Search Results

Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference

Authors: Jaros, Doris; Thamke, Ines; Raddatz, Heike; Rohm, Harald

Source: European Food Research and Technology A, Volume 229, Number 1, May 2009 , pp. 51-61(11)

Publisher: Springer

APPLICATION OF SENSORY DESCRIPTIVE ANALYSIS TO COMPLETE THE CURRENT OFFICIAL CARD OF THE GALICIAN ORUJO SPIRITS

Authors: CORTÉS, SANDRA; FERNÁNDEZ, ANA; OTERO, CARMEN; SALGADO, ISABEL

Source: Journal of Sensory Studies, Volume 24, Number 3, June 2009 , pp. 317-331(15)

Publisher: Blackwell Publishing

Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices

Authors: Lavelli, Vera; Pagliarini, Ella; Ambrosoli, Roberto; Zanoni, Bruno

Source: International Journal of Food Science & Technology, Volume 44, Number 5, May 2009 , pp. 994-1001(8)

Publisher: Blackwell Publishing

SHORT-TERM TRAINING AND ASSESSMENT FOR PERFORMANCE OF A SENSORY DESCRIPTIVE PANEL FOR THE OLFACTOMETRIC ANALYSIS OF AROMA EXTRACTS

Authors: BIANCHI, GIULIA; ZERBINI, PAOLA ECCHER; RIZZOLO, ANNA

Source: Journal of Sensory Studies, Volume 24, Number 2, April 2009 , pp. 149-165(17)

Publisher: Blackwell Publishing

Relation between chemical composition of oak wood used in cooperage and sensory perception of model extracts

Authors: Prida, Andrei; Heymann, Hildegarde; Balanuta, Anatol; Puech, Jean-Louis

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 5, 30 March 2009 , pp. 765-773(9)

Publisher: John Wiley & Sons, Ltd.

Verbal and non-verbal responses to odorants in humans while inhaling the fragrance of peppermint and spearmint essential oils and linalool

Authors: Sugawara, Y.; Maruyama, S.; Nakagawa, N.; Yamada, E.; Seto, M.; Sumihiro, S.; Aoi, N.; Nishimoto, M.; Kobayashi, Y.; Hirano, M.

Source: International Journal of Essential Oil Therapeutics, Volume 2, Number 3, October 2008 , pp. 111-121(11)

Publisher: Essential Oil Resource Consultants

A PROCEDURE OF SENSORY EVALUATION FOR DESCRIBING THE AROMA PROFILE OF SINGLE GRAPE VARIETY WINES

Authors: CARLUCCI, ANGELA; MONTELEONE, ERMINIO

Source: Journal of Sensory Studies, Volume 23, Number 6, December 2008 , pp. 817-834(18)

Publisher: Blackwell Publishing

Thermal death time of Salmonella Typhimurium in oyster meat: establishment and application in a heat-treated ceviche recipe

Authors: Plaza, Ina Isabel B.; Gabriel, Alonzo A.

Source: Journal of Foodservice, Volume 19, Number 5, October 2008 , pp. 277-285(9)

Publisher: Blackwell Publishing

A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOES

Authors: HONGSOONGNERN, PAIRIN; CHAMBERS, EDGAR

Source: Journal of Sensory Studies, Volume 23, Number 5, October 2008 , pp. 583-599(17)

Publisher: Blackwell Publishing

DEVELOPMENT OF A SENSORY LEXICON FOR CONVENTIONAL MILK YOGURT IN THE UNITED STATES

Authors: COGGINS, P.C.; SCHILLING, M.W.; KUMARI, S.; GERRARD, P.D.

Source: Journal of Sensory Studies, Volume 23, Number 5, October 2008 , pp. 671-687(17)

Publisher: Blackwell Publishing

Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

Authors: Baldwin, E.A.; Goodner, K.; Plotto, A.

Source: Journal of Food Science, Volume 73, Number 6, August 2008 , pp. S294-S307(1)

Publisher: Blackwell Publishing

Effect of Saccharomyces cerevisiae F12 on volatile compounds in wines at three different stages of industrial biological ageing

Authors: MUÑOZ, D.; PEINADO, R.A.; MEDINA, M.; MORENO, J.

Source: Australian Journal of Grape and Wine Research, Volume 14, Number 2, July 2008 , pp. 71-77(7)

Publisher: Blackwell Publishing

Aroma properties of young Spanish monovarietal white wines: a study using sorting task, list of terms and frequency of citation

Authors: CAMPO, E.; DO, B.V.; FERREIRA, V.; VALENTIN, D.

Source: Australian Journal of Grape and Wine Research, Volume 14, Number 2, July 2008 , pp. 104-115(12)

Publisher: Blackwell Publishing

Descriptive analysis of wines from Vitis vinifera cv. Albariño

Authors: Vilanova, Mar; Zamuz, Sol; Tardáguila, Javier; Masa, Antón

Source: Journal of the Science of Food and Agriculture, Volume 88, Number 5, 15 April 2008 , pp. 819-823(5)

Publisher: John Wiley & Sons, Ltd.

Further Insights into the Floral Character of Touriga Nacional Wines

Authors: de Pinho, P.Guedes; Falqué, E.; Castro, M.; e Silva, H.Oliveira; Machado, B.; Ferreira, A.C.Silva

Source: Journal of Food Science, Volume 72, Number 6, August 2007 , pp. S396-S401(1)

Publisher: Blackwell Publishing

Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling

Authors: Pasqualone, Antonella; Summo, Carmine; Bilancia, Maria Teresa; Caponio, Francesco

Source: Journal of Food Science, Volume 72, Number 3, April 2007 , pp. S191-S196(1)

Publisher: Blackwell Publishing

Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines

Authors: Bautista, Raquel; Fernández, Esperanza; Falqué, Elena

Source: European Food Research and Technology A, Volume 224, Number 4, February 2007 , pp. 405-413(9)

Publisher: Springer

SENSORY CHARACTERISTICS OF EZINE CHEESE

Authors: KARAGUL-YUCEER, YONCA; ISLETEN, MUGE; UYSAL-PALA, CIGDEM

Source: Journal of Sensory Studies, Volume 22, Number 1, February 2007 , pp. 49-65(17)

Publisher: Blackwell Publishing

A preliminary approach to predictive modelling of extra virgin olive oil stability

Authors: Zanoni, Bruno; Bertuccioli, Mario; Rovellini, Pierangela; Marotta, Federico; Mattei, Alissa

Source: Journal of the Science of Food and Agriculture, Volume 85, Number 9, July 2005 , pp. 1492-1498(7)

Publisher: John Wiley & Sons, Ltd.

Influence of ripening stage on volatiles composition, physicochemical indexes and sensory evaluation in two varieties of muskmelon (Cucumis melo L var reticulatus Naud)

Authors: Senesi, Emilio; Di Cesare, Luigi F; Prinzivalli, Caterina; Scalzo, Roberto Lo

Source: Journal of the Science of Food and Agriculture, Volume 85, Number 8, June 2005 , pp. 1241-1251(11)

Publisher: John Wiley & Sons, Ltd.