Zobrazeno 1 - 10
of 126
pro vyhledávání: '"Retiveau A"'
Publikováno v:
Textural Characteristics of World Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::266daf5d94da03c22fafde9401ef42b0
https://doi.org/10.1002/9781119430902.ch3
https://doi.org/10.1002/9781119430902.ch3
Autor:
Retiveau, Annlyse
Doctor of Philosophy
Food Science Institute
Edgar Chambers, IV
Three independent panels evaluated a total of 22 scents. Two panels were highly trained in sensory analysis techniques and performed descriptive analysis of the fragrances.
Food Science Institute
Edgar Chambers, IV
Three independent panels evaluated a total of 22 scents. Two panels were highly trained in sensory analysis techniques and performed descriptive analysis of the fragrances.
Externí odkaz:
http://hdl.handle.net/2097/27
Publikováno v:
In Food Quality and Preference 2005 16(6):517-527
Publikováno v:
In Renewable Energy 2003 28(12):1881-1897
Publikováno v:
Journal of Food Science. 81:S483-S493
This study was undertaken to understand how consumers in the United States perceive umami-rich products, specifically low sodium chicken noodle soup. Results suggest that the addition of monosodium l-glutamate (MSG) at a concentration of 0.1% to 0.5%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbe065488f45180bf31c9397101c79b7
https://doi.org/10.1111/1750-3841.13195
https://doi.org/10.1111/1750-3841.13195
Autor:
Annlyse Retiveau, Renoo Yenket, Varapha Kongpensook, Chintana Oupadissakoon, Edgar Chambers, Suntaree Suwonsichon
Publikováno v:
Journal of the Science of Food and Agriculture. 90:1081-1088
BACKGROUND: Sweet tamarind is a major edible fruit and flavoring ingredient particularly in south-east and southern Asia. Little research has focused on the fruit and almost nothing is known of its particular sensory properties. The aims of this rese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8558c048519e55562852ac4c7d4be1fa
https://doi.org/10.1002/jsfa.3925
https://doi.org/10.1002/jsfa.3925
Publikováno v:
Journal of food science. 81(2)
This study was undertaken to understand how consumers in the United States perceive umami-rich products, specifically low sodium chicken noodle soup. Results suggest that the addition of monosodium l-glutamate (MSG) at a concentration of 0.1% to 0.5%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7581ca7af6414d540a348e12574a49e8
https://pubmed.ncbi.nlm.nih.gov/26720057
https://pubmed.ncbi.nlm.nih.gov/26720057
Autor:
Annlyse Retiveau, Suntaree Vara-ubol, Varapha Kongpensook, Chintana Oupadissakoon, Renoo Yenket, Edgar Chambers
Publikováno v:
Journal of Food Science. 71:S547-S552
Rose apple, an economic fruit in Southeast Asia, has potential as an export to western countries where its special attributes are better known to consumers. This research studied sensory characteristics of 8 rose apple varieties using highly trained
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28161a03004c46186b4dae9bba143f5a
https://doi.org/10.1111/j.1750-3841.2006.00128.x
https://doi.org/10.1111/j.1750-3841.2006.00128.x
Publikováno v:
Food Quality and Preference. 16:517-527
General lexicons have been developed to describe the flavor of cheese; however, no terminology was found that describes specifically the flavor of French cheese. The objective of this study was to determine a general lexicon for French cheese. Five h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cc5cc7e8c55892ff83a2c66dd9a747c
https://doi.org/10.1016/j.foodqual.2004.11.001
https://doi.org/10.1016/j.foodqual.2004.11.001