Listening to music can influence hedonic and sensory perceptions of gelati.Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility.Fucoidan from New Zealand Undaria pinnatifida: monthly variations and determination of antioxidant activities.Fucoxanthin content and antioxidant properties of Undaria pinnatifida.Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion.Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots.The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine by-products.Novel meat-enriched foods for older consumers.Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella).Determination of organochlorine and pyrethroid pesticides in fruit and vegetables using solid phase extraction clean-up cartridges.Changes in total nitrogen and amino acid composition of New Zealand Undaria pinnatifida with growth, location and plant parts.Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida.Seasonal changes in lipid, fatty acid, α-tocopherol and phytosterol contents of seaweed, Undaria pinnatifida, in the Marlborough Sounds, New Zealand.Effects of meat addition on pasta structure, nutrition and in vitro digestibility.Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology.Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions.A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal PasteurizationThe effect of music on gelato perception in different eating contextsEffect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonadsSensory and volatile analysis of sea urchin roe from different geographical regions in New ZealandEnvironmental Sounds Influence the Multisensory Perception of Chocolate Gelati.Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storageConverting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservativeHow is Satiety Affected When Consuming Food While Working on A Computer?Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processingThe use of freeze-dried retronasal stimuli to assess olfactory functionDevelopment of a Probiotic Beverage Using Breadfruit Flour as a SubstrateEmotional and electrophysiological measures correlate to flavour perception in the presence of musicThe Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
P50
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