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Review on characteristics of trained sensory panels in food science

  • Published:2021-06-14 Issue:4 Volume:52 Page:501-509
  • ISSN:0022-4901
  • Container-title:Journal of Texture Studies
  • language:en
  • Short-container-title:J Texture Stud

Author:

Djekic Ilija1ORCID,Lorenzo José M.23,Munekata Paulo E. S.2,Gagaoua Mohammed4,Tomasevic Igor1

Affiliation:

1. Faculty of Agriculture University of Belgrade Belgrade Serbia

2. Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain

3. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain

4. Food Quality and Sensory Science Department Teagasc Food Research Centre Dublin Ireland

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Cited by 40 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Leveraging Observations of Untrained Panelists to Screen for Quality of Fresh-Cut Romaine Lettuce;Horticulturae;2024-08-06

2. A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages;Frontiers in Food Science and Technology;2024-08-02

3. Re-domestication of feral pigs in Martinique: first results of growing-finishing trials to test meat consumption and consumers’ perceptions;Tropical Animal Health and Production;2024-07-24

4. Farm-to-Fork Traceability;Advances in Environmental Engineering and Green Technologies;2024-06-28

5. Sensory Evaluation Techniques;Advances in Environmental Engineering and Green Technologies;2024-05-31
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