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  1. 141
    Effect of dietary rosemary oil on growth performance and flesh quality of farmed seabass (Dicentrarchus labrax)
    Subjects: “...Dicentrarchus labrax, Rosemary oil, Flesh quality, Sensory evaluation...”
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    Article
  2. 142
    Comparative changes in peeled white shrimp (Metapenaeus affinis) during ice and refrigerator storage
    by S. Salehi; A. Khodanazary; E. Zamani
    Published 2018-01-01
    Subjects: “...Metapenaeus affinis; Sensory evaluation; Microbial count; Physicochemical properties...”
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    Article
  3. 143
    Development and sensorial acceptance of biofortified cassava snack
    Subjects: “...Sensory evaluation....”
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    Article
  4. 144
    Marketability comparison of Nile and Red Hybrid Tilapia Fillets Using CLT Method in Tehran, Guilan and Mazandaran Provinces (Iran)
    by Y.Moradi
    Published 2013-01-01
    Subjects: “...Marketability; Sensory evaluation; Tilapia; Central Location Test; Hybrid...”
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    Article
  5. 145
    Sensory Evaluation of Foods with Added Micronutrient Powder (MNP) “Taburia” to Assess Acceptability among Children Aged 6–24 Months and Their Caregivers in Indonesia
    Subjects: “...sensory evaluation...”
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    Article
  6. 146
    Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar
    by Wilawan BOONSUPA
    Published 2018-06-01
    Subjects: “...sensory evaluation...”
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    Article
  7. 147
    Characterization and evaluation of stability of bioactive compounds in fruit smoothies
    Subjects: “...sensory evaluation...”
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    Article
  8. 148
    The dynamic of the “Coffee Quality Paraná” contest in the production of specialty coffees
    Subjects: “...Coffea arabica L.; Hierarchical classification; Sensory evaluation; Attributes...”
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    Article
  9. 149
    Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat
    Subjects: “...sensory evaluation...”
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    Article
  10. 150
    Effect of sorbitol on dough rheology and quality of sugar replaced cookies
    Subjects: “...sensory evaluation...”
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    Article
  11. 151
    Effect of potato (Solanum tuberosum) addition on dough properties, sensory qualities and resistant starch content of bread
    by Maria Lidia IANCU
    Published 2015-08-01
    Subjects: “...sensory evaluation...”
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    Article
  12. 152
    Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour
    Subjects: “...sensory evaluation...”
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    Article
  13. 153
    Change of fat during friting and final qualities of soft cakes
    by Viera Šottníková, Klára Borutová
    Published 2009-01-01
    Subjects: “...sensory evaluation...”
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    Article
  14. 154
    Influence of natural and synthetic carotenoids on the color of egg yolk
    Subjects: “...sensory evaluation...”
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    Article
  15. 155
    Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter
    Subjects: “...sensory evaluation...”
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    Article
  16. 156
    Caracterização físico-química e bioativa do Figo-da-Índia (Opuntia ficus-indica) e farinha de Algaroba (Prosopis juliflora) e avaliação sensorial de produtos derivados
    Subjects: “...Sensory evaluation...”
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    Article
  17. 157
    Barley quality of the crop 1999 - brewing part.
    by M. HRABÁK, K. NIKOLAI, J. PROKEŠ
    Published 2000-04-01
    Subjects: “...sensory evaluation...”
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    Article
  18. 158
    The Biochemical Assessment of Imported Frozen Chicken and Detection The Effect of Biogenic Amines on The Meat Quality
    Subjects: “...Sensory Evaluation...”
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    Article
  19. 159
    Annual variation in sensory characteristics of seventeen apple cultivars
    by Laila Seppä, Risto Tahvonen, Hely Tuorila
    Published 2016-11-01
    Subjects: “...sensory evaluation...”
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    Article
  20. 160
    STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES
    Subjects: “...sensory evaluation...”
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    Article
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