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1دورية أكاديمية
المصدر: Poultry Science, Vol 102, Iss 4, Pp 102500- (2023)
مصطلحات موضوعية: capon, meat quality, sensorial evaluation, Animal culture, SF1-1100
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S0032579123000263Test; https://doaj.org/toc/0032-5791Test
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2دورية أكاديمية
المؤلفون: Enrique Alonso Mauricio-Sandoval, Luis Alfredo Espinoza-Espinoza, Luis Alberto Ruiz-Flores, Jaime Valdiviezo-Marcelo, Luz Arelis Moreno-Quispe, Heber Peleg Cornelio-Santiago
المصدر: Frontiers in Sustainable Food Systems, Vol 7 (2023)
مصطلحات موضوعية: camu camu, mango, ascorbic acid, phenolics compounds, sensorial evaluation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://www.frontiersin.org/articles/10.3389/fsufs.2023.1126448/fullTest; https://doaj.org/toc/2571-581XTest
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3دورية أكاديمية
المؤلفون: Jaimee M. Saladino
المصدر: INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND ANALYSIS 06(03) 1276-1288
مصطلحات موضوعية: Cassava flour, cookies, potato flour, sensorial evaluation, sweet potato flour, yam flour
العلاقة: https://zenodo.org/record/7787650Test; https://doi.org/10.5281/zenodo.7787650Test; oai:zenodo.org:7787650
الإتاحة: https://doi.org/10.5281/zenodo.7787650Test
https://doi.org/10.5281/zenodo.7787649Test
https://zenodo.org/record/7787650Test -
4دورية أكاديمية
المؤلفون: Daniela-Mihaela Grigore, Silvia Mironeasa, Georgeta Ciurescu, Mădălina Ungureanu-Iuga, Ana Batariuc, Narcisa Elena Babeanu
المصدر: Applied Sciences; Volume 13; Issue 3; Pages: 1607
مصطلحات موضوعية: broiler meat, meat quality, meat color, pigment yeast, sensorial evaluation, texture profile
جغرافية الموضوع: agris
وصف الملف: application/pdf
العلاقة: Food Science and Technology; https://dx.doi.org/10.3390/app13031607Test
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5مؤتمر
المؤلفون: Miranda-Mellado, Javier, Serna, Juliana, Arbelaez Garces, Giovanny, Arrieta-Escobar, Javier, A, Sadtler, Véronique, Kacha, Mathieu
المساهمون: Equipe de Recherche sur les Processus Innovatifs (ERPI), Université de Lorraine (UL), Laboratoire Réactions et Génie des Procédés (LRGP), Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS), Centre Européen de Recherche en Economie Financière et Gestion des Entreprises (CEREFIGE), Lorraine Fab Living Lab® (LF2L), ANR-18-LCV3-0007,N-HUM-INNO,Laboratoire Commun l'Homme au Coeurs des Enjeux des Mondes Numérique(2018)
المصدر: 2022 IEEE 28th International Conference on Engineering, Technology and Innovation (ICE/ITMC) & 31st International Association For Management of Technology (IAMOT) Joint Conference
https://hal.science/hal-03990945Test
2022 IEEE 28th International Conference on Engineering, Technology and Innovation (ICE/ITMC) & 31st International Association For Management of Technology (IAMOT) Joint Conference, Jun 2022, Nancy, France. pp.1-8, ⟨10.1109/ICE/ITMC-IAMOT55089.2022.10033174⟩مصطلحات موضوعية: preference, cosmetic products, physiological measurements, sensorial evaluation, protocol, application guide, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SPI.OTHER]Engineering Sciences [physics]/Other
العلاقة: hal-03990945; https://hal.science/hal-03990945Test; https://hal.science/hal-03990945/documentTest; https://hal.science/hal-03990945/file/362_final_a.pdfTest
الإتاحة: https://doi.org/10.1109/ICE/ITMC-IAMOT55089.2022.10033174Test
https://hal.science/hal-03990945Test
https://hal.science/hal-03990945/documentTest
https://hal.science/hal-03990945/file/362_final_a.pdfTest -
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المؤلفون: Sousa, Filipa Alexandra Rua
المساهمون: Raymundo, Anabela, Nunes, Maria Cristiana Henriques, Repositório da Universidade de Lisboa
مصطلحات موضوعية: macroalgae, nutritious balls, texture, bioactivity, sensorial evaluation
وصف الملف: application/pdf
العلاقة: Sousa, F.A.R. - Development of sustainable energetic and nutritious balls based on chestnut and apple flours enriched in macroalgae from the Portuguese coast. Lisboa: ISA, 2021, 63 p.
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7دورية أكاديمية
المؤلفون: Victor Johan Acosta-Pérez, Paul Baruk Zamudio-Flores, José De Jesús Ornelas-Paz, Heidi Maria Palma-Rodríguez, Juana Juárez-Muñoz, Apolonio Vargas-Torres
المصدر: CyTA - Journal of Food, Vol 17, Iss 1, Pp 207-213 (2019)
مصطلحات موضوعية: rainbow trout fish burger, starch, texture profile, sensorial evaluation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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8دورية أكاديمية
المؤلفون: Carmela Lamacchia, Loretta Landriscina, Carla Severini, Rossella Caporizzi, Antonio Derossi
المصدر: Foods; Volume 10; Issue 4; Pages: 751
مصطلحات موضوعية: Gluten Friendly TM technology, microwaves, gluten friendly bread, rheological properties, pasting properties, sensorial evaluation
جغرافية الموضوع: agris
وصف الملف: application/pdf
العلاقة: Food Nutrition; https://dx.doi.org/10.3390/foods10040751Test
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9دورية أكاديمية
المؤلفون: Gonçalves, Elsa M., Raposo, Isa, Pinheiro, Joaquina, Alegria, Carla, Moldao-Martins, Margarida
مصطلحات موضوعية: Fruit and vegetable pulps, heat treatments, kinetics, peroxidase, colour, sensorial evaluation
العلاقة: http://www.ejfa.meTest/; Emirates Journal of Food and Agriculture. 2020. 32(4): 271-280; http://hdl.handle.net/10400.5/20320Test; 0.9755/ejfa.2020.v32.i4.2093
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10دورية أكاديمية
مصطلحات موضوعية: Biocontrol, Dry-cured fermented sausages, Microbial population, Mycotoxins, Physio-chemical parameters, Sensorial evaluation, Veterinaria, 3309.15 Higiene de Los Alimentos
الوقت: 61
وصف الملف: application/pdf
العلاقة: AGL2016-80209-P; BES-2017-081340; GR18056; https://hdl.handle.net/20.500.14352/97273Test; https://www.mdpi.com/2304-8158/9/10/1505Test; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589790Test/
الإتاحة: https://doi.org/20.500.14352/97273Test
https://doi.org/10.3390/foods9101505Test
https://hdl.handle.net/20.500.14352/97273Test
https://www.mdpi.com/2304-8158/9/10/1505Test
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589790Test/
النص الكامل