Resultados de búsqueda - "organoleptic"

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

Materias: “…organoleptic analysis…”
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SUITABILITY ASSESSMENT OF ORANGE FLESHED SWEETPOTATO VARIETIES AT NORTHERN REGION OF BANGLADESH por Hossain, M.M., Heck, S., Chanda, D., Rahaman, E.H.M.S., Uddin, S., Hasan, M.M., Kabir, M.H.

Materias: “…organoleptic analysis…”
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Sensory evaluation of two new biofortified bean varieties in Guatemala and Honduras por Gallego, Sonia, Reyes, Byron A.

Materias: “…organoleptic analysis…”
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Agronomic and organoleptic performance of organically produced provitamin A rich bananas for introduction into farming and diet systems of Burundi and Democratic Republic of Congo por Ekesa, Beatrice, Simbare, Alice, Kamira Bacishoga, Muller, Sivirihauma, Charles, Shimwela, M.M., Nabuuma, Deborah Sandra

Materias: “…organoleptic properties-organoleptic quality…”
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Identification of Elite Potato Clones with Resistance to Late Blight Through Participatory Varietal Selection in Peru por Gastelo, M., Burgos, G., Bastos, C., Perez, J.M., Otiniano, R., Cabrera, H., Ccanto, R., Scurrah, M.M., Felde, T. zum

Materias: “…organoleptic properties…”
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Development of Nutrient Rich Value-added Biscuit through Incorporation of Orange-fleshed Sweetpotato Puree por Hossain, M.M., Heck, S., Chanda, D., Rahaman, E.H.M.S., Mahmood, S., Kabir, M.H.

Materias: “…organoleptic analysis…”
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Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations por Alamu, Emmanuel Oladeji, Adesokan, Michael, Awoyale, W., Oyedele, H.A., Fawole, S., Amele, A., Maziya-Dixon, Busie

Materias: “…organoleptic properties…”
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Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

Materias: “…organoleptic properties…”
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Breeding Innovation and Integration Fund: Consumer Testing Report por Nakitto, M., Guambe, O., Matsimbe, S., Bwire, G., Okoye, B., Ofoeze, M., Madu, T., Mulwa, C.

Materias: “…organoleptic analysi…”
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Metabolic profiling of a range of peach fruit varieties reveals high metabolic diversity and commonalities and differences during ripening por Monti, Laura Lucía, Bustamante, Claudia Anabel, Osorio, Sonia, Gabilondo, Julieta, Borsani, Julia, Lauxmann, Martín Alexander, Maulion, Evangelina, Valentini, Gabriel Hugo, Budde, Claudio Olaf, Fernie, Alisdair R., Lara, María Valeria, Drincovich, María Fabiana

Materias: “…Organoleptic Properties…”
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Caracterización sensorial de mieles de abeja mediante análisis multivariado a tres vías por Altendorff, Laura Liliana, Winter, Josefina, Lavalle, Andrea

Materias: “…Organoleptic Analysis…”
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Participatory varietal selection of potato and agronomic performance with farmers’ feedback on new varieties. por Bajgai, Y., Dochen, T., Wangchuk, P., Kadian, M.S., Felde, T. zum, Lefebvre, M., Lobzang, Arya, S., Sangay, Wangdi, T., Gyeltshen, T., Wangdi, N.

Materias: “…organoleptic analysis…”
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Guide for the assessment of cacao quality and flavour por Cacao of Excellence

Materias: “…organoleptic analysis…”
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Development, chemical composition, textural characterization and sensory acceptability of oyster or big cup mushroom incorporated chicken meatloaves por Olabinke, C.K., Adegoke, A.F., Sobukola, O.P., Fafiolu, A.O., Adebowale, A.R.

Materias: “…organoleptic properties…”
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Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters por Alvarado, D., Laliberte, B., Capozio, N.

Materias: “…organoleptic analysis…”
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Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes por Adebanjo, L.A., Olatunde, G.O., Adegunwa, M.O., Dada, O.C., Alamu, Emmanuel Oladeji

Materias: “…organoleptic analysis…”
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Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari por Awoyale, W., Oyedele, H.A., Adenitan, A.A., Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

Materias: “…organoleptic properties…”
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Improved Correlation between Instrumental and Sensory Texture of Boiled Sweetpotato por Nakitto, M., Ayetigbo, O., Moyo, M., Ssali, R.T.

Materias: “…organoleptic analysis…”
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Importance of orange-fleshed sweetpotato cultivars in Malawi: a consolidation of morphological, organoleptic and beta-carotene analysis por Chipungu, Felistus P., Saka, J.D.K., Ambali, A.J.D., Mahungu, N.M., Mkumbira, J.

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

Materias: “…organoleptic analysis…”
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