Erscheinungsjahr
Medientyp
Format
Lizenz
Sprache
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Flavor Chemistry of Cocoa and Cocoa Products—An Overview
Wiley | 2016|Schlagwörter: sensory quality -
Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization
Elsevier | 2019|Schlagwörter: Sensory quality -
Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese
Elsevier | 2020|Schlagwörter: sensory quality -
Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads
Elsevier | 2011|Schlagwörter: Sensory quality -
Physicochemical characterization and postharvest performance of the new Sensation® ‘Florida127’ strawberry compared to commercial standards
Elsevier | 2016|Schlagwörter: Sensory quality -
A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality
Taylor & Francis Verlag | 2015|Schlagwörter: sensory quality losses -
Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables
Elsevier | 2007|Schlagwörter: Sensory quality -
Sugar and organic acid composition of apricot and their contribution to sensory quality and consumer satisfaction
Elsevier | 2017|Schlagwörter: Sensory quality -
Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage
Elsevier | 2020|Schlagwörter: Sensory quality -
Marbling and ageing — Part 2. Consumer perception of sensory quality
Elsevier | 2012|Schlagwörter: Sensory quality -
Quality characteristics and consumer acceptance of yogurt fortified with date fiber
Elsevier | 2009|Schlagwörter: sensory quality -
Fillet proximate composition, lipid quality, yields, and organoleptic quality of Mediterranean-farmed marine fish: A review with emphasis on new species
Taylor & Francis Verlag | 2017|Schlagwörter: sensory quality -
Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa
Freier ZugriffWiley | 2022|Schlagwörter: sensory quality -
Organically versus Conventionally Grown Produce: Common Production Inputs, Nutritional Quality, and Nitrogen Delivery between the Two Systems
American Chemical Society | 2011|Schlagwörter: sensory quality -
Influence of lactation stage and some flock management practices on sensory characteristics of goat milk from Brazilian Saanen breed
Wiley | 2016|Schlagwörter: sensory quality -
Effect of ageing time on quality characteristics of different bovine muscles
Wiley | 2020|Schlagwörter: sensory quality -
Novel trends in development of dietary fiber rich meat products—a critical review
Online Contents | 2013|Schlagwörter: Sensory quality -
Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods
Elsevier | 2022|Schlagwörter: Sensory quality -
Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage
Online Contents | 2022|Schlagwörter: Sensory quality -
Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat
Elsevier | 2019|Schlagwörter: Sensory quality
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