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Keyword    sensory analysis

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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: 5331Downloads: 3579
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: 18370Downloads: 13418
quality shelf-life sensory analysis Cleome gynandra Vigna unguiculata
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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: 14567Downloads: 8512Citations: 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: 18898Downloads: 12738Citations: 2
“Bibisan” hydrolyzate of fish biduri protease papain fish sauce fish ketchup sensory attributes
Abstract Full Text PDF (226 KB) Full Text HTML Full Text ePUB (192 KB)
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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: 14804Downloads: 9498Citations: 1
novel foods canning sensory evaluation seaming food quality
Abstract Full Text PDF (196 KB) Full Text HTML Full Text ePUB (193 KB)
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