Quality of coffee dried on suspended terrace with different layers by Joyce Fernandes de Assis, Bruno Manoel Rezende de Melo, Sindynara Ferreira

Subjects: “…Sensory attributes. Beverage. Fermentation.…”
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Pairing physical and sensory properties of dysphagia thickeners to understand disliking by R. Baixauli, A. Dobiašová, A. Tarrega, L. Laguna

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Sensory Evaluation of Gluten-Free Wet Noodles Made from Potato (Solanum tuberosum L.) Flour with the Addition of Kersen (Muntingia calabura L.) Leaves Powder by Findi Citra Kusumasari, Anna Mardiana Handayani, Lisus Setyowati, Malinda Capri Nurul Satya

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Application of multivariate regression methods to predict sensory quality of red wines by José Luis ALEIXANDRE-TUDÓ, Inmaculada ALVAREZ, Maria José GARCÍA, Victoria LIZAMA, José Luis ALEIXANDRE

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Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality by M. Barahona, J.L. Olleta, C. Sañudo, P. Albertí, B. Panea, M. Pérez-Juan, C.E. Realini, M.M. Campo

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Some Sensory Attributes of Mango (Mangifera Indica L.) Fruit as Influenced by Fruit Size and Harvesting Methods during Storage by Mohammed Ahmed

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Effect of Storage Temperature on Storage Life and Sensory Attributes of Packaged Mustard Microgreens by Nayani N. Dayarathna, Nalin S. Gama-Arachchige, Jilushi W. Damunupola, Zhenlei Xiao, Ashoka Gamage, Othmane Merah, Terrence Madhujith

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IMPACT OF SLOW DRYING IN A COLD ROOM ON COFFEE SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES by Rodrigo A. Jordan, Fabrício C. de Oliveira, Eliana J. S. Argandoña, Anamari V. A. Motomiya, Rodrigo C. Santos

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Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats by Sara Naiim Moselhy, Ahmed Aladdin Al-Nashwi, Enrique Raya-Álvarez, Fouad Omar Abu Zaid, Hanan Said Tawfik Shalaby, Manal F. El-Khadragy, Magdy Ramadan Shahein, Amin A. Hafiz, Abeer A. Aljehani, Ahmad Agil, Ehab Kotb Elmahallawy, Ehab Kotb Elmahallawy

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Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species by José Carlos Ribeiro, Carla Santos, Rui Costa Lima, Manuela E. Pintado, Luís Miguel Cunha

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Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine by Viktoriia Lutskova, Irina Martirosyan

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ANÁLISE DESCRITIVA QUANTITATIVA APLICADA EM MEL DE ABELHAS (Apis mellifera): UMA REVISÃO by Samira Pirola Santos Mantilla, Érica Barbosa Santos, Laís Buriti de Barros, Mônica Queiroz de Freitas

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Chemical characterization and sensory potential of Brazilian vanilla species by Fernanda Nascimento da Silva, Roberto Fontes Vieira, Humberto Ribeiro Bizzo, Paola Ervatti Gama, Cláudia Nasser Brumano, Márcia Cristina Teixeira Ribeiro Vidigal, Antônio Augusto Fernandes Neto, Ludmylla Tamara Crepalde, Valéria Paula Rodrigues Minim

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Functional and sensory properties of olives fortified spreadable cheese by Maja Repajić, Anamarija Grudenić, Branka Levaj

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Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil by Carmelita da Costa Jardim, Daiana de Souza, Isabel Cristina Kasper Machado, Laura Massochin Nunes Pinto, Renata Cristina de Souza Ramos, Juliano Garavaglia

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Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences by Alamu Emmanuel Oladeji, Ntawuruhunga Pheneas, Chileshe Prisca, Olaniyan Bukola, Mukuka Ivor, Maziya-Dixon Busie

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Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds by Josephine Ampofo, Filipa S. Grilo, Sue Langstaff, Selina C. Wang

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Quality attributes of paddy rice during storage as affected by accumulated temperature by Qian Han, Yifan Chen, Xiuying Liu, Xiuying Liu, Jie Bi, Jie Bi, Wei Zhang, Wei Zhang, Xuefeng Zeng, Pingping Wang, Pingping Wang, Zaixi Shu, Zaixi Shu

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Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days by Jovanka V. Popov-Raljić, Jovanka G. Laličić-Petronijević

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Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking by Paula Tarancón, Amparo Tárrega, Pablo Aleza, Cristina Besada

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