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Measurement of consumers’ sensory discrimination and preference: Efficiency of preference-difference test utilizing the 3-point preference test precedes the same-different test
Springer Verlag | 2015|Keywords: sensory discrimination, sensory preference -
Preparation and characterization of an apple juice and whey based novel beverage fermented using kefir grains
Springer Verlag | 2015|Keywords: sensory -
Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma
Springer Verlag | 2018|Keywords: Sensory quality -
Optimization of a sensory evaluation protocol for measuring the umami taste
Springer Verlag | 2015|Keywords: sensory analysis -
Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder
Springer Verlag | 2018|Keywords: Sensory evaluation -
Sensory and hedonic perceptions of italian and korean subjects: a Cross-Cultural study of Perilla Frutescens
Springer Verlag | 2014|Keywords: sensory -
Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study
Springer Verlag | 2016|Keywords: sensory characteristics -
Evaluation of Food Quality
National licenceSpringer Verlag | 2008|Keywords: Sensory Evaluation, Sensory Test -
A novel method for the discrimination of Hawthorn and its processed products using an intelligent sensory system and artificial neural networks
Springer Verlag | 2016|Keywords: intelligent sensory system -
Physicochemical and sensory characterization of ginger-juice yogurt during fermentation
Springer Verlag | 2012|Keywords: sensory evaluation -
Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology
Springer Verlag | 2012|Keywords: sensory -
Cooking quality and sensorial properties of noodle supplemented with oat flour
Springer Verlag | 2011|Keywords: sensory property -
Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese
Springer Verlag | 2012|Keywords: sensory -
Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters
Springer Verlag | 2017|Keywords: Sensory properties -
Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread
Springer Verlag | 2018|Keywords: Sensory analyses -
Glycyrrhetic acid monoglucuronide: sweetness concentration–response and molecular mechanism as a naturally high-potency sweetener
Springer Verlag | 2019|Keywords: Sensory evaluation -
Computer Simulation of Nerve Conduction Study of a Sural Nerve to Evaluate Human Peripheral Nervous System
Springer Verlag | 2017|Keywords: Sensory nerve action potential -
Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles
Springer Verlag | 2013|Keywords: sensory evaluation
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