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  1. 1
    Physicochemical and Sensory Evaluation of Grain-Based Food
    Published 2022
    Subjects: “...sensory evaluation...”
    Open Access: DOAB: description of the publication
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    eBook
  2. 2
    Sensory evaluation and acceptance of food made of edible insects
    Subjects: “...sensory analysis...”
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    Article
  3. 3
    An evaluation of price and sensory preference for retailer and manufacturer brands of food.
    by Macartney, Leslie Keenan
    Published 1979
    Subjects: “...Food industry and trade...”
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  4. 4
    Physicochemical, microbiological and sensory evaluation of a bioactive food blend
    Subjects: “...functional foods...”
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    Article
  5. 5
    Sensory evaluation and consumer acceptability of novel fortified blended foods
    by Chanadang, Sirichat
    Published 2017
    Subjects: “...Sensory Analysis...”
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  6. 6
    Does the label ‘unconventional food plant’ influence food acceptance by potential consumers? A first approach
    Subjects: “...Sensory evaluation...”
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    Article
  7. 7
    Sensory characteristics of low yolk sponge cakes with stabilizers
    by Lee, Su-Hwei Iris
    Published 2011
    Subjects: “...Food--Sensory evaluation...”
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  8. 8
    Sensory evaluation of gluten-free quinoa whole grain snacks
    Subjects: “...Food science...”
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    Article
  9. 9
    Incorporating Active Learning into Machine Learning Techniques for Sensory Evaluation of Food
    Subjects: “...Sensory evaluation of food...”
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    Article
  10. 10
    Instrumental and sensory texture profile analysis of Asian wheat noodles
    by Pipatsattayanuwong, Siriporn
    Published 2012
    Subjects: “...Food -- Sensory evaluation...”
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  11. 11
    Ascorbic acid content and sensory characteristics of dehydrated green peppers
    by Kuzniar, Anna Marie
    Published 2011
    Subjects: “...Food--Sensory evaluation...”
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  12. 12
    Analysis of Sensory Properties in Foods
    Published 2019
    Subjects: “...sensory evaluation...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  13. 13
    Suppression of sourness in binary and tertiary model mixture solutions
    by Savant, Lotika
    Published 2011
    Subjects: “...Food -- Sensory evaluation...”
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  14. 14
    Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
    by Cerff, Jeanne
    Published 2012
    Subjects: “...Kefir -- Sensory evaluation...”
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  15. 15
    Garlic jelly: preparation, physicochemical and sensory evaluation
    Subjects: “...allium sativum l, extra jam, functional foods, pepper...”
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    Article
  16. 16
    Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings
    “... necessary for food grade coatings to control mites; and 2) to determine if sensory differences could...”
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    Article
  17. 17
    Injury Threshold of Oral Contact with Hot Foods and Method for Its Sensory Evaluation
    by Dirk W. Lachenmeier, Walter Lachenmeier
    Published 2018-09-01
    Subjects: “...hot foods...”
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    Article
  18. 18
    Quality of fryers purchased in retail markets using microbial and sensory assessment
    by Chen, Yinghwei
    Published 2012
    Subjects: “...Food -- Sensory evaluation...”
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  19. 19
    Effect of salt on the sensory characteristics of beef and beef-soy patties
    by Gardze, Carol Anne
    Published 2011
    Subjects: “...Food--Sensory evaluation...”
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  20. 20
    Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate
    Subjects: “...food, fortified...”
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    Article
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