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You searched for subject:( Sensory evaluation). Showing records 1 – 30 of 317 total matches.

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University of Georgia

1. Smith, Kylah Charae. The sensory evaluation and the effect of radio frequency application on southern highbush blueberries.

Degree: MS, Food Science, 2010, University of Georgia

 With the increased in consumption of fresh blueberries in the last two decades, a new generation of cultivars has been released that were bred for… (more)

Subjects/Keywords: Sensory evaluation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Smith, K. C. (2010). The sensory evaluation and the effect of radio frequency application on southern highbush blueberries. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/smith_kylah_c_201008_ms

Chicago Manual of Style (16th Edition):

Smith, Kylah Charae. “The sensory evaluation and the effect of radio frequency application on southern highbush blueberries.” 2010. Masters Thesis, University of Georgia. Accessed August 18, 2019. http://purl.galileo.usg.edu/uga_etd/smith_kylah_c_201008_ms.

MLA Handbook (7th Edition):

Smith, Kylah Charae. “The sensory evaluation and the effect of radio frequency application on southern highbush blueberries.” 2010. Web. 18 Aug 2019.

Vancouver:

Smith KC. The sensory evaluation and the effect of radio frequency application on southern highbush blueberries. [Internet] [Masters thesis]. University of Georgia; 2010. [cited 2019 Aug 18]. Available from: http://purl.galileo.usg.edu/uga_etd/smith_kylah_c_201008_ms.

Council of Science Editors:

Smith KC. The sensory evaluation and the effect of radio frequency application on southern highbush blueberries. [Masters Thesis]. University of Georgia; 2010. Available from: http://purl.galileo.usg.edu/uga_etd/smith_kylah_c_201008_ms


University of Georgia

2. Sheridan, Sara Joelle. The use of generic Internet-based survey program for the collection of food sensory data: a validation study.

Degree: MS, Foods and Nutrition, 2015, University of Georgia

 Internet-based sensory scorecards administered through Qualtrics (Qualtrics, Provo, UT), a generic survey software program, on iPads are a potential alternative to time-consuming and error-prone paper-based… (more)

Subjects/Keywords: Sensory evaluation; Affective sensory tests; Discrimination sensory tests; Descriptive sensory analysis; Electronic sensory data collection

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APA (6th Edition):

Sheridan, S. J. (2015). The use of generic Internet-based survey program for the collection of food sensory data: a validation study. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/sheridan_sara_j_201508_ms

Chicago Manual of Style (16th Edition):

Sheridan, Sara Joelle. “The use of generic Internet-based survey program for the collection of food sensory data: a validation study.” 2015. Masters Thesis, University of Georgia. Accessed August 18, 2019. http://purl.galileo.usg.edu/uga_etd/sheridan_sara_j_201508_ms.

MLA Handbook (7th Edition):

Sheridan, Sara Joelle. “The use of generic Internet-based survey program for the collection of food sensory data: a validation study.” 2015. Web. 18 Aug 2019.

Vancouver:

Sheridan SJ. The use of generic Internet-based survey program for the collection of food sensory data: a validation study. [Internet] [Masters thesis]. University of Georgia; 2015. [cited 2019 Aug 18]. Available from: http://purl.galileo.usg.edu/uga_etd/sheridan_sara_j_201508_ms.

Council of Science Editors:

Sheridan SJ. The use of generic Internet-based survey program for the collection of food sensory data: a validation study. [Masters Thesis]. University of Georgia; 2015. Available from: http://purl.galileo.usg.edu/uga_etd/sheridan_sara_j_201508_ms


Oregon State University

3. Du, Xiaofen. Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America.

Degree: PhD, Food Science and Technology, 2009, Oregon State University

 The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced… (more)

Subjects/Keywords: Blackberries; Blackberries  – Sensory evaluation  – Oregon

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APA (6th Edition):

Du, X. (2009). Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/12713

Chicago Manual of Style (16th Edition):

Du, Xiaofen. “Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America.” 2009. Doctoral Dissertation, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/12713.

MLA Handbook (7th Edition):

Du, Xiaofen. “Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America.” 2009. Web. 18 Aug 2019.

Vancouver:

Du X. Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America. [Internet] [Doctoral dissertation]. Oregon State University; 2009. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/12713.

Council of Science Editors:

Du X. Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America. [Doctoral Dissertation]. Oregon State University; 2009. Available from: http://hdl.handle.net/1957/12713


Massey University

4. Cheong, Jean Ne. Relating sensory perception to chewing dynamics.

Degree: PhD, Food Technology, 2013, Massey University

 Understanding the mechanism behind the dynamic changes of food structure during oral processing is the key area for food texture studies. Food texture is a… (more)

Subjects/Keywords: Mastication; Food; Sensory evaluation

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APA (6th Edition):

Cheong, J. N. (2013). Relating sensory perception to chewing dynamics. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/5446

Chicago Manual of Style (16th Edition):

Cheong, Jean Ne. “Relating sensory perception to chewing dynamics.” 2013. Doctoral Dissertation, Massey University. Accessed August 18, 2019. http://hdl.handle.net/10179/5446.

MLA Handbook (7th Edition):

Cheong, Jean Ne. “Relating sensory perception to chewing dynamics.” 2013. Web. 18 Aug 2019.

Vancouver:

Cheong JN. Relating sensory perception to chewing dynamics. [Internet] [Doctoral dissertation]. Massey University; 2013. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/10179/5446.

Council of Science Editors:

Cheong JN. Relating sensory perception to chewing dynamics. [Doctoral Dissertation]. Massey University; 2013. Available from: http://hdl.handle.net/10179/5446


University of Illinois – Urbana-Champaign

5. Kreger, Joseph W. Perceptual changes, drivers of liking and physicochemical characteristics in high protein extruded snack foods.

Degree: MS, 0037, 2011, University of Illinois – Urbana-Champaign

 The first objective for this research was to formulate and produce a set of model high protein extruded snack foods varying by protein level and… (more)

Subjects/Keywords: Sensory evaluation; extrusion; high protein

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APA (6th Edition):

Kreger, J. W. (2011). Perceptual changes, drivers of liking and physicochemical characteristics in high protein extruded snack foods. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/26046

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kreger, Joseph W. “Perceptual changes, drivers of liking and physicochemical characteristics in high protein extruded snack foods.” 2011. Thesis, University of Illinois – Urbana-Champaign. Accessed August 18, 2019. http://hdl.handle.net/2142/26046.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kreger, Joseph W. “Perceptual changes, drivers of liking and physicochemical characteristics in high protein extruded snack foods.” 2011. Web. 18 Aug 2019.

Vancouver:

Kreger JW. Perceptual changes, drivers of liking and physicochemical characteristics in high protein extruded snack foods. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2011. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/2142/26046.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kreger JW. Perceptual changes, drivers of liking and physicochemical characteristics in high protein extruded snack foods. [Thesis]. University of Illinois – Urbana-Champaign; 2011. Available from: http://hdl.handle.net/2142/26046

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Guelph

6. Flemming, Carly. Investigating the effect of postharvest parameters on 'Redhaven' peaches .

Degree: 2017, University of Guelph

 The objective of this study was to investigate the effect that postharvest parameters, including, harvest maturity and pre-cooling treatments, have on the sensory and physicochemical… (more)

Subjects/Keywords: Postharvest; Sensory evaluation; Peaches

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APA (6th Edition):

Flemming, C. (2017). Investigating the effect of postharvest parameters on 'Redhaven' peaches . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11522

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Flemming, Carly. “Investigating the effect of postharvest parameters on 'Redhaven' peaches .” 2017. Thesis, University of Guelph. Accessed August 18, 2019. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11522.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Flemming, Carly. “Investigating the effect of postharvest parameters on 'Redhaven' peaches .” 2017. Web. 18 Aug 2019.

Vancouver:

Flemming C. Investigating the effect of postharvest parameters on 'Redhaven' peaches . [Internet] [Thesis]. University of Guelph; 2017. [cited 2019 Aug 18]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11522.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Flemming C. Investigating the effect of postharvest parameters on 'Redhaven' peaches . [Thesis]. University of Guelph; 2017. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11522

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Massey University

7. Wohlers, Mark William. Multi-step look-ahead adaptive designs for the estimation of sensory thresholds.

Degree: Master of Applied Statistics, 2013, Massey University

 The estimation of sensory thresholds is an important part of the psychophysics field. The point at which a physical stimulus becomes detectable can vary from… (more)

Subjects/Keywords: Sensory thresholds; Psychophysics; Sensory trials; Loss function; Adaptive designs; Sensory evaluation; Sensory threshold tests

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APA (6th Edition):

Wohlers, M. W. (2013). Multi-step look-ahead adaptive designs for the estimation of sensory thresholds. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/4908

Chicago Manual of Style (16th Edition):

Wohlers, Mark William. “Multi-step look-ahead adaptive designs for the estimation of sensory thresholds.” 2013. Masters Thesis, Massey University. Accessed August 18, 2019. http://hdl.handle.net/10179/4908.

MLA Handbook (7th Edition):

Wohlers, Mark William. “Multi-step look-ahead adaptive designs for the estimation of sensory thresholds.” 2013. Web. 18 Aug 2019.

Vancouver:

Wohlers MW. Multi-step look-ahead adaptive designs for the estimation of sensory thresholds. [Internet] [Masters thesis]. Massey University; 2013. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/10179/4908.

Council of Science Editors:

Wohlers MW. Multi-step look-ahead adaptive designs for the estimation of sensory thresholds. [Masters Thesis]. Massey University; 2013. Available from: http://hdl.handle.net/10179/4908

8. Diogo Rodrigues Janiaski. Características sensoriais, químicas e físicas de iogurtes e bebidas lácteas sabor morango de marcas comerciais.

Degree: 2011, Universidade Estadual de Londrina

 Caracterizou-se quimicamente (teor de lipídios, cinzas, proteínas, lactose, carboidratos totais e umidade), fisicamente (pH, acidez titulável, cor, viscosidade aparente e sinérese) e sensorialmente (Análise Descritiva… (more)

Subjects/Keywords: Iogurte - Avaliação sensorial; Brewing; Alimentos - Avaliação sensorial; Bebidas fermentadas - Avaliação sensorial; Food; Sensory evaluation; Sensory evaluation; Yogurt; Sensory evaluation

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APA (6th Edition):

Janiaski, D. R. (2011). Características sensoriais, químicas e físicas de iogurtes e bebidas lácteas sabor morango de marcas comerciais. (Thesis). Universidade Estadual de Londrina. Retrieved from http://www.bibliotecadigital.uel.br/document/?code=vtls000170192

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Janiaski, Diogo Rodrigues. “Características sensoriais, químicas e físicas de iogurtes e bebidas lácteas sabor morango de marcas comerciais.” 2011. Thesis, Universidade Estadual de Londrina. Accessed August 18, 2019. http://www.bibliotecadigital.uel.br/document/?code=vtls000170192.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Janiaski, Diogo Rodrigues. “Características sensoriais, químicas e físicas de iogurtes e bebidas lácteas sabor morango de marcas comerciais.” 2011. Web. 18 Aug 2019.

Vancouver:

Janiaski DR. Características sensoriais, químicas e físicas de iogurtes e bebidas lácteas sabor morango de marcas comerciais. [Internet] [Thesis]. Universidade Estadual de Londrina; 2011. [cited 2019 Aug 18]. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000170192.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Janiaski DR. Características sensoriais, químicas e físicas de iogurtes e bebidas lácteas sabor morango de marcas comerciais. [Thesis]. Universidade Estadual de Londrina; 2011. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000170192

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Louisiana State University

9. Garcia, Karen Melissa. Sensory Discrimination Testing with Children.

Degree: PhD, Life Sciences, 2011, Louisiana State University

 Literature concerning children’s performance in sensory discrimination methods is not as extensively published as performance with adults. Therefore, in this dissertation children’s performance in discrimination… (more)

Subjects/Keywords: sensory evaluation; sensory discrimination tests; Thurstonian models; children

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APA (6th Edition):

Garcia, K. M. (2011). Sensory Discrimination Testing with Children. (Doctoral Dissertation). Louisiana State University. Retrieved from etd-04082011-132628 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3871

Chicago Manual of Style (16th Edition):

Garcia, Karen Melissa. “Sensory Discrimination Testing with Children.” 2011. Doctoral Dissertation, Louisiana State University. Accessed August 18, 2019. etd-04082011-132628 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3871.

MLA Handbook (7th Edition):

Garcia, Karen Melissa. “Sensory Discrimination Testing with Children.” 2011. Web. 18 Aug 2019.

Vancouver:

Garcia KM. Sensory Discrimination Testing with Children. [Internet] [Doctoral dissertation]. Louisiana State University; 2011. [cited 2019 Aug 18]. Available from: etd-04082011-132628 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3871.

Council of Science Editors:

Garcia KM. Sensory Discrimination Testing with Children. [Doctoral Dissertation]. Louisiana State University; 2011. Available from: etd-04082011-132628 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3871


University of Alberta

10. Shand, Phyllis Jo-Anne. Descriptive sensory assessment of beef steaks by category scaling, line scaling and magnitude estimation.

Degree: MS, 1984, University of Alberta

Subjects/Keywords: Sensory evaluation.; Beef.

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APA (6th Edition):

Shand, P. J. (1984). Descriptive sensory assessment of beef steaks by category scaling, line scaling and magnitude estimation. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/j6731585m

Chicago Manual of Style (16th Edition):

Shand, Phyllis Jo-Anne. “Descriptive sensory assessment of beef steaks by category scaling, line scaling and magnitude estimation.” 1984. Masters Thesis, University of Alberta. Accessed August 18, 2019. https://era.library.ualberta.ca/files/j6731585m.

MLA Handbook (7th Edition):

Shand, Phyllis Jo-Anne. “Descriptive sensory assessment of beef steaks by category scaling, line scaling and magnitude estimation.” 1984. Web. 18 Aug 2019.

Vancouver:

Shand PJ. Descriptive sensory assessment of beef steaks by category scaling, line scaling and magnitude estimation. [Internet] [Masters thesis]. University of Alberta; 1984. [cited 2019 Aug 18]. Available from: https://era.library.ualberta.ca/files/j6731585m.

Council of Science Editors:

Shand PJ. Descriptive sensory assessment of beef steaks by category scaling, line scaling and magnitude estimation. [Masters Thesis]. University of Alberta; 1984. Available from: https://era.library.ualberta.ca/files/j6731585m

11. Addington, Benjamin Kyle. Consumer acceptability and quality characteristics of sweet onions and novel highbush blueberry cultivars.

Degree: MS, Food Science, 2012, University of Georgia

 Southern highbush blueberries and sweet onions were evaluated by both descriptive and affective sensory panels to assess their quality characteristics and how they relate to… (more)

Subjects/Keywords: Sensory evaluation

…2007. Sensory Evaluation Techniques. Boca Raton : Taylor & Francis, c2007. Padley L & Lyrene… …195. Causse M, Buret M, Robini K & Verschave P. 2003. Inheritance of Nutritional and Sensory… …Dubost NJ, Eitenmiller RR & Shewfelt RL. 2003. Consumer acceptability, sensory and instrumental… …Instrumental and sensory quality characteristics of blueberry fruit from twelve cultivars… …carbohydrate and sensory characteristics of highbush and rabbiteye blueberry cultivars. Journal of… 

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APA (6th Edition):

Addington, B. K. (2012). Consumer acceptability and quality characteristics of sweet onions and novel highbush blueberry cultivars. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/addington_benjamin_k_201205_ms

Chicago Manual of Style (16th Edition):

Addington, Benjamin Kyle. “Consumer acceptability and quality characteristics of sweet onions and novel highbush blueberry cultivars.” 2012. Masters Thesis, University of Georgia. Accessed August 18, 2019. http://purl.galileo.usg.edu/uga_etd/addington_benjamin_k_201205_ms.

MLA Handbook (7th Edition):

Addington, Benjamin Kyle. “Consumer acceptability and quality characteristics of sweet onions and novel highbush blueberry cultivars.” 2012. Web. 18 Aug 2019.

Vancouver:

Addington BK. Consumer acceptability and quality characteristics of sweet onions and novel highbush blueberry cultivars. [Internet] [Masters thesis]. University of Georgia; 2012. [cited 2019 Aug 18]. Available from: http://purl.galileo.usg.edu/uga_etd/addington_benjamin_k_201205_ms.

Council of Science Editors:

Addington BK. Consumer acceptability and quality characteristics of sweet onions and novel highbush blueberry cultivars. [Masters Thesis]. University of Georgia; 2012. Available from: http://purl.galileo.usg.edu/uga_etd/addington_benjamin_k_201205_ms

12. McFerson, Maureen‎ Carolla. Consumer acceptability and quality of sweet onions.

Degree: MS, Food Science, 2013, University of Georgia

 It is well-established that consumer acceptability is determined largely by the relative levels of compounds affecting sweetness and those affecting pungency in an individual bulb,… (more)

Subjects/Keywords: Sensory evaluation

…1995). Since sensory and consumer evaluation facilities are not readily accessible to… …Sensory Sweetness and Pungency… …24 Figure 2.2: Neural Network Results when Mapping NIR Spectra and Sensory Sweetness… …crops produced locally or that demonstrate particular sensory characteristics, such as sweet… …bulb induces complex sensory effects which consist of the lachrymatory factor (LF)… 

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APA (6th Edition):

McFerson, M. C. (2013). Consumer acceptability and quality of sweet onions. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/mcferson_maureenl_c_201305_ms

Chicago Manual of Style (16th Edition):

McFerson, Maureen‎ Carolla. “Consumer acceptability and quality of sweet onions.” 2013. Masters Thesis, University of Georgia. Accessed August 18, 2019. http://purl.galileo.usg.edu/uga_etd/mcferson_maureenl_c_201305_ms.

MLA Handbook (7th Edition):

McFerson, Maureen‎ Carolla. “Consumer acceptability and quality of sweet onions.” 2013. Web. 18 Aug 2019.

Vancouver:

McFerson MC. Consumer acceptability and quality of sweet onions. [Internet] [Masters thesis]. University of Georgia; 2013. [cited 2019 Aug 18]. Available from: http://purl.galileo.usg.edu/uga_etd/mcferson_maureenl_c_201305_ms.

Council of Science Editors:

McFerson MC. Consumer acceptability and quality of sweet onions. [Masters Thesis]. University of Georgia; 2013. Available from: http://purl.galileo.usg.edu/uga_etd/mcferson_maureenl_c_201305_ms


Oregon State University

13. Briggs, Judith A. Sensory evaluation and shelf-life modeling of ground coffee.

Degree: MS, Food Science and Technology, 1999, Oregon State University

 Both consumer and descriptive analyses were used to study the shelf-life of packaged, roasted and ground coffee in order to evaluate the utility of using… (more)

Subjects/Keywords: Coffee  – Sensory evaluation

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APA (6th Edition):

Briggs, J. A. (1999). Sensory evaluation and shelf-life modeling of ground coffee. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27777

Chicago Manual of Style (16th Edition):

Briggs, Judith A. “Sensory evaluation and shelf-life modeling of ground coffee.” 1999. Masters Thesis, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/27777.

MLA Handbook (7th Edition):

Briggs, Judith A. “Sensory evaluation and shelf-life modeling of ground coffee.” 1999. Web. 18 Aug 2019.

Vancouver:

Briggs JA. Sensory evaluation and shelf-life modeling of ground coffee. [Internet] [Masters thesis]. Oregon State University; 1999. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/27777.

Council of Science Editors:

Briggs JA. Sensory evaluation and shelf-life modeling of ground coffee. [Masters Thesis]. Oregon State University; 1999. Available from: http://hdl.handle.net/1957/27777


Oregon State University

14. Savant, Lotika. Suppression of sourness in binary and tertiary model mixture solutions.

Degree: PhD, Food Science and Technology, 2001, Oregon State University

 Addition of acids to foods allows for enhanced food safety. Acids are the primary form of defense against microbial contamination in refrigerated foods, while use… (more)

Subjects/Keywords: Food  – Sensory evaluation

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APA (6th Edition):

Savant, L. (2001). Suppression of sourness in binary and tertiary model mixture solutions. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/25906

Chicago Manual of Style (16th Edition):

Savant, Lotika. “Suppression of sourness in binary and tertiary model mixture solutions.” 2001. Doctoral Dissertation, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/25906.

MLA Handbook (7th Edition):

Savant, Lotika. “Suppression of sourness in binary and tertiary model mixture solutions.” 2001. Web. 18 Aug 2019.

Vancouver:

Savant L. Suppression of sourness in binary and tertiary model mixture solutions. [Internet] [Doctoral dissertation]. Oregon State University; 2001. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/25906.

Council of Science Editors:

Savant L. Suppression of sourness in binary and tertiary model mixture solutions. [Doctoral Dissertation]. Oregon State University; 2001. Available from: http://hdl.handle.net/1957/25906


Oregon State University

15. Chen, Yinghwei. Quality of fryers purchased in retail markets using microbial and sensory assessment.

Degree: MS, Foods and Nutrition, 1989, Oregon State University

 Dressed, bagged whole chickens from three Oregon and several out-of-state processors were purchased from retail markets in each season in 1988. Birds were stored at… (more)

Subjects/Keywords: Food  – Sensory evaluation

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APA (6th Edition):

Chen, Y. (1989). Quality of fryers purchased in retail markets using microbial and sensory assessment. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27280

Chicago Manual of Style (16th Edition):

Chen, Yinghwei. “Quality of fryers purchased in retail markets using microbial and sensory assessment.” 1989. Masters Thesis, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/27280.

MLA Handbook (7th Edition):

Chen, Yinghwei. “Quality of fryers purchased in retail markets using microbial and sensory assessment.” 1989. Web. 18 Aug 2019.

Vancouver:

Chen Y. Quality of fryers purchased in retail markets using microbial and sensory assessment. [Internet] [Masters thesis]. Oregon State University; 1989. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/27280.

Council of Science Editors:

Chen Y. Quality of fryers purchased in retail markets using microbial and sensory assessment. [Masters Thesis]. Oregon State University; 1989. Available from: http://hdl.handle.net/1957/27280


Oregon State University

16. Janto, Mimi. Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis.

Degree: MS, Food Science and Technology, 1997, Oregon State University

 As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by… (more)

Subjects/Keywords: Noodles  – Sensory evaluation

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APA (6th Edition):

Janto, M. (1997). Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27243

Chicago Manual of Style (16th Edition):

Janto, Mimi. “Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis.” 1997. Masters Thesis, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/27243.

MLA Handbook (7th Edition):

Janto, Mimi. “Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis.” 1997. Web. 18 Aug 2019.

Vancouver:

Janto M. Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis. [Internet] [Masters thesis]. Oregon State University; 1997. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/27243.

Council of Science Editors:

Janto M. Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis. [Masters Thesis]. Oregon State University; 1997. Available from: http://hdl.handle.net/1957/27243


Oregon State University

17. Wang, Yuanyuan. Impact of seasonal variation and growing environment on blackberry aroma.

Degree: MS, Food Science and Technology, 2005, Oregon State University

 Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries… (more)

Subjects/Keywords: Blackberries  – Sensory evaluation

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APA (6th Edition):

Wang, Y. (2005). Impact of seasonal variation and growing environment on blackberry aroma. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27200

Chicago Manual of Style (16th Edition):

Wang, Yuanyuan. “Impact of seasonal variation and growing environment on blackberry aroma.” 2005. Masters Thesis, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/27200.

MLA Handbook (7th Edition):

Wang, Yuanyuan. “Impact of seasonal variation and growing environment on blackberry aroma.” 2005. Web. 18 Aug 2019.

Vancouver:

Wang Y. Impact of seasonal variation and growing environment on blackberry aroma. [Internet] [Masters thesis]. Oregon State University; 2005. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/27200.

Council of Science Editors:

Wang Y. Impact of seasonal variation and growing environment on blackberry aroma. [Masters Thesis]. Oregon State University; 2005. Available from: http://hdl.handle.net/1957/27200


Oregon State University

18. Klesk, Keith. Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries.

Degree: PhD, Food Science and Technology, 2003, Oregon State University

 'Marion' and 'Thornless Evergreen' blackberry volatiles were analyzed by capillary gas chromatography-flame ionization detection (GC-FED) and GC-mass spectrometry (GC-MS). Based on total percentage of FID… (more)

Subjects/Keywords: Blackberries  – Sensory evaluation

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APA (6th Edition):

Klesk, K. (2003). Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/27136

Chicago Manual of Style (16th Edition):

Klesk, Keith. “Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries.” 2003. Doctoral Dissertation, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/27136.

MLA Handbook (7th Edition):

Klesk, Keith. “Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries.” 2003. Web. 18 Aug 2019.

Vancouver:

Klesk K. Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries. [Internet] [Doctoral dissertation]. Oregon State University; 2003. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/27136.

Council of Science Editors:

Klesk K. Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries. [Doctoral Dissertation]. Oregon State University; 2003. Available from: http://hdl.handle.net/1957/27136


Lincoln University

19. Karki, Minakschhi. Evaluation of fruit leathers made from New Zealand grown blueberries.

Degree: 2011, Lincoln University

 Five different cultivars of blueberries (Vaccinium sp), Blue Magic, Burlington, Jersey, Puru, and Reka, commercially grown in Canterbury, New Zealand, were used to manufacture fruit… (more)

Subjects/Keywords: blueberries; antioxidants; fruit leather; sensory evaluation

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APA (6th Edition):

Karki, M. (2011). Evaluation of fruit leathers made from New Zealand grown blueberries. (Thesis). Lincoln University. Retrieved from http://hdl.handle.net/10182/4485

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Karki, Minakschhi. “Evaluation of fruit leathers made from New Zealand grown blueberries.” 2011. Thesis, Lincoln University. Accessed August 18, 2019. http://hdl.handle.net/10182/4485.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Karki, Minakschhi. “Evaluation of fruit leathers made from New Zealand grown blueberries.” 2011. Web. 18 Aug 2019.

Vancouver:

Karki M. Evaluation of fruit leathers made from New Zealand grown blueberries. [Internet] [Thesis]. Lincoln University; 2011. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/10182/4485.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Karki M. Evaluation of fruit leathers made from New Zealand grown blueberries. [Thesis]. Lincoln University; 2011. Available from: http://hdl.handle.net/10182/4485

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Massey University

20. Li, Wenjing. The effect of fasting on the interaction between taste perception and metabolic regulation.

Degree: Master of Food Technology, 2012, Massey University

 Taste perception, via reception of tastants and endocrine signalling within the tongue, plays a key role in consumer acceptance and sensory evaluation of foods. Taste… (more)

Subjects/Keywords: Taste perception; Sensory evaluation; Food tasting; Fasting

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APA (6th Edition):

Li, W. (2012). The effect of fasting on the interaction between taste perception and metabolic regulation. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/3793

Chicago Manual of Style (16th Edition):

Li, Wenjing. “The effect of fasting on the interaction between taste perception and metabolic regulation.” 2012. Masters Thesis, Massey University. Accessed August 18, 2019. http://hdl.handle.net/10179/3793.

MLA Handbook (7th Edition):

Li, Wenjing. “The effect of fasting on the interaction between taste perception and metabolic regulation.” 2012. Web. 18 Aug 2019.

Vancouver:

Li W. The effect of fasting on the interaction between taste perception and metabolic regulation. [Internet] [Masters thesis]. Massey University; 2012. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/10179/3793.

Council of Science Editors:

Li W. The effect of fasting on the interaction between taste perception and metabolic regulation. [Masters Thesis]. Massey University; 2012. Available from: http://hdl.handle.net/10179/3793


Oregon State University

21. Kucza, Myriam M. Analysis of flavor precursors in radish and radish color extracts.

Degree: MS, Food Science and Technology, 1996, Oregon State University

 Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit… (more)

Subjects/Keywords: Radishes  – Sensory evaluation

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APA (6th Edition):

Kucza, M. M. (1996). Analysis of flavor precursors in radish and radish color extracts. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/34258

Chicago Manual of Style (16th Edition):

Kucza, Myriam M. “Analysis of flavor precursors in radish and radish color extracts.” 1996. Masters Thesis, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/34258.

MLA Handbook (7th Edition):

Kucza, Myriam M. “Analysis of flavor precursors in radish and radish color extracts.” 1996. Web. 18 Aug 2019.

Vancouver:

Kucza MM. Analysis of flavor precursors in radish and radish color extracts. [Internet] [Masters thesis]. Oregon State University; 1996. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/34258.

Council of Science Editors:

Kucza MM. Analysis of flavor precursors in radish and radish color extracts. [Masters Thesis]. Oregon State University; 1996. Available from: http://hdl.handle.net/1957/34258


Oregon State University

22. Feng, Shi. Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer.

Degree: MS, Food Science and Technology, 2014, Oregon State University

 The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson… (more)

Subjects/Keywords: Hop aroma compounds; Hops  – Varieties  – Sensory evaluation

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APA (6th Edition):

Feng, S. (2014). Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/49144

Chicago Manual of Style (16th Edition):

Feng, Shi. “Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer.” 2014. Masters Thesis, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/49144.

MLA Handbook (7th Edition):

Feng, Shi. “Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer.” 2014. Web. 18 Aug 2019.

Vancouver:

Feng S. Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer. [Internet] [Masters thesis]. Oregon State University; 2014. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/49144.

Council of Science Editors:

Feng S. Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer. [Masters Thesis]. Oregon State University; 2014. Available from: http://hdl.handle.net/1957/49144


Oregon State University

23. Stucky, Gregory J. Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling.

Degree: MS, Food Science and Technology, 1996, Oregon State University

 Hops contribute many desirable aromas to beer. Traditionally hop aromas have been described by the point of addition in the brewing process (dry-hop, finish-hop, or… (more)

Subjects/Keywords: Hops  – Sensory evaluation

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APA (6th Edition):

Stucky, G. J. (1996). Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/22635

Chicago Manual of Style (16th Edition):

Stucky, Gregory J. “Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling.” 1996. Masters Thesis, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/22635.

MLA Handbook (7th Edition):

Stucky, Gregory J. “Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling.” 1996. Web. 18 Aug 2019.

Vancouver:

Stucky GJ. Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling. [Internet] [Masters thesis]. Oregon State University; 1996. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/22635.

Council of Science Editors:

Stucky GJ. Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling. [Masters Thesis]. Oregon State University; 1996. Available from: http://hdl.handle.net/1957/22635


Oregon State University

24. Kurnianta, Astrid Joana. Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor.

Degree: MS, Food Science and Technology, 2005, Oregon State University

 'Marion' blackberry is known for having excellent aroma and flavor, yet they are susceptible to damage by freezing and they are very thorny. Thornless blackberry… (more)

Subjects/Keywords: Blackberries  – Sensory evaluation

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APA (6th Edition):

Kurnianta, A. J. (2005). Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/22803

Chicago Manual of Style (16th Edition):

Kurnianta, Astrid Joana. “Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor.” 2005. Masters Thesis, Oregon State University. Accessed August 18, 2019. http://hdl.handle.net/1957/22803.

MLA Handbook (7th Edition):

Kurnianta, Astrid Joana. “Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor.” 2005. Web. 18 Aug 2019.

Vancouver:

Kurnianta AJ. Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor. [Internet] [Masters thesis]. Oregon State University; 2005. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/1957/22803.

Council of Science Editors:

Kurnianta AJ. Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor. [Masters Thesis]. Oregon State University; 2005. Available from: http://hdl.handle.net/1957/22803


Virginia Tech

25. Johnson, Daryan Stefon. Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life.

Degree: MSin Life Sciences, Food Science and Technology, 2013, Virginia Tech

 Milk is often packaged in translucent containers providing little protection against flavor degradation from light. The effectiveness of TiO2 modifications of high density polyethylene (HDPE)… (more)

Subjects/Keywords: Oxidation; Riboflavin; Milk; Sensory Evaluation; Packaging

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APA (6th Edition):

Johnson, D. S. (2013). Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/49695

Chicago Manual of Style (16th Edition):

Johnson, Daryan Stefon. “Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life.” 2013. Masters Thesis, Virginia Tech. Accessed August 18, 2019. http://hdl.handle.net/10919/49695.

MLA Handbook (7th Edition):

Johnson, Daryan Stefon. “Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life.” 2013. Web. 18 Aug 2019.

Vancouver:

Johnson DS. Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life. [Internet] [Masters thesis]. Virginia Tech; 2013. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/10919/49695.

Council of Science Editors:

Johnson DS. Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life. [Masters Thesis]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/49695


Virginia Tech

26. Potts, Hayley Lynn. Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk.

Degree: MSin Life Sciences, Food Science and Technology, 2016, Virginia Tech

 Fluorescent light exposure has well documented negative effects on fluid milk through oxidation reactions. A shift to light-emitting diode (LED) lights in retail dairy cases… (more)

Subjects/Keywords: milk; oxidation; sensory evaluation; packaging; oxygen

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APA (6th Edition):

Potts, H. L. (2016). Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/80441

Chicago Manual of Style (16th Edition):

Potts, Hayley Lynn. “Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk.” 2016. Masters Thesis, Virginia Tech. Accessed August 18, 2019. http://hdl.handle.net/10919/80441.

MLA Handbook (7th Edition):

Potts, Hayley Lynn. “Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk.” 2016. Web. 18 Aug 2019.

Vancouver:

Potts HL. Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/10919/80441.

Council of Science Editors:

Potts HL. Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/80441

27. 森岡, 崇. 自動車用操作スイッチの動特性と操作感覚に関する研究(要旨).

Degree: 修士(環境学), 2017, The University of Tokyo / 東京大学

 Designing switches is time consuming because the relationships between characteristics of a desired switch and design parameters such as spring stiffness or stroke are not… (more)

Subjects/Keywords: Haptic; Switch Feeling; Sensory Evaluation; Force Feedback

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APA (6th Edition):

森岡, . (2017). 自動車用操作スイッチの動特性と操作感覚に関する研究(要旨). (Thesis). The University of Tokyo / 東京大学. Retrieved from http://hdl.handle.net/2261/37083

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

森岡, 崇. “自動車用操作スイッチの動特性と操作感覚に関する研究(要旨).” 2017. Thesis, The University of Tokyo / 東京大学. Accessed August 18, 2019. http://hdl.handle.net/2261/37083.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

森岡, 崇. “自動車用操作スイッチの動特性と操作感覚に関する研究(要旨).” 2017. Web. 18 Aug 2019.

Vancouver:

森岡 . 自動車用操作スイッチの動特性と操作感覚に関する研究(要旨). [Internet] [Thesis]. The University of Tokyo / 東京大学; 2017. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/2261/37083.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

森岡 . 自動車用操作スイッチの動特性と操作感覚に関する研究(要旨). [Thesis]. The University of Tokyo / 東京大学; 2017. Available from: http://hdl.handle.net/2261/37083

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Deakin University

28. Low, Yu Qing. The associations between sweet raste function, oral complex carbohydrate sensitivity, dietary intake patterns and body composition.

Degree: School of Exercise and Nutrition Sciences, 2017, Deakin University

  The studies conducted as part of this thesis contribute to the growing knowledge surrounding sweet taste function and potential existence of complex carbohydrate taste in… (more)

Subjects/Keywords: taste; senses; complex carbohydrates; sensory evaluation; nutrition

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APA (6th Edition):

Low, Y. Q. (2017). The associations between sweet raste function, oral complex carbohydrate sensitivity, dietary intake patterns and body composition. (Thesis). Deakin University. Retrieved from http://hdl.handle.net/10536/DRO/DU:30103528

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Low, Yu Qing. “The associations between sweet raste function, oral complex carbohydrate sensitivity, dietary intake patterns and body composition.” 2017. Thesis, Deakin University. Accessed August 18, 2019. http://hdl.handle.net/10536/DRO/DU:30103528.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Low, Yu Qing. “The associations between sweet raste function, oral complex carbohydrate sensitivity, dietary intake patterns and body composition.” 2017. Web. 18 Aug 2019.

Vancouver:

Low YQ. The associations between sweet raste function, oral complex carbohydrate sensitivity, dietary intake patterns and body composition. [Internet] [Thesis]. Deakin University; 2017. [cited 2019 Aug 18]. Available from: http://hdl.handle.net/10536/DRO/DU:30103528.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Low YQ. The associations between sweet raste function, oral complex carbohydrate sensitivity, dietary intake patterns and body composition. [Thesis]. Deakin University; 2017. Available from: http://hdl.handle.net/10536/DRO/DU:30103528

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Guelph

29. Ong, Jane. Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards .

Degree: 2017, University of Guelph

 This research identified and rated important perceived sensory properties of liquids thickened to levels in the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, and related… (more)

Subjects/Keywords: sensory evaluation; hydrocolloids; dysphagia; viscosity; shear rate

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APA (6th Edition):

Ong, J. (2017). Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11954

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ong, Jane. “Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards .” 2017. Thesis, University of Guelph. Accessed August 18, 2019. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11954.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ong, Jane. “Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards .” 2017. Web. 18 Aug 2019.

Vancouver:

Ong J. Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards . [Internet] [Thesis]. University of Guelph; 2017. [cited 2019 Aug 18]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11954.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ong J. Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards . [Thesis]. University of Guelph; 2017. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11954

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

30. Rafael Carlos Eloy Dias. Diterpenos em café : desenvolvimento de metodologia para análise, avaliação em cafés torrados e em diferentes tecidos do fruto, e estudo da estabilidade com o processo de torra.

Degree: 2009, Universidade Estadual de Londrina

 O café é um dos mais valiosos produtos primários comercializados, superado apenas pelo petróleo. O Brasil é o maior produtor e exportador de café. As… (more)

Subjects/Keywords: Alimentos - Avaliação sensorial; Café - Torrefação; Café - Diterpenos; Food; Sensory evaluation; Coffee; Quality; Sensory evaluation

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APA (6th Edition):

Dias, R. C. E. (2009). Diterpenos em café : desenvolvimento de metodologia para análise, avaliação em cafés torrados e em diferentes tecidos do fruto, e estudo da estabilidade com o processo de torra. (Thesis). Universidade Estadual de Londrina. Retrieved from http://www.bibliotecadigital.uel.br/document/?code=vtls000149860

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dias, Rafael Carlos Eloy. “Diterpenos em café : desenvolvimento de metodologia para análise, avaliação em cafés torrados e em diferentes tecidos do fruto, e estudo da estabilidade com o processo de torra.” 2009. Thesis, Universidade Estadual de Londrina. Accessed August 18, 2019. http://www.bibliotecadigital.uel.br/document/?code=vtls000149860.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dias, Rafael Carlos Eloy. “Diterpenos em café : desenvolvimento de metodologia para análise, avaliação em cafés torrados e em diferentes tecidos do fruto, e estudo da estabilidade com o processo de torra.” 2009. Web. 18 Aug 2019.

Vancouver:

Dias RCE. Diterpenos em café : desenvolvimento de metodologia para análise, avaliação em cafés torrados e em diferentes tecidos do fruto, e estudo da estabilidade com o processo de torra. [Internet] [Thesis]. Universidade Estadual de Londrina; 2009. [cited 2019 Aug 18]. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000149860.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dias RCE. Diterpenos em café : desenvolvimento de metodologia para análise, avaliação em cafés torrados e em diferentes tecidos do fruto, e estudo da estabilidade com o processo de torra. [Thesis]. Universidade Estadual de Londrina; 2009. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000149860

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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