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You searched for subject:(sensory analysis). Showing records 1 – 30 of 346 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 August 08, 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. 08 Aug 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 Aug 08]. 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: 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 08, 2020. 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. 08 Aug 2020.

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 2020 Aug 08]. 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


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 August 08, 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. 08 Aug 2020.

Vancouver:

Barona B. Sensory analyses of naphthenic acids as potential compounds for fish tainting. [Internet] [Masters thesis]. University of Alberta; 2010. [cited 2020 Aug 08]. 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: MS, Food Science, 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. (Masters Thesis). Penn State University. Retrieved from https://etda.libraries.psu.edu/catalog/11778

Chicago Manual of Style (16th Edition):

Mahan, Ellen Daly. “Relating the Sensory and Rheological Properties of Personal Care Products.” 2011. Masters Thesis, Penn State University. Accessed August 08, 2020. https://etda.libraries.psu.edu/catalog/11778.

MLA Handbook (7th Edition):

Mahan, Ellen Daly. “Relating the Sensory and Rheological Properties of Personal Care Products.” 2011. Web. 08 Aug 2020.

Vancouver:

Mahan ED. Relating the Sensory and Rheological Properties of Personal Care Products. [Internet] [Masters thesis]. Penn State University; 2011. [cited 2020 Aug 08]. Available from: https://etda.libraries.psu.edu/catalog/11778.

Council of Science Editors:

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


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 August 08, 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. 08 Aug 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 Aug 08]. 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 August 08, 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. 08 Aug 2020.

Vancouver:

Mahdalová M. Hodnocení senzorické jakosti chleba: Evaluation of the sensory quality of bread. [Internet] [Thesis]. Brno University of Technology; 2018. [cited 2020 Aug 08]. 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


Texas A&M University

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

Degree: 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. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/157833

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):

Aguirre Cando, Maria Elizabeth. “Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken.” 2016. Thesis, Texas A&M University. Accessed August 08, 2020. http://hdl.handle.net/1969.1/157833.

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

MLA Handbook (7th Edition):

Aguirre Cando, Maria Elizabeth. “Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken.” 2016. Web. 08 Aug 2020.

Vancouver:

Aguirre Cando ME. Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken. [Internet] [Thesis]. Texas A&M University; 2016. [cited 2020 Aug 08]. Available from: http://hdl.handle.net/1969.1/157833.

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

Council of Science Editors:

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

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


Technical University of Lisbon

8. 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 August 08, 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. 08 Aug 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 Aug 08]. 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

9. 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 August 08, 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. 08 Aug 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 Aug 08]. 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


Virginia Tech

10. 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 August 08, 2020. http://hdl.handle.net/10919/33860.

MLA Handbook (7th Edition):

Chen, Luman. “Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica).” 2011. Web. 08 Aug 2020.

Vancouver:

Chen L. Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica). [Internet] [Masters thesis]. Virginia Tech; 2011. [cited 2020 Aug 08]. 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

11. 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 (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 August 08, 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. 08 Aug 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 Aug 08]. 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


Penn State University

12. Dicolla, Carolina Bottignon. CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES.

Degree: MS, Food Science, 2008, Penn State University

 Conventionally heat resistance has been inferred as the fat phase melting point of the chocolate sample. The multitude of patents and literature proposing heat resistant… (more)

Subjects/Keywords: confectionery; sensory analysis; textural analysis; heat resistant; chocolate; texture profile analysis

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APA (6th Edition):

Dicolla, C. B. (2008). CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES. (Masters Thesis). Penn State University. Retrieved from https://etda.libraries.psu.edu/catalog/8981

Chicago Manual of Style (16th Edition):

Dicolla, Carolina Bottignon. “CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES.” 2008. Masters Thesis, Penn State University. Accessed August 08, 2020. https://etda.libraries.psu.edu/catalog/8981.

MLA Handbook (7th Edition):

Dicolla, Carolina Bottignon. “CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES.” 2008. Web. 08 Aug 2020.

Vancouver:

Dicolla CB. CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES. [Internet] [Masters thesis]. Penn State University; 2008. [cited 2020 Aug 08]. Available from: https://etda.libraries.psu.edu/catalog/8981.

Council of Science Editors:

Dicolla CB. CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES. [Masters Thesis]. Penn State University; 2008. Available from: https://etda.libraries.psu.edu/catalog/8981


Universidade do Rio Grande do Sul

13. 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 (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 August 08, 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. 08 Aug 2020.

Vancouver:

Pinto FST. Métodos para seleção e avaliação de assessores sensoriais. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2013. [cited 2020 Aug 08]. 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

14. 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 August 08, 2020. http://hdl.handle.net/10657/647.

MLA Handbook (7th Edition):

Zhu, Xi 1984-. “Single trial analysis of auditory fMRI data.” 2012. Web. 08 Aug 2020.

Vancouver:

Zhu X1. Single trial analysis of auditory fMRI data. [Internet] [Doctoral dissertation]. University of Houston; 2012. [cited 2020 Aug 08]. 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

15. 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 August 08, 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. 08 Aug 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 Aug 08]. 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

16. 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 August 08, 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. 08 Aug 2020.

Vancouver:

Hamalová V. Senzorická jakost ovocných šťáv: Sensory quality of fruit juices. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Aug 08]. 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


Stellenbosch University

17. 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 August 08, 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. 08 Aug 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 Aug 08]. 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


Technical University of Lisbon

18. 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 August 08, 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. 08 Aug 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 Aug 08]. 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

19. 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 August 08, 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. 08 Aug 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 Aug 08]. 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

20. 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 August 08, 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. 08 Aug 2020.

Vancouver:

Völkl A. Deskriptive sensorische Analyse. [Internet] [Thesis]. University of Vienna; 2010. [cited 2020 Aug 08]. 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

21. 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 August 08, 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. 08 Aug 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 Aug 08]. 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

22. 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 (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 August 08, 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. 08 Aug 2020.

Vancouver:

Vicente ELS[. Geleia de uva ‘BRS violeta’ convencional e light: produção, caracterização e aceitabilidade. [Internet] [Thesis]. Universidade Estadual Paulista; 2016. [cited 2020 Aug 08]. 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

23. 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 (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 August 08, 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. 08 Aug 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 Aug 08]. 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/ ;


North Carolina State University

24. Deal, Holly Dare. Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality.

Degree: MS, Food Science, 2008, North Carolina State University

Subjects/Keywords: pork; PSE; descriptive sensory analysis

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APA (6th Edition):

Deal, H. D. (2008). Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/47

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):

Deal, Holly Dare. “Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality.” 2008. Thesis, North Carolina State University. Accessed August 08, 2020. http://www.lib.ncsu.edu/resolver/1840.16/47.

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

MLA Handbook (7th Edition):

Deal, Holly Dare. “Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality.” 2008. Web. 08 Aug 2020.

Vancouver:

Deal HD. Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality. [Internet] [Thesis]. North Carolina State University; 2008. [cited 2020 Aug 08]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/47.

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

Council of Science Editors:

Deal HD. Evaluation of Sodium Phosphate and Meat Protein Isolate as Enhancement Methods to Improve Pork Quality. [Thesis]. North Carolina State University; 2008. Available from: http://www.lib.ncsu.edu/resolver/1840.16/47

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


Lithuanian University of Agriculture

25. Botyriūtė, Reda. Liofilizuotomis daržovėmis praturtinto jogurto kokybės tyrimai.

Degree: Master, Agronomy, 2014, Lithuanian University of Agriculture

Magistrantūros studijų baigiamajame darbe pateikiami jogurto, praturtinto liofilizuotomis daržovėmis, fizikinių rodiklių (klampumo, rišlumo, konsistencijos, tvirtumo ir rūgštingumo) bei juslinių savybių tyrimų rezultatai. Darbo objektas –… (more)

Subjects/Keywords: Jogurtas. tekstūra; Juslinė analizė; Spalva; Yoghurt; Sensory analysis; Colour

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APA (6th Edition):

Botyriūtė, Reda. (2014). Liofilizuotomis daržovėmis praturtinto jogurto kokybės tyrimai. (Masters Thesis). Lithuanian University of Agriculture. Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140616_103850-88536 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Botyriūtė, Reda. “Liofilizuotomis daržovėmis praturtinto jogurto kokybės tyrimai.” 2014. Masters Thesis, Lithuanian University of Agriculture. Accessed August 08, 2020. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140616_103850-88536 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Botyriūtė, Reda. “Liofilizuotomis daržovėmis praturtinto jogurto kokybės tyrimai.” 2014. Web. 08 Aug 2020.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Botyriūtė, Reda. Liofilizuotomis daržovėmis praturtinto jogurto kokybės tyrimai. [Internet] [Masters thesis]. Lithuanian University of Agriculture; 2014. [cited 2020 Aug 08]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140616_103850-88536 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Botyriūtė, Reda. Liofilizuotomis daržovėmis praturtinto jogurto kokybės tyrimai. [Masters Thesis]. Lithuanian University of Agriculture; 2014. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140616_103850-88536 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete


University of Pretoria

26. Leighton, Christine S. (Christina Stephanie). Nutrient and sensory quality of orange-fleshed sweet potato.

Degree: Consumer Science, 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):

Leighton, C. S. (2008). Nutrient and sensory quality of orange-fleshed sweet potato. (Masters Thesis). University of Pretoria. Retrieved from http://hdl.handle.net/2263/28114

Chicago Manual of Style (16th Edition):

Leighton, Christine S. “Nutrient and sensory quality of orange-fleshed sweet potato.” 2008. Masters Thesis, University of Pretoria. Accessed August 08, 2020. http://hdl.handle.net/2263/28114.

MLA Handbook (7th Edition):

Leighton, Christine S. “Nutrient and sensory quality of orange-fleshed sweet potato.” 2008. Web. 08 Aug 2020.

Vancouver:

Leighton CS. Nutrient and sensory quality of orange-fleshed sweet potato. [Internet] [Masters thesis]. University of Pretoria; 2008. [cited 2020 Aug 08]. Available from: http://hdl.handle.net/2263/28114.

Council of Science Editors:

Leighton CS. Nutrient and sensory quality of orange-fleshed sweet potato. [Masters Thesis]. University of Pretoria; 2008. Available from: http://hdl.handle.net/2263/28114


Technical University of Lisbon

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

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 August 08, 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. 08 Aug 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 Aug 08]. 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

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

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 August 08, 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. 08 Aug 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 Aug 08]. 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

29. [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 August 08, 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. 08 Aug 2020.

Vancouver:

author] [. Nutrient and sensory quality of orange-fleshed sweet potato . [Internet] [Masters thesis]. University of Pretoria; 2008. [cited 2020 Aug 08]. 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

30. 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 August 08, 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. 08 Aug 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 Aug 08]. 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

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