Effects of Capulin (<i>C. xalapensis</i>) on the Microbiological, Physicochemical and Sensory Properties of Yogurt by Cheyli Molina, Sindy Karina Campos García, Jhunior Marcía Fuentes, Franklin Ore Areche, Ajitesh Yadav, Ricardo S. Aleman

Subjects: “…sensory evaluation…”
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Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron by Juliana Maricielo Nole-Jaramillo, Henry Daniel Muñoz-More, Luis Alberto Ruiz-Flores, Karina Silvana Gutiérrez-Valverde, Diana María Nolazco-Cama, Clara Raquel Espinoza-Silva, Luis Alfredo Espinoza-Espinoza

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Attitudes towards private labels - example of a consumer sensory evaluation of food in Slovenia by Aleš KUHAR, Tanja TIČ

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SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS by Paul Corneliu BOIȘTEANU, Diana Remina MANOLIU, Florin Daniel LIPŞA, Mihai Cătălin CIOBOTARU, Gabriela FRUNZĂ, Marius Mihai CIOBANU

Subjects: “…sensory evaluation…”
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Development and sensory evaluation of a cookie from composite sorghum and cowpea flour by Djoulde Darman Roger, Fadi Goygoy, Djomdi

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Effect of sucralose and biostimulant on pre-and postharvest of blueberries (Vaccinium corymbosum L. cv. Elliot ) under organic and conventional production systems by Nelson Eduardo loyola lópez, Flavio Aguirre Poblete, Oscar Godoy Astudillo

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Exploring Aroma and Flavor Diversity in <i>Cannabis sativa</i> L.—A Review of Scientific Developments and Applications by Kacper Piotr Kaminski, Julia Hoeng, Kasia Lach-Falcone, Fernando Goffman, Walter K. Schlage, Diogo Latino

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Sensory evaluation of sourdough breads produced with the addition of several flours by Aslı Aksoy, Çağıl Suleymanzade

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Physicochemical, nutritional, antinutritional and antioxidant properties of juice and wines from Rhododendron arboreum Sm. petals by Hari Achhami, Bishwa Bandhu Pachhai, Sujan Chaudhary, Prakash Manandhar, Lok Ranjan Bhatt

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Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Kombucha Beverage at Different Fermentation Temperatures by Yichao Pei, Yuanju Zheng, Michael Yuen, Tina Yuen, Hywel Yuen, Qiang Peng

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Characterization of key aroma in Huangjincha black tea processed from four different cultivars by Ronggang Jiang, Jian Ouyang, Hongyu Chen, Xinyi Zhang, Hao Xu, Kuofei Wang, Yun Peng, Jinhua Chen, Zhonghua Liu, Jianan Huang

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Formulation and characterization of herbal tea from hibiscus (hibiscus sabdariffa L.) and lemon verbena (aloysia citrodora) by Tegene Atlaw, Abdela Befa Kinki, Dessie Belay, Beriso Meiso, Tamene Haile, Calvin R. Wei

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Reproducibility of the visual palatability of the crumb of bread and a novel sensory evaluation method using images presented on a screen by Yukinori Sato

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Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production by Mohamed, A. Salama, Mohamed, E. Abdin, Mohamed, N. Saleh, Walid S. Abd El-Baset, Elsayed, A.A. Hendawy, Awatif, I. Ismael

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Evaluation of the Bacterial Inhibitory Activity of Rhodotorula mucilaginosa on the Sensory Qualities of the Juice Compared with the Synthetic Dye by Abdul Rahman Ajaj Khalaf, Khalaf Nahar Ahmed

Subjects: “…Carateniods, Inhibitory effect, Rhodotorula mucilaginosa, Sensory evaluation.…”
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The Effects of Processing Treatments on the Quality and Functional Constituents of Crabapple Flower Tea by Huabin Liu, Junjun Fan, Jingze Ma, Yanan Cai, Zhu Yu, Huawen Zhao, Ruixia Dong

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Acceptability of optimized fresh moringa oleifera and soymilk beverage by Raouf Tonyi Mensah, Mamy Eklou-Lawson, Banfitebiyi Gambogou, Messanh Kangni-Dossou, Yaovi Ameyapoh

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Concentration changes of aroma components in plain and probiotic yoghurt during storage by Mirjana Hruškar, Marina Krpan, Nada Vahčić, Ivana Bucak

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Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California by Lik Xian Lim, Cristina Medina-Plaza, Ignacio Arías-Perez, Yan Wen, Bishnu Neupane, Larry Lerno, Jean-Xavier Guinard, Anita Oberholster

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Application of fuzzy mathematic evaluation in the optimization of stewed pork processing by GU Wei-gang, PENG Yan, ZHANG Jin-jie, YAO Yan-jia, JI Rong, CHEN Jian-chu

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