY OF COTTONSEED AND GROUNDNUT OIL USED FOR FRYING BHAJIAS AND ITS SENSORY QUALITIES
    by Ashima Gupta, Mini Sheth
    Published 2014-12-01
    “... not change significantly for various attributes namely flavor, taste, crispness, greasiness, odor, color...”
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    Article
  17. 17
    Development and parameter optimization of maize flat bread supplemented with asparagus bean flour
    “... responses such as sensory characteristics (overall color, appearance, flavor, taste, mouth feel, overall...”
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    Article
  18. 18
    EFFECT OF PRESSING ON THE SHELF LIFE OF SUNDRIED WHITE SARDINE (ESCUALOSA THORACATA)
    “... of salted and dried white sardine which would have organoleptically sound attributes viz., color, flavor...”
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    Article
  19. 19
    PENGARUH RASIO TEPUNG PISANG RAJA NANGKA (Musa paradica) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SNACK BAR
    “..., flavor, taste) and hedonic level (taste), of snack bar with ratio of red bean flour and banana flour 70...”
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    Article
  20. 20
    Local genotypes of dog rose from Interior Aegean region of Turkey as a unique source of pro-health compounds
    “...ABSTRACT Rosehip, Rosa canina L. fruit, is valued for its flavor, taste, color and aroma...”
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    Article
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