Resultados de búsqueda - "sensory"

Prediction of acceptable colour of cooking bananas (matooke) using instrumental and sensory measurements por 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.

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

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

Materias: “…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 por Omueti, O., Iken, J., Okoruwa, A., Kling, J.

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

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

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

Materias: “…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 por Awoyale, W., Oyedele, H.A., Maziya‐Dixon, B.

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

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

Materias: “…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 por Valle M., Francisco E.

Materias: “…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 por Alvarado, Dolores, Lim, Chinkee, Laliberté, Brigitte

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

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

Materias: “…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 por Eriksson, Estelle

Materias: “…sensory evaluation…”

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

Materias: “…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 por Almqvist, Sanna

Materias: “…perceived sensory dimensions…”

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

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

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

Materias: “…perceived sensory dimensions…”