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There are 8108730 results for: content related to: Sensory Evaluation in the Journal of Food Science – 1936 to the Present

  1. Sensory Evaluation and Electronic Tongue for Sensing Flavored Mineral Water Taste Attributes

    Journal of Food Science

    Volume 78, Issue 10, October 2013, Pages: S1602–S1608, László Sipos, Attila Gere, Dániel Szöllősi, Zoltán Kovács, Zoltán Kókai and András Fekete

    Version of Record online : 8 OCT 2013, DOI: 10.1111/1750-3841.12178

  2. Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network

    Journal of Food Science

    Volume 75, Issue 9, November/December 2010, Pages: S477–S489, Tomomi Michishita, Masayuki Akiyama, Yuta Hirano, Michio Ikeda, Yasuyuki Sagara and Tetsuya Araki

    Version of Record online : 15 OCT 2010, DOI: 10.1111/j.1750-3841.2010.01828.x

  3. SOCIAL, ECONOMIC AND CULTURAL DIMENSIONS OF SENSORY EVALUATION AND ITS POSSIBLE APPLICATIONS TO THE VARIOUS DISCIPLINES OF HOME ECONOMICS IN THE PHILIPPINES

    Journal of Sensory Studies

    Volume 24, Issue 4, August 2009, Pages: 601–620, BLANCA J. VILLARINO

    Version of Record online : 14 JUL 2009, DOI: 10.1111/j.1745-459X.2009.00228.x

  4. SENSORY EVALUATION METHODS FOR TACTILE PROPERTIES OF FABRICS

    Journal of Sensory Studies

    Volume 22, Issue 1, February 2007, Pages: 1–16, VİLDAN SÜLAR and AYŞE OKUR

    Version of Record online : 19 JAN 2007, DOI: 10.1111/j.1745-459X.2007.00090.x

  5. Sensory Evaluation of Seafood: General Principles and Guidelines

    Fishery Products: Quality, safety and authenticity

    Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig, Kolbrun Sveinsdóttir, Pages: 411–424, 2009

    Published Online : 7 DEC 2009, DOI: 10.1002/9781444322668.ch19

  6. Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study

    Journal of Food Science

    Volume 81, Issue 8, August 2016, Pages: S2039–S2048, Charles Diako, Kenneth McMahon, Scott Mattinson, Marc Evans and Carolyn Ross

    Version of Record online : 21 JUL 2016, DOI: 10.1111/1750-3841.13389

  7. Sensory evaluation and in vitro protein digestibility of mung bean as affected by cooking time

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 14, November 1999, Pages: 2025–2028, G M Abd El-Moniem

    Version of Record online : 15 OCT 1999, DOI: 10.1002/(SICI)1097-0010(199911)79:14<2025::AID-JSFA474>3.0.CO;2-D

  8. Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: S2346–S2353, Huaixiang Tian, Fenghua Li, Lan Qin, Haiyan Yu and Xia Ma

    Version of Record online : 13 OCT 2014, DOI: 10.1111/1750-3841.12675

  9. Sensory Evaluation of Beef Flavor

    Handbook of Meat, Poultry and Seafood Quality, Second Edition

    Leo M. L. Nollet, Pages: 173–191, 2012

    Published Online : 11 JUN 2012, DOI: 10.1002/9781118352434.ch12

  10. Common aroma-active components of propolis from 23 regions of China

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 7, May 2010, Pages: 1268–1282, Chao Yang, Liping Luo, Haijing Zhang, Xu Yang, Yu Lv and Huanlu Song

    Version of Record online : 29 MAR 2010, DOI: 10.1002/jsfa.3969

  11. A comparison of the eating quality of selected potato cultivars from two potato production regions in South Africa

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 3, February 2013, Pages: 509–516, Laryssa Booysen, Annemarie T Viljoen and Hettie C Schönfeldt

    Version of Record online : 20 AUG 2012, DOI: 10.1002/jsfa.5813

  12. Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 4, March 2006, Pages: 539–543, Argiris Tsakiris, Yiannis Kourkoutas, Vassilis G Dourtoglou, Athanasios A Koutinas, Constantinos Psarianos and Maria Kanellaki

    Version of Record online : 5 DEC 2005, DOI: 10.1002/jsfa.2379

  13. EVENNESS OF SEASONING MEASURED BY IMAGE ANALYSIS, COLORIMETRY AND SENSORY EVALUATION

    Journal of Food Processing and Preservation

    Volume 29, Issue 5-6, October 2005, Pages: 369–377, C. REYES and S.A. BARRINGER

    Version of Record online : 15 NOV 2005, DOI: 10.1111/j.1745-4549.2005.00034.x

  14. Sensory Methodology of Muscle Foods

    Handbook of Meat, Poultry and Seafood Quality, Second Edition

    Leo M. L. Nollet, Pages: 25–34, 2012

    Published Online : 11 JUN 2012, DOI: 10.1002/9781118352434.ch2

  15. Quality identification and evaluation of Pu-erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1338–1348, Lin Gao, Mengxian Bian, Ruifang Mi, Xiaosong Hu and Jihong Wu

    Version of Record online : 25 MAR 2016, DOI: 10.1111/ijfs.13103

  16. Introduction

    Sensory Evaluation

    Dr Sarah E. Kemp, Dr Tracey Hollowood, Dr Joanne Hort, Pages: 1–3, 2013

    Published Online : 25 JUN 2013, DOI: 10.1002/9781118688076.ch1

  17. Sensory Evaluation of Milk and Milk Products

    Dairy Processing and Quality Assurance

    Ramesh C. Chandan, Arun Kilara, Nagendra P. Shah, Pages: 467–487, 2015

    Published Online : 30 OCT 2015, DOI: 10.1002/9781118810279.ch19

  18. AROMA COMPOUNDS AS MARKERS OF WINE QUALITY IN THE CASE OF MALVAZIJA ISTARSKA YOUNG WINE

    Journal of Food Quality

    Volume 31, Issue 6, December 2008, Pages: 717–735, IGOR LUKIĆ, TOMISLAV PLAVŠA, BARBARA SLADONJA, SANJA RADEKA and ĐORDANO PERŠURIĆ

    Version of Record online : 25 NOV 2008, DOI: 10.1111/j.1745-4557.2008.00230.x

  19. Use of Linear Logistic Model for the Analysis of Sensory Evaluation Data

    Journal of Food Science

    Volume 47, Issue 3, May 1982, Pages: 818–820, G. J. NEWELL

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb12722.x

  20. Food Preferences of Men and Women by Sensory Evaluation Versus Questionnaire

    Family and Consumer Sciences Research Journal

    Volume 29, Issue 3, March 2001, Pages: 288–301, Michelle R. Weaver and Helen C. Brittin

    Version of Record online : 2 JUL 2009, DOI: 10.1177/1077727X01293006