Sensory Evaluation Methods for Food and Beverage Shelf Life Assessment-Reference-Cited by-同舟云学术

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Sensory Evaluation Methods for Food and Beverage Shelf Life Assessment

Published:2016 Issue: Volume: Page:199-228
ISSN:
Container-title:The Stability and Shelf Life of Food
language:
Short-container-title:

Author:

de Bouillé A.G.,Beeren C.J.M.

Publisher

Elsevier

Reference35 articles.

1. Standard Test Method for Sensory Analysis. Triangle Test ASTM;ASTM E1885,2011

2. Standard Guide for Sensory Evaluation Methods to Determine the Sensory Shelf Life of Consumer Products;ASTM E2454 – 05,2011

3. Establishing product sensory specifications;Beeren,2010

4. State of Sensory & Consumer Science;Beeren,2015

5. Thurstonian models for sensory discrimination tests as generalized linear models;Brockhoff;Food Quality and Preference,2010

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1. Gluten-Free Couscous Made from Quinoa Sprouts: Study of Shelf Life;la ValSe-Food 2022;2022-10-25

2. Sous-vide-cooked ω3-enriched chicken hamburger: Physicochemical and sensory characterization;Revista chilena de nutrición;2022-10

3. Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types;Foods;2022-09-30

4. Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder;Foods;2022-03-28

5. Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life;Foods;2021-01-26

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