Search Results - "organoleptic"

Chemical and sensory properties of analogue rice produced from maize grits and high quality cassava flour blends by Karim, O.R., Olapade, G., Awoyale, W., Maziya-Dixon, Busie, Oyeyinka, S., Olawuyi, I.

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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.

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Effect of mineral fertilisation on tuber yield and quality in yams (Dioscorea alata and Dioscorea rotundata) by Afolabi, F., Matsumoto, R., Akinwande, B., Otegbayo, B., Asfaw, A.

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Comparing traditional and commercial nixtamalization of three maize landraces: Impact on pozole quality and consumer acceptance by Vazquez-Carrillo, María Gricelda, Hernández-Montes, Arturo, Palacios-Rojas, Natalia, Garcia-Cruz, Leticia, Rosales-Nolasco, Aldo, Molina Macedo, Aide, Palacios-Pola, Gabriela

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Análisis sensorial de tres líneas de frijoles rojos mejorados nutricionalmente por jefes de familia Nicaraguenses by Paíz Salgado, MA, Bustos Bejarano, I, Carrillo, P., Dauria Noguera, AC, Pachón, Helena

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Identifying Socioeconomic Characteristics Defining Consumers’ Acceptance for Main Organoleptic Attributes of an Iron-biofortified Bean Variety in Guatemala by Pérez, Salomón, Buritica Casanova, Alexander, Oparinde, Adewale, Birol, Ekin, González, Carolina

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Sensory evaluation of provitamin A carotenoid-rich banana cultivars on trial for potential adoption in Burundi and Eastern Democratic Republic of Congo by Ekesa, B., Nabuuma, D., Kennedy, G., Bergh, Inge van den

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Análisis sensorial y nutricional de peras y manzanas del banco de germoplasma de la estación experimental INTA Alto Valle by Barda, Nora Beatriz, Corti, Gilda, Calvo, Paula Cecilia, De Angelis, Veronica, Gittins Lopez, Cecilia Gabriela, Miranda, María José, Suárez, Pablo Javier

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Análisis de aceptabilidad sensorial de helados formulados con frutilla fresca y frutilla liofilizada en polvo by Avico, Eda Larisa, Svriz, Irina Alejandra, Bennasar Vilches, Mabel Paula, Sosa, Carola, Saez, Roberto Alonso

Subjects: “…Organoleptic Properties…”
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Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019 by Mubiru, David, Recha, Tobias, Otieno, Gloria Atieno

Subjects: “…organoleptic analysis…”
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Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain by Pouzo, Laura Beatriz, Ceconi, Irene, Davies, Patricio, Mendez, Daniel Gustavo, Ortiz Miranda, S.G., Testa, Maria Laura, Pavan, Enrique

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Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor by Grigioni, Gabriela Maria, Paschetta, Fernanda, Soteras, Trinidad, Messina, Valeria Marisa

Subjects: “…Organoleptic Properties…”
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Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak by Casassa, Luis Federico, Bolcato, Esteban Augusto, Sari, Santiago Eduardo

Subjects: “…Organoleptic Analysis…”
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Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces by Denoya, Gabriela Inés, Polenta, Gustavo Alberto, Apóstolo, Nancy Mariel, Budde, Claudio Olaf, Sancho, Ana Maria, Vaudagna, Sergio Ramon

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Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking by Tarancón, Paula, Tárrega, Amparo, Aleza, Pablo, Besada, Cristina

Subjects: “…Aroma (organoleptic property)…”
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Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.) by Mbassi, Josiane Emilie Germaine, Ngatchou, Alban, Zing Zing, Bertrand, Akhobakoh, Mikhail, Nchanji, Eileen Bogweh

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QTL identification for cooking and eating quality in indica rice using multi-parent advanced generation intercross (MAGIC) population by Ponce, Kimberly S., Ye, Guoyou, Zhao, Xiangqian

Subjects: “…organoleptic traits…”
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Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage by Silva, Mercedes Pilar, Martinez, Maria Jose, Casini, Cristiano, Grosso, Nelson R.

Subjects: “…Organoleptic Analysis…”
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Identification of flavour in fresh feijoa fruit by Nyström, Angelica

Subjects: “…organoleptic evaluation…”

Diversity in nutrient content and consumer preferences of sensory attributes of peanut (Arachis hypogaea L.) varieties in Ugandan agroecosystems by Nankya, Rose, Mulumba, John W., Lwandasa, Hannington, Matovu, Moses, Isabirye, Brian, De Santis, Paola, Jarvis, Devra I.

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