Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Establishment of authenticity and typicality of sugarcane honey based on volatile profile and multivariate analysis

(2017) Pedro Silva et al.   FOOD CONTROL

Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys

(2017) Sara Castiglioni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Honey: Chemical composition, stability and authenticity

(2016) Priscila Missio da Silva et al.   FOOD CHEMISTRY

Aroma features of honey measured by sensory evaluation, gas chromatography-mass spectrometry and electronic nose

(2016) Huaixiang Tian et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antimicrobial effects of six Algerian propolis extracts

(2016) Yasmina Mokhtaria Boufadi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Olfactometry evaluation and antimicrobial analysis of essential oils from Baccharis dentata (Vell.) G.M. Barroso and Baccharis uncinella DC.

(2016) Vanessa B. Xavier et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia

(2015) Abera Belay et al.   FOOD CHEMISTRY

Comparison of Canonical Variate Analysis and Principal Component Analysis on 422 descriptive sensory studies

(2015) C. Peltier et al.   FOOD QUALITY AND PREFERENCE

Check-all-that-apply data analysed by Partial Least Squares regression

(2015) Åsmund Rinnan et al.   FOOD QUALITY AND PREFERENCE

Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects

(2015) Armin Schüttler et al.   FOOD RESEARCH INTERNATIONAL

Chemometrics Classification of Argentine Clover and Eucalyptus Honeys According to Palynological, Physicochemical, and Sensory Properties

(2015) Maria Ciappini et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Geographical discrimination of honeys through antioxidant capacity, mineral content and colour

(2015) Mariela Patrignani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting

(2014) J.M. Orjuela-Palacio et al.   FOOD RESEARCH INTERNATIONAL

Evidence for correlation between invertase activity and sucrose content during the ripening process of honey

(2014) Birgit Lichtenberg-Kraag   JOURNAL OF APICULTURAL RESEARCH

An original methodology for the analysis and interpretation of word-count based methods: Multiple factor analysis for contingency tables complemented by consensual words

(2013) Belchin Kostov et al.   FOOD QUALITY AND PREFERENCE

Perfume Odor Categorization: To What Extent Trained Assessors and Consumers Agree?

(2013) Mily Veramendi et al.   JOURNAL OF SENSORY STUDIES

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

(2012) Lucía Castro-Vázquez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quick and dirty but still pretty good: a review of new descriptive methods in food science

(2012) Dominique Valentin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

(2011) Christy E. Manyi-Loh et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Pollen analysis of honey from Chubut (Argentinean Patagonia)

(2008) Alicia Forcone   GRANA