Поиск статей
Результаты поиска: 26 статей
Строка поиска: Sensory profile
| № | Авторы | Название статьи | Том | Номер | Год |
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| 1 | Ocloo F. C. K., Ocloo F. C. K., Agyei-Amponsah J., Agyei-Amponsah J., Odai B. T., Odai B. T., Mahami T. , Armah J. O., Ayeh E. A., Adjei I., Basugilo J., Asomaniwaa S. , Egblewogbe M. N. Y. H. , Darfour B., Darfour B. | Irradiated sorghum grain: Phytochemical, physicochemical, and functional properties | 14 | 1 | 2026 |
| 2 | Moawad S., El-Kalyoubi M. H. , Khallaf M. F. , Gawad R. A. , Saed B. , Farouk A. | Microencapsulation by coacervation: Physicochemical and sensory properties of food flavorings | 13 | 1 | 2025 |
| 3 | Hussein A. M. S., Abd El-Aal H. A., Morsy N. M., Hassona M. M. , Hassona M. M. | Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat | 12 | 1 | 2024 |
| 4 | Rincón Soledad E. M., Arredondo Nontién M. A., Castro J. W., Barrios D., Vásquez Mejía S. M. | Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation | 12 | 1 | 2024 |
| 5 | Adi A. C., Tawakal A. I. , Rasyidi M. F., Salisa W., Farapti F. , Rachmawati H. | Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model | 11 | 2 | 2023 |
| 6 | Hien B. T. T., Pham D. T., Vu L. P., Dao P. H. , Tuyen P. V., Nghia N. V., Bat N. K. | Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L.) preserved in ice water | 11 | 2 | 2023 |
| 7 | Rahman Md. A., Roy J., Mahomud Md. S. | Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour | 11 | 2 | 2023 |
| 8 | Yüzer M. O., Gençcelep H. | Sesame seed protein: Amino acid, functional, and physicochemical profiles | 11 | 1 | 2023 |
| 9 | Tan S. L., Meriam Suhaimy S. H., Abd Samad N. A., Hamizi N. A. | Effects of adulterated palm cooking oil on the quality of fried chicken nuggets | 10 | 1 | 2022 |
| 10 | Ndinchout A. S., Chattopadhyay D., Ascension N. M., Singh N., Paul M. F. | Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation | 10 | 1 | 2022 |
| 11 | Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. | Effect of organic compounds on cognac sensory profile | 9 | 2 | 2021 |
| 12 | Bakaytis V. I., Golub O. V., Miller Yu. Yu. | Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value | 9 | 2 | 2021 |
| 13 | Habiba U., Robin Md. A., Hasan Md. M., Toma M. A., Akhter D., Mazumder Md. A. R. | Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour | 9 | 2 | 2021 |
| 14 | Ogori A. F., Amove J., Evi-Parker P., Sardo G., Okpala C. O. R., Bono G., Korzeniowska M. | Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf | 9 | 1 | 2021 |
| 15 | Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. | Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value | 9 | 1 | 2021 |
| 16 | Hien B. T. T., Pham D. T., Tuyen P. V., Tran H.-D., Nguyen T. V., Dang A. V., Le T. A., Bat N. K., Nghia N. V., Nguyen M. T. T. | A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice | 8 | 2 | 2020 |
| 17 | Velemir A., Mandić S., Vučić G., Savanović D. | Effects of non-meat proteins on the quality of fermented sausages | 8 | 2 | 2020 |
| 18 | Hematian A., Nouri M., Dolatabad S. S. | Kashk with caper (Capparis spinosa L.) extract: quality during storage | 8 | 2 | 2020 |
| 19 | Yaseen A. A., Hussein A. M. S., Esmail R. M., Mohammad A. A. | Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids | 8 | 2 | 2020 |
| 20 | Momin M. A., Jubayer M. F., Begum A. A., Nupur A. H., Ranganathan T. V., Mazumder Md. A. R. | Substituting wheat flour with okara flour in biscuit production | 8 | 2 | 2020 |
| 21 | Ivankin A. N., Verevkin A. N., Efremov A. S., Vostrikova N. L., Kulikovskii A. V., Baburina M. I. | Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components | 8 | 2 | 2020 |
| 22 | Fadhil R., Agustina R. | A multi-criteria sensory assessment of Cucumis melo (L.) using fuzzy-Eckenrode and fuzzy-TOPSIS methods | 7 | 2 | 2019 |
| 23 | Soltaninejad F., Sekhavatizadeh S. S. | Effects of encapsulated black caraway extract and sesame oil on kolompeh quality | 7 | 2 | 2019 |
| 24 | Semenova A. A., Ivankin A. N., Kuznetsova T. G., Dydykin A. S., Nasonova V. V., Mileenkova E. V. | Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings | 7 | 1 | 2019 |
| 25 | Majeed M., Anwar S., Khan M.U., Asghar A., Shariati M.A., Semykin V., Fazel M. | STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES | 5 | 2 | 2017 |
| 26 | Golovach T.N., Dudchik N.V., Veremeenko E.G., Tsygankov V.G., Bondarchuk A.M., Filonyuk V.A., Shevlyakov V.V., Ushkov A.A., Sobol' Y.A., Erm G.I., Kurchenko V.P. | EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE | 4 | 2 | 2016 |