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There are 6071 results for: content related to: THE MCCORMICK SPICE WHEEL: A SYSTEMATIC AND VISUAL APPROACH TO SENSORY LEXICON DEVELOPMENT

  1. African spiny Solanum (subgenus Leptostemonum, Solanaceae): a thorny phylogenetic tangle

    Botanical Journal of the Linnean Society

    Volume 173, Issue 2, October 2013, Pages: 176–193, Maria. S. Vorontsova, Stephen Stern, Lynn Bohs and Sandra Knapp

    Version of Record online : 17 JUN 2013, DOI: 10.1111/boj.12053

  2. Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 15, December 2015, Pages: 3183–3194, Jianbin Liu, Huanlu Song, Ye Liu, Pei Li, Juan Yao and Jian Xiong

    Version of Record online : 19 JAN 2015, DOI: 10.1002/jsfa.7058

  3. You have full text access to this OnlineOpen article
    Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

    Journal of Sensory Studies

    Volume 31, Issue 6, December 2016, Pages: 465–480, Edgar Chambers IV, Karolina Sanchez, Uyen X. T. Phan, Rhonda Miller, Gail V. Civille and Brizio Di Donfrancesco

    Version of Record online : 1 DEC 2016, DOI: 10.1111/joss.12237

  4. Comparison of Temporal–Sensory Methods for Beer Flavor Evaluation

    Journal of Sensory Studies

    Volume 28, Issue 5, October 2013, Pages: 387–395, Laura Vázquez-Araújo, Debbie Parker and Eleanor Woods

    Version of Record online : 16 OCT 2013, DOI: 10.1111/joss.12064

  5. Improving the quality of sorghum injera by decortication and compositing with tef

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 8, June 2005, Pages: 1252–1258, Senayit Yetneberk, Lloyd W Rooney and John RN Taylor

    Version of Record online : 1 FEB 2005, DOI: 10.1002/jsfa.2103

  6. Sensory Profile of a Model Energy Drink with Varying Levels of Functional Ingredients—Caffeine, Ginseng, and Taurine

    Journal of Food Science

    Volume 75, Issue 6, August 2010, Pages: S271–S278, Lauren C. Tamamoto, Shelly J. Schmidt and Soo-Yeun Lee

    Version of Record online : 17 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01655.x

  7. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  8. You have free access to this content
    Novel Umami Ingredients: Umami Peptides and Their Taste

    Journal of Food Science

    Volume 82, Issue 1, January 2017, Pages: 16–23, Yin Zhang, Chandrasekar Venkitasamy, Zhongli Pan, Wenlong Liu and Liming Zhao

    Version of Record online : 7 DEC 2016, DOI: 10.1111/1750-3841.13576

  9. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 10, 15 August 2015, Pages: 2145–2154, Zhi-Yao Chen, Yun-Zi Feng, Chun Cui, Hai-Feng Zhao and Mou-Ming Zhao

    Version of Record online : 25 NOV 2014, DOI: 10.1002/jsfa.6952

  10. THE EFFECT OF BASIC TASTE SOLUTIONS AND SELECTED VEGETABLE ACCOMPANIMENTS ON THE SENSORY PROPERTIES OF PORK

    Journal of Sensory Studies

    Volume 23, Issue 5, October 2008, Pages: 720–742, M.D. AASLYNG and M.B. FRØST

    Version of Record online : 23 SEP 2008, DOI: 10.1111/j.1745-459X.2008.00182.x

  11. Chemical composition and flavour characteristics of a liquid extract occurring as waste in crab (Ovalipes punctatus) processing

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 9, July 2013, Pages: 2267–2275, Junzhi Bu, Zhiyuan Dai, Tao Zhou, Yanbin Lu and Qianqian Jiang

    Version of Record online : 19 FEB 2013, DOI: 10.1002/jsfa.6036

  12. Cross-Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: S676–S688, L. Chung and S.-J. Chung

    Version of Record online : 25 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00542.x

  13. Improvement of Chemlali olive oil oxidative stability by blending with Chétoui and Rekhami cultivars

    International Journal of Food Science & Technology

    Volume 44, Issue 7, July 2009, Pages: 1323–1332, Manel Issaoui, Guido Flamini, Kaouther Ben Hassine, Hechmi Chehab, Faten Brahmi and Mohamed Hammami

    Version of Record online : 15 JUN 2009, DOI: 10.1111/j.1365-2621.2009.01961.x

  14. Momordica charantia for type 2 diabetes mellitus

    Intervention Review

    The Cochrane Library

    Cheow Peng Ooi, Zaitun Yassin and Tengku-Aizan Hamid

    Published Online : 15 AUG 2012, DOI: 10.1002/14651858.CD007845.pub3

  15. FLAVOR PROPERTIES OF PAN AND PITA BREADS MADE FROM RED AND WHITE HARD SPRING WHEATS

    Journal of Food Quality

    Volume 35, Issue 1, February 2012, Pages: 60–68, B. WATTS, D. RYLAND, L.J. MALCOLMSON, S. AMBALAMAATIL, K.M. ADAMS and O.M. LUKOW

    Version of Record online : 20 DEC 2011, DOI: 10.1111/j.1745-4557.2011.00426.x

  16. EFFECT OF PRODUCT KNOWLEDGE ON PROFILING PERFORMANCE COMPARING VARIOUS SENSORY LABORATORIES

    Journal of Sensory Studies

    Volume 22, Issue 1, February 2007, Pages: 66–80, JANNA BITNES, MARIT RØDBOTTEN, PER LEA, ØYDIS UELAND and MAGNI MARTENS

    Version of Record online : 19 JAN 2007, DOI: 10.1111/j.1745-459X.2007.00096.x

  17. Genetics of Food Preferences: A First View from Silk Road Populations

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: S413–S418, Nicola Pirastu, Antonietta Robino, Carmela Lanzara, Emmanouil Athanasakis, Laura Esposito, Beverly J. Tepper and Paolo Gasparini

    Version of Record online : 13 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02852.x

  18. Flavonoid and chlorogenic acid profiles of English cider apples

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 4, March 2007, Pages: 719–728, Serena C Marks, William Mullen and Alan Crozier

    Version of Record online : 9 JAN 2007, DOI: 10.1002/jsfa.2778

  19. Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1932–1939, Xianli Gao, Shuang Yan, Bao Yang, Jian Lu and Zhao Jin

    Version of Record online : 22 MAY 2013, DOI: 10.1111/ijfs.12173

  20. Effect of Season on the Sensory Quality of Sea Urchin (Evechinus chloroticus) Roe

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: S20–S30, Kylie Phillips, Nazimah Hamid, Patrick Silcock, Conor Delahunty, Mike Barker and Phil Bremer

    Version of Record online : 9 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01388.x