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1
المصدر: International Dairy Journal. 15:333-341
مصطلحات موضوعية: Antioxidant, Chromatography, Aqueous solution, biology, medicine.medical_treatment, food and beverages, Bacterial growth, Ascorbic acid, Applied Microbiology and Biotechnology, Whey protein isolate, chemistry.chemical_compound, fluids and secretions, chemistry, Casein, Emulsion, medicine, biology.protein, Sodium azide, Food science, Food Science
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2
المؤلفون: Gregory R. Ziegler, Ruth Hollender, L. A. Nattress, Devin G. Peterson
المصدر: Journal of Sensory Studies. 19:133-148
مصطلحات موضوعية: Materials science, food, Food preservation, Sensory profile, Food science, Dark chocolate, Shelf life, Sensory Systems, food.food, Food Science
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3
المؤلفون: Carolyn U. Lambert, Ruth Hollender, Julia Smith, Peter L. Bordi, M.E. Borja
المصدر: Foodservice Research International. 13:101-110
مصطلحات موضوعية: chemistry.chemical_compound, Dietary interventions, chemistry, Cholesterol, Saturated fat, Blood cholesterol, Food science, Soy protein, Flavor, Coronary heart disease, Mathematics
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4
المؤلفون: Ruth Hollender, Gagan Mongia, Gregory R. Ziegler
المصدر: International Journal of Food Properties. 4:353-370
مصطلحات موضوعية: Milk Chocolate, Viscosity, Rheology, Partial least squares regression, Statistics, Particle size, Sweetness, Biological system, Texture (geology), Flavor, Food Science, Mathematics
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5
المصدر: Journal of Food Science. 61:469-472
مصطلحات موضوعية: Chromatography, Autoxidation, Nonanal, Pentanal, Organoleptic, chemistry.chemical_compound, Maillard reaction, symbols.namesake, Octanal, chemistry, symbols, Browning, Flavor, Food Science
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6
المؤلفون: Gregory R. Ziegler, Carlos A. Aguilar, Paul S. Dimick, Ruth Hollender
المصدر: Journal of Sensory Studies. 10:369-380
مصطلحات موضوعية: Milk Chocolate, Economic advantage, Chemistry, Caramel Flavor, Batch method, Significant difference, Batch processing, Food science, Sensory Systems, Flavor, Food Science
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7
المؤلفون: Gregory R. Ziegler, Ruth Hollender, Carlos A. Aguilar
المصدر: Journal of Food Science. 59:1239-1243
مصطلحات موضوعية: Spray dried, Sucrose, Organoleptic, food and beverages, law.invention, Preparation method, chemistry.chemical_compound, Milk Chocolate, fluids and secretions, chemistry, law, Food science, Crystallization, Lactose, Flavor, Food Science
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8
المؤلفون: Rose L. Fellman, Paul S. Dimick, Ruth Hollender
المصدر: Journal of Food Protection. 54:113-117
مصطلحات موضوعية: Vitamin, food.ingredient, Organoleptic, Retinol, food and beverages, Microbiology, chemistry.chemical_compound, fluids and secretions, food, chemistry, Skimmed milk, Food science, Flavor, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb7b583064bb27802ab5af51c974463b
https://doi.org/10.4315/0362-028x-54.2.113 -
9Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion
المؤلفون: Habibollah Faraji, Eric A. Decker, Devin G. Peterson, Robert F. Roberts, Darinka Djordjevic, Ruth Hollender, John N. Coupland, Celia P. Chee, D. Julian McClements, Jason J Gallaher
المصدر: The Journal of dairy research. 72(3)
مصطلحات موضوعية: Flavour, Sensation, Pasteurization, Sensory analysis, Fragaria, law.invention, law, Food Preservation, Humans, Food science, Flavor, Chemistry, Food preservation, food and beverages, Eukaryota, General Medicine, Hydrogen Peroxide, Yogurt, Flavoring Agents, Taste, Emulsion, Animal Science and Zoology, Fermentation, Emulsions, Oils, Oxidation-Reduction, Food Science
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10دورية أكاديمية
المؤلفون: Celia P Chee, Jason J Gallaher, Darinka Djordjevic, Habibollah Faraji, D Julian McClements, Eric A Decker, Ruth Hollender, Devin G Peterson, Robert F Roberts, John N Coupland
المصدر: Journal of Dairy Research; Aug2005, Vol. 72 Issue 3, p311-316, 6p