Gotowa bibliografia na temat „Food odour”
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Artykuły w czasopismach na temat "Food odour"
Hazlett, Brian. "Conditioned reinforcement in the crayfish Orconectes rusticus". Behaviour 144, nr 7 (2007): 847–59. http://dx.doi.org/10.1163/156853907781476409.
Pełny tekst źródłaHazlett, Brian. "RESPONSES TO MULTIPLE CHEMICAL CUES BY THE CRAYFISH ORCONECTES VIRILIS". Behaviour 136, nr 2 (1999): 161–77. http://dx.doi.org/10.1163/156853999501261.
Pełny tekst źródłaCarreira, Laura, Paula Midori Castelo, Carla Simões, Fernando Capela e Silva, Cláudia Viegas i Elsa Lamy. "Changes in Salivary Proteome in Response to Bread Odour". Nutrients 12, nr 4 (5.04.2020): 1002. http://dx.doi.org/10.3390/nu12041002.
Pełny tekst źródłaGrzelka, Agnieszka, Elżbieta Romanik i Urszula Miller. "Odour nuisance assessment of the food industry wastewater treatment plant". E3S Web of Conferences 100 (2019): 00024. http://dx.doi.org/10.1051/e3sconf/201910000024.
Pełny tekst źródłaKapinder, Tarkeshwar i Ashok Kumar Singh. "INFLUENCE OF DIFFERENT ODOURS ON THE ASSOCIATIVE LEARNING OF LARVAL PARASITOID COTESIA PLUTELLAE (K.) (HYMENTOPTERA: BRACONIDAE)". Journal Of Advanced Zoology 42, nr 01 (30.11.2021): 20–33. http://dx.doi.org/10.17762/jaz.v42i01.2.
Pełny tekst źródłaDerby, Charles D., Pascal Steullet, Amy J. Horner i Holly S. Cate. "The sensory basis of feeding behaviour in the Caribbean spiny lobster, Panulirus argus". Marine and Freshwater Research 52, nr 8 (2001): 1339. http://dx.doi.org/10.1071/mf01099.
Pełny tekst źródłaBokowa, A., i J. A. Beukes. "How reliable are odour assessments?" Water Science and Technology 66, nr 10 (1.11.2012): 2049–55. http://dx.doi.org/10.2166/wst.2012.407.
Pełny tekst źródłaTodrank, Josephine, Giora Heth i Diego Restrepo. "Effects of in utero odorant exposure on neuroanatomical development of the olfactory bulb and odour preferences". Proceedings of the Royal Society B: Biological Sciences 278, nr 1714 (grudzień 2010): 1949–55. http://dx.doi.org/10.1098/rspb.2010.2314.
Pełny tekst źródłaOrlando, Cristian Gabriel, Ashley Tews, Peter Banks i Clare McArthur. "The power of odour cues in shaping fine-scale search patterns of foraging mammalian herbivores". Biology Letters 16, nr 7 (lipiec 2020): 20200329. http://dx.doi.org/10.1098/rsbl.2020.0329.
Pełny tekst źródłaRampin, Olivier, Audrey saint-albin, Christian Ouali, Jasmine Burguet, Elisa Gry, Gaelle champeil-potokar, Nathalie jerome i in. "Dopamine Modulates the Processing of Food Odour in the Ventral Striatum". Biomedicines 10, nr 5 (12.05.2022): 1126. http://dx.doi.org/10.3390/biomedicines10051126.
Pełny tekst źródłaRozprawy doktorskie na temat "Food odour"
Solina, Marica, University of Western Sydney, of Science Technology and Environment College i Centre for Advanced Food Research. "Investigations on aroma development in wheat and soy extrudates". THESIS_CSTE_CAFR_Solina_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/525.
Pełny tekst źródłaDoctor of Philosophy (PhD)
Sörensen, Ida. "Meerkats (Suricata suricatta) are able to detect hidden food using olfactory cues". Thesis, Linköpings universitet, Biologi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-151238.
Pełny tekst źródłaSolina, Marica. "Investigations on aroma development in wheat and soy extrudates". Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/525.
Pełny tekst źródłaMarshall, Joanna. "The microbial ecology of the human foot". Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328884.
Pełny tekst źródłaSingleton-Jones, Nicola. "A fundamental study into odour in footwear". Thesis, Nottingham Trent University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.389685.
Pełny tekst źródłaYiin, Yeh-Min 1975. "Acquisition of odor-cued fasting-anticipatory satiety in rats". Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29489.
Pełny tekst źródłaMahony, Amy. "Effect of color on the odor, flavor, and acceptance properties of foods and beverages". Kansas State University, 2011. http://hdl.handle.net/2097/9188.
Pełny tekst źródłaFood Science Institute -- Human Nutrition
Koushik Adhikari
A significant increase in the number of products carried in supermarkets has lead manufacturers to use food color as a way to differentiate their products from competitor’s products or as a form of communication. This report’s overall objective was to review the impact of color on sensory properties of foods and beverages and help product developers understand the multiple sensory properties within a food or beverage that may potentially change by manipulating color. The effect of color on flavor or odor identification, basic taste perception, flavor or odor intensity, quality and refreshment, and consumer acceptance has been extensively researched. Research to date has shown inconsistent findings, although key themes are consistent. Some colors are more appropriate for certain foods and beverages, and product color can be directly linked to palatability. Color cues can be used for flavor identification within a food or beverage, and the presence of certain colors evoke flavor associations within a product. Perceived intensities of basic taste or flavor attributes have increased or decreased merely with color addition. Consumers use color cues to determine quality, therefore color can ultimately affect product acceptance.
Carreira, Laura Regula Eustáquio. "Influência do odor de alimentos no proteoma salivar: o caso particular do odor do pão". Master's thesis, Universidade de Évora, 2019. http://hdl.handle.net/10174/27215.
Pełny tekst źródłaKendal-Reed, Martin Stuart. "Human infant olfaction : responses to food odours measured by brain electrical activity mapping (B.E.A.M.)". Thesis, University of Warwick, 1990. http://wrap.warwick.ac.uk/91144/.
Pełny tekst źródłaWhite, Peter Richard. "The responses of the saw-toothed grain beetle Oryzaephilus surinamensis to pheromones and food odours". Thesis, University of Oxford, 1987. http://ora.ox.ac.uk/objects/uuid:9b87541d-76a9-4d7d-bf59-9c852cf86708.
Pełny tekst źródłaKsiążki na temat "Food odour"
Lindell, Henry. A study of odour and taste originating from food packaging board analysed by chromatographic techniques and sensory evaluation. Åbo: Åbo Academy Press, 1991.
Znajdź pełny tekst źródłaFlavor, fragrance, and odor analysis. Wyd. 2. Boca Raton, FL: CRC Press, 2012.
Znajdź pełny tekst źródła1946-, Marsili Ray, red. Flavor, fragrance, and odor analysis. New York: Marcel Dekker, Inc., 2002.
Znajdź pełny tekst źródłaPairing wine and food. Ithaca, NY: Burford Books, 2012.
Znajdź pełny tekst źródłaMatsunaga, Waki. Odoru "shoku no anzen": Nōyaku kara mieru Nihon no shokutaku. Tōkyō: Ie no Hikari Kyōkai, 2006.
Znajdź pełny tekst źródłaScentsational weight loss. New York: Fireside, 1998.
Znajdź pełny tekst źródłaJohnson-Bell, Linda. Pairing wine and food. Springfield, NJ: Burford Books, 1999.
Znajdź pełny tekst źródłaManfred, Rothe. Introduction to aroma research. Dordrecht, Netherlands: Kluwer Academic Publishers, 1988.
Znajdź pełny tekst źródłaD, Swift Karl A., i Royal Society of Chemistry (Great Britain), red. Advances in flavours and fragrances: From the sensation to the synthesis. Cambridge, UK: Royal Society of Chemistry, 2002.
Znajdź pełny tekst źródłaDownie, David. Food, wine, the Italian Riviera, & Genoa: A terroir guide. New York: Little Bookroom, 2008.
Znajdź pełny tekst źródłaCzęści książek na temat "Food odour"
Arvanitoyannis, Ioannis S. "Ozone for Food Waste and Odour Treatment". W Ozone in Food Processing, 201–21. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118307472.ch12.
Pełny tekst źródłaGhizzoni, Claudio. "Chapter 6. Volatile Taste/Odour Active Compounds and Aroma Generation in Tomato Products". W Food Chemistry, Function and Analysis, 114–38. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016247-00114.
Pełny tekst źródłaWan Azman, W. N. F. S., K. N. F. Ku Azir i A. Amir. "Classification of Odour in the Leftover Cooked Food to Determine Contamination Using Machine Learning". W Lecture Notes in Electrical Engineering, 831–41. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-8515-6_63.
Pełny tekst źródłaLyman, Bernard. "Odor". W A Psychology of Food, 69–84. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_7.
Pełny tekst źródłaCordella, Christophe B. Y. "Aroma and Odor". W Food Aroma Evolution, 3–13. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-1.
Pełny tekst źródłaTheisler, Charles. "Foot Odor/Bromodosis". W Adjuvant Medical Care, 132–33. New York: CRC Press, 2022. http://dx.doi.org/10.1201/b22898-143.
Pełny tekst źródłaCoa, Valentina Villalobos, Vito Lubes, Johannes Polster, Maria Monteiro de Araújo Silva i Giuseppe Lubes. "Relationship between Structure and Odor". W Food Aroma Evolution, 679–94. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-31.
Pełny tekst źródłaInaba, Masumi, i Yoshikata Inaba. "Treatments for Palmar, Foot, and Genital Hyperhidrosis and Bromidrosis". W Human Body Odor, 127–30. Tokyo: Springer Japan, 1992. http://dx.doi.org/10.1007/978-4-431-66908-1_12.
Pełny tekst źródłaKurobayashi, Yoshiko, Satoshi Fujiwara, Tomona Matsumoto i Akira Nakanishi. "Koku Attribute-Enhancing Odor Compounds". W Koku in Food Science and Physiology, 73–83. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-8453-0_6.
Pełny tekst źródłaSuffet, I. H., D. Khiari i J. Mallevialle. "Taste and odor problems in drinking water". W Food Taints and Off-Flavours, 107–38. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2151-8_4.
Pełny tekst źródłaStreszczenia konferencji na temat "Food odour"
Green, Geoffrey C., Adrian D. C. Chan i Rafik A. Goubran. "Tracking food spoilage in the smart home using odour monitoring". W 2011 IEEE International Symposium on Medical Measurements and Applications (MeMeA). IEEE, 2011. http://dx.doi.org/10.1109/memea.2011.5966685.
Pełny tekst źródłaGreen, G. C., A. Chan i R. A. Goubran. "Identification of food spoilage in the smart home based on neural and fuzzy processing of odour sensor responses". W 2009 Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE, 2009. http://dx.doi.org/10.1109/iembs.2009.5335374.
Pełny tekst źródłaS, Wimalasiri, i Somasiri S.C. "Ensiled Fruit Peels of Pineapple (Ananas comosus) and Papaya (Carica papaya) as an Animal Feed". W 2nd International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/agrofood.2021.1003.
Pełny tekst źródłaPozhidaeva, Ekaterina, Lyubov Golubeva i Yu O. Boeva. "DEVELOPMENT OF TECHNOLOGIES FOR CURD FOOD SYSTEMS BASED ON PLANT BIOCORRECTORS". W I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-107.
Pełny tekst źródłaBaranova, Z. A., i I. B. Krasina. "INFLUENCE OF LECITHIN ON ORGANOLEPTIC PROPERTIES OF GLAZES". W STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.369-372.
Pełny tekst źródłaThepudom, Treenet, Thara Seesaard, Wathang Donkrajang i Teerakiat Kerdcharoen. "Healthcare shoe system for gait monitoring and foot odor detections". W 2013 IEEE 2nd Global Conference on Consumer Electronics (GCCE). IEEE, 2013. http://dx.doi.org/10.1109/gcce.2013.6664932.
Pełny tekst źródłaKulikov, Denis, Ruzaliya Ulanova i Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES". W GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.
Pełny tekst źródłaLoRe, Anthony M., i Robert L. Hurdle. "Managing Food Waste With Anaerobic Digesters: Is This a Greener Technology Than Conventional WTE". W 2013 21st Annual North American Waste-to-Energy Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/nawtec21-2712.
Pełny tekst źródłaRoche, A., N. Perrot, T. Chabin, A. Villiere, R. Symoneaux i T. Thomas-Danguin. "In silico modelling to predict the odor profile of food from its molecular composition using experts' knowledge, fuzzy logic and optimization: Application on wines". W 2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose (ISOEN). IEEE, 2017. http://dx.doi.org/10.1109/isoen.2017.7968875.
Pełny tekst źródłaChromec, Peter R., i Raymond J. Burelle. "Integration of an Energy From Waste Facility Into an Urban Environment". W 17th Annual North American Waste-to-Energy Conference. ASMEDC, 2009. http://dx.doi.org/10.1115/nawtec17-2320.
Pełny tekst źródłaRaporty organizacyjne na temat "Food odour"
Landolt, Peter, Ezra Dunkelblum, Robert R. Heath i Moshe Kehat. Host Plant Chemical Mediation of Heliothis Reproductive Behavior. United States Department of Agriculture, październik 1992. http://dx.doi.org/10.32747/1992.7568753.bard.
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