Showing 1 - 20 results of 132 for search 'SENSORY EVALUATION OF FOOD', query time: 0.87s Refine Results
  1. 1
    An evaluation of price and sensory preference for retailer and manufacturer brands of food.
    by Macartney, Leslie Keenan
    Published 1979
    Subjects: “...Food industry and trade...”
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  2. 2
    Sensory and dietary quality of fiber-beef blends
    by Katzir, Irena
    Published 2014
    Subjects: “...Beef -- Sensory evaluation...”
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  3. 3
    Sensory Evaluation, Frequency of Food Consumption and Metabolic Responses to a Test Breakfast Meal in Middle-Aged Adults
    by Bodnaruc, Alexandra
    Published 2018
    Subjects: “...Sensory Evaluation...”
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  4. 4
    Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation
    by Schwarzlaff, Sabine S.
    Published 2014
    Subjects: “...Flour as food...”
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  5. 5
    Sensory Characteristics of Flavored Milk Candies
    by Pavon, Noemi Raquel
    Published 2003
    Subjects: “...Food Science...”
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  6. 6
    Flour from the Morama bean : composition and sensory properties in a Botswana perspective
    by Mmonatau, Yvonne
    Published 2006
    Subjects: “...Legumes -- Sensory evaluation...”
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  7. 7
    Sensory Characteristics of Salt Substitute Containing L-Arginine
    by Waimaleongora-Ek, Pamarin
    Published 2006
    Subjects: “...Food Science...”
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  8. 8
    Consumer Perception for Horticultural Products and Related Agricultural Practices
    by Wu, Jenny Muchen
    Published 2012
    Subjects: “...Sensory evaluation...”
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  9. 9
    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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  10. 10
    Multi sensory integration as a strategy to compensate for sodium and fat reduction in food
    by Syarifuddin, Adiansyah
    Published 2015
    “... that maintain acceptability is a major concern in food research. In this thesis, the multi-sensory integration...”
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  11. 11
    Development of instrumental and sensory analytical methods of food obtained by traditional and emerging technologies
    by Comandini, Patrizia <1983>
    Published 2012
    “... plants. Furthermore, analytical and sensory techniques have been developed to evaluate the quality...”
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    Doctoral Thesis
  12. 12
    The sequential selection of judges for organoleptic testing
    by Lombardi, Gerardo Joseph
    Published 2014
    Subjects: “...Food -- Sensory evaluation -- Research...”
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  13. 13
    Effects of prior taste experience on palatability as measured by salivary response
    by Marshall, Katherine Stroupe
    Published 2021
    Subjects: “...Food -- Sensory evaluation...”
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  14. 14
    Sensory and nutritional quality of an extruded sorghum and cowpea blend as a complementary food for school age children
    by Dlamini, Nosihle Princess
    Published 2017
    “... to develop and evaluate the effects of compositing sorghum with cowpea on nutrient quality and sensory...”
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  15. 15
    Techno-functional and sensory properties of salad dressing-type emulsion prepared with pulse flours and pulse fractions
    by Ma, Zhen
    Published 2013
    Subjects: “...Agriculture - Food Science and Technology...”
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  16. 16
    Developing sensory evaluation methods for consumers with low-literacy levels applicable in developing countries
    by Kamdem Mademgne, Joseph Dorys
    Published 2016
    “...Conventional consumer sensory methods take literacy and language capabilities for granted...”
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  17. 17
    Chemometrics, physicochemical and sensory characteristics of pearl millet beverage produced with bioburden lactic acid bacteria pure cultures
    by Ratau, Mmaphuti Abashone
    Published 2019
    Subjects: “...Pearl millet -- Sensory evaluation...”
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  18. 18
    Tolerance testing for cooked porridge made from a sorghum based fortified blended food
    by Chanadang, Sirichat
    Published 2015
    Subjects: “...Fortified blended foods (FBFs)...”
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  19. 19
    Nutritional, physico-chemical and sensory characteristics of a pearl millet-based instant beverage powder
    by Obilana, Anthony Olusegun
    Published 2014
    Subjects: “...Dried foods...”
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  20. 20
    Snacking preferences of primary school children as a guideline to develop a sensory acceptable snack food item enhanced with Moringa oleifera
    by Govender, Karina
    Published 2016
    Subjects: “...School children--Food--South Africa--KwaZulu-Natal...”
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