Search Results - "sensory"

Prediction of acceptable colour of cooking bananas (matooke) using instrumental and sensory measurements by Khakasa, E., Muyanja, C., Mugabi, R., Babirye, M.P., Namuddu, M.G., Mukasa, Y., Namanya, P., Arinaitwe, I.K., Uwimana, B., Tumuhimbise, R., Nowakunda, K.

Subjects: “…sensory…”
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Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement by Sharma, Niharika, Mukhopadhyay, Soumi Paul, Onkarappa, Dhanyakumar, Yogendra, Kalenahalli, Ratanpaul, Vishal

Subjects: “…sensory traits…”
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Hardness of Cooked Milled Rice By Instrumental and Sensory Methods by Perez, Consuelo M., Juliano, Bienvenido O., BOURNE, MALCOLM C., ANZALDÚA-MORALES, ANTONIO

Subjects: “…sensory evaluation…”
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Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties by Omueti, O., Iken, J., Okoruwa, A., Kling, J.

Subjects: “…sensory evaluation…”
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Effect of nitrogen fertilizer and cassava variety on the sensory quality of composite bread by Shittu, T.A., Sanni, Lateef O., Maziya-Dixon, B.B., Awonorin, S.O., Dixon, A.

Subjects: “…sensory…”
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Soymilk yield and quality as affected by soybean varieties and processing techniques by Ogundipe, H., Dashiell, Kenton E., Osho, S.

Subjects: “…sensory evaluation…”
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Optimising processing and sensory characteristics of Bean Blue : a blue mould tofu by Näsholm, Martina

Subjects: “…sensory properties…”

Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials by Awoyale, W., Oyedele, H.A., Maziya‐Dixon, B.

Subjects: “…sensory properties…”
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Sensory characterization of the perceived quality of East African highland cooking bananas (matooke) by Khakasa, E., Muyanja, C., Mugabi, R., Bugaud, C., Forestier-Chiron, N., Uwimana, Brigitte, Arinaitwe, I.K., Nowakunda, K.

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Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour by Chinma, C.E., Sangodele, E.A., Maziya-Dixon, B.B., Kanampiu, F.K., Ukachi, H.O., Ajiboye, D.O., Alabi, M.O., Audu, Y.

Subjects: “…sensory…”
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Efectos de la suplementación creep feeding y la utilización de implantes a base de zeranol en becerros y becerras de aptitud cárnica by Valle M., Francisco E.

Subjects: “…sensory evaluation…”
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Development of cocoa physical reference samples for training and calibration of sensory evaluation panels: perspectives from a range of food products by Alvarado, Dolores, Lim, Chinkee, Laliberté, Brigitte

Subjects: “…sensory receptors…”
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Natural and modified food hydrocolloids as gluten replacement in baked foods: functional benefits by Irondi, E.A., Imam, Y.T., Ajani, E.O., Alamu, E.O.

Subjects: “…sensory receptors…”
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Quality of flash and rotary dried fufu flour by Sanni, Lateef O., Adebowale, A., Filani, T., Oyewole, O., Westby, Andrew

Subjects: “…pasting and sensory properties…”
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Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation : a Minor Field Study in Ghana by Eriksson, Estelle

Subjects: “…sensory evaluation…”

Onfarm participatory evaluation of East African highland banana Matooke hybrids (Musa spp.) by Nowankunda, K., Barekye Erima, R., Batte, M., Tushemereirwe, Wilberforce K., Ssali, R.T.

Subjects: “…sensory acceptability…”
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How does previous experience affect preference in an environment for outdoor recreation? : using the PSD model to identify environments for different outdoor recreation needs by Almqvist, Sanna

Subjects: “…perceived sensory dimensions…”

Genetic diversity of organoleptic properties in water yam (Dioscorea alata L.) by Egesi, Chiedozie N., Asiedu, Robert, Egunjobi, J.K., Bokanga, M.

Subjects: “…sensory evaluation…”
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Efecto del tratamiento cuarentenario por frío sobre la calidad sensorial de naranjas ‘Lane Late’ by Morales, Luisina, Pons-Gómez, Ana, Besada, Cristina

Subjects: “…Sensory evaluation…”
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Nature Assisted Workplace Environments : collaboration, creativity & restoration by Hotine, Stina

Subjects: “…perceived sensory dimensions…”