Handbook of flavor characterization : sensory analysis, chemistry, and physiology / by Deibler, Kathryn D. (Kathryn Diane), 1973-, Delwiche, Jeannine, 1967-

Evaluation on safety and sensory analysis of xylitol substituted dadih by Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Awang Biak, Dayang Radiah

“…Dadih with xylitol is more stable with prolonged shelf life. From sensory analysis, dadih sample prepared with shorter cooking time (15 minutes) was selected as more favourable with overall acceptability score between 72 - 85%. …”
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Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder by Lee, C. M., Chan, Y. L., Gan, Y. L., Tang, T. K., Tan, Chin Ping, Lai, Oi Ming

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Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying by ZarulAkmam, M., Umi Hartina Mohamad Razali, Nor Qhairul Izzreen Mohd Noor, Nabila, H. Z., Wafin, W., Mat Yusoff, M., Ismail-Fitry, M. R., Rozzamri, A.

“…Although a decrease in texture was recorded, the sensory analysis score did not display any significant difference on the colour, hardness, and overall acceptability of the surimi sausage. …”
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Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis by Olaniyi, Lasekan Olusegun, Hussein, Fatma Khalifa

“…Results: The key volatile compounds and aroma profle of six pineapple varieties grown in Malaysia were investigated by gas chromatography–olfactometry (GC-O), gas-chromatography–mass spectrometry and qualitative descriptive sensory analysis. A total of 59 compounds were determined by GC-O and aroma extract dilution analysis. …”
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Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying by Muzamil, Muhamad Zarulakmam, Mohamad Razali, Umi Hartina, Mohd Noor, Nor Qhairul Izzreen, H.Z., Nabila, W., Wafin, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry, Ashari, Rozzamri

“…Although a decrease in texture was recorded, the sensory analysis score did not display any significant difference on the colour, hardness, and overall acceptability of the surimi sausage. …”
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Development Of Cream Crackers Containing Coconut Palm Sugar: Nutritional Composition And Sensory Analysis by Ooi, Jia Yi

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Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry by Lim, Shu Huey, Chin, Nyuk Ling, Sulaiman, Alifdalino, Tay, Cheow Hwang, Wong, Tak Hiong

Nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre by Mat Ramlan, Nurul Ainaa Farhanah, Mohammad, Salma Malihah, Karim, Roselina, Syed Muhammad, Sharifah Kharidah, Ismail, Maznah, Zawawi, Norhasnida

“…The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. …”

Production of low fat burger patty from local broiler by Chua Tao Phiaw

“…Sensory analysis was conducted via 30 semi-trained panelists and each was required to assess the sensory attributes of the chicken burger patty formulations using the hedonic scale method. …”
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Aplikasi Quality Function Deployment (Qfd) Untuk Meningkatkan Kualitas Produk Dan Kepuasan Konsumen by Perpustakaan UGM, i-lib

“…Keywords: QFD, four phase model, sensory analysis, house of quality, consumer needs…”

Consumer acceptance of quality characterization of dehydrated strawberry product by Hasna, S. S., Nugrahini, A. D., Falah, M. A. F.

“…An untrained panelist was used to make a sensory analysis on five attributes on color, aroma, flavor, texture, and overall. …”
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Karakterisasi Sifat Fisik dan Sensoris Noodle Campuran Tepung Ganyong (Canna edulis Kerr.) dan Pati Aren (Arenga pinnata Merr.) by , ELIZABETH YOSIETO, , Prof. Dr. Ir. Haryadi, M. App.Sc

“…This research was conducted in four steps: characterization of edible canna flour, noodle production, identification of noodle physical properties before and after cooking, and sensory analysis. Characterization of edible canna flour consisted of proximate analysis, amylase and total starch analysis, swelling power and solubility of flour. …”

KUALITAS KIMIA DAN SENSORIS DAGING SAPI PERANAKAN ONGOLE, SAPI PERSILANGAN SIMMENTAL-PERANAKAN ONGOLE, DAN SAPI BRAHMAN CROSS YANG DIPELIHARA SECARA FEEDLOT by , ADITYA NUR YUDANTO, , Dr. Ir. Setiyono, SU.

“…Samples used for the chemical and sensory analysis were derived from beef longissimus dorsi and Biceps femoris three different breed. …”

Quality stability and sensory of apple juice processed by thermosonication, pulsed electric field and thermal processing by Sulaiman, Alifdalino, Farid, Mohammed, Silva, Filipa V.M.

“…The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. …”

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing by Sulaiman, Alifdalino, Farid, Mohammed Mehdi, da Silva, Filipa Vinagre Marques

“…The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. …”
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Evaluation of rheological properties and quality of xylitol-substituted dadih by Mohd Thani, Nurfatimah

“…Safety (total plate count and water activity) and sensory analysis were measured to evaluate the dadih quality. …”
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Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat by Marzlan, Anis Asyila, Muhialdin, Belal J., Zainal Abedin, Nur Hanani, Manshoor, Nurhuda, Ranjith, Fernando H., Anzian, Aliaa, Meor Hussin, Anis Shobirin

“…Next, the coliform count, rancidity test, and 9-point hedonic scale sensory analysis for chicken meat packed with TF were evaluated. …”

Sensory and non-sensory visual disorders in man and monkey. by Cowey, A

“…Orientation, disparity, colour and movement are emphasized in separate areas that appear to be concerned with sensory analysis. Their existence and the possibility that brain damage is occasionally restricted chiefly to one such area may explain the rare highly selective visual sensory impairments that can follow posterior cerebral damage in man. …”

Effect of Processing Techniques on the Quality and Acceptability of Young Carambola (Averrhoa carambola) Fruit Pickle by Yusof, Salmah, Vengrasalam, Kalaivani

“…Samples for analysis were taken at different stages of processing and were analysed for ascorbic acid content, titratable acidity, and texture; and the final product was subjected to sensory analysis for evaluation on crunchiness, taste, flavour and size preference. …”
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