المؤلفون: Criado, Celia^Aff4, Muñoz González, Carolina^Aff4, Pozo-Bayón, María Ángeles^Aff4

المساهمون: Sant'Ana, Anderson S., Series Editor^Aff1, Pozo-Bayón, María Ángeles, editor^Aff2, Muñoz González, Carolina, editor^Aff3

المصدر: Wine Analysis and Testing Techniques. :199-207

المؤلفون: Marc Plantevin, Cécile Thibon, Jean-Cristophe Barbe, Sophie Tempère, Sixtine Blandeau, Julien Lecourt, Lucile Dijsktra, Georgia Lytra, Philippe Darriet, Cornelis van Leeuwen

المصدر: OENO One, Vol 58, Iss 3 (2024)

مصطلحات موضوعية: Climate change, Wine typicity, Sensory analyses, Terroir, Random forest, CATA, Agriculture, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://oeno-one.eu/article/view/7876; https://doaj.org/toc/2494-1271

URL الوصول: https://doaj.org/article/7cca93f68c59454d8f8b74ddcc74c012

المؤلفون: Luiz Monteiro dos Santos Junior, Bruno Kaleb dos Santos Almeida, Paulo Roberto Brasil Santos, Hérlon Mota Atayde

المصدر: Cadernos Cajuína, Vol 9, Iss 2 (2024)

مصطلحات موضوعية: sensory analyses, acceptability, marinated, fish, Education, Social Sciences

وصف الملف: electronic resource

Relation: http://v3.cadernoscajuina.pro.br/index.php/revista/article/view/264; https://doaj.org/toc/2448-0916

URL الوصول: https://doaj.org/article/3ba30968d1374fe7918affe8bf670330

المؤلفون: Inta Krasnova, Dalija Seglina, Gunārs Lācis, Aivars Āboltiņš, Jonas Viškelis

المصدر: Brazilian Journal of Food Technology, Vol 26 (2023)

مصطلحات موضوعية: Antioxidant activity, Activated carbon, Pomace, Extracts, Sensory analyses, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100435&lng=en&tlng=en; http://www.scielo.br/pdf/bjft/v26/1981-6723-bjft-26-e2023047.pdf; https://doaj.org/toc/1981-6723

URL الوصول: https://doaj.org/article/fb62b75659bd42f4b1bf525a2a8454c7

المؤلفون: Reine Abi Khalil, Sophie Yvon, Christel Couderc, Loubnah Belahcen, Gwenaelle Jard, Delphine Sicard, Frédéric Bigey, Rabih El Rammouz, Pierre Abi Nakhoul, Hélène Eutamène, Hélène Tormo, Marie-José Ayoub

المصدر: Journal of Dairy Science, Vol 106, Iss 2, Pp 868-883 (2023)

مصطلحات موضوعية: spontaneous fermentation, raw goat milk, microbial diversity, metabarcoding, sensory analyses, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030222007342; https://doaj.org/toc/0022-0302

URL الوصول: https://doaj.org/article/39100bd5eba34d1f848edf31bd22e5b9

المؤلفون: Alfonso Filippone, Emanuela Montepeloso, Antonio Bevilacqua

المصدر: Biology and Life Sciences Forum, Vol 26, Iss 1, p 72 (2023)

مصطلحات موضوعية: middle school, yogurt, sensory analyses, orientation teaching, pedagogical innovation, Plant ecology, QK900-989, Animal biochemistry, QP501-801, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2673-9976/26/1/72; https://doaj.org/toc/2673-9976

URL الوصول: https://doaj.org/article/68714ba9c0d34f8bb33bdc01ea8411ac

المؤلفون: Paula Ardila, Adrián Honrado, Pedro Marquina, José Antonio Beltrán, Juan B. Calanche

المصدر: Foods, Vol 12, Iss 18, p 3460 (2023)

مصطلحات موضوعية: T. molitor flour, burger, shelf-life, based-to-plant, sensory analyses, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/18/3460; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/d885603cc23345f2826d41b3f027690e

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المؤلفون: Ivana Alpeza, Ivna Linke, Biserka Runje

المصدر: Tehnički Glasnik, Vol 16, Iss 4, Pp 530-536 (2022)

مصطلحات موضوعية: assessors, monitoring, subjective sensory analyses, wine, Technology

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/410708; https://doaj.org/toc/1846-6168; https://doaj.org/toc/1848-5588

URL الوصول: https://doaj.org/article/516abd66aca5423e9d21c5573e1f1a15

المؤلفون: Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato

المصدر: Foods, Vol 12, Iss 13, p 2584 (2023)

مصطلحات موضوعية: fat replacers, circular economy, wine lees, sustainable food products, rheology, sensory analyses, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/13/2584; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/55dfc4a394634fa39b87900dc14c333f