Works (11)
Updated: July 5th, 2023 15:57
2016 journal article
Physical characteristics and sensory analysis of American hazelnuts in comparison to Tonda di Giffoni
AGROFORESTRY SYSTEMS, 90(5), 919–926.
author keywords: Filbert; Oilseed; Taste; Sphericity
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2016 journal article
Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption
JOURNAL OF FOOD SCIENCE, 81(6), S1495–S1505.
author keywords: consumer liking; preference mapping; tomatoes
MeSH headings : Adolescent; Adult; Aged; Choice Behavior; Cluster Analysis; Color; Consumer Behavior; Female; Food Preferences; Humans; Solanum lycopersicum / chemistry; Solanum lycopersicum / classification; Male; Middle Aged; Surveys and Questionnaires; Taste; Young Adult
TL;DR:
Overall liking was highest during the appearance portion of the test and lowest during the consumption portion (P < 0.05), and tomato growers can utilize these results to target cultivars that are well liked by consumers.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES
JOURNAL OF SENSORY STUDIES, 25(5), 720–739.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)
JOURNAL OF SENSORY STUDIES, 25(2), 246–259.
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(Web of Science)
13. Climate Action
(Web of Science)
15. Life on Land
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces
JOURNAL OF FOOD SCIENCE, 74(6), S205–S218.
author keywords: cheese sauce; cluster analysis; drivers of liking; partial least squares regression
MeSH headings : Adult; Analysis of Variance; Cheese / analysis; Cheese / standards; Condiments / analysis; Condiments / standards; Consumer Behavior; Female; Food Handling; Humans; Middle Aged; Multivariate Analysis; Quality Control; Sensation; Sodium Chloride, Dietary / administration & dosage; Taste
TL;DR:
Knowing what drives liking in wet and dry cheese sauces, researchers and product developers can more easily develop cheese sauces that appeal to all categories of consumers.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Descriptive analysis of kernels of selected black and Persian walnut cultivars
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89(1), 117–121.
author keywords: Juglans; aroma; flavor; nuts; sensory attributes; texture
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Determination of regional flavor differences in US Cheddar cheeses aged for 6 mo or longer
JOURNAL OF FOOD SCIENCE, 73(5), S199–S208.
author keywords: cheddar cheese; descriptive analysis; flavor; regional differences; US Cheddar cheese
MeSH headings : Adult; Analysis of Variance; Cheese / analysis; Cheese / standards; Demography; Female; Fermentation; Food Preferences; Humans; Male; Middle Aged; Taste / physiology; Time Factors; United States
TL;DR:
Flavor profiles of aged Cheddar cheeses were most strongly influenced by practices specific to manufacturing facility rather than region of manufacture, implying that regional differences in flavor character of the cheese exist.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Sensory properties of meal replacement bars and beverages made from whey and soy proteins
JOURNAL OF FOOD SCIENCE, 72(6), S425–S434.
author keywords: descriptive analysis; flavor; soy protein; whey protein
MeSH headings : Benzaldehydes / analysis; Beverages / analysis; Chemical Phenomena; Chemistry, Physical; Consumer Behavior; Dose-Response Relationship, Drug; Female; Food Technology; Food, Formulated / analysis; Humans; Male; Milk Proteins / analysis; Nutritive Value; Principal Component Analysis; Soybean Proteins / analysis; Taste; Whey Proteins
TL;DR:
Sensory properties of prototype bars and beverages fell within the spectrum of commercial products, which will aid researchers and product developers in optimizing sensory quality in meal replacement products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma)
JOURNAL OF SENSORY STUDIES, 21(2), 218–227.
TL;DR:
A defined sensory lexicon for southern flounder (appearance, flavor, texture) was identified andcriptive sensory differences were documented among the three types ofFlounder, suggesting SFF flounders may be a viable alternative to WF flounding.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes
JOURNAL OF SENSORY STUDIES, 20(2), 147–155.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Preference mapping of commercial chocolate milks
Journal of Food Science, 69(9), S406–413.
Source: NC State University Libraries
Added: August 6, 2018
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