Showing 1 - 20 results of 48 for search 'SENSORY EVALUATION OF FOOD', query time: 0.71s Refine Results
  1. 1
    Sensory and dietary quality of fiber-beef blends
    by Katzir, Irena
    Published 2014
    Subjects: “...Beef -- Sensory evaluation...”
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  2. 2
    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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  3. 3
    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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  4. 4
    Evaluation of Initial Flavor Fade in Fresh Roasted Peanuts using Gas Chromatography-Flame Ionization Detection, Gas Chromatography-Olfactometry, Sensory Analysis, and Chemosensory Techniques
    by Powell, Jodi
    Published 2014
    “.... Initial flavor notes were explored through sensory work, Gas Chromatography-Olfactometry, and chemical...”
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  5. 5
    Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in Tanzania
    by Matunda, Aldegunda Sylvester
    Published 2015
    Subjects: “...sensory evaluation...”
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  6. 6
    The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation
    by Boudreau, Thomas F. IV
    Published 2017
    Subjects: “...sensory evaluation...”
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  7. 7
    Selected skeletal alteration to improve beef tenderness
    by Cotroneo, Cathy Jean
    Published 2014
    Subjects: “...Beef -- Sensory evaluation...”
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  8. 8
    Controlling Light-Induced Flavors in 2% Milk
    by Amin, Kemia Nicole
    Published 2017
    Subjects: “...sensory...”
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  9. 9
    Effects of mineral content of bovine drinking water: Does iron content affect milk quality?
    by Mann, Georgianna Rhodes
    Published 2013
    Subjects: “...sensory...”
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  10. 10
    Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education
    by Ma, Sihui
    Published 2020
    “... metabolites in fruits of particular importance in food science, as they contribute to the sensory attributes...”
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  11. 11
    Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis
    by Arnade, Elizabeth Amalia
    Published 2015
    “...Emotions are thought to play a crucial role in food behavior. Non-rational emotional decision...”
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  12. 12
    Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films
    by Li, Qin
    Published 2014
    Subjects: “...sensory...”
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  13. 13
    Exploring Perceptions and Categorization of Virginia Hard Ciders Through the Application of Sorting Tasks
    by Kessinger, J.'Nai Britny
    Published 2021
    Subjects: “...rapid sensory analysis...”
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  14. 14
    Light Effects on Soy Oil and Soymilk Influence Oxidation, Product Quality, and Packaging Decisions
    by Bianchi, Laurie M.
    Published 2015
    Subjects: “...sensory...”
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  15. 15
    Impact of Yeast Nutrient Supplementation Strategies on Hydrogen Sulfide Production during Cider Fermentation
    by Moore, Amy Nicole
    Published 2021
    Subjects: “...sensory descriptors...”
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  16. 16
    Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery
    by Buck, Vinodini
    Published 2014
    Subjects: “...sensory tests...”
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  17. 17
    Application of Automated Facial Expression Analysis and Facial Action Coding System to Assess Affective Response to Consumer Products
    by Clark, Elizabeth A.
    Published 2020
    Subjects: “...sensory science...”
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  18. 18
    Evaluating Consumer Emotional Response to Beverage Sweeteners through Facial Expression Analysis
    by Leitch, Kristen Allison
    Published 2016
    “... an integral role in consumer acceptance or rejection of food products. In this research three experiments were...”
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  19. 19
    Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa
    by Racine, Kathryn Claire
    Published 2019
    “... sensory attributes. It is well established that these processing steps, specifically fermentation...”
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  20. 20
    The Efficacy of Using Natural Antioxidant Blends to Control Oxidative Rancidity in Headed and Gutted, Filleted, and Minced Rainbow Trout (Oncorhynchus mykiss) During Frozen Storage
    by Turner, Aretha G.
    Published 2014
    “..., pH, sensory evaluation, and gas chromatographic detection of aldehydes. Natural antioxidants...”
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