Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

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DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES

(2012) P.P. LEKSRISOMPONG et al.   JOURNAL OF SENSORY STUDIES

QUESTIONNAIRE ON MEXICANS' FAMILIARITY WITH ODOR NAMES

(2012) PATRICIA SEVERIANO-PÉREZ et al.   JOURNAL OF SENSORY STUDIES

WHOLE-GRAIN RICE FLAVOR ASSOCIATED WITH ASSORTED BRAN COLORS

(2012) K.L. BETT-GARBER et al.   JOURNAL OF SENSORY STUDIES

SENSORY LEXICON FOR MANGO AS AFFECTED BY CULTIVARS AND STAGES OF RIPENESS

(2012) S. SUWONSICHON et al.   JOURNAL OF SENSORY STUDIES

DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT

(2011) LAURA VÁZQUEZ-ARAÚJO et al.   JOURNAL OF SENSORY STUDIES

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

(2011) KOUSHIK ADHIKARI et al.   JOURNAL OF SENSORY STUDIES

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

(2010) Hanifah Nuryani Lioe et al.   JOURNAL OF FOOD SCIENCE

Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste

(2010) Yan Zhang et al.   MOLECULES