Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Sirli Seisonen"'
Publikováno v:
Chemosensory Perception. 6:179-189
Odor-active compounds are commonly analyzed using gas chromatography–olfactometry (GC–O). However, there are only limited guidelines available for panelist training with this technique. In the current study, 29 volunteers were trained to detect,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c150893c738341c34d6ca0ef25913481
https://doi.org/10.1007/s12078-013-9156-x
https://doi.org/10.1007/s12078-013-9156-x
Publikováno v:
Food chemistry. 210
A lot of research has been conducted in correlating the sensory properties of food with different analytical measurements in recent years. Various statistical methods have been used in order to get the most reliable results and to create prediction m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f75c206c3bbf5cf43cafff4bb63cfd10
https://pubmed.ncbi.nlm.nih.gov/27211679
https://pubmed.ncbi.nlm.nih.gov/27211679
Publikováno v:
Food chemistry. 169
The aroma profiles of thirteen different honey samples from four botanical origins: heather (Calluna vulgaris), raspberry (Rubus idaeus), rape (Brassica napus), alder buckthorn (Frangula alnus) and the blossoms of the four corresponding flowers were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8110991d2387d9b0080ebf602646beaa
https://pubmed.ncbi.nlm.nih.gov/25236195
https://pubmed.ncbi.nlm.nih.gov/25236195