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You searched for subject:(Sensory analysis). Showing records 1 – 30 of 408 total matches.

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Kansas State University

1. Gomez Baquero, David. Exploring the acceptability and perception by dog owners towards the appearance of dry dog food.

Degree: MS, Department of Food, Nutrition, Dietetics and Health, 2018, Kansas State University

Sensory analysis techniques play a key role in the pet food industry to ensure the final product meets both the pets’ and pet owners’ demands… (more)

Subjects/Keywords: Sensory analysis

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APA (6th Edition):

Gomez Baquero, D. (2018). Exploring the acceptability and perception by dog owners towards the appearance of dry dog food. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/38926

Chicago Manual of Style (16th Edition):

Gomez Baquero, David. “Exploring the acceptability and perception by dog owners towards the appearance of dry dog food.” 2018. Masters Thesis, Kansas State University. Accessed October 30, 2020. http://hdl.handle.net/2097/38926.

MLA Handbook (7th Edition):

Gomez Baquero, David. “Exploring the acceptability and perception by dog owners towards the appearance of dry dog food.” 2018. Web. 30 Oct 2020.

Vancouver:

Gomez Baquero D. Exploring the acceptability and perception by dog owners towards the appearance of dry dog food. [Internet] [Masters thesis]. Kansas State University; 2018. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/2097/38926.

Council of Science Editors:

Gomez Baquero D. Exploring the acceptability and perception by dog owners towards the appearance of dry dog food. [Masters Thesis]. Kansas State University; 2018. Available from: http://hdl.handle.net/2097/38926


University of Georgia

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

Degree: 2016, 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. (2016). The use of generic Internet-based survey program for the collection of food sensory data. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/34650

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):

Sheridan, Sara Joelle. “The use of generic Internet-based survey program for the collection of food sensory data.” 2016. Thesis, University of Georgia. Accessed October 30, 2020. http://hdl.handle.net/10724/34650.

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

MLA Handbook (7th Edition):

Sheridan, Sara Joelle. “The use of generic Internet-based survey program for the collection of food sensory data.” 2016. Web. 30 Oct 2020.

Vancouver:

Sheridan SJ. The use of generic Internet-based survey program for the collection of food sensory data. [Internet] [Thesis]. University of Georgia; 2016. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/10724/34650.

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

Council of Science Editors:

Sheridan SJ. The use of generic Internet-based survey program for the collection of food sensory data. [Thesis]. University of Georgia; 2016. Available from: http://hdl.handle.net/10724/34650

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


University of Alberta

3. Barona, Brenda. Sensory analyses of naphthenic acids as potential compounds for fish tainting.

Degree: MS, Department of Agricultural, Food, and Nutritional Science, 2010, University of Alberta

 Naphthenic acids (NAs), a group of compounds found in oil sands process-affected waters, have been implicated as a cause of the atypical odors which characterise… (more)

Subjects/Keywords: Sensory analysis and fish tainting

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APA (6th Edition):

Barona, B. (2010). Sensory analyses of naphthenic acids as potential compounds for fish tainting. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/pz50gx39b

Chicago Manual of Style (16th Edition):

Barona, Brenda. “Sensory analyses of naphthenic acids as potential compounds for fish tainting.” 2010. Masters Thesis, University of Alberta. Accessed October 30, 2020. https://era.library.ualberta.ca/files/pz50gx39b.

MLA Handbook (7th Edition):

Barona, Brenda. “Sensory analyses of naphthenic acids as potential compounds for fish tainting.” 2010. Web. 30 Oct 2020.

Vancouver:

Barona B. Sensory analyses of naphthenic acids as potential compounds for fish tainting. [Internet] [Masters thesis]. University of Alberta; 2010. [cited 2020 Oct 30]. Available from: https://era.library.ualberta.ca/files/pz50gx39b.

Council of Science Editors:

Barona B. Sensory analyses of naphthenic acids as potential compounds for fish tainting. [Masters Thesis]. University of Alberta; 2010. Available from: https://era.library.ualberta.ca/files/pz50gx39b


Penn State University

4. Mahan, Ellen Daly. Relating the Sensory and Rheological Properties of Personal Care Products .

Degree: 2011, Penn State University

 To address a potential disconnect in directly comparing instrumental data to user acceptability, a proof-of-concept study was designed to demonstrate the importance of human perception… (more)

Subjects/Keywords: descriptive analysis; rheology; sensory; multiple factor analysis

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APA (6th Edition):

Mahan, E. D. (2011). Relating the Sensory and Rheological Properties of Personal Care Products . (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/11778

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):

Mahan, Ellen Daly. “Relating the Sensory and Rheological Properties of Personal Care Products .” 2011. Thesis, Penn State University. Accessed October 30, 2020. https://submit-etda.libraries.psu.edu/catalog/11778.

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

MLA Handbook (7th Edition):

Mahan, Ellen Daly. “Relating the Sensory and Rheological Properties of Personal Care Products .” 2011. Web. 30 Oct 2020.

Vancouver:

Mahan ED. Relating the Sensory and Rheological Properties of Personal Care Products . [Internet] [Thesis]. Penn State University; 2011. [cited 2020 Oct 30]. Available from: https://submit-etda.libraries.psu.edu/catalog/11778.

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

Council of Science Editors:

Mahan ED. Relating the Sensory and Rheological Properties of Personal Care Products . [Thesis]. Penn State University; 2011. Available from: https://submit-etda.libraries.psu.edu/catalog/11778

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


Brno University of Technology

5. Lišková, Michaela. Senzorická jakost vybraných druhů piva: Sensory quality of chosen types of beer.

Degree: 2019, Brno University of Technology

 This bachelor thesis deals with the sensory guality of chosen types of beer. The teoretical part was focused on the production of malt and beer… (more)

Subjects/Keywords: pivo; senzorická kvalita; senzorická analýza; beer; sensory quality; sensory analysis

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APA (6th Edition):

Lišková, M. (2019). Senzorická jakost vybraných druhů piva: Sensory quality of chosen types of beer. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/8369

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):

Lišková, Michaela. “Senzorická jakost vybraných druhů piva: Sensory quality of chosen types of beer.” 2019. Thesis, Brno University of Technology. Accessed October 30, 2020. http://hdl.handle.net/11012/8369.

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

MLA Handbook (7th Edition):

Lišková, Michaela. “Senzorická jakost vybraných druhů piva: Sensory quality of chosen types of beer.” 2019. Web. 30 Oct 2020.

Vancouver:

Lišková M. Senzorická jakost vybraných druhů piva: Sensory quality of chosen types of beer. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/11012/8369.

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

Council of Science Editors:

Lišková M. Senzorická jakost vybraných druhů piva: Sensory quality of chosen types of beer. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/8369

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


Brno University of Technology

6. Mahdalová, Martina. Hodnocení senzorické jakosti chleba: Evaluation of the sensory quality of bread.

Degree: 2018, Brno University of Technology

 This work deals with the evaluation of sensory quality of selected samples of bread. The samples of bread were bought in TESCO Stores a. s.… (more)

Subjects/Keywords: chleba; senzorická kvalita; senzorická analýza; bread; sensory quality; sensory analysis

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APA (6th Edition):

Mahdalová, M. (2018). Hodnocení senzorické jakosti chleba: Evaluation of the sensory quality of bread. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/8366

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):

Mahdalová, Martina. “Hodnocení senzorické jakosti chleba: Evaluation of the sensory quality of bread.” 2018. Thesis, Brno University of Technology. Accessed October 30, 2020. http://hdl.handle.net/11012/8366.

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

MLA Handbook (7th Edition):

Mahdalová, Martina. “Hodnocení senzorické jakosti chleba: Evaluation of the sensory quality of bread.” 2018. Web. 30 Oct 2020.

Vancouver:

Mahdalová M. Hodnocení senzorické jakosti chleba: Evaluation of the sensory quality of bread. [Internet] [Thesis]. Brno University of Technology; 2018. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/11012/8366.

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

Council of Science Editors:

Mahdalová M. Hodnocení senzorické jakosti chleba: Evaluation of the sensory quality of bread. [Thesis]. Brno University of Technology; 2018. Available from: http://hdl.handle.net/11012/8366

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


Universidade Estadual de Campinas

7. Antunes, Veridiana de Carvalho. Efeito do armazenamento refrigerado e da microfiltração na qualidade e vida útil do leite pasteurizado: Effect of refrigerated storage and microfiltration in quality and shelf life of pasteurized milk.

Degree: 2013, Universidade Estadual de Campinas

 Abstract: Extending the shelf life of pasteurized milk is a challenge and a necessity for the dairy industry. The microfiltration has been utilized for the… (more)

Subjects/Keywords: Avaliação sensorial; Microfiltered milk; Psychrotrophics; Sensory analysis

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APA (6th Edition):

Antunes, V. d. C. (2013). Efeito do armazenamento refrigerado e da microfiltração na qualidade e vida útil do leite pasteurizado: Effect of refrigerated storage and microfiltration in quality and shelf life of pasteurized milk. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/255801

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):

Antunes, Veridiana de Carvalho. “Efeito do armazenamento refrigerado e da microfiltração na qualidade e vida útil do leite pasteurizado: Effect of refrigerated storage and microfiltration in quality and shelf life of pasteurized milk.” 2013. Thesis, Universidade Estadual de Campinas. Accessed October 30, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255801.

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

MLA Handbook (7th Edition):

Antunes, Veridiana de Carvalho. “Efeito do armazenamento refrigerado e da microfiltração na qualidade e vida útil do leite pasteurizado: Effect of refrigerated storage and microfiltration in quality and shelf life of pasteurized milk.” 2013. Web. 30 Oct 2020.

Vancouver:

Antunes VdC. Efeito do armazenamento refrigerado e da microfiltração na qualidade e vida útil do leite pasteurizado: Effect of refrigerated storage and microfiltration in quality and shelf life of pasteurized milk. [Internet] [Thesis]. Universidade Estadual de Campinas; 2013. [cited 2020 Oct 30]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255801.

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

Council of Science Editors:

Antunes VdC. Efeito do armazenamento refrigerado e da microfiltração na qualidade e vida útil do leite pasteurizado: Effect of refrigerated storage and microfiltration in quality and shelf life of pasteurized milk. [Thesis]. Universidade Estadual de Campinas; 2013. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255801

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


Texas A&M University

8. Aguirre Cando, Maria Elizabeth. Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken.

Degree: MS, Food Science and Technology, 2016, Texas A&M University

 The broiler industry has a variable meat texture issue known as woody breast. This research compares quality attributes of normal (NOR) and severe woody breast… (more)

Subjects/Keywords: sensory analysis; woody breast; marinated chicken; TPA

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APA (6th Edition):

Aguirre Cando, M. E. (2016). Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/157833

Chicago Manual of Style (16th Edition):

Aguirre Cando, Maria Elizabeth. “Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken.” 2016. Masters Thesis, Texas A&M University. Accessed October 30, 2020. http://hdl.handle.net/1969.1/157833.

MLA Handbook (7th Edition):

Aguirre Cando, Maria Elizabeth. “Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken.” 2016. Web. 30 Oct 2020.

Vancouver:

Aguirre Cando ME. Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken. [Internet] [Masters thesis]. Texas A&M University; 2016. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/1969.1/157833.

Council of Science Editors:

Aguirre Cando ME. Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken. [Masters Thesis]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/157833


University of Guelph

9. Castura, John C. Analysis of Early Training Stage Data from a Descriptive Sensory Panel: Review and Development.

Degree: MS, Department of Mathematics and Statistics, 2011, University of Guelph

 Human assessors are currently the best instruments for evaluating the sensory properties of both food and non-food consumer products. In the early stages of descriptive… (more)

Subjects/Keywords: data screening; sensory descriptive analysis; assessor model

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APA (6th Edition):

Castura, J. C. (2011). Analysis of Early Training Stage Data from a Descriptive Sensory Panel: Review and Development. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/2890

Chicago Manual of Style (16th Edition):

Castura, John C. “Analysis of Early Training Stage Data from a Descriptive Sensory Panel: Review and Development.” 2011. Masters Thesis, University of Guelph. Accessed October 30, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/2890.

MLA Handbook (7th Edition):

Castura, John C. “Analysis of Early Training Stage Data from a Descriptive Sensory Panel: Review and Development.” 2011. Web. 30 Oct 2020.

Vancouver:

Castura JC. Analysis of Early Training Stage Data from a Descriptive Sensory Panel: Review and Development. [Internet] [Masters thesis]. University of Guelph; 2011. [cited 2020 Oct 30]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/2890.

Council of Science Editors:

Castura JC. Analysis of Early Training Stage Data from a Descriptive Sensory Panel: Review and Development. [Masters Thesis]. University of Guelph; 2011. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/2890


Technical University of Lisbon

10. Silva, Luciana Cristina Cardoso. Formação de um painel de provadores para diferenciação da bebida do café.

Degree: 2013, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia

This work had the objetive of forming a panel of qualified tasters… (more)

Subjects/Keywords: coffee; quality; sensory analysis; panel of tasters

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APA (6th Edition):

Silva, L. C. C. (2013). Formação de um painel de provadores para diferenciação da bebida do café. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6471

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):

Silva, Luciana Cristina Cardoso. “Formação de um painel de provadores para diferenciação da bebida do café.” 2013. Thesis, Technical University of Lisbon. Accessed October 30, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6471.

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

MLA Handbook (7th Edition):

Silva, Luciana Cristina Cardoso. “Formação de um painel de provadores para diferenciação da bebida do café.” 2013. Web. 30 Oct 2020.

Vancouver:

Silva LCC. Formação de um painel de provadores para diferenciação da bebida do café. [Internet] [Thesis]. Technical University of Lisbon; 2013. [cited 2020 Oct 30]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6471.

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

Council of Science Editors:

Silva LCC. Formação de um painel de provadores para diferenciação da bebida do café. [Thesis]. Technical University of Lisbon; 2013. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6471

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


Technical University of Lisbon

11. Sheik, Assmah Aslam. Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis.

Degree: 2014, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

The intake of easy consumption foods, alongside with concerns about health issues, has been growing, being… (more)

Subjects/Keywords: yogurt; snacks; crispy texture; methylcellulose; sensory analysis

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APA (6th Edition):

Sheik, A. A. (2014). Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6790

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):

Sheik, Assmah Aslam. “Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis.” 2014. Thesis, Technical University of Lisbon. Accessed October 30, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6790.

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

MLA Handbook (7th Edition):

Sheik, Assmah Aslam. “Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis.” 2014. Web. 30 Oct 2020.

Vancouver:

Sheik AA. Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis. [Internet] [Thesis]. Technical University of Lisbon; 2014. [cited 2020 Oct 30]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6790.

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

Council of Science Editors:

Sheik AA. Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis. [Thesis]. Technical University of Lisbon; 2014. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6790

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

12. Magnuson, Shelby M. Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time.

Degree: MS, Food Science Institute - Human Nutrition, 2015, Kansas State University

 Pecan [Carya illinoinensis(Wangenh.) K. Koch] is a native North American nut tree that has progressed into a significant agricultural crop. Flavor characteristics were evaluated for… (more)

Subjects/Keywords: Sensory; Descriptive analysis; Pecan; Food Science (0359)

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

APA (6th Edition):

Magnuson, S. M. (2015). Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/20104

Chicago Manual of Style (16th Edition):

Magnuson, Shelby M. “Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time.” 2015. Masters Thesis, Kansas State University. Accessed October 30, 2020. http://hdl.handle.net/2097/20104.

MLA Handbook (7th Edition):

Magnuson, Shelby M. “Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time.” 2015. Web. 30 Oct 2020.

Vancouver:

Magnuson SM. Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time. [Internet] [Masters thesis]. Kansas State University; 2015. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/2097/20104.

Council of Science Editors:

Magnuson SM. Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time. [Masters Thesis]. Kansas State University; 2015. Available from: http://hdl.handle.net/2097/20104


University College Cork

13. Milner, Laura. Novel, clean label sweetening ingredients in reduced sucrose cake and biscuits.

Degree: 2020, University College Cork

 High levels of sucrose in food has been linked with an increase risk of developing obesity and type 2 diabetes. Therefore a reduced sugar intake… (more)

Subjects/Keywords: Cake; Biscuit; Sugar; Sensory analysis; Microstructure

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APA (6th Edition):

Milner, L. (2020). Novel, clean label sweetening ingredients in reduced sucrose cake and biscuits. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/10483

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):

Milner, Laura. “Novel, clean label sweetening ingredients in reduced sucrose cake and biscuits.” 2020. Thesis, University College Cork. Accessed October 30, 2020. http://hdl.handle.net/10468/10483.

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

MLA Handbook (7th Edition):

Milner, Laura. “Novel, clean label sweetening ingredients in reduced sucrose cake and biscuits.” 2020. Web. 30 Oct 2020.

Vancouver:

Milner L. Novel, clean label sweetening ingredients in reduced sucrose cake and biscuits. [Internet] [Thesis]. University College Cork; 2020. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/10468/10483.

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

Council of Science Editors:

Milner L. Novel, clean label sweetening ingredients in reduced sucrose cake and biscuits. [Thesis]. University College Cork; 2020. Available from: http://hdl.handle.net/10468/10483

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


Virginia Tech

14. Chen, Luman. Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica).

Degree: MS, Food Science and Technology, 2011, Virginia Tech

 Eastern Oysters, or Crassostrea virginica, are an important dietary component in the Chesapeake region and have supported a major fishery in the Chesapeake for more… (more)

Subjects/Keywords: chemical analysis; sensory; Chesapeake; Eastern oysters

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APA (6th Edition):

Chen, L. (2011). Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica). (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/33860

Chicago Manual of Style (16th Edition):

Chen, Luman. “Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica).” 2011. Masters Thesis, Virginia Tech. Accessed October 30, 2020. http://hdl.handle.net/10919/33860.

MLA Handbook (7th Edition):

Chen, Luman. “Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica).” 2011. Web. 30 Oct 2020.

Vancouver:

Chen L. Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica). [Internet] [Masters thesis]. Virginia Tech; 2011. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/10919/33860.

Council of Science Editors:

Chen L. Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica). [Masters Thesis]. Virginia Tech; 2011. Available from: http://hdl.handle.net/10919/33860


Stellenbosch University

15. Brand, Jeanne. Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications.

Degree: PhD, Viticulture and Oenology, 2019, Stellenbosch University

ENGLISH ABSTRACT: Descriptive sensory analysis techniques are widely used and trusted methodologies. Due to time and cost constraints, the demand for cost-effective methods for profiling… (more)

Subjects/Keywords: Wine sensory analysis applications; Sensory methods for wine; Wine  – Flavor and odor; Sensometrics; UCTD

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APA (6th Edition):

Brand, J. (2019). Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/106061

Chicago Manual of Style (16th Edition):

Brand, Jeanne. “Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications.” 2019. Doctoral Dissertation, Stellenbosch University. Accessed October 30, 2020. http://hdl.handle.net/10019.1/106061.

MLA Handbook (7th Edition):

Brand, Jeanne. “Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications.” 2019. Web. 30 Oct 2020.

Vancouver:

Brand J. Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications. [Internet] [Doctoral dissertation]. Stellenbosch University; 2019. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/10019.1/106061.

Council of Science Editors:

Brand J. Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications. [Doctoral Dissertation]. Stellenbosch University; 2019. Available from: http://hdl.handle.net/10019.1/106061


Universidade do Rio Grande do Sul

16. Pinto, Flávia Santos Twardowski. Métodos para seleção e avaliação de assessores sensoriais.

Degree: 2013, Universidade do Rio Grande do Sul

O presente trabalho apresenta proposições de métodos uni e multivariados para a avaliação do desempenho de assessores sensoriais. Desta forma, os objetivos desta tese são:… (more)

Subjects/Keywords: Sensory assessor; Análise sensorial; Controle de qualidade; Sensory analysis; Performance; Avaliação de desempenho; Análise multivariada

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

APA (6th Edition):

Pinto, F. S. T. (2013). Métodos para seleção e avaliação de assessores sensoriais. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/75922

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):

Pinto, Flávia Santos Twardowski. “Métodos para seleção e avaliação de assessores sensoriais.” 2013. Thesis, Universidade do Rio Grande do Sul. Accessed October 30, 2020. http://hdl.handle.net/10183/75922.

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

MLA Handbook (7th Edition):

Pinto, Flávia Santos Twardowski. “Métodos para seleção e avaliação de assessores sensoriais.” 2013. Web. 30 Oct 2020.

Vancouver:

Pinto FST. Métodos para seleção e avaliação de assessores sensoriais. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2013. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/10183/75922.

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

Council of Science Editors:

Pinto FST. Métodos para seleção e avaliação de assessores sensoriais. [Thesis]. Universidade do Rio Grande do Sul; 2013. Available from: http://hdl.handle.net/10183/75922

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


University of Houston

17. Zhu, Xi 1984-. Single trial analysis of auditory fMRI data.

Degree: PhD, Electrical Engineering, 2012, University of Houston

 This research is concerned with functional magnetic resonance imaging (fMRI) of the brain during auditory information processing. The main focus is the exploration of the… (more)

Subjects/Keywords: Functional magnetic resonance imaging (fMRI); Single trial analysis; Sensory gating; Sensory neuroscience; Signal processing

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APA (6th Edition):

Zhu, X. 1. (2012). Single trial analysis of auditory fMRI data. (Doctoral Dissertation). University of Houston. Retrieved from http://hdl.handle.net/10657/647

Chicago Manual of Style (16th Edition):

Zhu, Xi 1984-. “Single trial analysis of auditory fMRI data.” 2012. Doctoral Dissertation, University of Houston. Accessed October 30, 2020. http://hdl.handle.net/10657/647.

MLA Handbook (7th Edition):

Zhu, Xi 1984-. “Single trial analysis of auditory fMRI data.” 2012. Web. 30 Oct 2020.

Vancouver:

Zhu X1. Single trial analysis of auditory fMRI data. [Internet] [Doctoral dissertation]. University of Houston; 2012. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/10657/647.

Council of Science Editors:

Zhu X1. Single trial analysis of auditory fMRI data. [Doctoral Dissertation]. University of Houston; 2012. Available from: http://hdl.handle.net/10657/647


Brno University of Technology

18. Javorská, Kateřina. Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products.

Degree: 2019, Brno University of Technology

 This Bachelor’s thesis deals with the evaluation of sensory quality of meat products. The 5 samples of pork ham of different quality and from different… (more)

Subjects/Keywords: masné výrobky; senzorická kvalita; senzorická analýza; meat products; sensory quality; sensory analysis

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APA (6th Edition):

Javorská, K. (2019). Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/8371

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):

Javorská, Kateřina. “Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products.” 2019. Thesis, Brno University of Technology. Accessed October 30, 2020. http://hdl.handle.net/11012/8371.

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

MLA Handbook (7th Edition):

Javorská, Kateřina. “Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products.” 2019. Web. 30 Oct 2020.

Vancouver:

Javorská K. Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/11012/8371.

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

Council of Science Editors:

Javorská K. Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/8371

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


Brno University of Technology

19. Hamalová, Veronika. Senzorická jakost ovocných šťáv: Sensory quality of fruit juices.

Degree: 2019, Brno University of Technology

 This Bachelor‘s thesis deals with the evaluation of sensory quality of orange juice from different producers. All selected samples were made from concentrate. In total… (more)

Subjects/Keywords: ovocné šťávy; senzorická kvalita; senzorická analýza; fruit juices; sensory quality; sensory analysis

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APA (6th Edition):

Hamalová, V. (2019). Senzorická jakost ovocných šťáv: Sensory quality of fruit juices. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/8453

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):

Hamalová, Veronika. “Senzorická jakost ovocných šťáv: Sensory quality of fruit juices.” 2019. Thesis, Brno University of Technology. Accessed October 30, 2020. http://hdl.handle.net/11012/8453.

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

MLA Handbook (7th Edition):

Hamalová, Veronika. “Senzorická jakost ovocných šťáv: Sensory quality of fruit juices.” 2019. Web. 30 Oct 2020.

Vancouver:

Hamalová V. Senzorická jakost ovocných šťáv: Sensory quality of fruit juices. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/11012/8453.

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

Council of Science Editors:

Hamalová V. Senzorická jakost ovocných šťáv: Sensory quality of fruit juices. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/8453

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


Technical University of Lisbon

20. Marques, João Manuel Simões da Silva. Transformações físico-químicas e sensoriais durante o envelhecimento de café torrado em grão.

Degree: 2011, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia

The aging process of commercial roasted coffee, throughout its shelf-life, is… (more)

Subjects/Keywords: roasted coffee; shelf-life; sensory analysis; physical-chemical analysis; aging

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APA (6th Edition):

Marques, J. M. S. d. S. (2011). Transformações físico-químicas e sensoriais durante o envelhecimento de café torrado em grão. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4034

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):

Marques, João Manuel Simões da Silva. “Transformações físico-químicas e sensoriais durante o envelhecimento de café torrado em grão.” 2011. Thesis, Technical University of Lisbon. Accessed October 30, 2020. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4034.

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

MLA Handbook (7th Edition):

Marques, João Manuel Simões da Silva. “Transformações físico-químicas e sensoriais durante o envelhecimento de café torrado em grão.” 2011. Web. 30 Oct 2020.

Vancouver:

Marques JMSdS. Transformações físico-químicas e sensoriais durante o envelhecimento de café torrado em grão. [Internet] [Thesis]. Technical University of Lisbon; 2011. [cited 2020 Oct 30]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4034.

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

Council of Science Editors:

Marques JMSdS. Transformações físico-químicas e sensoriais durante o envelhecimento de café torrado em grão. [Thesis]. Technical University of Lisbon; 2011. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4034

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


University of Minnesota

21. Brady, Jenna. Descriptive analysis of Frontenac gris and Brianna wine grape and wine varieties.

Degree: MS, Food Science, 2017, University of Minnesota

 Interest in producing cold-hardy wine grape cultivars has developed over the past few years, and Frontenac gris and Brianna are two such cultivars that have… (more)

Subjects/Keywords: brianna; descriptive analysis; frontenac gris; sensory analysis; wine

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APA (6th Edition):

Brady, J. (2017). Descriptive analysis of Frontenac gris and Brianna wine grape and wine varieties. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/194662

Chicago Manual of Style (16th Edition):

Brady, Jenna. “Descriptive analysis of Frontenac gris and Brianna wine grape and wine varieties.” 2017. Masters Thesis, University of Minnesota. Accessed October 30, 2020. http://hdl.handle.net/11299/194662.

MLA Handbook (7th Edition):

Brady, Jenna. “Descriptive analysis of Frontenac gris and Brianna wine grape and wine varieties.” 2017. Web. 30 Oct 2020.

Vancouver:

Brady J. Descriptive analysis of Frontenac gris and Brianna wine grape and wine varieties. [Internet] [Masters thesis]. University of Minnesota; 2017. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/11299/194662.

Council of Science Editors:

Brady J. Descriptive analysis of Frontenac gris and Brianna wine grape and wine varieties. [Masters Thesis]. University of Minnesota; 2017. Available from: http://hdl.handle.net/11299/194662


University of Vienna

22. Völkl, Adelheid. Deskriptive sensorische Analyse.

Degree: 2010, University of Vienna

Das Ziel der vorliegenden Arbeit war es, eine Zusammenfassung über den derzeitigen Stand der deskriptiven sensorischen Analyse und einen Ausblick auf potenzielle Entwicklungen zu bieten.… (more)

Subjects/Keywords: 30.03 Methoden und Techniken in den Naturwissenschaften; deskriptive sensorische Analyse / sensorische Analyse / deskriptive Prüfungen; descriptive sensory analysis / sensory analysis / descriptive tests

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APA (6th Edition):

Völkl, A. (2010). Deskriptive sensorische Analyse. (Thesis). University of Vienna. Retrieved from http://othes.univie.ac.at/10665/

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):

Völkl, Adelheid. “Deskriptive sensorische Analyse.” 2010. Thesis, University of Vienna. Accessed October 30, 2020. http://othes.univie.ac.at/10665/.

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

MLA Handbook (7th Edition):

Völkl, Adelheid. “Deskriptive sensorische Analyse.” 2010. Web. 30 Oct 2020.

Vancouver:

Völkl A. Deskriptive sensorische Analyse. [Internet] [Thesis]. University of Vienna; 2010. [cited 2020 Oct 30]. Available from: http://othes.univie.ac.at/10665/.

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

Council of Science Editors:

Völkl A. Deskriptive sensorische Analyse. [Thesis]. University of Vienna; 2010. Available from: http://othes.univie.ac.at/10665/

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

23. Yosouf, Khaldon. Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe).

Degree: Docteur es, Mécanique, 2016, Mulhouse

Ce travail a pour objectif de caractériser et analyser le bruit de frottement des étoffes textiles généré lors de l’activité d’un individu (marche et course).… (more)

Subjects/Keywords: Textile; Bruit de frottement; Tissu; Stockwell-Transform; Analyse sensorielle; Profil sensoriel; Confection; Textile; Friction noise; Fabric; Sensory analysis; Sensory analysis; Sensory profile; Confection; 677

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APA (6th Edition):

Yosouf, K. (2016). Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe). (Doctoral Dissertation). Mulhouse. Retrieved from http://www.theses.fr/2016MULH8214

Chicago Manual of Style (16th Edition):

Yosouf, Khaldon. “Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe).” 2016. Doctoral Dissertation, Mulhouse. Accessed October 30, 2020. http://www.theses.fr/2016MULH8214.

MLA Handbook (7th Edition):

Yosouf, Khaldon. “Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe).” 2016. Web. 30 Oct 2020.

Vancouver:

Yosouf K. Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe). [Internet] [Doctoral dissertation]. Mulhouse; 2016. [cited 2020 Oct 30]. Available from: http://www.theses.fr/2016MULH8214.

Council of Science Editors:

Yosouf K. Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe). [Doctoral Dissertation]. Mulhouse; 2016. Available from: http://www.theses.fr/2016MULH8214


Technical University of Lisbon

24. Moreira, Cláudia Patrícia Martins. Desenvolvimento de metodologias analíticas para queijos. Estudo de caso: queijos da Beira Interior.

Degree: 2011, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia

The main objective of the present work is the development of… (more)

Subjects/Keywords: cheese; analytical methodology; main composition; volatile compounds; sensory analysis; Beira Interior

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APA (6th Edition):

Moreira, C. P. M. (2011). Desenvolvimento de metodologias analíticas para queijos. Estudo de caso: queijos da Beira Interior. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4065

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):

Moreira, Cláudia Patrícia Martins. “Desenvolvimento de metodologias analíticas para queijos. Estudo de caso: queijos da Beira Interior.” 2011. Thesis, Technical University of Lisbon. Accessed October 30, 2020. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4065.

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

MLA Handbook (7th Edition):

Moreira, Cláudia Patrícia Martins. “Desenvolvimento de metodologias analíticas para queijos. Estudo de caso: queijos da Beira Interior.” 2011. Web. 30 Oct 2020.

Vancouver:

Moreira CPM. Desenvolvimento de metodologias analíticas para queijos. Estudo de caso: queijos da Beira Interior. [Internet] [Thesis]. Technical University of Lisbon; 2011. [cited 2020 Oct 30]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4065.

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

Council of Science Editors:

Moreira CPM. Desenvolvimento de metodologias analíticas para queijos. Estudo de caso: queijos da Beira Interior. [Thesis]. Technical University of Lisbon; 2011. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4065

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


Technical University of Lisbon

25. Suvac, Serghei. Ensaios com alternativos de madeira e taninos enológicos em vinho tinto. Efeitos na composição química e análise sensorial.

Degree: 2013, Technical University of Lisbon

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade do Porto

The aim of this study is… (more)

Subjects/Keywords: wine; sample; wood alternatives; sensory analysis; oak extracts

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APA (6th Edition):

Suvac, S. (2013). Ensaios com alternativos de madeira e taninos enológicos em vinho tinto. Efeitos na composição química e análise sensorial. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6493

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):

Suvac, Serghei. “Ensaios com alternativos de madeira e taninos enológicos em vinho tinto. Efeitos na composição química e análise sensorial.” 2013. Thesis, Technical University of Lisbon. Accessed October 30, 2020. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6493.

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

MLA Handbook (7th Edition):

Suvac, Serghei. “Ensaios com alternativos de madeira e taninos enológicos em vinho tinto. Efeitos na composição química e análise sensorial.” 2013. Web. 30 Oct 2020.

Vancouver:

Suvac S. Ensaios com alternativos de madeira e taninos enológicos em vinho tinto. Efeitos na composição química e análise sensorial. [Internet] [Thesis]. Technical University of Lisbon; 2013. [cited 2020 Oct 30]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6493.

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

Council of Science Editors:

Suvac S. Ensaios com alternativos de madeira e taninos enológicos em vinho tinto. Efeitos na composição química e análise sensorial. [Thesis]. Technical University of Lisbon; 2013. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6493

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


University of Pretoria

26. [No author]. Nutrient and sensory quality of orange-fleshed sweet potato .

Degree: 2008, University of Pretoria

 Vitamin A deficiency has been recognised as a widespread problem affecting about 750 million people, mostly in developing countries. Mortality due to vitamin A deficiency… (more)

Subjects/Keywords: Sensory; Sweet potato; Nutrient analysis; Orange-fleshed sweet potato; UCTD

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

APA (6th Edition):

author], [. (2008). Nutrient and sensory quality of orange-fleshed sweet potato . (Masters Thesis). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-09222008-114748/

Chicago Manual of Style (16th Edition):

author], [No. “Nutrient and sensory quality of orange-fleshed sweet potato .” 2008. Masters Thesis, University of Pretoria. Accessed October 30, 2020. http://upetd.up.ac.za/thesis/available/etd-09222008-114748/.

MLA Handbook (7th Edition):

author], [No. “Nutrient and sensory quality of orange-fleshed sweet potato .” 2008. Web. 30 Oct 2020.

Vancouver:

author] [. Nutrient and sensory quality of orange-fleshed sweet potato . [Internet] [Masters thesis]. University of Pretoria; 2008. [cited 2020 Oct 30]. Available from: http://upetd.up.ac.za/thesis/available/etd-09222008-114748/.

Council of Science Editors:

author] [. Nutrient and sensory quality of orange-fleshed sweet potato . [Masters Thesis]. University of Pretoria; 2008. Available from: http://upetd.up.ac.za/thesis/available/etd-09222008-114748/


Universidade do Rio Grande do Sul

27. Martinbianco, Fernanda. Desenvolvimento da tecnologia para a produção de pão sourdough: aspectos da produção de inóculo e qualidade sensorial de pães.

Degree: 2013, Universidade do Rio Grande do Sul

Neste trabalho, foi realizado um estudo sobre a produção de pães de fermentação natural ou “sourdough”, baseado na hipótese que este processo possa apresentar papel… (more)

Subjects/Keywords: Fermentation "sourdough"; Pão; Pão Levain; Bread; Fermentação; Sensory analysis

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

APA (6th Edition):

Martinbianco, F. (2013). Desenvolvimento da tecnologia para a produção de pão sourdough: aspectos da produção de inóculo e qualidade sensorial de pães. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/77659

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):

Martinbianco, Fernanda. “Desenvolvimento da tecnologia para a produção de pão sourdough: aspectos da produção de inóculo e qualidade sensorial de pães.” 2013. Thesis, Universidade do Rio Grande do Sul. Accessed October 30, 2020. http://hdl.handle.net/10183/77659.

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

MLA Handbook (7th Edition):

Martinbianco, Fernanda. “Desenvolvimento da tecnologia para a produção de pão sourdough: aspectos da produção de inóculo e qualidade sensorial de pães.” 2013. Web. 30 Oct 2020.

Vancouver:

Martinbianco F. Desenvolvimento da tecnologia para a produção de pão sourdough: aspectos da produção de inóculo e qualidade sensorial de pães. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2013. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/10183/77659.

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

Council of Science Editors:

Martinbianco F. Desenvolvimento da tecnologia para a produção de pão sourdough: aspectos da produção de inóculo e qualidade sensorial de pães. [Thesis]. Universidade do Rio Grande do Sul; 2013. Available from: http://hdl.handle.net/10183/77659

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

28. Vicente, Elisa Lopes Santana [UNESP]. Geleia de uva ‘BRS violeta’ convencional e light: produção, caracterização e aceitabilidade.

Degree: 2016, Universidade Estadual Paulista

O presente trabalho visou o desenvolvimento, aceitabilidade, análise nutricional e vida de prateleira de geleia convencional e light de uva cultivar BRS Violeta, utilizando a… (more)

Subjects/Keywords: Vitis labrusca; Processamento; Sucralose; Antioxidante; Análise sensorial; Processing; Antioxidant; Sensory analysis

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

APA (6th Edition):

Vicente, E. L. S. [. (2016). Geleia de uva ‘BRS violeta’ convencional e light: produção, caracterização e aceitabilidade. (Thesis). Universidade Estadual Paulista. Retrieved from http://hdl.handle.net/11449/144600

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):

Vicente, Elisa Lopes Santana [UNESP]. “Geleia de uva ‘BRS violeta’ convencional e light: produção, caracterização e aceitabilidade.” 2016. Thesis, Universidade Estadual Paulista. Accessed October 30, 2020. http://hdl.handle.net/11449/144600.

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

MLA Handbook (7th Edition):

Vicente, Elisa Lopes Santana [UNESP]. “Geleia de uva ‘BRS violeta’ convencional e light: produção, caracterização e aceitabilidade.” 2016. Web. 30 Oct 2020.

Vancouver:

Vicente ELS[. Geleia de uva ‘BRS violeta’ convencional e light: produção, caracterização e aceitabilidade. [Internet] [Thesis]. Universidade Estadual Paulista; 2016. [cited 2020 Oct 30]. Available from: http://hdl.handle.net/11449/144600.

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

Council of Science Editors:

Vicente ELS[. Geleia de uva ‘BRS violeta’ convencional e light: produção, caracterização e aceitabilidade. [Thesis]. Universidade Estadual Paulista; 2016. Available from: http://hdl.handle.net/11449/144600

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


Mississippi State University

29. Woodyard, Adam Michael. FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2011, Mississippi State University

  Celiac disease is characterized by an allergic reaction to gluten that causes inflammation of the small intestine and can lead to malabsorption and malnutrition.… (more)

Subjects/Keywords: gluten-free; flax; sensory analysis; alpha-linolenic acid; celiac disease

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

APA (6th Edition):

Woodyard, A. M. (2011). FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;

Chicago Manual of Style (16th Edition):

Woodyard, Adam Michael. “FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX.” 2011. Masters Thesis, Mississippi State University. Accessed October 30, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;.

MLA Handbook (7th Edition):

Woodyard, Adam Michael. “FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX.” 2011. Web. 30 Oct 2020.

Vancouver:

Woodyard AM. FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX. [Internet] [Masters thesis]. Mississippi State University; 2011. [cited 2020 Oct 30]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;.

Council of Science Editors:

Woodyard AM. FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX. [Masters Thesis]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;

30. Yamamoto, Beatriz Lie. Análise descritiva quantitativa (ADQ) e teste de aceitabilidade na avaliação do frescor da tainha (Mugil Liza, Valenciennes, 1836).

Degree: Mestrado, Epidemiologia Experimental Aplicada às Zoonoses, 2011, University of São Paulo

Diante da importância que o pescado representa como fonte de alimento, e do potencial do Brasil na produção deste, faz-se importante a determinação de métodos… (more)

Subjects/Keywords: Análise Sensorial; Fish; Frescor; Freshness; Mullet; Pescado; Sensory Analysis; Tainha

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

APA (6th Edition):

Yamamoto, B. L. (2011). Análise descritiva quantitativa (ADQ) e teste de aceitabilidade na avaliação do frescor da tainha (Mugil Liza, Valenciennes, 1836). (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/10/10134/tde-04092012-124951/ ;

Chicago Manual of Style (16th Edition):

Yamamoto, Beatriz Lie. “Análise descritiva quantitativa (ADQ) e teste de aceitabilidade na avaliação do frescor da tainha (Mugil Liza, Valenciennes, 1836).” 2011. Masters Thesis, University of São Paulo. Accessed October 30, 2020. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-04092012-124951/ ;.

MLA Handbook (7th Edition):

Yamamoto, Beatriz Lie. “Análise descritiva quantitativa (ADQ) e teste de aceitabilidade na avaliação do frescor da tainha (Mugil Liza, Valenciennes, 1836).” 2011. Web. 30 Oct 2020.

Vancouver:

Yamamoto BL. Análise descritiva quantitativa (ADQ) e teste de aceitabilidade na avaliação do frescor da tainha (Mugil Liza, Valenciennes, 1836). [Internet] [Masters thesis]. University of São Paulo; 2011. [cited 2020 Oct 30]. Available from: http://www.teses.usp.br/teses/disponiveis/10/10134/tde-04092012-124951/ ;.

Council of Science Editors:

Yamamoto BL. Análise descritiva quantitativa (ADQ) e teste de aceitabilidade na avaliação do frescor da tainha (Mugil Liza, Valenciennes, 1836). [Masters Thesis]. University of São Paulo; 2011. Available from: http://www.teses.usp.br/teses/disponiveis/10/10134/tde-04092012-124951/ ;

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