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Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
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Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment
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Ensuring food safety in food donations : case study of the Belgian donation/acceptation chain
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Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability
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Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
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Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review
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Flavonoid–gastrointestinal mucus interaction and its potential role in regulating flavonoid bioavailability and mucosal biophysical properties
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Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
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3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment
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An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel