Поиск статей
Результаты поиска: 48 статей
Строка поиска: sensory quality
| № | Авторы | Название статьи | Том | Номер | Год |
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| 1 | Reshetnik E.I., Gribanova S.L., Derzhapolskaya Y.I., Li C., Liu L., Zhang G., Korneva N.Y., Shkolnikov P.N. | Fermented buttermilk drinks fortified by plant raw materials | 13 | 2 | 2025 |
| 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 | Soloshenko V. A., Mager S. N. | Quality management in animal farming | 12 | 2 | 2024 |
| 4 | 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 |
| 5 | 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 |
| 6 | 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 |
| 7 | Al-Hassawi F., Al-Ghanim J., Al-Foudari M., Al-Othman A. , Sidhu J. S. | Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads | 11 | 2 | 2023 |
| 8 | Kandrokov R. Kh. | Effects of triticale flour on the quality of honey cookies | 11 | 2 | 2023 |
| 9 | Grujić S. , Grujčić M. | Factors affecting consumer preference for healthy diet and functional foods | 11 | 2 | 2023 |
| 10 | 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 |
| 11 | Rahman Md. A., Roy J., Mahomud Md. S. | Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour | 11 | 2 | 2023 |
| 12 | Plotnikova I. V., Magomedov G. O., Zharkova I. M. , Miroshnichenko E. N. , Plotnikov V. E. | Jelly formulated with different carbohydrate profiles: Quality evaluation | 10 | 2 | 2022 |
| 13 | Jafarpour D., Hashemi S. M. B. | Ohmic heating application in food processing: Recent achievements and perspectives | 10 | 2 | 2022 |
| 14 | 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 |
| 15 | 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 |
| 16 | Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. | Zeboid cow milk: physicochemical quality indicator | 10 | 1 | 2022 |
| 17 | Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. | Effect of organic compounds on cognac sensory profile | 9 | 2 | 2021 |
| 18 | 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 |
| 19 | Aleinikova N. V., Peskova I. V., Ostroukhova E. V., Galkina Ye. S., Didenko P. A., Probeigolova P. А., Lutkova N. Yu. | NanoKremny effect on the quality of grapes and wines | 9 | 2 | 2021 |
| 20 | 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 |
| 21 | 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 |
| 22 | 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 |
| 23 | Velemir A., Mandić S., Vučić G., Savanović D. | Effects of non-meat proteins on the quality of fermented sausages | 8 | 2 | 2020 |
| 24 | Hematian A., Nouri M., Dolatabad S. S. | Kashk with caper (Capparis spinosa L.) extract: quality during storage | 8 | 2 | 2020 |
| 25 | 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 |
| 26 | 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 |
| 27 | 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 |
| 28 | Ameri A., Ekhtelat M., Shamsaei S. | Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran | 8 | 1 | 2020 |
| 29 | Giro T. M., Beloglazova K. E., Rysmukhambetova G. E., Simakova I. V. , Karpunina L. V., Rogojin A. A., Kulikovsky A. V., Andreeva S. V. | Xanthan-based biodegradable packaging for fish and meat products | 8 | 1 | 2020 |
| 30 | Fadhil R., Agustina R. | A multi-criteria sensory assessment of Cucumis melo (L.) using fuzzy-Eckenrode and fuzzy-TOPSIS methods | 7 | 2 | 2019 |
| 31 | Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. | Chemical composition of indigenous raw meats | 7 | 2 | 2019 |
| 32 | Soltaninejad F., Sekhavatizadeh S. S. | Effects of encapsulated black caraway extract and sesame oil on kolompeh quality | 7 | 2 | 2019 |
| 33 | Lisina N. L., Lisina N. L. | Environmental regulations in Russian food security | 7 | 1 | 2019 |
| 34 | 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 |
| 35 | Козырев И. В., Миттельштейн Т. М., Пчелкина В. А., Кузнецова Т. Г., Лисицын А. Б. | Marbled beef quality grades under various ageing conditions | 6 | 2 | 2018 |
| 36 | Kosović I., Benšić M., Ačkar Đ., Jozinović A., Ugarčić Ž., Babić J., Miličević B., Šubarić D. | Microstructure and cooking quality of barley-enriched pasta produced at different process parameters | 6 | 2 | 2018 |
| 37 | Данилов А. М., Баженова Б. А., Данилов М. Б., Герасимов А. В. | Study of lysate activity to modificate collagene raw materials to use in sausage mixture | 6 | 2 | 2018 |
| 38 | Dunchenko N. I. , Voloshina E. S., Kuptsova S. V., Cherkasova E. I. , Sychev R. V., Keener K. | COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES | 6 | 1 | 2018 |
| 39 | Krasnova T. A., Timoshchuk I. V., Gorelkina A. K. , Belyaeva O. V. | EFFECT OF PRIORITY DRINKING WATER CONTAMINANTS ON THE QUALITY INDICATORS OF BEVERAGES DURING THEIR PRODUCTION AND STORAGE | 6 | 1 | 2018 |
| 40 | Maytakov A. L., Yusupov S. T. , Popov A. M. , Kravchenko S. N., Bakin I. A. | STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION | 6 | 1 | 2018 |
| 41 | Petrov A.N., Galstyan A.G., Radaeva I.A., Turovskaya S.N., Illarionova E.E., Semipyatniy V.K., Khurshudyan S.A., DuBuske L.M., Krikunova L.N. | INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES | 5 | 2 | 2017 |
| 42 | 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 |
| 43 | Morozova E.A., Kranzeeva E.A., Kochneva O.P. | CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION | 5 | 1 | 2017 |
| 44 | Golubtsova Y.V. | PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI | 5 | 1 | 2017 |
| 45 | Glushakova O.V., Fadeykina N.V., Baranova I.V., Ustyugov Y.A. | PROBLEMS AND PROSPECTS OF DEVELOPMENT OF HUMAN CAPITAL AS THE IMMANENT BASIS OF QUALITY OF LIFE OF THE RURAL POPULATION OF THE RUSSIAN FEDERATION | 4 | 2 | 2016 |
| 46 | Tikhonov S.L., Tikhonova N.V., Samokhvalova E.V., Poznyakovskiy V.M., Volkov A.Y., Aleksandrov A.V., Terent'ev A.E., Lazarev V.A. | USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH | 4 | 2 | 2016 |
| 47 | Моrоzоvа Е.А., Glushakova O.V., Fadeikina N.V. | FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS | 4 | 1 | 2016 |
| 48 | Bochkarev M.S., Egorova E.Y., Reznichenko I.Y., Poznyakovskiy V.M. | REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY | 4 | 1 | 2016 |