Sensory Lexicon Development for a Portuguese Cooked Blood Sausage -Morcela de Arroz de Monchique- to Predict Its Usefulness for a Geographical Certification

Sensory profiling of Egyptian goose ( Alopochen aegyptiacus ) meat

(2014) G. Geldenhuys et al.   FOOD RESEARCH INTERNATIONAL

A procedure for the sensory evaluation ofSalama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy

(2014) Fabio Coloretti et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Developing Lexicons: A Review

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

Development and validation of a quantitative frame of reference for meat sensory evaluation

(2012) A. Braghieri et al.   FOOD QUALITY AND PREFERENCE

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

Quality Assessment of SlovenianKrvavica, A Traditional Blood Sausage: Sensory Evaluation

(2012) Lea Gašperlin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

WHOLE-GRAIN RICE FLAVOR ASSOCIATED WITH ASSORTED BRAN COLORS

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

Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices

(2012) L. Vázquez-Araújo et al.   MEAT SCIENCE

Retronasal perception of odors

(2012) Viola Bojanowski et al.   PHYSIOLOGY & BEHAVIOR

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

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

Quantitative descriptive analysis of Italian polenta produced with different corn cultivars

(2011) Giuseppe Zeppa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle

(2011) Curtis Maughan et al.   MEAT SCIENCE

A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOES

(2008) PAIRIN HONGSOONGNERN et al.   JOURNAL OF SENSORY STUDIES

New ways to understand aroma perception

(2007) Simona Negoias et al.   FOOD CHEMISTRY

A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers

(2007) L. Patarata et al.   MEAT SCIENCE