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Keyword    sensory analysis

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Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice
by Olabisi Theresa Ademosun, Kolawole Oluseyi Ajanaku, Abiodun Humphrey Adebayo, Mary Omolara Oloyede, Daniel Uche Okere, Anuoluwa Abimbola Akinsiku, Samuel Oluwakayode Ajayi, Christianah Oluwatoyin Ajanaku, Titilope Modupe Dokunmu and Ayotunde Olayinka Owolabi
Journal of Food and Nutrition Research. 2019, 7(11), 810-814. DOI: 10.12691/jfnr-7-11-9
Pub. Date: November 27, 2019Views: 3425Downloads: 2734
fortification lycopene sensory analysis antioxidant yoghurt
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Volatile Compounds, Polyphenols and Sensory Quality in the Production of Tomato Vinegar
by Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso and Remedios Castro-Mejías
Journal of Food and Nutrition Research. 2017, 5(6), 391-398. DOI: 10.12691/jfnr-5-6-5
Pub. Date: May 23, 2017Views: 8544Downloads: 6002
polyphenols sensory analysis tomato paste vinegar volatile compounds
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Quality, Shelf-life and Sensory Analysis of Beef Meat Treated with Cleome gynandra and Vigna unguiculata Extracts
by P. Dzomba, I. Gwizangwe, P. Pedzisai and E. Togarepi
Chemical Engineering and Science. 2014, 2(3), 40-45. DOI: 10.12691/ces-2-3-1
Pub. Date: October 14, 2014Views: 22672Downloads: 17124
quality shelf-life sensory analysis Cleome gynandra Vigna unguiculata
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Sensory Properties of Table Sugars Derived from the Inflorescences Sap of Three Coconut (Cocos Nucifera.L) Cultivars in Côte d'Ivoire
by Okoma D.Muriel.J, Konan K. Jean.Louis and Assa Rebecca.R
American Journal of Food and Nutrition. 2020, 8(3), 90-100. DOI: 10.12691/ajfn-8-3-6
Pub. Date: November 19, 2020Views: 516Downloads: 615
sensory analysis - coconut sap sugar
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Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes
by Paula Becker Pertuzatti, Simone Messias Rodrigues Esteves, Jakline Estfane Alves, Luciana Costa Lima and Jonatas Emmanuel Borges
American Journal of Food Science and Technology. 2015, 3(4A), 32-36. DOI: 10.12691/ajfst-3-4A-6
Pub. Date: September 17, 2015Views: 20708Downloads: 12969Citations: 1
baking sensory analysis acceptance
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This article belongs to the Special Issue Challenge and Trends in Food Processing
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Characteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzate
by Yuli Witono, Wiwik Siti Windrati, Iwan Taruna, Asmak Afriliana and Ahib Assadam
American Journal of Food Science and Technology. 2014, 2(6), 203-208. DOI: 10.12691/ajfst-2-6-6
Pub. Date: December 10, 2014Views: 24508Downloads: 17277Citations: 2
“Bibisan” hydrolyzate of fish biduri protease papain fish sauce fish ketchup sensory attributes
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Canned Anchoita (Engraulis Anchoita): Technological Process and Sensory Analysis - an Alternative for Human Feed
by Roger Vasques Marques, Helena Genevez Porto Azambuja, Denise Back Perius, Gustavo Amaro Bittencourt, Rodrigo Bilhalva Moncks, Érico Kunde Corrêa and Milton Luiz Pinho Espírito Santo
American Journal of Food Science and Technology. 2013, 1(3), 18-24. DOI: 10.12691/ajfst-1-3-2
Pub. Date: September 12, 2013Views: 18362Downloads: 12389Citations: 1
novel foods canning sensory evaluation seaming food quality
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Impact of Non-nutritive Sweeteners on the Sensory Profile and Acceptance of a Functional Tamarind Beverage
by Rafael Sousa Lima and Helena Maria André Bolini
Journal of Food and Nutrition Research. 2020, 8(1), 26-32. DOI: 10.12691/jfnr-8-1-4
Pub. Date: January 17, 2020Views: 2930Downloads: 2355
sensory analysis quantitative descriptive analysis sweeteners functional food tropical food
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