Search Results - "Organoleptic analysis"

Identification of metabolites associated with boiled potato sensory attributes in freshly harvested and stored potatoes by Drapal, M., Boeck, B. de, Lindqvist-Kreuze, H., Bonierbale, M.W., Fraser, Paul D.

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SUITABILITY ASSESSMENT OF ORANGE FLESHED SWEETPOTATO VARIETIES AT NORTHERN REGION OF BANGLADESH by Hossain, M.M., Heck, S., Chanda, D., Rahaman, E.H.M.S., Uddin, S., Hasan, M.M., Kabir, M.H.

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Sensory evaluation of two new biofortified bean varieties in Guatemala and Honduras by Gallego, Sonia, Reyes, Byron A.

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Development of Nutrient Rich Value-added Biscuit through Incorporation of Orange-fleshed Sweetpotato Puree by Hossain, M.M., Heck, S., Chanda, D., Rahaman, E.H.M.S., Mahmood, S., Kabir, M.H.

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Participatory varietal selection of potato and agronomic performance with farmers’ feedback on new varieties. by Bajgai, Y., Dochen, T., Wangchuk, P., Kadian, M.S., Felde, T. zum, Lefebvre, M., Lobzang, Arya, S., Sangay, Wangdi, T., Gyeltshen, T., Wangdi, N.

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Guide for the assessment of cacao quality and flavour by Cacao of Excellence

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Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters by Alvarado, D., Laliberte, B., Capozio, N.

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Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes by Adebanjo, L.A., Olatunde, G.O., Adegunwa, M.O., Dada, O.C., Alamu, Emmanuel Oladeji

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Improved Correlation between Instrumental and Sensory Texture of Boiled Sweetpotato by Nakitto, M., Ayetigbo, O., Moyo, M., Ssali, R.T.

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The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns by Pambo, K.O., Okello, J.J., Mbeche, R.M., Kinyuru, J.N., Alemu, M.H.

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Large genetic diversity for fine-flavor traits unveiled in cacao (Theobroma cacao L.) with special attention to the native Chuncho variety in Cusco, Peru by Eskes, A., Rodríguez, C.A.C., Cruz Condori, D., Seguine, E., García Carrion, L., Lachenaud, P.

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Aplicación del analisis descriptivo cuantitativo (QDA) del perfil flash (PF) como estrategia de evaluación sensorialde vinos malbec provenientes de La Pampa, Argentina by Varela, Ayelén Celeste, Masseroni, Maria Lujan, Prieto, Jorge Alejandro, Sari, Santiago Eduardo, Catania, Anibal Alejandro, Fanzone, Martín Leandro

Subjects: “…Organoleptic Analysis…”
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Development and sensorial acceptance of biofortified dehydrated cassava chips by Oliveira, Luciana Alves de, Reis, Ronielli Cardoso, Santana, Hannah Miranda, Santos, Vanderlei da Silva, Viana de Carvalho, José Luiz

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Desarrollo de una prueba de evaluación de la calidad del almidón agrio de yuca by Chuzel, Gérard

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Nutrition promotion messages: The effect of information on consumer sensory expectations, experiences and emotions of vitamin A-biofortified sweet potato by Lagerkvist, Carl Johan, Okello, J.J., Muoki, Penina Ngusye, Heck, S., Prain, Gordon

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Evaluación del conocimiento de hortalizas en un grupo de adolescentes argentinos by Guberman, Mariela, Carduza, Fernando Jose, Galmarini, Mara Virginia, Leal, Marcela, Soteras, Trinidad

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Caracterización polínica, fisicoquímica y sensorial de la miel de abeja (Apis mellifera L.) del departamento de Malargüe, provincia de Mendoza by Jiménez, Rosa, Grecco, Florencia

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Comparative analysis of the sensory acceptability of introduced Pro-Vitamin A-rich bananas in Eastern Africa by Nabuuma, Deborah, Ocimati, Walter, Simbare, Alice, Ekesa, Beatrice

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Tracing the origin of Argentine Malbec wines by sensometrics by Urvieta, Roy, Heymann, Hildegarde, Cantu, Annegret, Catania, Anibal Alejandro, Buscema, Fernando, Bottini, Ambrosio Rubén, Fontana, Ariel

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How useful are perception- and experienced-based measures in predicting actual food choice? Evidence from an in-store field experiment using a multi-response approach by Lagerkvist, Carl Johan, Mwende, J., Muoki, Penina Ngusye, Okello, J.J.

Subjects: “…organoleptic analysis…”
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