Search Results

Effect of drying process on lemon verbena (Lippia citrodora Kunth) aroma and infusion sensory quality

Authors: Infante, Rodrigo; Rubio, Pia; Contador, Loreto; Moreno, Violeta

Source: International Journal of Food Science & Technology, Volume 45, Number 1, January 2010 , pp. 75-80(6)

Publisher: Blackwell Publishing

Analysis of consumers' preferences and behavior with regard to horse meat using a structured survey questionnaire

Authors: OH, Woon Yong; LEE, Ji Woong; LEE, Chong Eon; KO, Moon Seok; JEONG, Jae Hong

Source: Animal Science Journal, Volume 80, Number 6, December 2009 , pp. 716-723(8)

Publisher: Blackwell Publishing

Sensory acceptability of a reformulated reduced salt frozen ready meal

Authors: Mitchell, Michelle; Brunton, Nigel P.; Wilkinson, Martin G.

Source: Journal of Foodservice, Volume 20, Number 6, December 2009 , pp. 298-308(11)

Publisher: Blackwell Publishing

QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR

Authors: JACKSON, V.; SCHILLING, M.W.; FALKENBERG, S.M.; SCHMIDT, T.B.; COGGINS, P.C.; MARTIN, J.M.

Source: Journal of Food Quality, Volume 32, Number 6, December 2009 , pp. 760-774(15)

Publisher: Blackwell Publishing

EFFECT OF CARRAGEENAN AND OAT FLOUR ON STORAGE CHARACTERISTICS OF FRIED MUTTON KOFTA

Authors: MODI, VINOD KUMAR; YASHODA, KATTERA PEMMAIAH; BHASKAR, NARAYAN; MAHENDRAKAR, NAMDADEV SUBBANNA

Source: Journal of Food Processing & Preservation, Volume 33, Number 6, December 2009 , pp. 763-776(14)

Publisher: Blackwell Publishing

Multiscale Reinforcement of Polymers Combining Cellulosic Wood Pulp with Layered Silicate Nanoplatelets

Authors: Goettler, Lloyd A.; Benes, Michal; Marko, Meagan Hill

Source: Composite Interfaces, Volume 16, Numbers 7-9, 2009 , pp. 599-618(20)

Publisher: VSP, an imprint of Brill

Iron fortification and parboiled rice quality: appearance, cooking quality and sensory attributes

Authors: Prom-u-thai, Chanakan; Rerkasem, Benjavan; Fukai, Shu; Huang, Longbin

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 15, December 2009 , pp. 2565-2571(7)

Publisher: John Wiley & Sons, Ltd.

Belgian consumers' attitude towards surgical castration and immunocastration of piglets

Authors: Vanhonacker, F.; Verbeke, W.; Tuyttens, F.A.M.

Source: Animal Welfare, Volume 18, Number 4, November 2009 , pp. 371-380(10)

Publisher: Universities Federation for Animal Welfare

Effects of bambara groundnut (Vigna subterranea) variety and processing on the quality and consumer appeal for its products

Author: Nti, Christina Antwiwaa

Source: International Journal of Food Science & Technology, Volume 44, Number 11, November 2009 , pp. 2234-2242(9)

Publisher: Blackwell Publishing

Extrusion parameters and consumer acceptability of a peanut-based meat analogue

Authors: Rehrah, Djaafar; Ahmedna, Mohamed; Goktepe, Ipek; Yu, Jianmei

Source: International Journal of Food Science & Technology, Volume 44, Number 10, October 2009 , pp. 2075-2084(10)

Publisher: Blackwell Publishing

FIRMNESS CHANGES OF IMPREGNATED WHOLE PEELED PRICKLY PEAR

Authors: VALDEZ-FRAGOSO, AURORA; SOTO-CABALLERO, MAYRA CRISTINA; BLANDA, GIAMPAOLO; WELTI-CHANES, JORGE; MÚJICA-PAZ, HUGO

Source: Journal of Texture Studies, Volume 40, Number 5, October 2009 , pp. 571-583(13)

Publisher: Blackwell Publishing

SENSORY PROPERTIES AFFECTING ACCEPTABILITY OF “BRESAOLA” FROM PODOLIAN YOUNG BULLS

Authors: BRAGHIERI, ADA; GIROLAMI, ANTONIO; CARLUCCI, ANGELA; PIAZZOLLA, NICOLETTA; RIVIEZZI, AMELIA MARIA; NAPOLITANO, FABIO

Source: Journal of Sensory Studies, Volume 24, Number 5, October 2009 , pp. 677-697(21)

Publisher: Blackwell Publishing

EFFECTS OF CONCHING TIME AND INGREDIENTS ON PREFERENCE OF MILK CHOCOLATE

Authors: PRAWIRA, M.; BARRINGER, S.A.

Source: Journal of Food Processing & Preservation, Volume 33, Number 5, October 2009 , pp. 571-589(19)

Publisher: Blackwell Publishing

Polyphenol-rich beverages: insights from sensory and consumer science

Authors: Jaeger, Sara R; Axten, Lauren G; Wohlers, Mark W; Sun-Waterhouse, Dongxiao

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 14, November 2009 , pp. 2356-2363(8)

Publisher: John Wiley & Sons, Ltd.

Bread crumb quality assessment: a plural physical approach

Authors: Angioloni, Alessandro; Collar, Concha

Source: European Food Research and Technology A, Volume 229, Number 1, May 2009 , pp. 21-30(10)

Publisher: Springer

RHEOLOGICAL AND SENSORY QUALITY OF READY-TO-BAKE CHAPATTI DURING FROZEN STORAGE

Authors: YADAV, D.N.; PETKI, P.E.; SHARMA, G.K.; SRIHARI, K.A.; HARILAL, P.T.; BAWA, A.S.

Source: Journal of Food Quality, Volume 32, Number 4, August 2009 , pp. 436-451(16)

Publisher: Blackwell Publishing

Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein

Authors: Garcia, Karen; Sriwattana, Sujinda; No, Hong Kyoon; Corredor, Jose Andres Herrera; Prinyawiwatkul, Witoon

Source: Journal of Food Science, Volume 74, Number 6, August 2009 , pp. S248-S254(1)

Publisher: Blackwell Publishing

SENSORY EVALUATION OF CHINESE-STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS

Authors: YUSOP, S.M.; O'SULLIVAN, M.G.; KERRY, J.F.; KERRY, J.P.

Source: Journal of Sensory Studies, Volume 24, Number 4, August 2009 , pp. 512-533(22)

Publisher: Blackwell Publishing

Consumer testing of the acceptability and effectiveness of front-of-pack food labelling systems for the Australian grocery market

Authors: Kelly, Bridget; Hughes, Clare; Chapman, Kathy; Louie, Jimmy Chun-Yu; Dixon, Helen; Crawford, Jennifer; King, Lesley; Daube, Mike; Slevin, Terry

Source: Health Promotion International, Volume 24, Number 2, 24 June 2009 , pp. 120-129(10)

Publisher: Oxford University Press

Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends

Authors: Alvarez, María Dolores; Fernández, Cristina; Canet, Wenceslao

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 12, September 2009 , pp. 2115-2127(13)

Publisher: John Wiley & Sons, Ltd.