Channels Sensory quality control in food companies: towards improving knowledge, attitudes and practices assessment as well as sensory quality management
Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality
Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
Effect of crossbreeding and reproduction rate on sensory, physical and chemical quality of lamb and mutton
The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities
Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing
Academic Reflections of Sensory Analysis: A Bibliometric Analysis of Postgraduate Theses in Turkey
Development and Sensory Evaluation of Herbal-Fortified Cookies: Formulation, Proximate Composition, and Acceptability
Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours
Sensory properties and consumer acceptance of orange-fleshed sweet potato bread : the effect of food neophobia
Evaluation of food safety knowledge, attitudes, and practices (KAP) of street foods: Evidence from a cross-sectional study
Sensory and physicochemical evaluation of specialty coffee formulations including lion’s mane mushroom (Hericium erinaceus)
An investigation to evaluate the impact of quality-controlled logistics on food waste and food quality with the assistance of Internet of Things
Sensory attributes of chicken meat in relation to microbial and physicochemical characteristics
Development of a sensory lexicon and sensory wheel for rooibos (Aspalathus linearis) and the role of its phenolic composition on taste and mouthfeel.
Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
Sensory and quality evaluation of differently cured snail meat
Nutrient and sensory quality of orange-fleshed sweet potato
Representativeness and quality of food composition and related data
Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
Development of three microbiologically safe, sensory acceptable food products as possible supplements to the diet of undernourished children (5 – 6 years)
Improvement in the protein quality of African sorghum foods through compositing with cowpea
Sensory analysis, consumer preference and meat quality of wild versus farmed tilapia on the Malawian market
The quality of South African lamb - carcass, nutrient and sensory attributes
Sensory and nutritional quality of marama-sorghum composite flours and porridges
