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Wiley电子期刊(86)	ProQuest学位论文(11)	Elsevier电子期刊(1653)
SpringerLink电子期刊(573)	NATURE电子期刊(5)	ACS电子期刊(108)

在“Elsevier电子期刊”中，命中：1,653条，耗时：0.0120258 秒

在所有数据库中总计命中：2,436条

1.A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

作者：Daniele Asioli^a ; ^d ; ^{daniele.asioli@nofima.no} ; Paula Varela^a ; Margrethe Hersleth^a ; Valerie Lengard Almli^a ; Nina Veflen Olsen^a ; ^b ; Tormod Næ ; s^a ; ^c

关键词：New food product development ; Consumer ; Sensory and extrinsic attributes ; Interaction ; Methodologies

刊名：Food Quality and Preference

出版年：2017

2.Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds

作者：Luke Bell^a ; ^{luke.bell@pgr.reading.ac.uk" class="auth_mail" title="E-mail the corresponding author} ; Lisa Methven^a ; Angelo Signore^b ; Maria Jose Oruna-Concha^a ; Carol Wagstaff^a ; ^c

关键词：Glucosinolates ; Amino acids ; Isothiocyanates ; Sensory analysis ; Organic acids ; Polyatomic ions ; Volatile organic chemicals ; Brassicaceae

刊名：Food Chemistry

出版年：2017

3.Post-mortem mechanical injection of low quality beef loins with pork back fat improves palatability and sensory attributes

作者：DeMetris D. Reed Jr. ; Lee-Anne J. Walter ; Angela N. Schmitz ; Daniel E. Guadiá ; n-García ; Ty E. Lawrence ; ^{tlawrence@wtamu.edu}

关键词：Beef ; Consumer ; Fat ; Pork ; Sensory ; WBSF

刊名：Meat Science

出版年：2017

4.Influence of diets with silage from forage plants adapted to the semi-arid conditions on lamb quality and sensory attributes

作者：F.S. Campos^a ; G.G.P. Carvalho^a ; ^{gleidsongiordano@yahoo.com.br} ; E.M. Santos^b ; G.G.L. Araú ; jo^c ; G.C. Gois^c ; R.A. Rebouç ; as^a ; A.G. Leã ; o^d ; S.A. Santos^a ; J.S. Oliveira^b ; L.C. Leite^e ; M.L.G.M.L. Araú ; jo^a ; L.G.A. Cirne^f ; R.R. Silva^g ; B.M.A. Carvalho^h

关键词：Sheep ; Protein ; Flavor ; Juiciness ; Moisture

刊名：Meat Science

出版年：2017

5.Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre ‐ Effects on sensory quality and subjective appetite sensations

作者：Ursula Kehlet^a ; ^{unk@teknologisk.dk} ; Mette Pagter^b ; Margit D. Aaslyng^a ; Anne Raben^b

关键词：Pork ; Sensory profile ; Satiety ; Meat ; Protein ; Meatballs ; Nutritional claims

刊名：Meat Science

出版年：2017

6.Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb

作者：Aaron Ross Flakemore^a ; Bunmi Sherifat Malau-Aduli^b ; Peter David Nichols^a ; ^c ; Aduli Enoch Othniel Malau-Aduli^a ; ^d ; ^{Aduli.MalauAduli@utas.edu.au} ; ^{aduli.malauaduli@jcu.edu.au} ; ^{aduli40@yahoo.co.uk}

关键词：Lamb ; Nutrient retention ; Cooking ; Intramuscular fat ; Omega-3 fatty acids ; Sensory

刊名：Meat Science

出版年：2017

7.The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype

作者：Luke Bell^a ; ^{luke.bell@reading.ac.uk} ; Lisa Methven^a ; Carol Wagstaff^a ; ^b

关键词：Glucosinolates ; Isothiocyanates ; Brassicaceae ; Health-beneficial compounds ; Leafy vegetables ; Bitter taste perception ; Pungency ; Taste

刊名：Food Chemistry

出版年：2017

8.Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply

作者：Gastó ; n Ares^a ; ^{gares@fq.edu.uy} ; Florencia Alcaire^a ; Lucí ; a Antú ; nez^a ; Leticia Vidal^a ; Ana Gimé ; nez^a ; John C. Castura^b

关键词：Temporal methods ; Sensory characterization ; TCATA ; TDS ; Dynamic liking ; Drivers of liking

刊名：Food Research International

出版年：2017

9.Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution

作者：Ting Liu^a ; Gary G. Hou^b ; ^{ghou@wmcinc.org} ; Marie Cardin^b ; Len Marquart^a ; Arnaud Dubat^c

关键词：Sprouting ; Whole-wheat flour ; Tortilla quality ; Sensory

刊名：LWT - Food Science and Technology

出版年：2017

10.The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products

作者：Joachim J. Schouteten^* ; ^{Joachim.Schouteten@UGent.be} ; Hans De Steur^* ; Benedikt Sas^&dagger ; ; Ilse De Bourdeaudhuij^&Dagger ; ; Xavier Gellynck^*

关键词：context ; brand ; consumer ; EmoSensory Wheel

刊名：Journal of Dairy Science

出版年：2017

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