يعرض 1 - 10 نتائج من 6,167 نتيجة بحث عن '"Sensory Quality"', وقت الاستعلام: 0.95s تنقيح النتائج
  1. 1
    رسالة جامعية
    Evaluation of Beer Sensory Quality and Shelf Life Stability Using Multivariate Analysis Techniques

    المؤلفون: De Lima E Silva, Ana Carolina

    المساهمون: University/Department: Universitat Rovira i Virgili. Departament de Química Analítica i Química Orgànica

    مرشدي الرسالة: Boqué Martí, Ricard, Aceña Muñoz, Laura

    المصدر: TDX (Tesis Doctorals en Xarxa)

    مصطلحات موضوعية: Qualitat sensorial de la cervesa, Estabilitat durant vida útil, Anàlisi Multivariant, Calidad sensorial de la cerveza, Estabilidad durante vida útil, Análisis Multivariante, Beer sensory quality, Shelf life stability, Multivariate Analysis, Ciències

    وصف الملف: application/pdf

    URL الوصول: http://hdl.handle.net/10803/690510

    أضف إلى المفضلة
  2. 2
    دورية أكاديمية
    The Effects of Different Inoculation Amount of Lactobacillus Plantarum on Antioxidant Capacity, Chemical Composition and Sensory Quality of Rosa Roxburghii Tratt Fruit Pomace Ensiled

    المؤلفون: Pan, XiongAff1, Aff2, Deng, Ting-feiAff1, Aff2, Li, Liang-qunAff1, Aff2, Yang, Li-shouAff1, Aff2, Gao, MingAff1, Aff2, Yan, Yan-fangAff1, Aff2, Peng, MeiAff1, Aff2, Juan-YangAff1, Aff2, Liu, Song, Ge, Li-juanAff1, Aff2, IDs12649024025585_cor10, Yang, Xiao-shengAff1, Aff2, IDs12649024025585_cor11

    المصدر: Waste and Biomass Valorization. :1-7

    Find this article in full text from Springer Verlag. Full Text Finder
    أضف إلى المفضلة
  3. 3
    دورية أكاديمية
    Effect of melatonin treatment on the quality of minimally-processed pomegranate arils during cold storage

    المؤلفون: Meighani, HosseinAff1, IDs1169402302284x_cor1, Roozkhosh, Mohammad

    المصدر: Journal of Food Measurement and Characterization. 18(3):1740-1747

    Find this article in full text from Springer Verlag. Find this article in full text from ProQuest Full Text Finder
    أضف إلى المفضلة
  4. 4
    دورية أكاديمية
    Effects of Different Thermal Processing Methods on the Physicochemical Properties, Volatile Flavor Substances and Sensory Quality of Crayfish Hepatopancreas

    المؤلفون: Xiaolan HUANG, Jiajia LEI, Wanyi HUANG, Yudong JIAO, Qi WANG, Jiwang CHEN, Haibin WANG

    المصدر: Shipin gongye ke-ji, Vol 45, Iss 15, Pp 126-136 (2024)

    مصطلحات موضوعية: crayfish hepatopancreas, different thermal processing methods, physicochemical properties, volatile flavor substances, sensory quality, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/869401ba8cf84947ae41d01849c406d6

    Full Text Finder
    أضف إلى المفضلة
  5. 5
    دورية أكاديمية
    Comparison of Volatile Flavor Compounds and Qualities between Traditional Fermented and Inoculated Fermented of Mei yu

    المؤلفون: Hongmei YIN, Haoran CHEN, Ziran YIN, Zhenyi TANG, Jinxiu ZENG, Xiaodan SHI, Lu ZHANG, Zongcai TU

    المصدر: Shipin gongye ke-ji, Vol 45, Iss 15, Pp 56-65 (2024)

    مصطلحات موضوعية: mei yu, lactobacillus sakei jxnu1-3, inoculated fermentation, sensory quality, flavor, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/e1cbbc26eb0e4fe5b6a5182ca6083b78

    Full Text Finder
    أضف إلى المفضلة
  6. 6
    دورية أكاديمية
    Research Progress on the Effects of Processing Conditions on the Meat Protein Oxidation and Meat Quality

    المؤلفون: Nan LI, Jiaolong LI, Pengpeng LI, Muhan ZHANG, Chong SUN, Weimin XU, Daoying WANG

    المصدر: Shipin gongye ke-ji, Vol 45, Iss 15, Pp 392-399 (2024)

    مصطلحات موضوعية: protein oxidation, processing condition, meat quality, sensory quality, flavour, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/12a0820e8ae94e74892ad6c205e8e0dd

    Full Text Finder
    أضف إلى المفضلة
  7. 7
    دورية أكاديمية
    Analysis of Quality in Shoumei White Tea from Different Tea Plant Varieties

    المؤلفون: Yiwen MIAO, Jingyun ZHOU, Chunming YANG, Zhengfei LUO, Yi WANG, Zhengli GONG, Huarong TONG

    المصدر: Shipin gongye ke-ji, Vol 45, Iss 15, Pp 283-294 (2024)

    مصطلحات موضوعية: tea plant variety, shoumei white tea, sensory quality, high performance liquid chromatography (hplc), gas chromatography-mass spectrometry (gc-ms), Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/81897295f9de4ca8af90b55a571d513a

    Full Text Finder
    أضف إلى المفضلة
  8. 8
    دورية أكاديمية
    Effects of Different Drying Processes on the Quality and Volatile Flavor Components of Jinmudan Tea (Camellia sinensis L.) Flowers

    المؤلفون: Xianzhi LIANG, Yanfei LUO, Jingyang YANG, Yuqin NONG, Xing CHEN, Guangzhi LIANG, Yuanquan CHEN

    المصدر: Shipin gongye ke-ji, Vol 45, Iss 15, Pp 253-263 (2024)

    مصطلحات موضوعية: tea flowers, drying processes, sensory quality, amino acid components, volatile components, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/bf08ef84ee074af0ad173c11f070babb

    Full Text Finder
    أضف إلى المفضلة
  9. 9
    دورية أكاديمية
    Effect of tea green leafhopper (Empoasca onukii Matsuda) sucking on the quality of Oriental Beauty

    المؤلفون: Lin Zeng, Yu‐Yi Liu, Fang Wang, Shan Jin, Lian‐Shuang Chen, Yan‐Qing Fu, Zhi‐Hui Feng, Jun‐Feng Yin, Wei‐Jiang Sun, Xiao‐Min Yu, Yong‐Quan Xu

    المصدر: Food Frontiers, Vol 5, Iss 4, Pp 1571-1582 (2024)

    مصطلحات موضوعية: metabolomics, Oriental Beauty, sensory quality, tea green leafhopper, watery saliva, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/2643-8429

    URL الوصول: https://doaj.org/article/2f0b0b1d9385485385290399228937f8

    View record at Wiley Find this article in full text from ProQuest Full Text Finder
    أضف إلى المفضلة
  10. 10
    دورية أكاديمية
    Applicability of Glutinous Rice Varieties from Huaiyuan County to Sweet Rice Wine Production

    المؤلفون: Teng HAN, Bo LU, Yongbin HAN, Yang TAO, Yanfeng DING, Dandan LI

    المصدر: Shipin gongye ke-ji, Vol 45, Iss 14, Pp 271-281 (2024)

    مصطلحات موضوعية: sweet rice wine, physico-chemical properties, sensory quality, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/28a56e86a64a41349e64d32e61b32f38

    Full Text Finder
    أضف إلى المفضلة
أدوات البحث: أحصل على تغذية RSS – أرسل هذا البحث بالبريد الإلكتروني – حفظ البحث – جدول التنبيهات: لا شيء