Perception of Bread: Comparison of Consumers and Trained Assessors

Journal of Food Science, 2005
Vitenskapelig artikkel

Simultaneous modelling of process variables and raw material properties as measured by NIR. A case study from cellulose production

Chemometrics and Intelligent Laboratory Systems, 2005
Vitenskapelig artikkel

Perception of cheese: A comparison of quality scoring, descriptive analysis and consumer responses

Journal of Food Quality, 2005
Vitenskapelig artikkel

Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking

Lebensmittel-Wissenschaft + Technologie, 2005
Vitenskapelig artikkel

Genetic causes of variation in beef tenderness- preliminary results

?, 2005
Vitenskapelig artikkel

Evaluation of non-starch polysaccharides and oligosaccharide content of different soybean varieties (Glycine max) by near-infrared spectroscopy and proteomics

Journal of Agricultural and Food Chemistry, 2005
Vitenskapelig artikkel

Cigarette smoking may reduce plasma leptin concentration via catecholamines

Prostaglandins, Leukotrienes and Essential Fatty Acids, 2005
Vitenskapelig artikkel

Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system

Applied Spectroscopy, 2005
Vitenskapelig artikkel

Quality constraints of sausages : on their construction and how consumer acceptability limits are identified

Lebensmittel-Wissenschaft + Technologie, 2005
Vitenskapelig artikkel

Fluorescene emission measurements on sausage batter-on factors affecting the spectra

Meat Science, 2005
Vitenskapelig artikkel