Literature DB >> 18106906

Significance in triangular taste tests.

E B ROESSLER, J WARREN, J F GUYMON.   

Abstract

Keywords:  FOOD TESTS

Mesh：

Year:  1948        PMID： 18106906     DOI： 10.1111/j.1365-2621.1948.tb16650.x

Source DB:  PubMed          Journal:  Food Res        ISSN： 0095-974X


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  5 in total

1.  [On the taste of chlorogenic acid].

Authors:  G Ordynsky
Journal:  Z Ernahrungswiss       Date:  1965-03

2.  Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels.

Authors:  Marcos Andrés Maza; Juan Manuel Martínez; Guillermo Cebrián; Ana Cristina Sánchez-Gimeno; Alejandra Camargo; Ignacio Álvarez; Javier Raso
Journal:  Foods       Date:  2020-04-30

3.  Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics.

Authors:  María Esperanza Valdés; Rosario Ramírez; Manuel Alejandro Martínez-Cañas; Samuel Frutos-Puerto; Daniel Moreno
Journal:  Foods       Date:  2021-04-19

4.  Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making.

Authors:  Beatriz Padilla; Laura Zulian; Àngela Ferreres; Rosa Pastor; Braulio Esteve-Zarzoso; Gemma Beltran; Albert Mas
Journal:  Front Microbiol       Date:  2017-07-18       Impact factor: 5.640

5.  Triangular Test of Amanita Mushrooms by Using Electronic Nose and Sensory Panel.

Authors:  Francisco Portalo-Calero; Patricia Arroyo; José Ignacio Suárez; Jesús Lozano
Journal:  Foods       Date:  2019-09-14
  5 in total

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