Study on the application of wet ultrafine crushing ginkgo powder in noodles by ZHU Dan-dan

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Influence of information about fungus-resistant grape varieties on hedonic ratings by consumers – a central location test in Germany by Christoph Kiefer, Gergely Szolnoki

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Sensory quality and nutritional composition of carrot (Daucus carota L.) genotypes as affected by fertilization in production system in Cameroon by Maxime Merlin Tonfack Djoufack, Eric Bertrand Kouam, Edith Marius Kouam Foko, Mariette Anoumaa, Pierre Marie Kaktcham, François Ngoufack Zambou

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Standardization of tree species in agroforestry systems of Coffea arabica L. at different altitudes in Amazonas, Peru by Nixon Haro, Gerson Meza-Mori, Jaqueline Llomeli Zuta Lopez, Elí Pariente, Heyton Deyvi Garcia Cruz, Lily Juarez-Contreras, Elver Coronel Castro, Rosalynn Yohanna Rivera Lopez, Manuel Oliva-Cruz

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The effect of blending ratio and baking temperature on the physicochemical and sensory properties of biscuit from wheat and ground nut flour by Zemenu Tadesse Adimas, Aderaye Jembere Alemayehu, Biresaw Demelash Abera

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Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage by Anna Augustyńska-Prejsnar, Miroslava Kačániová, Paweł Hanus, Zofia Sokołowicz, Mirosław Słowiński

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A Comparison of the Physicochemical Properties and Sensory Attributes of Ricotta Cheeses Purchased from Retail Outlets in Poland by Iwona Chwastowska-Siwiecka, Agnieszka Kaca, Jan Miciński

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Development of odorless cassava-based ‘fufu’ with mixed starter cultures through a fermentation process and characterization of its functional, chemical properties and sensory qual... by Catherine Yemisi Babatuyi, Esther Bola Boboye, Tayo Nathaniel Fagbemi

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Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea by Xinfeng Jiang, Xin Lei, Chen Li, Lixian Wang, Xiaoling Wang, Heyuan Jiang

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Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products by Longxiang Zhang, Hua Zhang, Xiaofu Zhang, Haiyan Tang, Jianyun Ruan, Chunlei Li, Qunfeng Zhang

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Utilization of Inulin-enriched Honey Powder as a Sugar Substitute to Enhance the Functional and Sensory Quality of Prebiotic Biscuits by Firman Jaya, Ria Dewi Andriani, Rini Dwi Wahyuni, Esthalia Kustin Pasole Bahrun, Parlan

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The Impacts of Clove Extract Incorporated Gelatine/Glycerol Based Edible Film Covered PET Packaging on the Ready-to-eat ‘Wonderful’ Pomegranate (Punica granatum L.) Arils by İbrahim KAHRAMANOĞLU

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Effect of rice with different amylose content on flavor substances of light-flavor Baijiu by ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao

Subjects: “…light-flavor baijiu|rice|amylose|sensory quality|flavor substances…”
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Technology and quality of Skorup - traditional Montenegrin dairy product by Slavko Mirecki, Danilo Tomić, Snežana Vučinić, Milan Marković, Božidarka Marković

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A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research by Giovanni Esposito, Claudio Peri

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Soymilk qualities obtained from elite soybean varieties grown in Ethiopia by Umer Asrat

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Faba bean tempeh: The effects of fermentation and cooking on protein nutritional quality and sensory quality by Linea Thulesen, Patrícia Duque-Estrada, Longteng Zhang, Mille Skov Martin, Margit Dall Aaslyng, Iben Lykke Petersen

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Effect of Cooking Methods on the Quality Characteristics of Larger Yellow Croaker by Yuhe MA, Yongqiang ZHAO, Xianglan HUANG, Jiahui SONG, Linfan SHI, Wuyin WENG, Zhiyu LIU, Shuji LIU, Zhongyang REN

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Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality by Jana Zahorec, Dragana Šoronja-Simović, Jovana Petrović, Ivana Nikolić, Branimir Pavlić, Katarina Bijelić, Nemanja Bojanić, Aleksandar Fišteš

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Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins by Anna Zbikowska, Piotr Lukasiak, Małgorzata Kowalska, Aleksandra Lukasiak, Mariola Kozłowska, Katarzyna Marciniak-Lukasiak

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