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Analyst (London), ISSN 1364-5528, 2019, Volume 144, Issue 14, pp. 4139 - 4148
Journal Article
International journal of food science & technology, ISSN 1365-2621, 2019, Volume 54, Issue 6, pp. 2064 - 2074
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 05/2016, Volume 51, Issue 5, pp. 1120 - 1129
Summary Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to... 
bread | dietary fibre | pineapple pomace | Baking quality | consumer acceptance | Dietary fibre | Consumer acceptance | Pineapple pomace | Bread | Food science | Dietary fiber | Wheat | Consumption | Pineapples | Fibre | Flour | Texture
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 10/2017, Volume 52, Issue 10, pp. 2256 - 2264
Summary Effects of colourant and a ‘natural source’ statement on sensory liking, emotion, saltiness expectation and purchase intent (PI) of three dipping... 
visual cues | emotion | saltiness | natural colour | Colourant | SWEETNESS | QUALITY | CONSUMER LIKING | FOOD SCIENCE & TECHNOLOGY | PHYSICOCHEMICAL PROPERTIES | PERCEIVED FLAVOR INTENSITY | ACCEPTANCE | OPTIMIZATION | SENSORY EVALUATION | FOOD | Coloring matter | Sauces | Analysis | Salinity | Mayonnaise | Salty taste | Consumers | Color | Taste perception | Saltiness | Coloring agents | Sodium chloride | Emotions | Dipping
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 04/2016, Volume 51, Issue 4, pp. 978 - 985
Journal Article
International journal of food science & technology, ISSN 1365-2621, 2019, Volume 54, Issue 5, pp. 1884 - 1891
Summary The effect of hot water pre‐treatment of in‐shell pecans on physicochemical properties, consumer acceptance and purchase intent of dehulled and roasted... 
pathogens | pecans | physicochemical properties | hot water treatment | Consumer acceptability | SURVIVAL | QUALITY | ACID | FOOD SCIENCE & TECHNOLOGY | SALMONELLA | PURCHASE INTENT | INACTIVATION | TEXTURE | Water | Purification | Water treatment | Acceptance | Nuts | Pecan nuts | Food processing | Hot water | Acceptability | Kernels | Microorganisms | Properties (attributes) | Sensory evaluation | Roasting | Sensory properties | Aroma | Physicochemical properties
Journal Article
International journal of food science & technology, ISSN 0950-5423, 2018, Volume 53, Issue 1, pp. 19 - 32
Journal Article