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1دورية أكاديمية
المؤلفون: Nicholas S. Archer, Maeva Cochet-Broch, Mihaela Mihnea, Gonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Leif Lundin, Damian Frank
المصدر: Frontiers in Nutrition, Vol 9 (2022)
مصطلحات موضوعية: reformulation, flavor perception, chloride salts, flavor enhancement, cross-modal interaction, fortification, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
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2دورية أكاديمية
المصدر: Beverages, Vol 7, Iss 4, p 74 (2021)
مصطلحات موضوعية: beer, sensory science, text data, data analysis, market study, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627
وصف الملف: electronic resource
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3دورية أكاديمية
المصدر: Foods, Vol 9, Iss 8, p 1107 (2020)
مصطلحات موضوعية: Solaris, Sweden, hybrid grapes, typicality, sensory evaluation, chemical composition, Chemical technology, TP1-1185
وصف الملف: electronic resource
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4
المؤلفون: Gonzalo Garrido‐Bañuelos, Astrid Buica
المصدر: Journal of Sensory Studies.
مصطلحات موضوعية: Sensory Systems, Food Science
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5
المصدر: Journal of Texture Studies.
مصطلحات موضوعية: Pharmaceutical Science, Food Science
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6
المصدر: Journal of Sensory Studies. 37
مصطلحات موضوعية: Sensory Systems, Food Science
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7
المؤلفون: Carolin Menzel, Patricia Lopez-Sanchez, Mihaela Mihnea, Marion Bergdoll, Gonzalo Garrido-Bañuelos, Francisco Vilaplana, Johanna Andersson
مصطلحات موضوعية: chemistry.chemical_classification, biology, Chemistry, Turgor pressure, Flavour, Steaming, Livsmedelsvetenskap, biology.organism_classification, Polysaccharide, Pastinaca, Food science, Helianthus, Softening, Jerusalem artichoke, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::863338aa5a34494e28453760507c1585
http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-58462 -
8
المؤلفون: Nicholas S. Archer, Maeva Cochet-Broch, Mihaela Mihnea, Gonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Leif Lundin, Damian Frank
المصدر: Frontiers in Nutrition, Vol 9 (2022)
مصطلحات موضوعية: Nutrition and Dietetics, Nutrition. Foods and food supply, Endocrinology, Diabetes and Metabolism, cross-modal interaction, fortification, TX341-641, chloride salts, reformulation, Food Science, flavor perception, flavor enhancement
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d146a932b164ddf3caff03e0932afdc1
https://pubmed.ncbi.nlm.nih.gov/35187028 -
9
المؤلفون: Gonzalo Garrido-Bañuelos, Astrid Buica, Wessel du Toit
المصدر: Critical reviews in food science and nutrition. 62(28)
مصطلحات موضوعية: food.ingredient, Pectin, 030309 nutrition & dietetics, Wine, Polysaccharide, Ripeness, Vineyard, Industrial and Manufacturing Engineering, Wine color, Anthocyanins, 03 medical and health sciences, 0404 agricultural biotechnology, food, Phenols, Cell Wall, Polysaccharides, Proanthocyanidins, Vitis, Food science, Winemaking, chemistry.chemical_classification, 0303 health sciences, digestive, oral, and skin physiology, fungi, food and beverages, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, chemistry, Proanthocyanidin, Fruit, Pectins, Food Science
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المؤلفون: Gonzalo Garrido-Bañuelos, Ana Miljkovic, Clément Morange, Mihaela Mihnea, Patricia Lopez-Sanchez
المصدر: LWT. 162:113483
مصطلحات موضوعية: Food Science