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Sensory analysis of beef from different genetic groups and production systems. Author(s): NASSU, R. T.; TULLIO, R. R.; BERNDT, A.; ALENCAR, M. M. de Repository: BDPA Publication year: 2012
Quality assessment of soy milk: RR® event traceability, detection of Salmonella enteritidis and sensory analysis. Author(s): MATOS, A.; DEL AGUILA, E. M.; COSTA, S. D. O.; PENTEADO, A. L.; PENTEADO, M. S.; TORREZAN, R.; DELIZA, R.; OLIVEIRA, E. M. M.; PASCHOALIN, V. M. F. The objective of this work was to produce hydrosoluble soybean extract ? soy milk, through the processing of organic, conventional and transgenic ? RR® soybeans and to evaluate the analysis sensory af... ... Repository: BDPA Publication year: 2014
Study on the flavour of soybean cultivars by sensory analysis and electronic tongue. Author(s): SILVA, J. da; PRUDENCIO, S.; CARRÃO-PANIZZI, M. C.; GREGORUT, C.; FONSECA, F.; MATTOSO, L. H. C. Repository: BDPA Publication year: 2012
Development and sensorial analysis of a cereal bar containing linseed, quinoa and algaroba. Author(s): VAZ, A.; SOUZA, V. S.; MARTELLI, S. M.; TAKEITI, C. Y.; CARVALHO, C. W. P. de; ALVES, G. L.; FAKHOURI, F. M. Repository: BDPA Publication year: 2012
Sensory analysis of beef from crossbred animals finished on pasture or feedlot. Author(s): NASSU, R. T.; TULLIO, R. R.; BERNDT, A.; ALENCAR, M. M. de Repository: BDPA Publication year: 2012
Flavor of soybean cultivars: sensory descriptive analysis and eletronic tongue. Author(s): SILVA, J. B. da S.; CARRÃO-PANIZZI, M.C.; FONSECA, F. J.; PRUDÊNCIO, S. H. Soybean cultivars have different uses and are classified as food type and grain type. Grain type cultivars are for oil processing and animal feeding and present ?beany" flavor. Food type cultivars are... ... Repository: BDPA Publication year: 2010
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. Author(s): SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; LEE, S. Y.; PRUDENCIO, S. H. Repository: BDPA Publication year: 2010
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. Author(s): SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; SOO, Y. L; PRUDENCIO, S. H. The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymi... ... Repository: BDPA Publication year: 2010
Sensory quality of arabica coffee (Coffea arabica) genealogie groups the sensogram and content analysis. Author(s): SOBREIRA, F. M.; OLIVEIRA, A. C. B. de; PEREIRA, A. A.; SOBREIRA, M. F. C.; SAKYIAMA, N. S. This work evaluated the sensory quality of coffee genotype groups , discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" a... ... Repository: BDPA Publication year: 2015
Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil. Author(s): SILVEIRA, A. de S.; PINHEIRO, A. C. T.; FERREIRA, W. P. M.; SILVA, L. J. da; RUFINO, J. L. dos S.; SAKIYAMA, N. S. Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the ef... ... Repository: BDPA Publication year: 2016

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