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Search results: 40 articles

Search string: sensory characteristics

№	Authors	Title	Volume	Issue	Year

1	Яргатти Р. , Мулей А.	Agave Syrup in Traditional Indian Desserts: A Sensory Evaluation	54	4	2024
2	Хан М. , Рана С. , Рана Д. , Джони Э. , Арифин Ш. , Джубайер Ф. , Алим А.	Effects of Coconut Flour and Milk Powder Supplementation on the Physicochemical Properties of Peanut Butter	54	4	2024
3	Шелудько О. Н., Прах А. В. , Чемисова Л. Э., Бахметов Р. Н.	Effect of Wine and Grape Spirits from Table Grape Varieties on Sensory Profile of Grape Beverages	54	1	2024
4	Ожилех П. К. , Окечукву К. Н. , Окечукву К. Н.	Value-Added Zobo Drink with Date Juice	53	3	2023
5	Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Щербинин В. В.	Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods	52	2	2022
6	Демченко Е. А., Савенкова Т. В., Мизинчикова И. И.	Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies	51	4	2021
7	Копылова А. В., Давыденко Н. И., Сапожников А. Н., Ульянова Г. С.	Spicy Plant Raw Materials in Choux Dough	51	4	2021
8	Нугманов А. Х., Мещерякова Г. С., Лебедев В. А., Бородулин Д. М., Алексанян И. Ю., Соколова Е. В.	Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification	51	4	2021
9	Наумов В. А.	Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps	51	2	2021
10	Гиро Т. М., Куликовский А. В., Князева А. С., Домницкий И. Ю., Гиро А. В.	Biochemical and Microstructural Profile of the Thyroid Gland from Lambs Raised on Experimental Diets	50	4	2020
11	Бородулин Д. М., Шалев А. В., Сафонова Е. А., Просин М. В., Головачева Я. С., Вагайцева Е. А.	Development of New Mash Filters for Craft Beer Brewing	50	4	2020
12	Степанова А. Г., Давыденко Н. И., Голуб О. В., Степанова Е. Н.	Effect of Storage Methods on Various Sorts of Siberian Turnip (Brassica rapa L.)	50	3	2020
13	Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С.	The Effect of Acid Composition on the Fermentation Process of Pork Fat	50	1	2020
14	Сафронова Т. М., Панчишина Е. М., Кращенко В. В., Карпенко Ю. В.	EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS	49	4	2019
15	Дриль А. А.	PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS	49	4	2019
16	Бобренева И. В., Баюми А. А.	Tiger Nut in Meat Products	49	2	2019
17	Гуринович Г. В., Санников П. В., Патракова И. С.	Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour	48	3	2018
18	Ожерельева А. В., Куракин М. С.	THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED	46	3	2017
19	Майоров А. А., Сиденко Ю. А., Мусина О. Н.	NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE	45	2	2017
20	Бутов А. В., Мандрова А. А.	FOOD QUALITY IN THE POTATO FERTILIZERS IN A DRIP IRRIGATION	41	2	2016
21	Короткий И. А., Короткая Е. В., Киреев В. В.	THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING	41	2	2016
22	Шишин М. В., Просеков А. Ю.	INVESTIGATION OF MORPHOLOGICAL AND ANTIMICROBIAL PROPERTIES OF INTESTINAL TRACT MICROORGANISMS	39	4	2015
23	Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А.	STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET	39	4	2015
24	Соловьева А. А.	ASSESSMENT OF FERMENTED SAUSAGE SAFETY	38	3	2015
25	Баранец С. Ю., Куракин М. С., Костина Н. Г., Мотырева О. Г., Клишина М. Н.	EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS	36	1	2015
26	Брезе О. Э., Салий В. В.	FORECASTING THE REGIONAL FOODSTUFFS DEMAND BASED ON THE METHODS OF MATHEMATICAL STATISTICS	34	3	2014
27	Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г.	INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS	34	3	2014
28	Муратова Е. И., Смолихина П. М.	JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES	34	3	2014
29	Шачнева Е. Ю., Мендалиева М. Р., Зухайраева А. С., Акбирдиева Ю. А.	SORPTION CONCOCTION OF RIBOFLAVINUM (VITAMIN B 2) ON SORBENTS OF VARIOUS TYPES (ACTIVE COAL, THE GAIZES OF THE ASTRAKHAN REGION, THE MODIFIED SORBENT OF CB-1-K RECEIVED ON THE BASIS OF THE GAIZES OF THE ASTRAKHAN REGION)	34	3	2014
30	Доманова Е. В., Шубина Л. Ю.	EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES	33	2	2014
31	Лисин П. А., Мусина О. Н., Кистер И. В.	STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT	32	1	2014
32	Дюжев А. В., Киселева Т. Ф., Кардашева М. В.	INFLUENNCE OF WAATER MINERRAL COMPOOSITION ONN BEVERAGGE TASTE	30	3	2013
33	Короткая Е. В., Короткий И. А., Гаврилова М. О.	APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS	29	2	2013
34	Симоненкова А. П.	FOOD FORTIFIER FOR THE DAIRY INDUSTRY	28	1	2013
35	Дашиева Л. Б., Колесникова Н. В., Данилов М. Б.	Development of Chopped Semifinished Poultry Meat Technology	21	2	2011
36	Садовая Т. Н.	The study of biochemical characteristics of mold-type cheeses during ripening	20	1	2011
37	Заворохина Н.	Modern olfaktorno-flavoring preferences of buyers as a major purchase motivating factor	19	4	2010
38	Сметанина Т. Л., Лобачева Е. М., Сметанин В. С.	Development of technology for paste-like emulsion products of animal and plant origin	18	3	2010
39	Прокопец А., Красина И. Б.	Prospects of the use of flour from millet in a production flour wares of pastries	15	4	2009
40	Короткий И. А.	Application of the method of two temperature-tame intervals to a definition of termophysical characteristic of solidlake, liquid and loose materials	13	2	2009