ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 23 статей
Строка поиска: sensory evaluation
Авторы Название статьи Том Номер Год
1 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
2 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
3 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
4 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
5 Rahman Md. A., Roy J., Mahomud Md. S. Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour 11 2 2023
6 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
7 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
8 Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. Effect of organic compounds on cognac sensory profile 9 2 2021
9 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
10 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
11 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
12 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
13 Kondratenko V. V., Kondratenko T. Yu., Petrov A. N., Belozerov G. A. Assessing protopectin transformation potential of plant tissue using a zoned criterion space 8 2 2020
14 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
15 Hematian A., Nouri M., Dolatabad S. S. Kashk with caper (Capparis spinosa L.) extract: quality during storage 8 2 2020
16 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
17 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
18 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
19 Fadhil R., Agustina R. A multi-criteria sensory assessment of Cucumis melo (L.) using fuzzy-Eckenrode and fuzzy-TOPSIS methods 7 2 2019
20 Soltaninejad F., Sekhavatizadeh S. S. Effects of encapsulated black caraway extract and sesame oil on kolompeh quality 7 2 2019
21 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
22 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
23 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