Статті в журналах з теми "Sensory evaluation of food"
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YOSHIKAWA, Seiji. "Sensory Evaluation of Food." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 10 (1989): 664–68. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.664.
Kim, Yong-Sung, and Yong-Suk Kim. "Biometrics Analysis and Evaluation on KoreanMakgeolliUsing Brainwaves and Taste Biological Sensor System." BioMed Research International 2015 (2015): 1–12. http://dx.doi.org/10.1155/2015/918631.
Vojnović, V., M. Ritz, and N. Vahčić. "Sensory evaluation of whey-based fruit beverages." Food / Nahrung 37, no. 3 (1993): 246–51. http://dx.doi.org/10.1002/food.19930370309.
Vilela, Alice. "Food sensory evaluation throughout the time." História da Ciência e Ensino: construindo interfaces 20 (December 29, 2019): 408–19. http://dx.doi.org/10.23925/2178-2911.2019v20espp408-419.
Hobson, P. N. "Basic sensory methods for food evaluation." Biological Wastes 33, no. 3 (January 1990): 228. http://dx.doi.org/10.1016/0269-7483(90)90008-g.
Zhang, Dong Ling, Xiao Mei Xu, Yang Liu, and Peng Fei Mu. "Research on the Sensory Quality Evaluation of Agricultural Food Based on Linguistic Information." Advanced Materials Research 424-425 (January 2012): 560–63. http://dx.doi.org/10.4028/www.scientific.net/amr.424-425.560.
Carvajal-Larenas, Francisco. "Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review." Czech Journal of Food Sciences 37, No. 5 (October 31, 2019): 301–11. http://dx.doi.org/10.17221/4/2019-cjfs.
Nezif, Abamecha. "Research Review on Formulation and Sensory Evaluation of Complementary Foods from Cereals and Legumes in Ethiopia." Food Science & Nutrition Technology 5, no. 5 (September 30, 2020): 1–9. http://dx.doi.org/10.23880/fsnt-16000231.
Nguyen Thi Thu, Huong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer by sensory and gas chromatography analysis." Czech Journal of Food Sciences 18, No. 6 (January 1, 2000): 245–49. http://dx.doi.org/10.17221/8349-cjfs.
Vilela, Alice, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves, and Fernanda Cosme. "Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview." Foods 8, no. 12 (December 5, 2019): 643. http://dx.doi.org/10.3390/foods8120643.
Sarzynski, W., and J. Jaszczynski. "Sensory and Instrumental Evaluation of Food Packaging." International Polymer Science and Technology 28, no. 11 (November 2001): 91–96. http://dx.doi.org/10.1177/0307174x0102801123.
Kemp, Sarah E. "Application of sensory evaluation in food research." International Journal of Food Science & Technology 43, no. 9 (September 2008): 1507–11. http://dx.doi.org/10.1111/j.1365-2621.2008.01780.x.
Stefanowicz, Patricia. "Sensory evaluation of food principles and practices." Journal of Wine Research 24, no. 1 (March 2013): 80. http://dx.doi.org/10.1080/09571264.2013.764662.
Tunaley, 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.
Zhang, Jun, and Yixin Chen. "Food sensory evaluation employing artificial neural networks." Sensor Review 17, no. 2 (June 1997): 150–58. http://dx.doi.org/10.1108/02602289710170320.
Margeta, Polonca, Gordana Kralik, Manuela Grčević, Danica Hanžek, and Zlata Kralik. "Importance of sensory evaluation in assessment of egg quality." Poljoprivreda 25, no. 1 (June 10, 2019): 56–63. http://dx.doi.org/10.18047/poljo.25.1.8.
Johns, T. "Sensory evaluation techniques, 2nd edition." Food Research International 26, no. 1 (January 1993): 75. http://dx.doi.org/10.1016/0963-9969(93)90108-u.
Nikitina, M. A., and Y. A. Ivashkin. "Expert system of food sensory evaluation for mobile and tablet." Information Technology and Nanotechnology, no. 2416 (2019): 332–39. http://dx.doi.org/10.18287/1613-0073-2019-2416-332-339.
Muir, D. D. "Sensory Evaluation Techniques." International Journal of Dairy Technology 60, no. 4 (November 2007): 305. http://dx.doi.org/10.1111/j.1471-0307.2007.00330.x.
Duman, Elifcan, Can Altınelataman, and Adnan Tokaç. "The role and importance of photonic sensors in seafood safety applications." Ege Journal of Fisheries and Aquatic Sciences 37, no. 3 (September 15, 2020): 319–24. http://dx.doi.org/10.12714/egejfas.37.3.16.
Carbonell-Barrachina, Ángel A. "Sensory Evaluation of Food – A New Trend for Assessing Food Quality." Advanced Research in Life Sciences 3, no. 1 (April 1, 2019): 1–2. http://dx.doi.org/10.2478/arls-2019-0001.
Serventi, Luca, Charles Brennan, and Rana Mustafa. "Physicochemical and Sensory Evaluation of Grain-Based Food." Foods 11, no. 9 (April 26, 2022): 1237. http://dx.doi.org/10.3390/foods11091237.
Serventi, Luca, Charles Brennan, and Rana Mustafa. "Physicochemical and Sensory Evaluation of Grain-Based Food." Foods 11, no. 9 (April 26, 2022): 1237. http://dx.doi.org/10.3390/foods11091237.
Kuznetsova, T. G., O. K. Derevitskaya, A. A. Lazarev, and N. E. Soldatova. "Sensory evaluation of cooked sausages for baby food." Meat Industry Journal, no. 4 (April 28, 2020): 10–13. http://dx.doi.org/10.37861/2618-8252-2020-4-10-13.
Kilcast, David. "Sensory evaluation of food—Principles and practices 1998." Food Quality and Preference 9, no. 4 (July 1998): 291–92. http://dx.doi.org/10.1016/s0950-3293(98)00004-4.
Park, J., and H. C. Brittin. "Sensory Evaluation of Food Cooked in Iron Utensils." Journal of the American Dietetic Association 98, no. 9 (September 1998): A09. http://dx.doi.org/10.1016/s0002-8223(98)00718-4.
Jowitt, Ronald. "Sensory evaluation of food — Statistical methods and procedures." Journal of Food Engineering 6, no. 6 (January 1987): 478–79. http://dx.doi.org/10.1016/0260-8774(87)90009-4.
TODA, Jun. "Recent Trend of Sensory Evaluation in Food Research in Japan Part II. Application Fields of Sensory Evaluation in Food Research." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 3 (1994): 224–27. http://dx.doi.org/10.3136/nskkk1962.41.224.
Piggott, J. R. "Psychological basis of sensory evaluation." Trends in Food Science & Technology 2 (January 1991): 46. http://dx.doi.org/10.1016/0924-2244(91)90618-s.
Gang-Ling, Hou, Ge Bin, Sun Liang-Liang, and Xing Kai-Xin. "A study on wine sensory evaluation by the statistical analysis method." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 1–10. http://dx.doi.org/10.17221/438/2017-cjfs.
Habschied, Kristina, Vinko Krstanović, and Krešimir Mastanjević. "Beer Quality Evaluation—A Sensory Aspect." Beverages 8, no. 1 (March 2, 2022): 15. http://dx.doi.org/10.3390/beverages8010015.
LAWLESS, HARRY, VLADIMIR TORRES, and ENRIQUE FIGUEROA. "Sensory Evaluation of Hearts of Palm." Journal of Food Science 58, no. 1 (January 1993): 134–37. http://dx.doi.org/10.1111/j.1365-2621.1993.tb03228.x.
DRAKE, M. A., W. HERFETT, T. D. BOYLSTON, and B. G. SWANSON. "Sensory Evaluation of Reduced Fat Cheeses." Journal of Food Science 60, no. 5 (September 1995): 898–901. http://dx.doi.org/10.1111/j.1365-2621.1995.tb06256.x.
Dos Santos Aguiar, Francisco Ivo, Francisco Gilvan Borges Ferreira Freitas Júnior, Raiane De Sousa Andrade, and Edmilson Igor Bernado Almeida. "Feed frequency and sensory evaluation of yams." REVISTA AGRO@MBIENTE ON-LINE 13 (September 3, 2019): 173. http://dx.doi.org/10.18227/1982-8470ragro.v13i0.5499.
TODA, Jun. "Recent Trend of Sensory Evaluation in Food Research in Japan Part I. Types and Methods of Sensory Evaluation in Food Research." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 3 (1994): 218–23. http://dx.doi.org/10.3136/nskkk1962.41.218.
Świąder, Katarzyna, and Magdalena Marczewska. "Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme." Foods 10, no. 2 (February 18, 2021): 446. http://dx.doi.org/10.3390/foods10020446.
Iwahashi, Takashi. "The Sensory Evaluation of The Food and The Sensitivity." Journal of Japan Association on Odor Environment 38, no. 5 (2007): 345. http://dx.doi.org/10.2171/jao.38.345.
KURAMITSU, Junichi. "Studying Sensory Evaluation of Food in the U. S." JOURNAL OF THE BREWING SOCIETY OF JAPAN 102, no. 1 (2007): 10–17. http://dx.doi.org/10.6013/jbrewsocjapan1988.102.10.
Sidel, Joel L., and Herbert Stone. "The role of sensory evaluation in the food industry." Food Quality and Preference 4, no. 1-2 (January 1993): 65–73. http://dx.doi.org/10.1016/0950-3293(93)90314-v.
Sidel, J. L., and H. Stone. "The role of sensory evaluation in the food industry." Food Quality and Preference 4, no. 1-2 (January 1993): 86. http://dx.doi.org/10.1016/0950-3293(93)90341-3.
TODA, Jun. "Recent Trend of Sensory Evaluation in Food Research in Japan Part 3. Discussion on "Rating Scales" in Sensory Evaluation of Foods." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 3 (1994): 228–32. http://dx.doi.org/10.3136/nskkk1962.41.228.
Debjani, Chakraborty, Shrilekha Das, and H. Das. "Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food." Journal of Food Science and Technology 50, no. 6 (August 6, 2011): 1088–96. http://dx.doi.org/10.1007/s13197-011-0433-x.
Tuorila, Hely. "From sensory evaluation to sensory and consumer research of food: An autobiographical perspective." Food Quality and Preference 40 (March 2015): 255–62. http://dx.doi.org/10.1016/j.foodqual.2014.05.006.
Harper, Roland. "Psychological basis of sensory evaluation." Food Quality and Preference 2, no. 2 (January 1990): 128–30. http://dx.doi.org/10.1016/0950-3293(90)90052-v.
McEwan, Jean A., and Pascal Schlich. "Correspondence analysis in sensory evaluation." Food Quality and Preference 3, no. 1 (January 1991): 23–36. http://dx.doi.org/10.1016/0950-3293(91)90020-f.
Meiselman, Herbert L. "Critical evaluation of sensory techniques." Food Quality and Preference 4, no. 1-2 (January 1993): 33–40. http://dx.doi.org/10.1016/0950-3293(93)90311-s.
Sanceda, Norlita G., Marieta Sanceda, Velma Encanto, Tadao Kurata, and Nobuhiko Arakawa. "Sensory evaluation of fish sauces." Food Quality and Preference 4, no. 1-2 (January 1993): 89. http://dx.doi.org/10.1016/0950-3293(93)90354-9.
Sanceda, Norlita G., Marieta F. Sanceda, Velma S. Encanto, Tadao Kurata, and Nobuhiko Arakawa. "Sensory evaluation of fish sauces." Food Quality and Preference 5, no. 3 (January 1994): 179–84. http://dx.doi.org/10.1016/0950-3293(94)90033-7.
Pokorný, J., J. Davídek, V. Prnka, and E. Davídková. "Nonparametric evaluation of graphical sensory profiles for the analysis of carbonated raspberry beverages." Food / Nahrung 30, no. 2 (1986): 131–39. http://dx.doi.org/10.1002/food.19860300204.
Ledahudec, J., L. Pilková, and J. Pokorný. "Comparison of structured and unstructured graphical scales for the evaluation of sensory quality." Food / Nahrung 36, no. 1 (1992): 96–98. http://dx.doi.org/10.1002/food.19920360116.