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There are 13694 results for: content related to: SENSORY AND SEMANTIC LANGUAGE MODEL FOR RED APPLES

  1. Perception of Bread: A Comparison of Consumers and Trained Assessors

    Journal of Food Science

    Volume 70, Issue 2, March 2005, Pages: S95–S101, Margrethe Hersleth, Raymond Berggren, Frank Westad and Magni Martens

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07123.x

  2. Sweetener Blend Optimization by Using Mixture Design Methodology and the Electronic Tongue

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1782–S1794, Megan E. Waldrop and Carolyn F. Ross

    Version of Record online : 23 AUG 2014, DOI: 10.1111/1750-3841.12575

  3. Application of consumer sensory science in wine research

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 554–567, I.L. Francis and P.O. Williamson

    Version of Record online : 30 SEP 2015, DOI: 10.1111/ajgw.12169

  4. CONFIDENCE ELLIPSES APPLIED TO THE COMPARISON OF SENSORY PROFILES

    Journal of Sensory Studies

    Volume 21, Issue 3, June 2006, Pages: 241–248, SÉBASTIEN LÊ, FRANÇOIS HUSSON and JÉRÔME PAGÈS

    Version of Record online : 15 MAY 2006, DOI: 10.1111/j.1745-459X.2006.00064.x

  5. Statistical Designs and Panel Training/Experience for Sensory Analysis

    Journal of Food Science

    Volume 46, Issue 6, November 1981, Pages: 1902–1906, EDGAR CHAMBERS IV, JANE A. BOWERS and ARTHUR D. DAYTON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1981.tb04515.x

  6. Assignation of Sweet Cherry Selections to 3 Taste Groupings Based on Perceived Sweetness and Sourness

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: S48–S54, Carolyn F. Ross, Maite A. Chauvin and Matthew Whiting

    Version of Record online : 19 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01410.x

  7. You have full text access to this OnlineOpen article
    Correlation between sensory and instrumental measurements of standard and crisp-texture southern highbush blueberries (Vaccinium corymbosum L. interspecific hybrids)

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 13, October 2014, Pages: 2785–2793, Kendra M Blaker, Anne Plotto, Elizabeth A Baldwin and James W Olmstead

    Version of Record online : 25 MAR 2014, DOI: 10.1002/jsfa.6626

  8. Development of Soy-Based Bread with Acceptable Sensory Properties

    Journal of Food Science

    Volume 77, Issue 1, January 2012, Pages: S71–S76, B. Ivanovski, K. Seetharaman and L.M. Duizer

    Version of Record online : 19 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02510.x

  9. THE RELATIONSHIP BETWEEN CONSUMER PREFERENCES AND TRAINED PANEL RESPONSES

    Journal of Sensory Studies

    Volume 3, Issue 1, April 1988, Pages: 19–35, R. SHEPHERD, N. M. GRIFFITHS and K. SMITH

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-459X.1988.tb00427.x

  10. Consumer Evaluation of the Sensory Properties of Fish

    Journal of Food Science

    Volume 53, Issue 1, January 1988, Pages: 12–18, F.M. SAWYER, A.V. CARDELLO and P.A. PRELL

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb10166.x

  11. CONSUMER AND TRAINED PANEL EVALUATION OF HIGH PRESSURE THERMALLY TREATED SCRAMBLED EGG PATTIES

    Journal of Food Quality

    Volume 30, Issue 1, February 2007, Pages: 57–80, P. JULIANO, S. CLARK, T. KOUTCHMA, M. OUATTARA, J.W. MATHEWS, C.P. DUNNE and G.V. BARBOSA-CÁNOVAS

    Version of Record online : 23 MAR 2007, DOI: 10.1111/j.1745-4557.2007.00106.x

  12. Exploring minerality of Burgundy Chardonnay wines: a sensory approach with wine experts and trained panellists

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 2, June 2013, Pages: 140–152, J. Ballester, M. Mihnea, D. Peyron and D. Valentin

    Version of Record online : 30 MAY 2013, DOI: 10.1111/ajgw.12024

  13. Sensory Description of Potato Puree Enriched with Individual Functional Ingredients and Their Blends

    Journal of Texture Studies

    Volume 44, Issue 4, August 2013, Pages: 301–316, María José Jiménez, Wenceslao Canet and María Dolores Alvarez

    Version of Record online : 23 APR 2013, DOI: 10.1111/jtxs.12024

  14. Validity of Descriptive and Defect-oriented Terminology Systems for Sensory Analysis of Fluid Milk

    Journal of Food Science

    Volume 58, Issue 1, January 1993, Pages: 108–112, HARRY T. LAWLESS and MICHELLE R. CLAASSEN

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb03221.x

  15. METHODOLOGY FOR SENSORY SHELF-LIFE ESTIMATION: A REVIEW

    Journal of Sensory Studies

    Volume 27, Issue 3, June 2012, Pages: 137–147, GUILLERMO HOUGH and LORENA GARITTA

    Version of Record online : 6 JUN 2012, DOI: 10.1111/j.1745-459X.2012.00383.x

  16. Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain

    Journal of Sensory Studies

    Volume 28, Issue 6, December 2013, Pages: 450–466, Margrethe Hersleth, Tormod Næs, Luis Guerrero, Anna Claret, Annamaria Recchia, Caterina Dinnella and Erminio Monteleone

    Version of Record online : 28 OCT 2013, DOI: 10.1111/joss.12068

  17. SENSORY PROFILING OF CANNED BONED CHICKEN: SENSORY EVALUATION PROCEDURES AND DATA ANALYSIS

    Journal of Food Science

    Volume 45, Issue 5, September 1980, Pages: 1341–1346, B.G. LYON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb06551.x

  18. Development of a Lexicon for Caviar and Its Usefulness for Determining Consumer Preference

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: S2533–S2541, Allison K. Baker, Beata Vixie, Barbara A. Rasco, Mahmoudreza Ovissipour and Carolyn F. Ross

    Version of Record online : 13 NOV 2014, DOI: 10.1111/1750-3841.12703

  19. Perception of Texture by Trained and Consumer Panelists

    Journal of Food Science

    Volume 47, Issue 4, July 1982, Pages: 1186–1197, ARMAND V. CARDELLO, OWEN MALLER, JOHN G. KAPSALIS, RONALD A. SEGARS, F. MILES SAWYER, CLAIRE MURPHY and HOWARD R. MOSKOWITZ

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb07646.x

  20. Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible Coatings

    Journal of Food Science

    Volume 70, Issue 3, April 2005, Pages: S172–S178, Chunran Han, Cindy Lederer, Mina McDaniel and Yanyun Zhao

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07153.x