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Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests
British Library Online Contents | 2018| -
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| -
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| -
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
British Library Online Contents | 2015| -
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 Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage
British Library Online Contents | 2013| -
Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources
British Library Online Contents | 2011| -
Mineral Oil-Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage
British Library Online Contents | 2011| -
Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time
British Library Online Contents | 2010| -
Germination Conditions Affect Physicochemical Properties of Germinated Brown Rice Flour
British Library Online Contents | 2009| -
Germination Conditions Affect Selected Quality of Composite Wheat-Germinated Brown Rice Flour and Bread Formulations
British Library Online Contents | 2010| -
Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein
British Library Online Contents | 2009| -
Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting Processes
British Library Online Contents | 2009| -
Selected Quality and Shelf Life of Eggs Coated with Mineral Oil with Different Viscosities
British Library Online Contents | 2009| -
Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating
British Library Online Contents | 2008| -
Plasticizer Types and Coating Methods Affect Quality and Shelf Life of Eggs Coated with Chitosan
British Library Online Contents | 2008|
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