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

The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time-intensity analysis

(2016) Shilpa S. Samant et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Descriptive terminology for the sensory evaluation of soy sauce

(2016) Miho Imamura   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

Flavor lexicon and characteristics of artisan goat cheese from the United States

(2016) Martin Talavera et al.   JOURNAL OF SENSORY STUDIES

Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce

(2016) Thamonwan Pujchakarn et al.   JOURNAL OF SENSORY STUDIES

Determining the sensory characteristics, associated emotions and degree of liking of the visual attributes of smoked ham. A multifaceted study

(2016) Eliza Kostyra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

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

(2015) J. A. Pereira et al.   JOURNAL OF SENSORY STUDIES

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

Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

(2013) Valérie Lengard Almli et al.   AQUACULTURE INTERNATIONAL

Characterisation of volatile compounds in a smoke flavouring from rice husk

(2013) Jorge A. Pino   FOOD CHEMISTRY

Defining and characterizing the “nutty” attribute across food categories

(2012) Ashley E. Miller et al.   FOOD QUALITY AND PREFERENCE

Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel (Mytilus galloprovincialis)

(2012) Dimitris Petridis et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking

(2011) Carolina G. Portella et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

(2011) Małgorzata A Majcher et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Efficacy of Various Palate Cleansers with Representative Foods

(2009) C. L. Lucak et al.   Chemosensory Perception

Discrimination among astringent samples is affected by choice of palate cleanser

(2009) Catherine A. Lee et al.   FOOD QUALITY AND PREFERENCE

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

EFFECTIVENESS OF PALATE CLEANSERS FOR EVALUATING SOURNESS

(2008) ZATA VICKERS et al.   JOURNAL OF SENSORY STUDIES

A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREEN

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