Статті в журналах з теми "Food chemistry and food sensory science"
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De Santis, Diana. "Food Flavor Chemistry and Sensory Evaluation." Foods 13, no. 5 (February 20, 2024): 634. http://dx.doi.org/10.3390/foods13050634.
Повний текст джерелаYu, Hyunjong, Jun-Young Park, Chang Woo Kwon, Sung-Chul Hong, Kyung-Min Park, and Pahn-Shick Chang. "An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety." Journal of Chemistry 2018 (October 29, 2018): 1–10. http://dx.doi.org/10.1155/2018/5427978.
Повний текст джерелаLelis, Carini Aparecida, Anna Paula Azevedo de Carvalho, and Carlos Adam Conte Junior. "A Systematic Review on Nanoencapsulation Natural Antimicrobials in Foods: In Vitro versus In Situ Evaluation, Mechanisms of Action and Implications on Physical-Chemical Quality." International Journal of Molecular Sciences 22, no. 21 (November 8, 2021): 12055. http://dx.doi.org/10.3390/ijms222112055.
Повний текст джерелаLiszkowska, Wiktoria, and Joanna Berlowska. "Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds." Molecules 26, no. 4 (February 16, 2021): 1035. http://dx.doi.org/10.3390/molecules26041035.
Повний текст джерелаZhang, Jiacheng, Qijing Du, Yongxin Yang, Jing Zhang, Rongwei Han, and Jun Wang. "Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review." Molecules 28, no. 12 (June 12, 2023): 4714. http://dx.doi.org/10.3390/molecules28124714.
Повний текст джерелаTunaley, A. "Sensory evaluation of food, theory and practice." Food Chemistry 21, no. 1 (January 1986): 80–82. http://dx.doi.org/10.1016/0308-8146(86)90144-5.
Повний текст джерелаGirona-Ruíz, Dámaris, Marina Cano-Lamadrid, Ángel Antonio Carbonell-Barrachina, David López-Lluch, and Sendra Esther. "Aromachology Related to Foods, Scientific Lines of Evidence: A Review." Applied Sciences 11, no. 13 (June 30, 2021): 6095. http://dx.doi.org/10.3390/app11136095.
Повний текст джерелаPateiro, Mirian, Belén Gómez, Paulo E. S. Munekata, Francisco J. Barba, Predrag Putnik, Danijela Bursać Kovačević, and José M. Lorenzo. "Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products." Molecules 26, no. 6 (March 11, 2021): 1547. http://dx.doi.org/10.3390/molecules26061547.
Повний текст джерелаJeong, Hyangyeon, Moon Yeon Youn, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Kyeong Soo Kim, Eun Ju Jeong, Hyun-Wook Kim, and Eui-Cheol Shin. "Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis." Molecules 28, no. 14 (July 19, 2023): 5509. http://dx.doi.org/10.3390/molecules28145509.
Повний текст джерелаCalderón-Oliver, Mariel, and Edith Ponce-Alquicira. "The Role of Microencapsulation in Food Application." Molecules 27, no. 5 (February 23, 2022): 1499. http://dx.doi.org/10.3390/molecules27051499.
Повний текст джерелаCastro, Tiago Alves, Bruna Santos Leite, Larissa Santos Assunção, Tayane de Jesus Freitas, Nelson Barros Colauto, Giani Andrea Linde, Deborah Murowaniecki Otero, Bruna Aparecida Souza Machado, and Camila Duarte Ferreira Ribeiro. "Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review." Molecules 26, no. 23 (November 25, 2021): 7125. http://dx.doi.org/10.3390/molecules26237125.
Повний текст джерелаZhang, Jing, Joshua Van Mullem, Disney Ribeiro Dias, and Rosane Freitas Schwan. "The chemistry and sensory characteristics of new herbal tea‐based kombuchas." Journal of Food Science 86, no. 3 (February 13, 2021): 740–48. http://dx.doi.org/10.1111/1750-3841.15613.
Повний текст джерелаDas, Arun K., Pramod K. Nanda, Premanshu Dandapat, Samiran Bandyopadhyay, Patricia Gullón, Gopalan Krishnan Sivaraman, David Julian McClements, Beatriz Gullón, and José M. Lorenzo. "Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach." Molecules 26, no. 9 (April 23, 2021): 2463. http://dx.doi.org/10.3390/molecules26092463.
Повний текст джерелаFarag, Mohamed A., Suzan A. Jomaa, Aida Abd El-Wahed, and Hesham R. El-Seedi. "The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety." Nutrients 12, no. 2 (January 28, 2020): 346. http://dx.doi.org/10.3390/nu12020346.
Повний текст джерелаStarkey, Dustin E., Zhuzhu Wang, Kommer Brunt, Lise Dreyfuss, Philip A. Haselberger, Stephen E. Holroyd, Kaushik Janakiraman, et al. "The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion." Journal of AOAC INTERNATIONAL 105, no. 2 (January 18, 2022): 333–45. http://dx.doi.org/10.1093/jaoacint/qsac005.
Повний текст джерелаAlfieri, Gianmarco, Margherita Modesti, Riccardo Riggi, and Andrea Bellincontro. "Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry." Sensors 24, no. 7 (April 4, 2024): 2293. http://dx.doi.org/10.3390/s24072293.
Повний текст джерелаSain, Mukul, P. S. Minz, Hima John, and Ajay Singh. "Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes." Journal of Food Processing and Preservation 2024 (January 11, 2024): 1–17. http://dx.doi.org/10.1155/2024/2025937.
Повний текст джерелаAlkanan, Zina T., Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Dennis G. Watson, and Anubhav Pratap-Singh. "Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020." Applied Sciences 11, no. 6 (March 11, 2021): 2507. http://dx.doi.org/10.3390/app11062507.
Повний текст джерелаDe Bei, Roberta, Xiaoyi Wang, Lukas Papagiannis, and Cassandra Collins. "Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate." OENO One 56, no. 1 (February 21, 2022): 161–74. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4835.
Повний текст джерелаGenovese, Alessandro. "Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry." Applied Sciences 13, no. 22 (November 16, 2023): 12402. http://dx.doi.org/10.3390/app132212402.
Повний текст джерелаModesti, Margherita, Isabella Taglieri, Alessandro Bianchi, Alessandro Tonacci, Francesco Sansone, Andrea Bellincontro, Francesca Venturi, and Chiara Sanmartin. "E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life." Applied Sciences 11, no. 18 (September 12, 2021): 8453. http://dx.doi.org/10.3390/app11188453.
Повний текст джерелаDamerau, Annelie, Sari A. Mustonen, Dorota Ogrodowska, Laura Varjotie, Waldemar Brandt, Oskar Laaksonen, Małgorzata Tańska, and Kaisa M. Linderborg. "Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins—Effect on Sensory Perception, Volatiles and Storage Stability." Molecules 27, no. 11 (May 31, 2022): 3553. http://dx.doi.org/10.3390/molecules27113553.
Повний текст джерелаZuzarte, Mónica, Henrique Girão, and Lígia Salgueiro. "Aromatic Plant-Based Functional Foods: A Natural Approach to Manage Cardiovascular Diseases." Molecules 28, no. 13 (June 30, 2023): 5130. http://dx.doi.org/10.3390/molecules28135130.
Повний текст джерелаDas, Arun K., Pramod Kumar Nanda, Nilabja Roy Chowdhury, Premanshu Dandapat, Mohammed Gagaoua, Pranav Chauhan, Mirian Pateiro, and Jose M. Lorenzo. "Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits." Molecules 26, no. 2 (January 17, 2021): 467. http://dx.doi.org/10.3390/molecules26020467.
Повний текст джерелаLubna, M. H., N. Rifda, M. Erminawati, S. Triana, and A. I. Ibrahim. "Study on physicochemical and sensory characteristics of peanut yoghurt." Food Research 7, no. 6 (December 7, 2023): 96–101. http://dx.doi.org/10.26656/fr.2017.7(6).758.
Повний текст джерелаMafata, Mpho, Jeanne Brand, Martin Kidd, Andrei Medvedovici, and Astrid Buica. "Exploration of Data Fusion Strategies Using Principal Component Analysis and Multiple Factor Analysis." Beverages 8, no. 4 (October 21, 2022): 66. http://dx.doi.org/10.3390/beverages8040066.
Повний текст джерелаGriffiths, Nerys M. "Sensory analysis of foods." Food Chemistry 34, no. 1 (January 1989): 79. http://dx.doi.org/10.1016/0308-8146(89)90035-6.
Повний текст джерелаKuti, T., A. Hegyi, and S. Kemény. "Analysis of sensory data of different food products by ANOVA." Chemometrics and Intelligent Laboratory Systems 72, no. 2 (July 2004): 253–57. http://dx.doi.org/10.1016/j.chemolab.2004.01.020.
Повний текст джерелаLi, Tao, Dawei Shang, Shouwu Gao, Bo Wang, Hao Kong, Guozheng Yang, Weidong Shu, Peilong Xu, and Gang Wei. "Two-Dimensional Material-Based Electrochemical Sensors/Biosensors for Food Safety and Biomolecular Detection." Biosensors 12, no. 5 (May 9, 2022): 314. http://dx.doi.org/10.3390/bios12050314.
Повний текст джерелаIssaoui, Manel, Amélia Martins Delgado, Giorgia Caruso, Maria Micali, Marcella Barbera, Hager Atrous, Amira Ouslati, and Nadia Chammem. "Phenols, Flavors, and the Mediterranean Diet." Journal of AOAC INTERNATIONAL 103, no. 4 (June 4, 2020): 915–24. http://dx.doi.org/10.1093/jaocint/qsz018.
Повний текст джерелаCayot, Nathalie. "Sensory quality of traditional foods." Food Chemistry 101, no. 1 (January 2007): 154–62. http://dx.doi.org/10.1016/j.foodchem.2006.01.012.
Повний текст джерелаCayot, Nathalie. "Sensory quality of traditional foods." Food Chemistry 102, no. 2 (2007): 445–53. http://dx.doi.org/10.1016/j.foodchem.2006.10.016.
Повний текст джерелаXie, Junhao, Jackey J. K. Chai, Carol O’Sullivan, and Jun-Li Xu. "Trends of Augmented Reality for Agri-Food Applications." Sensors 22, no. 21 (October 30, 2022): 8333. http://dx.doi.org/10.3390/s22218333.
Повний текст джерелаMuir, D. D. "Sensory Analysis for Food and Beverage Quality Control - A Practical Guide." International Journal of Dairy Technology 64, no. 3 (July 12, 2011): 458. http://dx.doi.org/10.1111/j.1471-0307.2011.00680.x.
Повний текст джерелаColnago, Luiz Alberto, Luis E. Rodriquez-Saona, and Zeev Wiesman. "Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis." Molecules 27, no. 24 (December 13, 2022): 8831. http://dx.doi.org/10.3390/molecules27248831.
Повний текст джерелаHao, Changlong. "Recent Progress in Detecting Enantiomers in Food." Molecules 29, no. 5 (March 1, 2024): 1106. http://dx.doi.org/10.3390/molecules29051106.
Повний текст джерелаRettberg, Nils, Scott Lafontaine, Christian Schubert, Johanna Dennenlöhr, Laura Knoke, Patrícia Diniz Fischer, Johannes Fuchs, and Sarah Thörner. "Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor." Beverages 8, no. 1 (January 4, 2022): 4. http://dx.doi.org/10.3390/beverages8010004.
Повний текст джерелаCorzo, O., and N. Bracho. "Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage Conditions." Journal of Food Science 69, no. 7 (May 31, 2006): 285–89. http://dx.doi.org/10.1111/j.1365-2621.2004.tb13630.x.
Повний текст джерелаTița, Mihaela Adriana, Maria Adelina Constantinescu, Ovidiu Tița, Endre Mathe, Loreta Tamošaitienė, and Vijolė Bradauskienė. "Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation." Applied Sciences 12, no. 2 (January 13, 2022): 790. http://dx.doi.org/10.3390/app12020790.
Повний текст джерелаLubna, M. H., N. Rifda, M. Erminawati, Y. Tir, A. I. Ibrahim, and I. K. Khideer. "Effect of incubation temperature, time and skimmed milk ratio on the quality of peanut kefir." Food Research 7, no. 1 (February 10, 2023): 177–81. http://dx.doi.org/10.26656/fr.2017.7(1).687.
Повний текст джерелаFadini, Ana Lúcia, Izabela Dutra Alvim, Camila Augusto Carazzato, Katyri Bezerra de Freitas Paganotti, Ana Maria Rauen de Oliveira Miguel, and Rodney Alexandre Ferreira Rodrigues. "Microparticles loaded with fish oil: stability studies, food application and sensory evaluation." Journal of Microencapsulation 38, no. 6 (July 19, 2021): 365–80. http://dx.doi.org/10.1080/02652048.2021.1948622.
Повний текст джерелаSalazar-Orbea, Gabriela, Rocío García-Villalba, Luis M. Sánchez-Siles, Francisco A. Tomás-Barberán, and Carlos J. García. "Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees." Molecules 27, no. 21 (October 26, 2022): 7275. http://dx.doi.org/10.3390/molecules27217275.
Повний текст джерелаLe Quéré, Jean-Luc, and Rachel Schoumacker. "Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review." Molecules 28, no. 17 (August 29, 2023): 6308. http://dx.doi.org/10.3390/molecules28176308.
Повний текст джерелаBrannan, G. L., C. S. Setser, K. E. Kemp, P. A. Seib, and K. Roozeboom. "Sensory Characteristics of Grain Sorghum Hybrids with Potential for Use in Human Food." Cereal Chemistry Journal 78, no. 6 (November 2001): 693–700. http://dx.doi.org/10.1094/cchem.2001.78.6.693.
Повний текст джерелаModesti, Margherita, Alessandro Tonacci, Francesco Sansone, Lucia Billeci, Andrea Bellincontro, Gloria Cacopardo, Chiara Sanmartin, Isabella Taglieri, and Francesca Venturi. "E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices." Chemosensors 10, no. 7 (June 27, 2022): 244. http://dx.doi.org/10.3390/chemosensors10070244.
Повний текст джерелаSaptariana and R. Budiono. "Nutritional content and preference analysis of red dragon fruit spaghetti." IOP Conference Series: Earth and Environmental Science 969, no. 1 (January 1, 2022): 012035. http://dx.doi.org/10.1088/1755-1315/969/1/012035.
Повний текст джерелаKeskin Uslu, E., and E. Yılmaz. "Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences." Grasas y Aceites 75, no. 1 (March 14, 2024): e537. http://dx.doi.org/10.3989/gya.0982221.
Повний текст джерелаZielińska, Ewelina. "Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations." Molecules 27, no. 19 (September 26, 2022): 6339. http://dx.doi.org/10.3390/molecules27196339.
Повний текст джерелаMielmann, Annchen, and Thomas A. Brunner. "Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study." Applied Sciences 12, no. 16 (August 11, 2022): 8038. http://dx.doi.org/10.3390/app12168038.
Повний текст джерелаDiaz, Joscelin T., E. Allen Foegeding, Lee Stapleton, Colin Kay, Massimo Iorizzo, Mario G. Ferruzzi, and Mary Ann Lila. "Foaming and sensory characteristics of protein-polyphenol particles in a food matrix." Food Hydrocolloids 123 (February 2022): 107148. http://dx.doi.org/10.1016/j.foodhyd.2021.107148.
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