Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues

(2020) Jordan Taylor et al.   Foods

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

(2020) Krystyna Szymandera-Buszka et al.   Foods

Development of a Model System for Tasting Grain Varieties

(2020) Thao Tran et al.   Foods

A Critical Overview of Labeling Information of Pomegranate Juice‐Based Drinks: Phytochemicals Content and Health Claims

(2019) Marina Cano‐Lamadrid et al.   JOURNAL OF FOOD SCIENCE

Natural: A $75 billion word with no definition—Why not?

(2019) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

Changes in flavor compound profiles of precooked pork after reheating (warmed‐over flavor) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

(2019) Mingwu Zang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs

(2019) Sirichat Chanadang et al.   Foods

Sensory Shelf Life Estimation of Novel Fortified Blended Foods Under Accelerated and Real‐Time Storage Conditions

(2019) Sirichat Chanadang et al.   JOURNAL OF FOOD SCIENCE

The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness

(2019) Tyler Murley et al.   Foods

The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

(2019) Sasa Novakovic et al.   Foods

Volatile composition and sensory profile of oyster mushroom as affected by drying method

(2018) Joanna Politowicz et al.   DRYING TECHNOLOGY

Evaluation of nutritional values of shiitake mushroom (Lentinus edodes) stipes

(2018) Shunfeng Li et al.   Journal of Food Measurement and Characterization

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

(2018) Hongwei Wang et al.   JOURNAL OF SENSORY STUDIES

Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd’s purse and goldenrod in restructured duck/pork patties

(2017) Juhui Choe et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties

(2017) T. Akcan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of cluster analysis procedures on variation explained and consumer orientation in internal and external preference maps

(2017) Renoo Yenket et al.   JOURNAL OF SENSORY STUDIES

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

(2016) Valquíria C. S. Ferreira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

How Does Product Preparation Affect Sensory Properties? An Example with Coffee

(2015) Karolina Sanchez et al.   JOURNAL OF SENSORY STUDIES

Comparison of antioxidant properties in cap and stipe of Lentinula edodes and #8211;a medicinal mushroom

(2015) Krishna Mishra et al.   Emirates Journal of Food and Agriculture

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

(2013) Maria Dermiki et al.   FOOD CHEMISTRY

Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing

(2012) G. Villamonte et al.   Innovative Food Science & Emerging Technologies

Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey

(2012) Curtis Maughan et al.   JOURNAL OF FOOD SCIENCE

A COMPARISON OF SEVEN PREFERENCE MAPPING TECHNIQUES USING FOUR SOFTWARE PROGRAMS

(2011) RENOO YENKET et al.   JOURNAL OF SENSORY STUDIES

Consumer satisfaction with pork meat and derived products in five European countries

(2010) Helena Resano et al.   APPETITE

COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES

(2009) GAEWALIN OUPADISSAKOON et al.   JOURNAL OF SENSORY STUDIES