Effects of dried tomato waste powder levels on lycopene content, lipid oxidation, color, antioxidant activity, and sensory properties of frankfurter sausage made from Thai native b... by Sarong So, Suthipong Uriyapongson, Juntanee Uriyapongson

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Physicochemical and Sensory Properties of japonica Rice Varied with Production Areas in China by Xiao-yu YANG, Zhao-miao LIN, Zheng-hui LIU, Md A Alim, Jun-guo BI, Gang-hua LI, Qiang-sheng WANG, Shao-hua WANG, Yan-feng DING

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Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition by Van-Ba Hoa, Dong-Heon Song, Ye-Jin Min, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Sung-Sil Moon, Soo-Hyun Cho

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Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses by Lu Wang, Xu Yang, Zhuoting Li, Xue Lin, Xiaoping Hu, Sixin Liu, Congfa Li

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Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage by Ibrahim A. Almusallam, Isam A. Mohamed Ahmed, Ali Saleh, Fahad Y. Al-Juhaimi, Kashif Ghafoor, Salah Al Maiman, Elfadil E. Babiker

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Sensory Property, Physicochemical and Bacteriological Examination of Home-made and Commercial Yoghurt Produced and Marketed in Port Harcourt Metropolis, Nigeria by C. J. Ugboma, L. O. Amadi, J. C. Okpara

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EFFECT OF AGE AND SEX ON SLAUGHTER VALUE OF GUINEA FOWL ( NUMIDA MELEAGRIS) by DARIUSZ KOKOSZYŃSKI, ZENON BERNACKI, HENRYKA KORYTKOWSKA, Anna WILKANOWSKA, Karolina PIOTROWSKA

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Enhancing Protein and Vitamin A Intake Through the Addition of Bambara Groundnut and Ripe Plantain to Maize Porridge by Gifty Serwaa Otoo, Ernest Ekow Abano, Robert Sarpong Amoah, Felix Edufia Agblemanyo, Rosemond Godbless Dadzie, Nazir Kizzie‐Hayford, Salifu Seidu‐Larry, Jerry Ampofo‐Asiama

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Effect of Oxidized Dihydromyricetin on the Gel Property of Surimi from Silver Carp (Hypophthalmichthys molitrix) by Qinye YU, Ning DING, Xiaoyue SUN, Yuqing TAN, Yongkang LUO, Hui HONG

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Recent advances on uses of protein and/or polysaccharide as fat replacers: Textural and tribological perspectives: A review by Imane Bourouis, Zhihua Pang, Xinqi Liu

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A review on flavor of Baijiu and other world-renowned distilled liquors by Lina Qiao, Jing Wang, Ruifang Wang, Ning Zhang, Fuping Zheng

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Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods by Hyun Jung Lee, Juhui Choe, Kwan Tae Kim, Jungmin Oh, Da Gyeom Lee, Ki Moon Kwon, Yang Il Choi, Cheorun Jo

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Microbial Inactivation and Quality Preservation of Chicken Breast Salad Using Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment by Eun Song Lee, Ye Jeong Jeon, Sea C. Min

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Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips by Bingbing Duan, Wei Chang, Leqi Zhang, Mingyuan Zheng, Chenxing Su-Zhou, Hasmik Merkeryan, Meilong Xu, Xu Liu

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Influence of antioxidant dietary fiber on dough properties and bread qualities: A review by Jingwen Xu, Yonghui Li, Yong Zhao, Donghai Wang, Weiqun Wang

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Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps by Hataitip Nimitkeatkai, Kannika Pasada, Amnat Jarerat

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Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds by Gabriela Haraf, Janina Wołoszyn, Andrzej Okruszek, Monika Wereńska

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The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat by Yuanyuan Ye, Pei Li, Jiaojiao Zhou, Jiangling He, Jie Cai

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Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry by Tian Lan, Jiaqi Wang, Quyu Yuan, Yushan Lei, Wen Peng, Min Zhang, Xinyi Li, Xiangyu Sun, Tingting Ma

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Physicochemical and sensory properties of a tilapia skin-based ready-to-eat snack prepared by infrared drying and air frying by Lin Wang, Wenyan Chen, Ruoyu Zhou, Yuhan Ren, Kang Wang, Ning Jiang, Ruichang Gao

Subjects: “…Physicochemical and sensory property…”
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