Suchergebnisse - "sensory evaluation"

The Role of GPR120 on the Fatty Orosensation in Humans and Sensory Characteristics of GPR120 Agonists in Low‐Fat Oil‐In Water (O/W) Emulsified Foods.

Autoren: Iwasaki, Naoya Kitajima, Seiji Sakamoto, Kazuhiro et al.

Quelle: Journal of the American Oil Chemists' Society (JAOCS). Oct2025, Vol. 102 Issue 10, p1513-1524. 12p.

Schlagwörter: G protein coupled receptors, SENSORY evaluation, LOW-fat foods, CHEMICAL agonists, VEGETABLE oils, SENSORY perception

Physicochemical, Rheological, and Sensory Properties of Low‐Fat Mayonnaises Formulated With Flaxseed Oil‐Based Sunflower and Whale Wax Oleogels.

Autoren: Yılmaz, Emin Keskin Uslu, Eda

Quelle: Journal of the American Oil Chemists' Society (JAOCS). Oct2025, Vol. 102 Issue 10, p1563-1575. 13p.

Schlagwörter: MAYONNAISE, SENSORY evaluation, LINSEED oil, CHEMICAL properties, RHEOLOGY, COLLOIDAL gels, FAT, WAXES

The Integration of Kars Kashar Cheese and Kars Honey in Ice Cream: Sensory Implications and Product Development.

Autoren: Uyanık, Beyza Gün, İlhan Özkaya, Fügen Durlu et al.

Quelle: Journal of Food Quality. 10/23/2025, Vol. 2025, p1-12. 12p.

Schlagwörter: *NEW product development, *MARKS of origin, ICE cream, ices, etc., SENSORY evaluation, CREATIVE ability in cooking, CHEESE, LACTOSE

Geografische Kategorien: KARS (Turkey)

Development of a consumer-driven chocolate milk sensory ballot for use in the dairy industry.

Autoren: Stelick, A. Dando, R. Wiedmann, M. et al.

Quelle: Journal of Dairy Science. Aug2025, Vol. 108 Issue 8, p8273-8290. 18p.

Schlagwörter: *MANUFACTURING defects, *PRODUCT attributes, *DAIRY industry, *PRODUCT quality, SENSORY evaluation, MILK quality

Assessment of Physicochemical, Sensory, and Biological Activities of Yogurt Containing Freeze‐Dried Durian Powder (Durio zibethinus Murr.).

Autoren: Nguyen, Thanh Viet Tram, Nguyen Ngoc Huyen Quynh, Phan Thi Yen et al.

Quelle: Journal of Food Processing & Preservation. 8/15/2025, p1-13. 13p.

Schlagwörter: YOGURT, SENSORY evaluation, CHEMICAL properties, FERMENTATION, NUTRITIONAL value, FUNCTIONAL foods, ANTIOXIDANTS

Effect of Fenugreek Seed Extract Level on Physicochemical, Microbial, and Sensory Properties of Avocado Juice During Storage.

Autoren: Abera, Biresaw Demelash Adimas, Zemenu Tadesse Adimas, Mekuannt Alefe et al.

Quelle: Journal of Food Processing & Preservation. 7/7/2025, Vol. 2025, p1-11. 11p.

Schlagwörter: SENSORY evaluation, SEEDS, STORAGE, AVOCADO, FENUGREEK

Effect of Erythritol Substitution on Physicochemical and Sensory Properties of Traditional Gaziantep Baklava.

Autoren: Chompupor, Philaiwan Süzer, Özkan Kırmacı, Hüseyin Avni et al.

Quelle: Journal of Food Quality. 8/9/2025, Vol. 2025, p1-11. 11p.

Schlagwörter: ERYTHRITOL, SENSORY evaluation, CHEMICAL properties, SWEETENERS, LOW-calorie diet, CONFECTIONERY, ETHNIC foods

Analysis of main aroma components of Zherong white tea and establishment of machine learning model for sensory evaluation.

Autoren: Wang, Yueguang Mo, Xinyuan Huang, Zifeng et al.

Quelle: Journal of the Science of Food & Agriculture. Nov2025, p1. 13p. 7 Illustrations.

Schlagwörter: *SENSORY evaluation, *CHEMOMETRICS, *PREDICTION models, *AROMATIC compounds, *TEA, *VOLATILE organic compounds, *MASS spectrometry, *MACHINE learning

Geografische Kategorien: FUJIAN Sheng (China)

Comprehensive Utilisation of L‐Menthol Isomer: The Flavour Assessment of New Potential Spices Derived From D‐Menthol.

Autoren: Liu, Jibo Jin, Linghui Wang, Chaoyang et al.

Quelle: Flavour & Fragrance Journal. Nov2025, p1. 12p. 6 Illustrations.

Schlagwörter: *MENTHOL, *SENSORY evaluation, *COOLANTS, *MOLECULAR shapes, *RECEPTOR-ligand complexes, *MOLECULAR docking, *FOOD aroma

Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect (Tenebrio molitor) to Analyze Acceptance Using Check‐All‐That‐Apply Methodology.

Autoren: Ros‐Baró, Marta Puig, Marta Capellas Chiva‐Blanch, Gemma et al.

Quelle: Food Science & Nutrition. Nov2025, Vol. 13 Issue 11, p1-21. 21p.

Schlagwörter: *TENEBRIO molitor, *SENSORY evaluation, *BROWNIES (Cooking), *NUTRITIONAL value, *DAIRY products, *PROTEINS in animal nutrition

Revisiting sensory and GC-olfactometric changes occurring in Spanish red wines during oxidation.

Autoren: Manuel Aragón-Capone, A. de-la-Fuente-Blanco, Arancha Sáenz-Navajas, María-Pilar et al.

Quelle: European Food Research & Technology. Nov2025, Vol. 251 Issue 11, p3591-3603. 13p.

Schlagwörter: *OXIDATION, *SENSORY evaluation, *DRIED fruit, *GRAPES, *GAS chromatography, *AROMATIC aldehydes, SPANISH wines

Lower Lip Complications: Myth or Reality? A Case-Control Study on Sensory Outcomes After Buccal Mucosa Grafting.

Autoren: Tekin, Ali Tiryaki, Sibel Avcı, Denizay et al.

Quelle: Urology. Nov2025, Vol. 205, p175-179. 5p.

Schlagwörter: *SENSORY evaluation, *URETHRA surgery, *MANDIBULAR nerve, *CHILD patients, *TRANSPLANTATION of organs, tissues, etc., *LIP diseases

A roadmap for the development and validation of a quality scoring method for herbal tea – honeybush tea as case study.

Autoren: Du Preez, Brigitte Von Pressentin Muller, Magdalena Moelich, Erika Ilette et al.

Quelle: South African Journal of Botany. Nov2025, Vol. 186, p340-356. 17p.

Schlagwörter: *SENSORY evaluation, *GRADING (Commercial products), *HERBAL teas, *SENSORY perception, *CERTIFICATION, *SCIENTIFIC method, *STAKEHOLDER analysis

Kuih Donat: A Narrative Study on the Practical Preparation and Sensory Analysis of Local Street Food.

Autoren: Abdul Latip, Muhammad Safuan Sulong, Siti Nurhanifah Arifin, Aniza et al.

Quelle: Journal of Culinary Science & Technology. 2025, Vol. 23 Issue 6, p1687-1707. 21p.

Schlagwörter: *STREET food, *SENSORY evaluation, *FOOD chemistry, *COOKING, *CULINARY students, *PASTRY

Non-invasive estimation of Shine Muscat grape color and sensory evaluation from standard camera images.

Autoren: Shimazu, Ryosuke Leow, Chee Siang Buayai, Prawit et al.

Quelle: Visual Computer. Nov2025, Vol. 41 Issue 14, p11705-11720. 16p.

Schlagwörter: *ANALYSIS of colors, *SENSORY evaluation, *HARVESTING time, *TABLE grapes, *IMAGE analysis, *TRANSFORMER models, *STATISTICAL decision making

Pungency characterization of spicy leisure foods by sensory analysis combined with the liquid chromatogrephy‐ultraviolet method.

Autoren: Song, Dan Zhao, Lei Wang, Houyin et al.

Quelle: Journal of the Science of Food & Agriculture. Nov2025, Vol. 105 Issue 14, p7798-7806. 9p.

Schlagwörter: *CAPSAICINOIDS, *SENSORY evaluation, *NEW product development, *LIQUID chromatography, *PSYCHOPHYSICS, *FOOD composition

Effect of lard‐derived diacylglycerol on the physicochemical properties and quality of frankfurters.

Autoren: Zhao, Xinxin Lai, Bangcheng Jiang, Yunling et al.

Quelle: Journal of the Science of Food & Agriculture. Nov2025, Vol. 105 Issue 14, p7720-7729. 10p.

Schlagwörter: *SENSORY evaluation, *FOOD texture, *SAUSAGES, *CHEMICAL properties, *FAT, *DIGLYCERIDES

Comparative physicochemical characterization and sensory profiling of Western Algerian and Polish honeys.

Autoren: Bereksi-Reguig, Dalila Allali, Hocine Bouchentouf, Salim et al.

Quelle: PLoS ONE. 10/17/2025, Vol. 20 Issue 10, p1-25. 25p.

Schlagwörter: *HONEY, *SENSORY evaluation, *INSPECTION & review, *CHEMICAL properties, *FLORAL products, *TASTE perception

Geografische Kategorien: ALGERIA

Physicochemical, functional, and sensory analysis of a fiber made from a by-product of industrial peach palm heart (Bactris gasipaes) production.

Autoren: Armijo-Montes, Orlando Thompson-Vicente, Eduardo Abea, Andres

Quelle: Pure & Applied Chemistry. Oct2025, p1. 11p. 1 Illustration.

Schlagwörter: *DIETARY fiber, *SENSORY evaluation, *POWDERS, *WASTE products, *BIOMASS

Identification of novel saltiness‐enhancing peptides from rice bran protein: AlphaFold3 modeling, molecular simulation, and sensory evaluation.

Autoren: Yi, Hongbo Wang, Peng Li, Jun et al.

Quelle: Journal of the Science of Food & Agriculture. Oct2025, p1. 12p. 6 Illustrations.

Schlagwörter: *SENSORY evaluation, *ALDOSTERONE, *CEREAL products, *PROTEIN structure prediction, *TASTE disorders, *UMAMI (Taste), *PLANT proteins, *MOLECULAR dynamics