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Chemical and physical stability of soluble coffee stored in different packaging materials
Free accessBASE | 2022| -
Comparison of Nosespace, Headspace, and Sensory Intensity Ratings for the Evaluation of Flavor Absorption by Fat
American Chemical Society | 2003| -
Reliability of Threshold and Suprathreshold Methods for Taste Phenotyping: Characterization with PROP and Sodium Chloride
Free accessSpringer Verlag | 2009| -
Lipid Deposition on the Tongue after Oral Processing of Medium-Chain Triglycerides and Impact on the Perception of Mouthfeel
American Chemical Society | 2008| -
Using fractional factorial designs with mixture constraints to improve nutritional value and sensory properties of processed food
British Library Online Contents | 2017| -
Delayed Volatile Compound Release Properties of Self-Assembly Structures in Emulsions
American Chemical Society | 2008| -
Use of multi-market preference mapping to design efficient product portfolio
British Library Online Contents | 2018| -
Use of multi-market preference mapping to design efficient product portfolio
British Library Online Contents | 2018| -
From Big Data to Big Displays: High-Performance Visualization at Blue Brain
Free accessArXiv | 2017| -
Using fractional factorial designs with mixture constraints to improve nutritional value and sensory properties of processed food
Online Contents | 2017|Contributors: Antille, Nicolas
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