Survival Analysis Applied to Sensory Shelf Life of Foods
págs. 359-362
Physico-chemical and Sensory Characteristics of Flavored Snacks from Extruded Cassava/Pigeonpea Flour
págs. 363-367
The Effects of Irradiation, High Hydrostatic Pressure, and Temperature During Pressurization on the Characteristics of Cooked-reheated Salmon and Catfish Fillets
págs. 368-377
Determination of Carbonation Threshold in Yogurt
págs. 378-381
Consumer-specified Instrumental Quality of Short-dough Cookie Texture Using Penetrometry and Break Force
págs. 382-387
Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate Slurries
págs. 388-393
Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting
págs. 394-400
Characterization of Isoflavones in Membrane-processed Soy Protein Concentrate
págs. 401-404
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