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Beta regression mixed model applied to sensory analysis

• Authors : Alves, João César Reis; Palma, Gabriel Rodrigues; de Lara, Idemauro Antonio Rodrigues

Subjects: Quantitative Biology - Quantitative Methods

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Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time.

• Authors : Liang, Jiexin; Batali, Mackenzie; Routt, Catherine

Subjects: Coffee; Taste; Humans

• Source: Scientific Reports. 14(1)

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Comparison of Sensory Analysis After Superficial and Deep Parasternal Intercostal Plane Blocks

• Authors : BURHAN DOST, associate professor

• Source: Comparison of Maximum Extension of Sensory Assessment Following Superficial and Deep Parasternal Intercostal Plane Blocks

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From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry

• Authors : Junyi Wang; Jing Wang; Lina Qiao

Subjects: sensory analysis; alcoholic beverages; intelligent sensory technology

• Source: Food Chemistry: X, Vol 23, Iss , Pp 101542- (2024)

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Production of Fat -Free Strained Yoghurt Based on Buttermilk; Investigation on Physical, Chemical and Sensory Analysis During Shelf Life.

• Authors : Naderi, Mehdi¹ ; Mozaffari, Farbod²; Farahani, Ghazaleh³

Subjects: *YOGURT; *BUTTERMILK; *ANALYTICAL chemistry

• Source: Journal of Food Science & Technology (2008-8787). Oct2024, Vol. 21 Issue 152, p17-28. 12p.

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Determination of Taste Profile in Third Wave Coffee Brewing Methods Using Sensory Analysis.

• Authors : ERCİK, Cevat¹ ; KESKİN, Seda Nur²

• Source: Journal of Social Sciences Eskisehir Osmangazi University / Eskisehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi. tem2024, Vol. 25 Issue 2, p421-439. 19p.

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Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS

• Authors : Qiao Huang; Ying Liu; Lei Tian

Subjects: Bran-free fermented Baijiu; Sensory analysis; Electronic sensory analysis

• Source: Food Chemistry: X, Vol 23, Iss , Pp 101667- (2024)

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Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil.

• Authors : García-Pizarro, Angel^1,2 (AUTHOR) ; Romero, Agustí² (AUTHOR) ; Martí, Esteve² (AUTHOR)

• Source: Agronomy. Oct2024, Vol. 14 Issue 10, p2218. 14p.

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Effect of Adding Red Propolis to Edible Biodegradable Protein Films for Coating Grapes: Shelf Life and Sensory Analysis.

• Authors : Filgueiras, Cristina Tostes^1,2 (AUTHOR) ; Fakhouri, Farayde Matta³ (AUTHOR) ; Garcia, Vitor Augusto dos Santos^1,4 (AUTHOR)

Subjects: *PROPOLIS; *KIRKENDALL effect; *GRAPE quality

• Source: Polymers (20734360). Apr2024, Vol. 16 Issue 7, p888. 18p.

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Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis

• Authors : Machado, J; Miyahira, RF; Marques, M

Subjects: Medicin och hälsovetenskap

• Source: Journal of nephrology. 34(4):1281-1289

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