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II-1. Stimulus quantity, mouth size and perception of astringent intensity JOURNAL ARTICLE published July 1996 in Food Quality and Preference |
34. Validation of sensory analysis of beef tenderness JOURNAL ARTICLE published July 1996 in Food Quality and Preference |
The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert JOURNAL ARTICLE published October 2002 in Food Quality and Preference |
The application of fuzzy logic in measuring consumption values: Using data of Chinese consumers buying imported fruit JOURNAL ARTICLE published April 2007 in Food Quality and Preference |
Editorial Board JOURNAL ARTICLE published September 2018 in Food Quality and Preference |
Editorial JOURNAL ARTICLE published January 2000 in Food Quality and Preference |
Aims & Scope & Editorial Board JOURNAL ARTICLE published July 2017 in Food Quality and Preference |
I-25. Volatile flavor compounds affecting consumer acceptability of kiwi fruit flavor JOURNAL ARTICLE published July 1996 in Food Quality and Preference |
Condiments—The sensorial profile of wine vinegar JOURNAL ARTICLE published January 1993 in Food Quality and Preference |
Editorial JOURNAL ARTICLE published July 2007 in Food Quality and Preference |
Psychological basis of sensory evaluation JOURNAL ARTICLE published January 1990 in Food Quality and Preference |
List of Contents / Author Index for Vol 13 JOURNAL ARTICLE published October 2002 in Food Quality and Preference |
I-28. Consumer interactive method for the formulation of beverages JOURNAL ARTICLE published July 1996 in Food Quality and Preference |
Aims & Scope & Editorial Board JOURNAL ARTICLE published December 2016 in Food Quality and Preference |
Assessment of Brazilian coffee quality with a near-infrared spectrometer calibrated using sensory evaluation data from an expert coffee taster and a trained panel JOURNAL ARTICLE published January 1993 in Food Quality and Preference |
Corrigendum to “Is plain food packaging plain wrong? Plain packaging increases unhealthy snack intake among males” [Food Qual. Preference 49 (2016) 168–175] JOURNAL ARTICLE published June 2016 in Food Quality and Preference |
Editorial Board JOURNAL ARTICLE published July 2002 in Food Quality and Preference |
Conference calendar JOURNAL ARTICLE published January 2004 in Food Quality and Preference |
I-22. The successful adaption of the hedonic scaling methods for use with illiterate consumers JOURNAL ARTICLE published July 1996 in Food Quality and Preference |
Aims & Scope & Editorial Board JOURNAL ARTICLE published March 2009 in Food Quality and Preference |