Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Stelick A"'
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 3, Pp 1334-1354 (2024)
ABSTRACT: An analysis of historic data on high temperature, short time (HTST) fluid milk quality showed higher total bacterial counts and lower sensory defect judging scores at d 14 postprocessing for milk packaged in single-serve containers as compa
Externí odkaz:
https://doaj.org/article/387d375eb5574ec0b550b1893eed8e2f
Publikováno v:
In Journal of Dairy Science March 2024 107(3):1334-1354
Autor:
Streletskaya, Nadia A., Maruyama, Sara, Queisser, Susan, Cole, Sheri, Stelick, Alina N., Lim, Juyun
Publikováno v:
In Food Quality and Preference January 2023 105
Publikováno v:
In Food Quality and Preference January 2020 79
Publikováno v:
Current Research in Food Science, Vol 2, Iss , Pp 41-44 (2020)
In a sensory or consumer setting, panelists are commonly asked to rank a set of stimuli, either by the panelist's liking of the samples, or by the samples' perceived intensity of a particular sensory note. Ranking is seen as a “simple” task for p
Externí odkaz:
https://doaj.org/article/48ce4596f9804ab895a3ea9b4e7fde65
Publikováno v:
Foods, Vol 11, Iss 18, p 2790 (2022)
Common ice plant (Mesembryanthemum crystallinum L.) is a novel edible plant with a succulent and savory flavor. The plants display prominent epidermal bladder cells (EBCs) on the surface of the leaves that store water and sodium chloride (NaCl). The
Externí odkaz:
https://doaj.org/article/3fd14a20650e40abb70e8ab7332990a1
Autor:
Stelick, Alina, Dando, Robin
Publikováno v:
In Current Opinion in Food Science June 2018 21:26-31
Autor:
Alina Stelick
Publikováno v:
Product Innovation Toolbox. :305-326
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52c7ab37eca994185c77a936e7d333e9
https://doi.org/10.1002/9781119723226.ch9.3
https://doi.org/10.1002/9781119723226.ch9.3
Publikováno v:
Product Innovation Toolbox. :179-197
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8aa6f6d41fe06064acac1c2d658d345
https://doi.org/10.1002/9781119723226.ch8.1
https://doi.org/10.1002/9781119723226.ch8.1
Publikováno v:
Foods, Vol 10, Iss 6, p 1204 (2021)
Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability chal
Externí odkaz:
https://doaj.org/article/b96d1d063cbd496bb0013ed9554f3577