Descriptive terminology for the sensory evaluation of soy sauce

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

(2016) John C. Castura et al.   FOOD QUALITY AND PREFERENCE

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

(2015) Izabela Furtado de Oliveira Rocha et al.   Food Science & Nutrition

Sensory Differences Between Beet and Cane Sugar Sources

(2014) Brittany L. Urbanus et al.   JOURNAL OF FOOD SCIENCE

Effect of Carriers on Descriptive Sensory Characteristics: A Case Study with Soy Sauce

(2014) Panat Cherdchu et al.   JOURNAL OF SENSORY STUDIES

Regional sensory and chemical characteristics of Malbec wines from Mendoza and California

(2013) Ellena S. King et al.   FOOD CHEMISTRY

Different Beers with Different Hops. Relevant Compounds for Their Aroma Characteristics

(2013) Takako Inui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Suppression of Umami Aftertaste by Polysaccharides in Soy Sauce

(2013) Miho Imamura et al.   JOURNAL OF FOOD SCIENCE

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

(2013) P. Cherdchu et al.   JOURNAL OF SENSORY STUDIES

Developing Lexicons: A Review

(2013) Lydia J.R. Lawless et al.   JOURNAL OF SENSORY STUDIES

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

(2013) Maria Dermiki et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of soy sauce on lipid oxidation of irradiated pork patties

(2013) Hyun-Wook Kim et al.   RADIATION PHYSICS AND CHEMISTRY

Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

(2012) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce

(2011) Shu KANEKO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE