A New Approach for the Formulation of Beverages, I: Sensory Exploration of a Composition Space by Trained and Consumer Panellists

By Martin N.   Bardot I.   Hossenlopp J.   Trystram G.   Rogeaux M.   Bochereau L.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 6, 1994-12 ,pp. : 503-512

Academic Press

Access to resources Recommend Favorite

Method development and HPLC analysis of retail foods and beverages for copper chlorophyll (E141[i]) and chlorophyllin (E141[ii]) food colouring materials

By Scotter Michael J.   Castle Laurence   Roberts Dominic  

Food Additives and Contaminants, Vol. 22, Iss. 12, 2005-12 ,pp. : 1163-1175

Taylor & Francis Ltd

Access to resources Recommend Favorite

Method development and analysis of retail foods and beverages for carotenoid food colouring materials E160a(ii) and E160e

By Scotter M. J.   Castle L.   Croucher J. M.   Olivier L.  

Food Additives and Contaminants, Vol. 20, Iss. 2, 2003-01 ,pp. : 115-126

Taylor & Francis Ltd

Access to resources Recommend Favorite

A conjoint-based approach to concept optimisation: probiotic beverages

By Sorenson Douglas   Bogue Joe  

British Food Journal, Vol. 107, Iss. 11, 2005-11 ,pp. : 870-883

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Interactive garment pattern design using virtual scissoring method

By Sul In Hwan   Kang Tae Jin  

International Journal of Clothing Science and Technology, Vol. 18, Iss. 1, 2006-01 ,pp. : 31-42

Emerald Group Publishing Ltd

Access to resources Recommend Favorite