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  1. 41
    The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
    Subjects: “...sensory evaluation...”
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  2. 42
    THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION
    Subjects: “...sensory evaluation...”
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  3. 43
    Sauvignon wine quality as affected by its processing and storage
    Subjects: “...sensory evaluation...”
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  4. 44
    Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate
    by Jovanović Olga Lj., Pajin Biljana S.
    Published 2002-01-01
    Subjects: “...sensory evaluation...”
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    Article
  5. 45
    Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries
    by Klesk, Keith
    Published 2012
    Subjects: “...Blackberries -- Sensory evaluation...”
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  6. 46
    Carbonation perception : lexicon development and time-intensity studies
    by Harper, Steven James
    Published 2012
    Subjects: “...Sensory evaluation...”
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  7. 47
    Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
    Subjects: “...sensory evaluation...”
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  8. 48
    PENENTUAN KOMPOSISI BAHAN BAKU OPTIMAL PRODUK KECAP X DENGAN METODE TAGUCHI
    Subjects: “...Sensory Evaluation...”
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    Article
  9. 49
    Sensory evaluation of the color of mutton by computer vision system
    Subjects: “...sensory evaluation...”
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  10. 50
    Alus dzērienu sensorais novērtējums Sensory Evaluation of Beer Drinks
    by Cinkmanis Ingmars, Straumite Evita, Cakste Ilze
    Published 2014-07-01
    Subjects: “...sensory evaluation...”
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  11. 51
    Chemical, microbiological and sensory evaluation of spotted sardinella (<i>Amblygaster sirm</i>) stored in ice
    Subjects: “...sensory evaluation...”
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  12. 52
    Effect of salt on the sensory characteristics of beef and beef-soy patties
    by Gardze, Carol Anne
    Published 2011
    Subjects: “...Food--Sensory evaluation...”
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  13. 53
    Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
    by Tomy J. Gutiérrez, Kelvia Álvarez
    Published 2016-10-01
    Subjects: “...Sensory evaluation...”
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    Article
  14. 54
    Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life
    by Johnson, Daryan Stefon
    Published 2014
    Subjects: “...Sensory Evaluation...”
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  15. 55
    Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk
    by Potts, Hayley Lynn
    Published 2017
    Subjects: “...sensory evaluation...”
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  16. 56
    Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality
    by Bergh, Alexandra Jane
    Published 2015
    Subjects: “...Honeybush tea -- Sensory evaluation...”
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  17. 57
    Ethylbromo Acetate as an Olfactory Probe
    by McClure, Fred Leland
    Published 1980
    Subjects: “...sensory evaluation...”
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  18. 58
    Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions
    Subjects: “...Sensory evaluation...”
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    Article
  19. 59
    Preparation and sensory evaluation of papaya milk shake
    by S. T. Pakalwad, H. B. Awaz, S. L. Pawar, S. P. Poul
    Published 2010-08-01
    Subjects: “...Sensory evaluation...”
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    Article
  20. 60
    The Effect of Controlled-Release Carvacrol on Safety and Quality of Blueberries Stored in Perforated Packaging
    Subjects: “...sensory evaluation...”
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    Article
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