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  1. 21
    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
  2. 22
    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
  3. 23
    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
  4. 24
    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
  5. 25
    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
  6. 26
    Effects of Microwave Heating Treatments on Isoflavones of Soymilk
    by 王清弘
    Published 2003
    “..., the flavor, taste and accept is best more than the others. In heating 10 mins by microwaves, the result...”
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  7. 27
    Creating and validating an aroma and flavor lexicon for the evaluation of sparkling wines
    by Le Barbé, Eric
    Published 2013
    “..., flavor, taste and mouthfeel lexicon for sparkling wines, 2) train a panel to use this lexicon on white...”
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  8. 28
    Influence of Different Recipes and Processing Methods on the Sensory and Characteristics of Indonesian Glutinous Rice Cake
    “..., such as strong sweetness, sweetness (JAR), strong coconut flavor, coconut flavor (JAR), pandan flavor, taste...”
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  9. 29
    Investigation on the changes of microbial community in fermentation of soy sauce
    “... activities are considered to be important for soy sauce flavor, taste, and color. However, how the microbial...”
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  10. 30
    Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review
    by Fakhreddin Salehi
    Published 2020-01-01
    “... characteristics (appearance, flavor, taste, aftertaste, color and overall acceptance) than thermally processed...”
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    Article
  11. 31
    Effect of edible coating ingredients incorporated into predusting mix on moisture content, fat content and consumer acceptability of fried breaded product
    “... and untreated shrimp samples had similar rating for appearance, color, flavor, taste, texture and overall...”
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    Article
  12. 32
    Kajian Mutu Ikan Lele (Clarias batrachus) Asap Kering
    by Raida Agustina, Hendri Syah, Muhammad Ridha
    Published 2013-10-01
    “... for appearance, flavor, taste, texture, and color. The results showed that the combination process of smoking...”
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    Article
  13. 33
    PENGARUH PENAMBAHAN SARI BUAH TERTENTU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORI SARI TOMAT
    by Riyan Arip Wibowo, Fibra Nurainy, Ribut Sugiharto
    Published 2014-07-01
    “... that the addition of fruits juice to the tomato juice significanty affected color, flavor, taste, overall acceptance...”
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    Article
  14. 34
    Difference among the quality indices, chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods
    by Wang, D., Wang, X., Wang, Y., Yang, H.
    Published 2022
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    Article
  15. 35
    Study on the development of functional black rice tea and its related physicochemical properties
    by LEE,YI-TE, 李怡德
    Published 2019
    “... flour had higher scores of flavor, taste, as well as overall, and lower value of color than...”
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  16. 36
    Effect of grain teff, finger millet and peanut blending ratio and processing condition on weaning food quality
    by Menure Heiru, Geremew Bultosa, Negussie Busa
    Published 2019-01-01
    “... blends of teff, finger millet and peanut. The color, flavor, taste and overall acceptability scores...”
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    Article
  17. 37
    Influence of packaging and storage conditions on quality parameters and shelf life of solar-dried banana
    “... of color, flavor, taste, texture and overall acceptance of the 6th month aged samples were lowest (p≤0.05...”
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    Article
  18. 38
    Effect of Direct and Indirect Ultrasonic Methods on Microbial Load and Chemical Quality of Raw Wheat Germ
    by Sara Jafari Sarooei, Azam Abbasi
    Published 2018-03-01
    “... to eliminate microorganisms, but they may reduce nutrition value or disturb texture, flavor, taste and color...”
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    Article
  19. 39
    Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of 'Golden Delicious' and 'Qinguan' Apple Fruit at Mid and Late Stages of Development.
    “...This study examined the effect of debagging time on color and flavor / taste compounds in the non...”
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    Article
  20. 40
    Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts
    “... for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been...”
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    Article
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