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Publikováno v:
Journal of Food Science. 81:S1495-S1505
Tomatoes (Solanum lycoperiscum) are a popular produce choice and provide many bioactive compounds. Consumer choice of tomatoes is influenced by flavor and visual appearance and external texture cues including hand firmness and sliceability. The objec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61093460f2c6773a63edf790e1a5e489
https://doi.org/10.1111/1750-3841.13306
https://doi.org/10.1111/1750-3841.13306
Publikováno v:
Agroforestry Systems. 90:919-926
American hazelnut (Corylus americana) is a promising oilseed and nut crop. Currently, international demand for hazelnuts is supplied with European hazelnut (Corylus avellana) grown in many countries, with Turkey producing the majority. In order for A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcdc3939b7be266bf3eabfd369f8005b
https://doi.org/10.1007/s10457-016-9898-y
https://doi.org/10.1007/s10457-016-9898-y
Publikováno v:
Soil Science Society of America Journal. 75:9-16
30 , was computed and has been shown to be related to plant-pest survival. Aft er 15 d of heating, passive solarization increased at the 10- and 20-cm depths by 263 and 65°C h, respectively, compared with leaving the soil bare. For active solarizati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd0fae962bd62d6f18eebd92099e1110
https://doi.org/10.2136/sssaj2009.0379
https://doi.org/10.2136/sssaj2009.0379
Publikováno v:
Journal of Sensory Studies. 25:720-739
In the U.S.A., the production of processed cheese (PC) totaled 1,014 million kg in 2005. These products are made using natural cheese (NC), but imitation products are also available. Functionality and meltability are primary characteristics of these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91a7ef2d6f0844c5dd364c6332772a5d
https://doi.org/10.1111/j.1745-459x.2010.00300.x
https://doi.org/10.1111/j.1745-459x.2010.00300.x
Publikováno v:
Journal of Sensory Studies. 25:246-259
This study was conducted to determine the impact of purging on the sensory flavor properties and consumer acceptance of aquacultured southern flounder, especially with regard to earthy/musty off-flavor common in aquacultured seafood. Flounders were p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abd6a2d042dabe313b95817c5235ce16
https://doi.org/10.1111/j.1745-459x.2009.00255.x
https://doi.org/10.1111/j.1745-459x.2009.00255.x
Publikováno v:
Journal of the Science of Food and Agriculture. 89:117-121
BACKGROUND: Two types of walnut are valued for their nuts, the Persian walnut (Juglans regia L.) and eastern black walnut (Juglans nigra L.). While there is a well-established market for Persian walnuts, there is a relatively small, but increasing de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61986968ba0fc452cc0fb2d77ef98470
https://doi.org/10.1002/jsfa.3417
https://doi.org/10.1002/jsfa.3417
Publikováno v:
Journal of Food Science. 73:S199-S208
Cheddar cheese is a widely popular food in the United States. This product is produced in facilities across the United States and often marketed based on region of manufacture, implying that regional differences in flavor character of the cheese exis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a16bafa35f6c333f1de16bff1ad897b2
https://doi.org/10.1111/j.1750-3841.2008.00750.x
https://doi.org/10.1111/j.1750-3841.2008.00750.x
Autor:
MaryAnne Drake, M.D. Yates
Publikováno v:
Journal of Sensory Studies. 22:493-506
The role of age and fat content on the sensory texture properties of Gouda cheeses was investigated. Twenty-one Gouda cheeses were collected from domestic and international sources. The cheese samples represented a range of typical ages and fat conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13baf05839805bc049ddc9b36cb9a275
https://doi.org/10.1111/j.1745-459x.2007.00124.x
https://doi.org/10.1111/j.1745-459x.2007.00124.x
Publikováno v:
Journal of Food Science. 72:S425-S434
Whey and soy proteins have a variety of applications. Previous work has documented flavors of rehydrated whey and soy proteins. It is necessary to understand what flavors whey and soy proteins contribute to product applications to optimize protein pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::628619d2ebc4a9b4287e8def20d689cb
https://doi.org/10.1111/j.1750-3841.2007.00429.x
https://doi.org/10.1111/j.1750-3841.2007.00429.x