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OpenAlex konusu

Sensory Analysis and Statistical Methods

Bu sayfa OpenAlex konu etiketine göre çalışmaları ve o konuda görünen akademisyenleri listeler. YÖKSİS temel alan / yan dal değildir.

OpenAlex 1.552 eser 40 yazar konusu

Çalışmalar

1.552 eser

  1. Development of new non dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.8%

    Özet henüz yok.

  2. Physical properties of food. 2009
    OpenAlex üst %1 OpenAlex 99.2%

    Özet henüz yok.

  3. Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey 2012
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.9%

    Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ÇAYKUR Tea Processing Plant (Rize, Turkey), were compared for their differences in descriptive sensory analysis (DSA), aroma-active compounds (volatile compounds), and taste-active compounds (sugar, org…

  4. Characterization of kefir like beverages prodcued from vegetable juices 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.0%

    Özet henüz yok.

  5. Understanding how consumers categorise nutritional labels: A consumer derived typology for front-of-pack nutrition labelling 2012
    OpenAlex üst %10 OpenAlex 98.6%

    Özet henüz yok.

  6. Effects of Dried Dairy Ingredients on Physical and Sensory Properties of Nonfat Yogurt 2006
    YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.7%

    Physical and sensory attributes are important factors that influence food acceptance and choices. In this study, sensory and texture properties of nonfat yogurts made from reconstituted skim milk powder (SMP) fortified with SMP as a control, whey protein isolate (WPI), yogurt texture improver (TI), and sodium caseinat…

  7. Effects of Dried Dairy Ingredients on Physical and Sensory Properties of Nonfat Yogurt 2006
    YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.9%

    Physical and sensory attributes are important factors that influence food acceptance and choices. In this study, sensory and texture properties of nonfat yogurts made from reconstituted skim milk powder (SMP) fortified with SMP as a control, whey protein isolate (WPI), yogurt texture improver (TI), and sodium caseinat…

  8. Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.5%

    Özet henüz yok.

  9. Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.5%

    Özet henüz yok.

  10. Decreased caudate response to milkshake is associated with higher body mass index and greater impulsivity 2013
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 98.3%

    Özet henüz yok.

  11. Effects of fat level 5 10 20 and corn flour 0 2 4 on some properties of Turkish type meatballs koefte 2004
    YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.5%

    Özet henüz yok.

  12. The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice cream type frozen yogurts 2002
    YÖKSİS SJR Q2 JCR Q2 OpenAlex 72.7%

    In this study, the physical properties of samples of ice cream produced from yogurt with varying levels of sugar (18, 20 or 22%) and fruit (strawberry) concentration (15, 20 or 25%) were investigated. The results of the physical analysis indicate that as the amount of sugar and fruit increases, there is an increase in…

Akademisyenler

40 akademisyen