Erscheinungsjahr
Datenquelle
Format
Sprache
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Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products
British Library Online Contents | 2017| -
Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test
British Library Online Contents | 2016| -
Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets
British Library Online Contents | 2018| -
Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake
British Library Online Contents | 2016| -
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
British Library Online Contents | 2017| -
Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests
British Library Online Contents | 2018| -
Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions
British Library Online Contents | 2015| -
Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs
British Library Online Contents | 2015| -
Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks
British Library Online Contents | 2015| -
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
British Library Online Contents | 2015| -
Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment
British Library Online Contents | 2015| -
Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals
British Library Online Contents | 2013| -
Oxidation-Initiated Myosin Subfragment Cross-Linking and Structural Instability Differences between White and Red Muscle Fiber Types
British Library Online Contents | 2015| -
Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase
British Library Online Contents | 2013| -
Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses
British Library Online Contents | 2015| -
Nitrite-Cured Color and Phosphate-Mediated Water Binding of Pork Muscle Proteins as Affected by Calcium in the Curing Solution
British Library Online Contents | 2012| -
Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere
British Library Online Contents | 2011| -
The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes
British Library Online Contents | 2011| -
Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract
British Library Online Contents | 2013|
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