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  1. 1
    Developing assessment instruments for the sensory acceptability of food products
    Subjects: “...sensory instrument...”
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    Article
  2. 2
    Product Development, Sensory Evaluation and Characterization of Bioactive Isothiocyanates from Broccoli Sprout Powder delivered in Tomato Juice
    by Rodriguez, Carla Jeanette
    Published 2019
    Subjects: “...product development...”
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  3. 3
    Sensory Evaluation and Development of Featured Products of Taiwan Pineapples
    by Jui-Yang Hu, 胡瑞揚
    Published 2014
    “... sensory evaluation test results, the researcher developes three series of pineapple specialty products...”
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  4. 4
    Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
    by Cerff, Jeanne
    Published 2012
    Subjects: “...Kefir -- Sensory evaluation...”
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  5. 5
    Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries that Belong to the EIT Regional Innovation Scheme
    by Katarzyna Świąder, Magdalena Marczewska
    Published 2021-02-01
    Subjects: “...sensory evaluation...”
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    Article
  6. 6
    Development of new eggplant spread product: A rheological and chemical characterization
    Subjects: “...Sensory evaluation...”
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    Article
  7. 7
    Formulation and Physical, Chemical and Sensory Analysis of a Novel Flaxseed-enriched Milk-based Beverage to Deliver Omega-3 Fatty Acids
    by Lau, Clara Sueling
    Published 2014
    Subjects: “...product development...”
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  8. 8
    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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  9. 9
    Application of sensory analysis in the enterprise of production of food
    by L. V. Berketova, V. I. Perov
    Published 2018-04-01
    Subjects: “...sensory analysis, organoleptic analysis, tester, expert, panel...”
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    Article
  10. 10
    Development of three microbiologically safe, sensory acceptable food products as possible supplements to the diet of undernourished children (5 – 6 years)
    by Lombard, Matthys du Toit
    Published 2008
    Subjects: “...Sensory evaluation of food...”
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  11. 11
    Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic
    by Tanima Chowdhury, Madhusweta Das
    Published 2015-04-01
    Subjects: “...packed food...”
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    Article
  12. 12
    Labneh with probiotic properties produced from kefir: development and sensory evaluation
    Subjects: “...functional foods...”
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    Article
  13. 13
    A Study on the Development of Featured Products and Sensory Evaluation of Different Mangoes Varieties in Taiwan
    by Ying-Fang Chen, 陳瀅方
    Published 2014
    “... carried out regarding mango related products, such as the development the low-fat mango ice cream and a...”
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  14. 14
    Physicochemical, microbiological and sensory evaluation of a bioactive food blend
    Subjects: “...functional foods...”
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    Article
  15. 15
    Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties
    Subjects: “...functional food...”
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    Article
  16. 16
    Development of infusion tea formulations with food wastes: Evaluation of temperature and time effects on quality parameters
    by Acar, A., Arslan, D., Aydın, M.
    Published 2022
    Subjects: “...Food wastes...”
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    Article
  17. 17
    Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie
    Subjects: “...functional food...”
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    Article
  18. 18
    JABUTICABA PEEL IN THE PRODUCTION OF COOKIES FOR SCHOOL FOOD: TECHNOLOGICAL AND SENSORY ASPECTS
    “... of the elaborate cookies and evaluating the acceptance of the selected product. All regression models...”
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    Article
  19. 19
    Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects
    Subjects: “...sensory evaluation...”
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    Article
  20. 20
    Incorporating Active Learning into Machine Learning Techniques for Sensory Evaluation of Food
    Subjects: “...Sensory evaluation of food...”
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    Article
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