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La ricerca find articoli where soggetti phrase all words 'SENSORY PROPERTIES' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 105 riferimenti
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    1. Garcia, ML; Casas, C; Toledo, VM; Selgas, MD
      Effect of selected mould strains on the sensory properties of dry fermented sausages

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    2. Papademas, P; Robinson, RK
      The sensory characteristics of different types of halloumi cheese as perceived by tasters of different ages

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    3. O'Connell, JE; Fox, PF
      Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

      INTERNATIONAL DAIRY JOURNAL
    4. Ordonez, M; Rovira, J; Jaime, I
      The relationship between the composition and texture of conventional and low-fat frankfurters

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    5. Jaeger, SR; MacFie, HJH
      The effect of advertising format and means-end information on consumer expectations for apples

      FOOD QUALITY AND PREFERENCE
    6. Nnam, NM
      Chemical, sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor, bambara groundnut (Vigna subterranea L. Verdc) andsweet potato (Ipomoea batatas) flours

      PLANT FOODS FOR HUMAN NUTRITION
    7. Lindahl, G; Lundstrom, K; Tornberg, E
      Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs

      MEAT SCIENCE
    8. Chanamai, R; McClements, DJ
      Prediction of emulsion color from droplet characteristics: dilute monodisperse oil-in-water emulsions

      FOOD HYDROCOLLOIDS
    9. Bertoni, G; Calamari, L; Maianti, MG
      Producing specific milks for speciality cheeses

      PROCEEDINGS OF THE NUTRITION SOCIETY
    10. Kumar, HRH; Monteiro, PV; Bhat, GS; Rao, HGR
      Effects of enzymatic modification of milk proteins on flavour and texturalqualities of set yoghurt

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    11. Sandrou, DK; Arvanitoyannis, IS
      Low-fat/calorie foods: Current state and perspectives

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    12. Gentle, MJ; Tilston, VL
      Nociceptors in the legs of poultry: Implications for potential pain in pre-slaughter shackling

      ANIMAL WELFARE
    13. Rehman, SU; Banks, JM; Brechany, EY; Muir, DD; McSweeney, PLH; Fox, PF
      Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk

      INTERNATIONAL DAIRY JOURNAL
    14. Beriain, MJ; Chasco, J; Lizaso, G
      Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon

      FOOD CONTROL
    15. Walker, S; Prescott, J
      The influence of solution viscosity and different viscosifying agents on apple juice flavor

      JOURNAL OF SENSORY STUDIES
    16. Mann, E
      Ice cream - part II

      DAIRY INDUSTRIES INTERNATIONAL
    17. Castro, IA; Tirapegui, J; Silva, RSSF
      Protein mixtures and their nutritional properties optimized by response surface methodology

      NUTRITION RESEARCH
    18. Guinard, JX; Uotani, B; Mazzucchelli, R; Taguchi, A; Masuoka, S; Fujino, S
      Consumer testing of commercial lager beers in blind versus informed conditions: Relation with descriptive analysis and expert quality ratings

      JOURNAL OF THE INSTITUTE OF BREWING
    19. Tamime, AY; Muir, DD; Khaskheli, M; Barclay, MNI
      Effect of processing conditions and raw materials on the properties of Kishk - 1. Compositional and microbiological qualities

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    20. Lapvetelainen, A; Rannikko, H
      Quantitative sensory profiling of cooked oatmeal

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    21. Cambero, MI; Pereira-Lima, CI; Ordonez, JA; de Fernando, GDG
      Beef broth flavour: study of flavour development

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    22. Bruna, JM; Fernandez, M; Hierro, EM; Ordonez, JA; De la Hoz, L
      Improvement of the sensory properties of dry fermented sausages by the superficial inoculation and/or the addition of intracellular extracts of Mucorracemosus

      JOURNAL OF FOOD SCIENCE
    23. Gills, LA; Resurreccion, AVA
      Sensory and physical properties of peanut butter treated with palm oil andhydrogenated vegetable oil to prevent oil separation

      JOURNAL OF FOOD SCIENCE
    24. Dong, X; Wrolstad, RE; Sugar, D
      Extending shelf life of fresh-cut pears

      JOURNAL OF FOOD SCIENCE
    25. Garcia-Risco, MR; Olano, A; Ramos, M; Lopez-Fandino, R
      Micellar changes induced by high pressure. Influence in the proteolytic activity and organoleptic properties of milk

      JOURNAL OF DAIRY SCIENCE
    26. Pihlsgard, P; Larsson, M; Leufven, A; Lingnert, H
      Volatile compounds in the production of liquid beet sugar

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    27. Jermiah, LE; Gibson, JP; Gibson, LL; Ball, RO; Aker, C; Fortin, A
      The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork

      FOOD RESEARCH INTERNATIONAL
    28. Achi, OK
      Quality attributes of fermented yam flour supplemented with processed soy flour

      PLANT FOODS FOR HUMAN NUTRITION
    29. Alobo, AP
      Production and organoleptic assessment of akara from bambara groundnut (Voandzeia subterranea (L.) Thouars)

      PLANT FOODS FOR HUMAN NUTRITION
    30. Tamine, AY; Muir, DD; Wszolek, M
      Kefir, koumiss and kishk

      DAIRY INDUSTRIES INTERNATIONAL
    31. Hardy, J; Parmentier, M; Fanni, J
      Functionality of nutrients and thermal treatments of food

      PROCEEDINGS OF THE NUTRITION SOCIETY
    32. Tamime, AY; Barclay, MNI; McNulty, D; O'Connor, TP
      Kishk - a dried fermented milk/cereal mixture. 3. Nutritional composition

      LAIT
    33. Detienne, NA; Wicker, L
      Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins

      JOURNAL OF FOOD SCIENCE
    34. Lynch, CM; Muir, DD; Banks, JM; McSweeney, PLH; Fox, PF
      Influence of adjunct cultures of Lactobacillus paracasei ssp paracasei or Lactobacillus plantarum on cheddar cheese ripening

      JOURNAL OF DAIRY SCIENCE
    35. Karagul-Yuceer, Y; Coggins, PC; Wilson, JC; White, CH
      Carbonated yogurt - Sensory properties and consumer acceptance

      JOURNAL OF DAIRY SCIENCE
    36. Martin, N; Savonitto, S; Molimard, P; Berger, C; Brousse, M; Spinnler, HE
      Flavor generation in cheese curd by coculturing with selected yeast, mold,and bacteria

      JOURNAL OF DAIRY SCIENCE
    37. Beal, C; Skokanova, J; Latrille, E; Martin, N; Corrieu, G
      Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt

      JOURNAL OF DAIRY SCIENCE
    38. Roland, AM; Phillips, LG; Boor, KJ
      Effects of fat content on the sensory properties, melting, color, and hardness of ice cream

      JOURNAL OF DAIRY SCIENCE
    39. Lebret, B; Le Roy, P; Monin, G; Lefaucheur, L; Caritez, JC; Talmant, A; Elsen, JM; Sellier, P
      Influence of the three RN genotypes on chemical composition, enzyme activities, and myofiber characteristics of porcine skeletal muscle

      JOURNAL OF ANIMAL SCIENCE
    40. Gimeno, O; Astiasaran, I; Bello, J
      Influence of partial replacement of NaCl with KCl and CaCl2 oil texture and color of dry fermented sausages

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    41. Sable, S; Cottenceau, G
      Current knowledge of soft cheeses flavor and related compounds

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    42. Takeoka, G
      Flavor chemistry of vegetables

      FLAVOR CHEMISTRY
    43. ACKERMAN SJ; SULLIVAN EM; WALLS MN
      DESIGN AND ANALYSIS OF ROC STUDIES - DISCRIMINATING BETWEEN DIET AND REGULAR SOFT DRINKS

      Academic radiology
    44. MCCLEMENTS DJ; DEMETRIADES K
      AN INTEGRATED APPROACH TO THE DEVELOPMENT OF REDUCED-FAT FOOD EMULSIONS

      Critical reviews in food science and nutrition
    45. ALKAHTANI HA; ABUTARBOUSH HM; ALDRYHIM YN; AHMED MA; BAJABER AS; ADAM EE; ELMOJADDIDI MA
      IRRADIATION OF DATES - INSECT DISINFESTATION, MICROBIAL AND CHEMICAL ASSESSMENTS, AND USE OF THERMOLUMINESCENCE TECHNIQUE

      Radiation physics and chemistry (1993)
    46. Sorensen, LK; Jepsen, R
      Assessment of sensory properties of cheese by near-infrared spectroscopy

      INTERNATIONAL DAIRY JOURNAL
    47. RODRIGUEZ J
      RECENT ADVANCES IN THE DEVELOPMENT OF LOW-FAT CHEESES

      Trends in food science & technology
    48. KLONT RE; BROCKS L; EIKELENBOOM G
      MUSCLE-FIBER TYPE AND MEAT QUALITY

      Meat science
    49. MUNOZ AM
      CONSUMER PERCEPTIONS OF MEAT - UNDERSTANDING THESE RESULTS THROUGH DESCRIPTIVE ANALYSIS

      Meat science
    50. SMULDERS FJM; GREER GG
      INTEGRATING MICROBIAL DECONTAMINATION WITH ORGANIC-ACIDS IN HACCP PROGRAMS FOR MUSCLE FOODS - PROSPECTS AND CONTROVERSIES

      International journal of food microbiology
    51. PALMENTIER JPFP; TAGUCHI VY; JENKINS SWD; WANG DT; NGO KP; ROBINSON D
      THE DETERMINATION OF GEOSMIN AND 2-METHYLISOBORNEOL IN WATER USING ISOTOPE-DILUTION HIGH-RESOLUTION MASS-SPECTROMETRY

      Water research
    52. Pereira-Pacheco, F; Escamilla-Ojeda, G; Carvajal-Rodriguez, L
      Evaluation of Xanthosoma violaceum acetylated starch performance for creams, sausages, and ice cream production

      TROPICAL AGRICULTURE
    53. ARNAU J; GUERRERO L; SARRAGA C
      THE EFFECT OF GREEN HAM PH AND NACL CONCENTRATION ON CATHEPSIN ACTIVITIES AND THE SENSORY CHARACTERISTICS OF DRY-CURED HAMS

      Journal of the Science of Food and Agriculture
    54. Trachoo, N; Mistry, VV
      Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurts

      JOURNAL OF DAIRY SCIENCE
    55. DALLAASLYNG M; MARTENS M; POLL L; NIELSEN PM; FLYGE H; LARSEN LM
      CHEMICAL AND SENSORY CHARACTERIZATION OF HYDROLYZED VEGETABLE PROTEIN, A SAVORY FLAVORING

      Journal of agricultural and food chemistry
    56. DOLAZO F; STEINHOF U; RING C; PFEIFFER S
      MICROBIOLOGICAL STATUS OF THE SPANISH FERMENTED SAUSAGE CHORIZO-GALLEGO - SENSORY, CHEMICAL AND CHEMO-PHYSICAL PROPERTIES

      Die Fleischwirtschaft
    57. FALLER JY; KLEIN BP; FALLER JF
      CHARACTERIZATION OF CORN-SOY BREAKFAST CEREALS BY GENERALIZED PROCRUSTES ANALYSES

      Cereal chemistry
    58. FOX PF; MCSWEENEY PLH; LYNCH CM
      SIGNIFICANCE OF NONSTARTER LACTIC-ACID BACTERIA IN CHEDDAR CHEESE

      Australian Journal of Dairy Technology
    59. MELENDO JA; BELTRAN JA; RONCALES P
      TENDERIZATION OF SQUID (LOLIGO-VULGARIS AND ILLEX COINDETII) WITH BROMELAIN AND A BOVINE SPLEEN LYSOSOMAL-ENRICHED EXTRACT

      Food research international
    60. GRAPPIN R; BEUVIER E
      POSSIBLE IMPLICATIONS OF MILK PASTEURIZATION ON THE MANUFACTURE AND SENSORY QUALITY OF RIPENED CHEESE

      International dairy journal
    61. NNAM NM
      CHEMICAL AND SENSORY EVALUATION OF VEGETABLE MILKS FROM AFRICAN YAM BEAN SPHENOSTYLIS-STENOCARPA (HOCHST EX RICH,A) HARMS AND MAIZE (ZEA-MAYS L.)

      Plant foods for human nutrition
    62. RAO KH; SINGH RRB; ANJANEYULU ASR; RAO KVSS; YADAV PL
      EFFECT OF CASEINATES AND REFINED WHEAT-FLOUR ON THE QUALITY OF CHICKEN NUGGETS FROM SPENT HENS

      Indian Journal of Animal Sciences
    63. MUIR D
      CHEESE-MAKING TECHNOLOGY - A QUESTION OF TASTE

      Dairy industries international
    64. MUIR DD; HUNTER EA; BANKS JM
      AROMA OF CHEESE .2. CONTRIBUTION OF AROMA TO THE FLAVOR OF CHEDDAR CHEESE

      Milchwissenschaft
    65. WERKHOFF P; GUNTERT M
      IDENTIFICATION OF SOME ESTER COMPOUNDS IN BOURBON VANILLA BEANS

      Lebensmittel-Wissenschaft + Technologie
    66. JEREMIAH LE; TONG AKW; GIBSON LL
      HOT-BONING, ELEVATED-TEMPERATURE CONDITIONING, AND VACUUM-PACKAGED AGING INFLUENCES ON LAMB COOKING LOSSES AND PALATABILITY

      Journal of food science
    67. GUINARD JX; ZOUMASMORSE C; MORI L; UATONI B; PANYAM D; KILARA A
      SUGAR AND FAT EFFECTS ON SENSORY PROPERTIES OF ICE-CREAM

      Journal of food science
    68. QUINONES HJ; BARBANO DM; PHILLIPS LG
      INFLUENCE OF PROTEIN STANDARDIZATION BY ULTRAFILTRATION ON THE VISCOSITY, COLOR, AND SENSORY PROPERTIES OF SKIM AND 1-PERCENT MILK

      Journal of dairy science
    69. PRINYAWIWATKUL W; MCWATTERS KH; BEUCHAT LR; PHILLIPS RD
      PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CHICKEN NUGGETS EXTENDED WITH FERMENTED COWPEA AND PEANUT FLOURS

      Journal of agricultural and food chemistry
    70. PONIKVAR M; FROHLICH A; RAJCEVIC M; LOJEVEC I
      THE EFFECT OF MATURING IN VACUUM ON THE SENSORY PROPERTIES OF FRIESIAN BULLS

      Die Fleischwirtschaft
    71. PONIKVAR M; FROHLICH A; RAJCEVIC M; LOJEVEC I
      THE EFFECT OF MATURING IN VACUUM ON THE S ENSORY PROPERTIES OF FRIESIAN BULLS

      Die Fleischwirtschaft
    72. ROLLS BJ; CASTELLANOS VH; SHIDE DJ; MILLER DL; PELKMAN CL; THORWART ML; PETERS JC
      SENSORY PROPERTIES OF A NONABSORBABLE FAT SUBSTITUTE DID NOT AFFECT REGULATION OF ENERGY-INTAKE

      The American journal of clinical nutrition
    73. NURSTEN HE
      THE FLAVOR OF MILK AND DAIRY-PRODUCTS .1. MILK OF DIFFERENT KINDS, MILK POWDER, BUTTER AND CREAM

      International journal of dairy technology
    74. TORNBERG E
      BIOPHYSICAL ASPECTS OF MEAT TENDERNESS

      Meat science
    75. MANSOUR EH; DWORSCHAK E; HUSZKA T; HOVARI J; GERGELY A
      UTILIZATION OF PUMPKIN SEED AND RAPESEED PROTEINS IN THE PREPARATION OF BOLOGNA TYPE SAUSAGES

      Acta alimentaria
    76. HE Y; SEBRANEK JG
      FRANKFURTERS WITH LEAN FINELY TEXTURED TISSUE AS AFFECTED BY INGREDIENTS

      Journal of food science
    77. EILERT SJ; MANDIGO RW; SUMNER SS
      PHOSPHATE AND MODIFIED BEEF CONNECTIVE-TISSUE EFFECTS ON REDUCED FAT,HIGH WATER-ADDED FRANKFURTERS

      Journal of food science
    78. MOLIMARD P; SPINNLER HE
      REVIEW - COMPOUNDS INVOLVED IN THE FLAVOR OF SURFACE MOLD-RIPENED CHEESES - ORIGINS AND PROPERTIES

      Journal of dairy science
    79. MARGGRANDER K
      COLLAGENOUS PROTEINS AS EXCIPIENTS FOR THE IMPROVEMENT OF THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT-PRODUCTS AND READY MEALS

      Die Fleischwirtschaft
    80. ELADAWY TA
      EFFECT OF SESAME SEED PROTEINS SUPPLEMENTATION ON THE NUTRITIONAL, PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF WHEAT-FLOUR BREAD

      Plant foods for human nutrition
    81. IZUYMOVA SA
      TO THE PROBLEM OF FACULTIES NATURE - PRER EQUISITES OF MEMORY ABILITIES IN SCHOOLCHILDREN OF LITERARY AND MATHEMATICAL CLASSES

      Psihologiceskij zurnal
    82. COBOS A; HORNE DS; MUIR DD
      RHEOLOGICAL PROPERTIES OF ACID MILK GELS .1. EFFECT OF COMPOSITION, PROCESS AND ACIDIFICATION CONDITIONS ON PRODUCTS FROM RECOMBINED MILKS

      Milchwissenschaft
    83. IMHOF R; GLATTLI H; BOSSET JO
      VOLATILE ORGANIC-COMPOUNDS PRODUCED BY THERMOPHILIC AND MESOPHILIC SINGLE STRAIN DAIRY STARTER CULTURES

      Lebensmittel-Wissenschaft + Technologie
    84. HENRY LK; BOYD LC; GREEN DP
      THE EFFECTS OF CRYOPROTECTANTS ON THE SENSORY PROPERTIES OF FROZEN BLUE-CRAB (CALLINECTES-SAPIDUS) MEAT

      Journal of the Science of Food and Agriculture
    85. PARRISH CC; MCLEOD CA; ACKMAN RG
      SENSORY EVALUATION OF ATLANTIC SALMON FED 3 TYPES OF HERRING-BASED DIET

      Journal of the Science of Food and Agriculture
    86. PHILLIPS LG; MCGIFF ML; BARBANO DM; LAWLESS HT
      THE INFLUENCE OF FAT ON THE SENSORY PROPERTIES, VISCOSITY, AND COLOR OF LOW-FAT MILK

      Journal of dairy science
    87. MARGGRANDER K
      COLLAGEN PROTEINS AS AIDS IN IMPROVING TH E TECHNOLOGICAL AND SENSORYPROPERTIES OF MEAT-PRODUCTS AND READY MEALS

      Die Fleischwirtschaft
    88. WEBER H; FISCHER R; MARGGRANDER K; KOCHINKE F
      SPREADABLE DRY SAUSAGE - THE INFLUENCE OF HYDROLYZED COLLAGEN PROTEINS

      Die Fleischwirtschaft
    89. AMR AS; YASEEN EI
      THERMAL-PROCESSING REQUIREMENTS OF CANNED CHICKPEA DIP

      International journal of food science & technology
    90. LUCCA PA; TEPPER BJ
      FAT REPLACERS AND THE FUNCTIONALITY OF FAT IN FOODS

      Trends in food science & technology
    91. DUFOSSE L; LATRASSE A; SPINNLER HE
      IMPORTANCE OF LACTONES IN FOOD FLAVORS - STRUCTURE, DISTRIBUTION, SENSORY PROPERTIES AND BIOSYNTHESIS

      Sciences des aliments
    92. CABALLEROCORDOBA GM; WANG SH; SGARBIERI VC
      NUTRITIONAL AND SENSORY CHARACTERISTICS O F QUICK-COOKING CREME SOUP BASED ON WHEAT-FLOUR AND DEFATTED SOY FLOUR

      Pesquisa agropecuaria brasileira
    93. LEMIEUX L; SIMARD RE
      ASTRINGENCY, A TEXTURAL DEFECT IN DAIRY-PRODUCTS

      Le Lait
    94. VASSAL L; DELACROIXBUCHET A; BOUILLON J
      EFFECT OF AA, EE AND FF GENETIC-VARIANTS OF CAPRINE ALPHA-S1-CASEIN ON CHEESE YIELDING CAPACITY OF MILK AND SENSORY PROPERTIES OF TRADITIONAL CHEESE

      Le Lait
    95. PASTORIZA L; SAMPEDRO G
      INFLUENCE OF ICE STORAGE ON RAY (RAJA-CLAVATA) WING MUSCLE

      Journal of the Science of Food and Agriculture
    96. KASPRZAK K; WENDORFF WL; CHEN CM
      FREEZING QUALITIES OF CHEDDAR-TYPE CHEESES CONTAINING VARIED PERCENTAGES OF FAT, MOISTURE, AND SALT

      Journal of dairy science
    97. SPECTER SE; SETSER CS
      SENSORY AND PHYSICAL-PROPERTIES OF A REDUCED-CALORIE FROZEN DESSERT SYSTEM MADE WITH MILK-FAT AND SUCROSE SUBSTITUTES

      Journal of dairy science
    98. MULLER A; MOLL A; HILDEBRANDT G
      BIO DRY SAUSAGE - ITS SENSORY, MATERIAL A ND BACTERIOLOGICAL QUALITIES

      Die Fleischwirtschaft
    99. CHEFTEL JC; DUMAY E
      MICROCOAGULATION OF PROTEINS FOR DEVELOPMENT OF CREAMINESS

      Food reviews international
    100. COONCE VM; LEVIEN KL; TORRES JA
      MATHEMATICAL-MODELS FOR DRYING RATES AND QUALITY INDICATOR CHANGES DURING BARLEY MALT KILNING

      Cereal foods world


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Documento generato il 21/10/20 alle ore 16:56:53