Impact of serving temperature on sensory properties of red wine as evaluated using projective mapping by a trained panel.
Removal of volatiles from beer by gas (N2) stripping coupled with high-vacuum.
Consumer preferences and willingness to pay for oak attributes in Washington Chardonnays.
Antioxidant activity and consumer acceptance of grape seed flour-containing food products.
Determination of quercetin in onion (Allium cepa) using infrared spectroscopy.
Total phenolic content, consumer acceptance and instrumental analysis of bread made with grape seed flour.
Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by ATR-FTIR.
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and Shallot (Allium oschaninii) using infrared spectroscopy.
Sensory analysis of rainbow trout (Oncorhynchus mykiss) fed enriched black soldier fly prepupae, Hermetia illucens.
Interactive effects of selected nutrients and fermentation temperature on H2S production by wine strains of Saccharomyces.
The effects of phase-feeding rainbow trout (Oncorhynchus mykiss) with canola oil and Alaskan pollock fish oil on fillet fatty acid composition and sensory attributes.
Volatile compounds and sensory attributes of wine from cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.
Fruit and soil quality of organic and conventional strawberry agroecosystems.
The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines.
Aroma profile of Niagara grape juice contaminated with multi-colored Asian ladybeetle taint using gas chromatography/mass spectrometry/olfactometry (GC/MS/O).
Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
Relationship between instrumental and sensory determination of apple and pear texture.
Impact of Multicolored Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice.
Assignation of sweet cherry selections to three taste groupings based on perceived sweetness and sourness.
Difference testing of Merlot produced from biodynamically and organically grown wine grapes. Influence of tannin concentration, storage temperature and time on the chemical and sensory properties of Cabernet Sauvignon and Merlot wines.
Chemical and sensory effects of saignée, water addition and extended maceration on high brix must.
The influence of harvest time on sensory properties and consumer acceptance of sweet cherries.
Firmness evaluation of sweet cherries by a trained and consumer sensory panel.
Willingness to pay for sensory properties in Washington State red wines.
High hydrostatic pressure modification of whey protein concentration for use in lowfat whipping cream improves foaming properties.
Multidimensional representation of the standards scales of food texture.
Development of a low-alcohol drink similar in sensory properties to a full-alcohol drink.
Standard scales for crispness, crackliness and crunchiness in dry and wet foods: Relationship with acoustical determination.
Influence of visual masking technique on the assessment of two red wines by trained and consumer assessors.
Effect of serving temperature on sensory attributes of red and white wines.
Chemical and sensory evaluation of astringency in Washington State red wines.
Variability of tannin concentration in red wines.
Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.
High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.
Sensory evaluation of suspected Harmonia axyridis-tainted red wine using untrained panelists.
Application of a new yeast preparation for problem grape musts.
Determination of ortho-nasal aroma threshold for multicolored Asian lady beetle in a concord grape juice.
Efficacy of palate cleansers for reduction of astringency carry-over during repeated ingestions of red wine.
Effect of storage conditions on the sensory quality of ground coffee.
Solid-phase microextraction for the measurement of hexanal in chicken myofibrils.
A rapid MPN-based ELISA for the detection of Salmonella typhimuirum in poultry waste water.
ELISA for monitoring lipid oxidation in chicken myofibrils through the quantification of hexanal-protein adducts.
Ultraviolet disinfection: Similitude in Taylor-Couette and channel flow.
Isoelectric point determination of norovirus-like particles by capillary isoelectric focusing with whole column imaging detection.
Microwave-assisted headspace solid phase microextraction for the analysis of bio-emissions from Eucalyptus citriodora leaves.