Sensory-based methodologies for facilitating demand-led sweetpotato breeding

Subjects: “…Sensory analysis…”
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Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications by Brand, Jeanne

Subjects: “…Wine sensory analysis applications…”
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Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle by Schwartz, Marbi

Subjects: “…Muscle foods, Beef, Degrees of Doneness, Consumers, Descriptive Sensory Analysis, Cooking methods, Palatability…”
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Sensory analysis of brandy: the application of rapid profiling methodologies by Louw, Leanie

Subjects: “…Brandy -- Sensory analysis…”
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Development and validation of prediction models and rapid sensory methodologies to understand intrinsic bitterness of Cyclopia genistoides by Moelich, Erika Ilette

Subjects: “…Cyclopia genistoids -- Sensory analysis…”
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Development of a sensory lexicon and sensory wheel for rooibos (Aspalathus linearis) and the role of its phenolic composition on taste and mouthfeel. by Koch, Ilona Sabine

Subjects: “…Sensory analysis…”
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Characterising sensory interactions between volatile phenols and other taint-causing compounds in South African red wines by McKay, Marianne

Subjects: “…Wine -- Sensory analysis…”
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Consumer sensory perception of South African Chenin blanc wine by Mapheleba, Andiswa

Subjects: “…Chenin blanc wines -- Sensory analysis…”
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Classifying South African Chenin blanc wine styles by Bester, Inneke

Subjects: “…Descriptive sensory analysis…”
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The influence of different winemaking techniques on the extraction of grape tannins by Nel, Anton Pieter

Subjects: “…Sensory analysis…”
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