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作者:A.N. Schiano , W.S. Harwood , M.A. Drake
来源:[J].Journal of Dairy Science(IF 2.566), 2017, Vol.100 (12), pp.9966-9986
摘要:ABSTRACT(#br)Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can b...
作者:Silvia Golia , Eugenio Brentari , Maurizio Carpita
来源:[J].Food Quality and Preference(IF 2.43), 2017, Vol.59, pp.97-108
摘要:Abstract(#br)In this paper, a structure learning algorithm is applied to the sensory analysis field to study the factors that have an influence on the quality of Italian wines. Directed acyclic graphs, involving chemical as well as sensory variables, will be proposed to suggest ...
作者:Wes Pearson , Leigh Schmidtke , I. Leigh Francis ...
来源:[J].Food Quality and Preference(IF 2.43), 2020, Vol.83
摘要:Abstract(#br)The performance of the recently developed rapid sensory descriptive method Pivot© Profile (PP) was assessed with a set of 17 Shiraz/Syrah red wines using a group of 49 sommeliers and 11 winemakers. The PP results were compared to results from descriptive analysis...
作者:Barbara Lanza , Filomena Amoruso
来源:[J].LWT - Food Science and Technology(IF 2.546), 2016, Vol.68, pp.365-372
摘要:Abstract(#br)In the present study, we evaluated sensory characteristics of table olives of the Italian double-aptitude olive cultivar ( Olea europaea L. cv. Itrana) processed as green ( Oliva Bianca di Itri ) and black ( Oliva di Gaeta ) table olives, according to the Method...
作者:Renata Moschini Daudt , Patrícia Inês Back , Nilo Sérgio Medeiros Cardozo ...
来源:[J].Carbohydrate Polymers(IF 3.479), 2015, Vol.134, pp.573-580
摘要:... Sensory analysis was also performed to verify the acceptability of the ingredients to potential consumers. The pH was kept the same after heating/freezing cycles for all formulations, and the formulations showed stability by resistance to centrifugation. The formulations...
作者:Marisa Carmela Caruso , Fernanda Galgano , Maria Antonietta Colangelo ...
来源:[J].European Food Research and Technology(IF 1.436), 2017, Vol.243 (7), pp.1183-1191
摘要:... The stability of the products was also monitored with the sensory and chemical analyses in order to support the instrumental analysis. The sensory analysis was useful to evaluate the perceptible changes occurring on the products during storage. Moreover, with the OXITEST an ...
作者:Na Wu , Xi-Chang Wang , Ning-Ping Tao ...
来源:[J].Fisheries Science(IF 0.897), 2016, Vol.82 (3), pp.537-547
摘要:Abstract(#br)The odor profiles of the hepatopancreas and gonad of Eriocheir sinensis were evaluated by sensory analysis, electronic nose, and gas chromatography-mass spectrometry (GC–MS) analysis. The results of sensory analysis and E-nose showed good correlation, which in...
作者:Claudia Gonzalez Viejo , Sigfredo Fuentes , Kate Howell ...
来源:[J].Physiology & Behavior(IF 3.16), 2018
摘要:Abstract(#br)Traditional sensory tests rely on conscious and self-reported responses from participants. The integration of non-invasive biometric techniques, such as heart rate, body temperature, brainwaves and facial expressions can gather more information from consumers while t...
作者:A.Z. Berna , S. Buysens , C. Di Natale ...
来源:[J].Postharvest Biology and Technology(IF 2.454), 2004, Vol.36 (2), pp.143-155
摘要:Abstract(#br)This paper relates aroma compounds measured by means of an electronic nose and headspace fingerprint mass spectrometry (HFMS) to sensory analysis for tomato aroma evaluation. Eight tomato cultivars harvested at the red-ripe stage of maturity were selected and asses...
作者:Tiago Bianchi , Yannick Weesepoel , Alex Koot ...
来源:[J].Food Research International(IF 3.005), 2017, Vol.99, pp.133-146
摘要:Abstract(#br)The aim of this study was to investigate the aroma and sensory profiles of various types of peaches ( Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two cons...

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