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Sensory Texture Analysis BOOK CHAPTER published 22 November 2017 in Food Texture |
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Instrumental assessment of the sensory quality of dairy products BOOK CHAPTER published 2013 in Instrumental Assessment of Food Sensory Quality |
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Instrumental assessment of the sensory quality of baked goods BOOK CHAPTER published 2013 in Instrumental Assessment of Food Sensory Quality |
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Instrumental assessment of the sensory quality of meat, poultry and fish BOOK CHAPTER published 2013 in Instrumental Assessment of Food Sensory Quality |
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Estimation of time variable heat transfer coefficients in frozen foods during storage JOURNAL ARTICLE published January 1992 in Journal of Food Engineering |
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Parameter estimation for dynamic microbial inactivation: which model, which precision? JOURNAL ARTICLE published February 2013 in Food Control |
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Instrumental Methods of Analysis OTHER published 8 February 2010 in Food Flavour Technology |
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Advances in analysis of instrumental food sensory quality data BOOK CHAPTER published 2013 in Instrumental Assessment of Food Sensory Quality |
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Matching sensory and instrumental data BOOK CHAPTER published 31 March 2006 in Flavour in food |
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Selection of Instrumental Viscosity Indices BOOK CHAPTER published 7 June 2000 in Trends in Food Engineering |
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CONTENTS OF VOLUME I BOOK CHAPTER published 1983 in Instrumental Analysis of Food |
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Academic Press Rapid Manuscript Reproduction BOOK CHAPTER published 1983 in Instrumental Analysis of Food |
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CONTENTS OF VOLUME 2 BOOK CHAPTER published 1983 in Instrumental Analysis of Food |
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F. Oehme und W. Richter: Instrumental Titration Techniques. Principles and applications of the volumetric analysis with emphasis on aspects of the measuring and instrumental procedures. 167 Seiten, 76 Abb. Dr. Alfred Hüthig Verlag, Heidelberg 1987. Preis: 52,— DM JOURNAL ARTICLE published January 1988 in Food / Nahrung |
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Instrumental assessment of the sensory quality of juices BOOK CHAPTER published 2013 in Instrumental Assessment of Food Sensory Quality |
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Texture in Dairy Products and Its Sensory Evaluation BOOK CHAPTER published 22 November 2017 in Food Texture |
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Crispness and Crunchiness— Textural Attributes with Auditory Components BOOK CHAPTER published 22 November 2017 in Food Texture |
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Matching sensory and instrumental data BOOK CHAPTER published 2006 in Flavour in Food |
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The Psychophysics of Fluid Food Texture BOOK CHAPTER published 22 November 2017 in Food Texture |
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Utilizing the R-index measure for threshold testing in model caffeine solutions JOURNAL ARTICLE published June 2005 in Food Quality and Preference |