Showing 21 - 40 results of 104 for search 'ADVANCED SENSORY EVALUATION AND PRODUCT DEVELOPMENT', query time: 1.10s Refine Results
  1. 21
    Caracterização e avaliação da erva-mate (Ilex paraguariensis St. Hil.), beneficiada no Estado de Santa Catarina
    by Mendes, Rose Maria de Oliveira
    Published 2013
    Subjects: “...Avaliação sensorial...”
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  2. 22
    A group intervention to improve quality of life for people with advanced dementia living in care homes: the Namaste feasibility cluster RCT
    “... the development of moments of connection. In phase 2, refinement of the intervention enabled the production of a...”
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    Article
  3. 23
    The Quality Evaluation and Activities of Oat Wines Produced by Oat Residues
    by 黃美旗
    Published 2011
    “... the residues to develop value-added products. Botryosphaeria rhodina could produce higher β-glucan which...”
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  4. 24
    Valorisation of carrot and pineapple pomaces for rock buns development
    “... or indirectly used in the development of new food products. In this study, rock buns formulated at 95:5:0; 90:5...”
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    Article
  5. 25
    Markdown Time for Perishables Based on Dynamic Quality Evaluation for Complex Data Analysis
    “... on advanced product identification and sensory technologies. A time-based markdown strategy model is proposed...”
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    Article
  6. 26
    The Preference Evaluation of Bamboo Charcoal Powder Used in Chinese Salted White Noodles
    by Hsiao Hsien, 蕭憲仁
    Published 2013
    “..., and for health benefits, in the development of a new product. In this study, bamboo charcoal powder was added...”
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  7. 27
    In Vitro Restoration of an Amyloid-Beta Altered Network Circuitry in a 'Mutated Biomimetic Acetylcholinesterase' Memristor/Memcapacitor Neural Prosthesis
    Subjects: “...3D energy-sensory reentrant map...”
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    Article
  8. 28
    Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions
    Subjects: “...time–intensity evaluation...”
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    Article
  9. 29
    Obten??o de salsicha de til?pia usando antioxidante natural a base de res?duos do processamento de uva
    by Mattos, Gabriela Nunes Mattos
    Published 2017
    Subjects: “...by-product...”
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  10. 30
    Design and Optimization of Edible Coating and Osmotic Dehydration Processes for the Development of High-value Fruits and Vegetables with Extended Shelf-life
    “... vera. The dehydrated and coated products were evaluated for their quality and sensory properties...”
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    Article
  11. 31
    User evaluations offer promise for pod-intravaginal ring as a drug delivery platform: A mixed methods study of acceptability and use experiences.
    “... are critical to product acceptability and adherence. Prevention product developers have the opportunity...”
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    Article
  12. 32
    Contribution à l’évaluation et à la modélisation du bien-être des matériaux textiles habillement par l’utilisation des techniques de calcul avancé
    by Zhu, Yijun
    Published 2010
    “... of consumer requirements and the development of new personalized products with quick reactivity and reduced...”
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  13. 33
    Elabora??o de fihburgers com res?duos da filetagem de Til?pia do Nilo (Oreochromis niloticus, Linnaeus 1758) adicionado de transglutaminase
    Subjects: “...co-products...”
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  14. 34
    Bioecologia e tratamento quarentenário de Ceratitis capitata (Wiedemann 1824) (Diptera: Tephritidae) com raios X em uvas de mesa do Submédio do Vale do São Francisco
    by Maylen Gómez Pacheco
    Published 2016
    Subjects: “... Development ...”
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  15. 35
    Bioecologia e tratamento quarentenário de Ceratitis capitata (Wiedemann 1824) (Diptera: Tephritidae) com raios X em uvas de mesa do Submédio do Vale do São Francisco
    by Pacheco, Maylen Gómez
    Published 2016
    Subjects: “...Development...”
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  16. 36
    Hair Washing Formulations from Aloe elegans Todaro Gel: The Potential for Making Hair Shampoo
    “...Advances in Pharmacological and Pharmaceutical Sciences...”
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    Article
  17. 37
    Kernel hardness, protein, and viscosity as predictors of udon-noodle quality
    by Ruddenklau, Helle G.
    Published 2013
    “..., and the three sensory-evaluation traits. Kernel hardness and grain-protein percentage were not associated...”
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  18. 38
    Influence of pregelatinized starch on rheology of composite flour, in vitro enzyme digestibility and textural properties of millet-based Chapatti
    “... starch (PGS) was added to WMCFs to prepare Chapatti. The product's quality was evaluated by determining...”
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    Article
  19. 39
    Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (<i>Scomber japonicus</i>)
    “.... This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as <i>Godeungo gangjeong...”
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    Article
  20. 40
    Candelilla Wax Edible Coating with <i>Flourensia cernua</i> Bioactives to Prolong the Quality of Tomato Fruits
    “... loss. The sensory evaluation proved that the product obtained is acceptable for consumers. The edible...”
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    Article
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