Browsing by subject Sensory analysis

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Showing results 1 to 19 of 19.
Issue DateTitleAuthor(s)TypeAccess
14-Dec-2015Analysis of an edible coating of chitosan as an alternative to glazing of frozen salmonSilva, Pedro Miguel Peixoto daMaster thesis Open access
11-Oct-2010Characterization of brazilian table wines from american varietiesUliana, Maíra Rodrigues; Oliveira, J. M.; Venturini Filho, Waldemar Gastoni, et al.AbstractOpen access
Feb-2017Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storageSoares, N.; Silva, Pedro Miguel Peixoto da; Barbosa, Carla, et al.ArticleOpen access
2017Desenvolvimento de produtos típicos italianos numa unidade de restauraçãoMeireles, Juliana LoboMaster thesis Open access
2016Desenvolvimento de um pão com características nutracêuticas: diversificação de leveduras utilizadas no seu fabrico e análise sensorialPereira, João Filipe SimõesMaster thesis Embargoed access (3 Years)
Dec-2017Discrimination of olive oil by cultivar, geographical origin and quality using potentiometric electronic tongue fingerprintsSouayah, Fatma; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArticleRestricted access (UMinho)
23-Jun-2013Elaboration of distilled beverage from brewer’s spent grainsMeneses, Nuno G. T.; Sampaio, Armando; Vilanova, Mar, et al.AbstractOpen access
2015Estudo de vida útil de um azeiteJorge, Rita da CruzMaster thesis Open access
2014Estudo de vida útil em produtos de panificaçãoMeneses, Joana PeixotoMaster thesis Open access
13-Dec-2015Estudo de vida útil em produtos de panificaçãoVieira, Liliana CarvalhoMaster thesis Open access
Dec-2014First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parametersRodríguez-Solana, Raquel; Salgado, José Manuel; Domínguez, José Manuel, et al.ArticleOpen access
2017Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavorMoreira, Igor Magalhães da Veiga; Vilela, Leonardo de Figueiredo; Miguel, Maria Gabriela da Cruz Pedroso, et al.ArticleOpen access
12-May-2016Lexicon development for Brazilian textile sensory analysisNagamatsu, Rosimeiri Naomi; Abreu, Maria José; Santiago, Cosmo DamiãoConference paperOpen access
25-May-2016Lexicon for sensory evaluation of tactile textiles in BrazilNagamatsu, Rosimeiri Naomi; Abreu, Maria José; Santiago, Cosmo DamiãoConference paperOpen access
Feb-2016Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongueDias, Luís G.; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArticleOpen access
22-May-2006Ohmic heating in a food application: quality evaluation of cloudberry jamLindbom, Ingela; Kerry, J.; Nunes, Helena Trindade, et al.AbstractOpen access
Sep-2018Olive oil quality and sensory changes during house-use simulation and temporal assessment using an electronic tongueRodrigues, Nuno; Oliveira, Letícia; Mendanha, Lorena, et al.ArticleRestricted access (UMinho)
2018A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oilHarzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArticleOpen access
Jul-2019Unmasking sensory defects of olive oils flavored with basil and oregano using an electronic tongue-chemometric toolBobiano, Marta; Rodrigues, Nuno; Madureira, Marta, et al.ArticleRestricted access (UMinho)