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  1. 21
    Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis
    Subjects: “...food processing...”
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    Article
  2. 22
    The Constrained Median: A Way to Incorporate Side Information in the Assessment of Food Samples
    Subjects: “...sensory evaluation...”
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    Article
  3. 23
    The Sensory Evaluation of Food Products Made with Varying Levels of Sucrose and Fructose and of Threshold Measurements of Individuals with Diabetes Mellitus
    by Hardy, Sherrie Lynn
    Published 1978
    Subjects: “...Food Sensory...”
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  4. 24
    Perceptual characteristics of selected acidulants by different sensory and multivariate methods
    by Rubico, Sonia Mendoza
    Published 2012
    Subjects: “...Food -- Sensory evaluation...”
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  5. 25
    Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation
    Subjects: “...novel food...”
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    Article
  6. 26
    Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.)
    Subjects: “...sensory evaluation...”
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    Article
  7. 27
    Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic
    by Tanima Chowdhury, Madhusweta Das
    Published 2015-04-01
    Subjects: “...packed food...”
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    Article
  8. 28
    Influence of type and shelf-life on two brands complementary food in color, vitamins, and sensory evaluation
    Subjects: “...baby food...”
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    Article
  9. 29
    Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality
    by Bergh, Alexandra Jane
    Published 2015
    Subjects: “...Honeybush tea -- Sensory evaluation...”
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  10. 30
    Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios.
    by Elam, Jhaelynn
    Published 2017
    Subjects: “...sensory evaluations...”
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  11. 31
    Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage
    Subjects: “...sensory evaluation...”
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    Article
  12. 32
    Post-Harvest Quality and Sensory Evaluation of Mini Sweet Peppers
    Subjects: “...functional food...”
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    Article
  13. 33
    Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review
    by Jiyun Yang, Jeehyun Lee
    Published 2019-02-01
    Subjects: “...sensory evaluation...”
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    Article
  14. 34
    Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk
    Subjects: “...Food Science...”
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    Article
  15. 35
    THE NUTRITIONAL AND SENSORY QUALITY OF PROTEIN PREPARATIONS IN SCHOOL FOOD AND NUTRITION UNITS: AN EVALUATION USING THE ANSQ METHOD
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  16. 36
    Sensory and dietary quality of fiber-beef blends
    by Katzir, Irena
    Published 2014
    Subjects: “...Beef -- Sensory evaluation...”
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  17. 37
    THE IMPORTANCE OF SENSORY ANALYSIS OF CONSUMPTION MILK IN FOOD
    by Irina-Ramona Pecingină
    Published 2019-11-01
    Subjects: “...sensory analysis...”
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    Article
  18. 38
    Application of sensory analysis in the enterprise of production of food
    by L. V. Berketova, V. I. Perov
    Published 2018-04-01
    Subjects: “...sensory analysis, organoleptic analysis, tester, expert, panel...”
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    Article
  19. 39
    Labneh with probiotic properties produced from kefir: development and sensory evaluation
    Subjects: “...functional foods...”
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    Article
  20. 40
    Evaluating the properties of sensory tests using computer intensive and biplot methodologies
    Subjects: “...Food -- Sensory evaluation -- Statistical methods...”
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