Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

Determination of a lexicon for the sensory flavor attributes of smoked food products

(2017) Taylor R. Jaffe et al.   JOURNAL OF SENSORY STUDIES

Sensory texture analysis of thickened liquids during ingestion

(2017) Edgar Chambers et al.   JOURNAL OF TEXTURE STUDIES

A procedure for validating the use of photographs as surrogates for samples in sensory measurement of appearance: An example with color of cooked turkey patties

(2016) Curtis Maughan et al.   JOURNAL OF SENSORY STUDIES

Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

(2016) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

Impact of−2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon

(2016) GRAZIELLA MIDELET-BOURDIN et al.   JOURNAL OF FOOD PROTECTION

The influence of selected oenological practices on the sensory impact of volatile phenols in red wines

(2016) Antonina Barbosa et al.   OENO One

Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

(2015) M.P. Krstic et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Sensory Characteristics and Consumer Preference of Smoked Dry-Cured Iberian Salchichon

(2015) Ana I. Carrapiso et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Production process and quality of two different dry-cured sheep hams from Western Balkan countries

(2015) Sandra Stojković et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines

(2015) David Kelly et al.   MOLECULES

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

(2012) David Kelly et al.   FOOD CHEMISTRY

Assessing the Impact of Smoke Exposure in Grapes: Development and Validation of a HPLC-MS/MS Method for the Quantitative Analysis of Smoke-Derived Phenolic Glycosides in Grapes and Wine

(2012) Yoji Hayasaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

(2011) A.L. FUDGE et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke

(2010) Yoji Hayasaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine

(2009) K.R. KENNISON et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)

(2008) Rósa Jónsdóttir et al.   FOOD CHEMISTRY

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY

Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig

(2008) J.-C. Xie et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL