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Cell, ISSN 0092-8674, 2008, Volume 135, Issue 5, pp. 801 - 812
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 12/2017, Volume 52, Issue 12, pp. 2614 - 2622
Summary This study investigated the aroma volatiles, sensory and chemical attributes of strawberry achenes and receptacle. Samples were subjected to chemical... 
Achenes | receptacle | strawberry | aroma volatiles | sensory | ANTIOXIDANT ACTIVITY | FRUITS | BIOACTIVE COMPOUNDS | QUALITY | FOOD SCIENCE & TECHNOLOGY | PHENOLIC CONTENT | RASPBERRY | PUREES | PHASE | GAS-CHROMATOGRAPHY | IMPACT ODORANTS | Antioxidants | Analysis | Chemical analysis | Acidity | Volatiles | Cocoa | Freezing | Aroma compounds | Fruits | Studies | Sensory evaluation | Sensory properties | Volatile compounds | Aroma
Journal Article
Journal of animal science, ISSN 0021-8812, 07/2018, Volume 96, Issue 8, pp. 3161 - 3172
Meta-analyses techniques using 11 independent datasets were used to determine correlations between pork loin quality evaluated at 1-d postmortem and quality... 
Correlation | Holo-analysis | Sensory | Quality | Pork | Meta-analysis | AGRICULTURE, DAIRY & ANIMAL SCIENCE | holo-analysis | correlation | sensory | COLOR | meta-analysis | PURCHASE INTENT | pork | TRAITS | quality | TENDERNESS | Red Meat - standards | Animals | Age Factors | Swine | Color | Taste | Red Meat - analysis
Journal Article
Food Quality and Preference, ISSN 0950-3293, 07/2019, Volume 75, pp. 198 - 208
A specific attribute can play an important role in determining consumers’ perceived quality and acceptance of a product. Kim, van Hout, Dessirier, and Lee... 
Signal detection theory | Sensory attribute-specified acceptance test | Consumer sensory segmentation | Degree of satisfaction-difference (DOSD) | CONTEXTS | TESTS | DISCRIMINATION | FOOD SCIENCE & TECHNOLOGY | Consumer behavior | Methods
Journal Article
Postharvest Biology and Technology, ISSN 0925-5214, 08/2018, Volume 142, pp. 60 - 71
The effect of superatmospheric oxygen exposure on the sensory quality, decay incidence, total phenolics, antioxidant capacity, aroma volatiles of strawberries... 
Superatmospheric oxygen | Antioxidant capacity | Aroma volatiles | Sensory | Strawberry | STORAGE | AGRONOMY | QUALITY | FOOD SCIENCE & TECHNOLOGY | PHENOLICS | AROMA | MASS-SPECTROMETRY | HORTICULTURE | GAS-CHROMATOGRAPHY | FRUIT | POMEGRANATE ARILS | SUPER-ATMOSPHERIC OXYGEN | Antioxidants | Esters | Strawberries
Journal Article
Journal of Experimental Psychology: Human Perception and Performance, ISSN 0096-1523, 6/2007, Volume 33, Issue 3, pp. 570 - 592
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2017, Volume 52, Issue 6, pp. 1367 - 1374
Summary Beer is considered unsafe for those affected by coeliac disease because it is traditionally made by gluten‐containing raw materials. During the... 
Barley | beer and the brewing process | gluten‐free | sensory evaluation | enzymes | prolyl endoproteinase | ELISA | gluten-free | FREE BEER | ENDOPROTEASE | FOOD SCIENCE & TECHNOLOGY | CELIAC-DISEASE | Enzymes | Breweries | Gluten | Brewing industry
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 09/2017, Volume 52, Issue 9, pp. 2115 - 2125
Summary Effect of thermosonication on carrot juice containing peel (CJPL) and pulp (CJPP) extracts from orange at different concentration (0.5, 2.0 and... 
phenolic compounds | Carrot juice | storage | thermosonication | microorganisms | quality | FOOD SCIENCE & TECHNOLOGY | PHENOLICS | SONICATION | PARAMETERS | INACTIVATION | PEELS | ULTRASOUND | APPLE JUICE | CITRUS-FRUITS | FOOD | Fruit juices | Viscosity | Deactivation | Byproducts | Acidity | Inactivation | Phenolic compounds | pH effects | Pulp | Vegetable juices | Browning | Microorganisms | Phenols | Sensory properties | Ultrasound | Quality management
Journal Article
Food Chemistry, ISSN 0308-8146, 2005, Volume 93, Issue 3, pp. 511 - 520
Journal Article
Food Science & Nutrition, ISSN 2048-7177, 02/2019, Volume 7, Issue 2, pp. 747 - 754
The effects of paper containing different concentrations of 1‐methylcyclopropene (1‐MCP) on the quality of Chinese mushrooms were investigated. Mushrooms were... 
1‐methylcyclopropene | ethylene receptor inhibitor | browning | mushroom quality | Chinese mushroom | 1-methylcyclopropene | STORAGE | POSTHARVEST QUALITY | ETHYLENE | 1-MCP | FOOD SCIENCE & TECHNOLOGY | Vegetable industry | Senescence | Ascorbic acid | Mushrooms | Weight loss | Firmness | Fruit bodies | Basidiocarps | Browning | Vitamin C | Phenols | Sensory properties | Polyphenoloxidase | Quality management | Polyphenol oxidase
Journal Article