The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

By Olsson Viktoria   Håkansson Andreas   Purhagen Jeanette   Wendin Karin  

Foods, Vol. 7, Iss. 1, 2018-01 ,pp. : 9-9

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Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

By Bai Jinhe   Baldwin Elizabeth A.   McCollum Greg   Plotto Anne   Manthey John A.   Widmer Wilbur W.   Luzio Gary   Cameron Randall  

Foods, Vol. 5, Iss. 1, 2016-01 ,pp. : 4-4

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Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response

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Foods, Vol. 7, Iss. 2, 2018-02 ,pp. : 17-17

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Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review

By Sfakianakis Panagiotis   Tzia Constatnina  

Foods, Vol. 3, Iss. 1, 2014-03 ,pp. : 176-193

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Sensory Profile and Consumers’ Liking of Functional Ovine Cheese

By Santillo Antonella   Albenzio Marzia  

Foods, Vol. 4, Iss. 4, 2015-11 ,pp. : 665-677

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