Year of publication
Type of media
Type of material
Licence
Language
1–20 of 59 hits
Sort by:
Sort by:
-
Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption
British Library Online Contents | 2016| -
Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling
British Library Online Contents | 2017| -
Preference Mapping of Soymilk with Different U.S. Consumers
British Library Online Contents | 2016| -
Parents- and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts
British Library Online Contents | 2015| -
Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources
British Library Online Contents | 2016| -
Examining Extrinsic Factors that Influence Product Acceptance: A Review
British Library Online Contents | 2015| -
The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability
British Library Online Contents | 2014| -
Consumer Attitudes and Preferences for Fresh Market Tomatoes
British Library Online Contents | 2014| -
The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate
British Library Online Contents | 2013| -
Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers
British Library Online Contents | 2013| -
Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling
British Library Online Contents | 2012| -
Effects of Starter Culture and Storage on the Flavor of Liquid Whey
British Library Online Contents | 2011| -
Measuring Acceptance of Milk and Milk Substitutes Among Younger and Older Children
British Library Online Contents | 2010| -
The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate
British Library Online Contents | 2010| -
Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys
British Library Online Contents | 2011| -
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
British Library Online Contents | 2009| -
Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis
British Library Online Contents | 2009| -
Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids
British Library Online Contents | 2009|
Send my search to (beta)
Send your search query (search terms without filters) to other databases, portals and catalogues to find more interesting hits.
Dimensions:
full data search
or
title and abstract search
Dimensions is a database for abstracts and citations that links information on research funding with the resulting publications, studies and patents.
TIB AV portal
In the TIB AV-Portal, audiovisual media from science and teaching can be foundand own scientific videos can be published.
Specialised Information Service for Mobility and Transport Research (FID move)
Open Research Knowledge Graph (ORKG)
The FID move can be used to search for subject-specific literature, research data and other information from mobility and transport research.
The Open Research Knowledge Graph provides structured descriptions of research content and makes it comparable.
Common Union Catalogue (GVK)
Freely accessible part of the collaborative K10plus catalogue with materials relevant for interlibrary loan and direct delivery services.