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Year 2002 Remove constraint 2002: 2002 Subjects flavor Remove constraint flavor: flavor Subjects sensory evaluation Remove constraint sensory evaluation: sensory evaluation

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1. Algorithms for automated temperature controls to cure peanuts

Description:: Includes references
Author:: Butts, C.L. , Williams, E.J. , Sanders, T.H.
Subject:: peanuts , temperature , air temperature , relative humidity , milling quality , peroxide value , fatty acids , chemical composition , seed germination , flavor , food quality , duration , sensory evaluation
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002

2. Bag-in-box technology: sensory quality of pickles produced from process-ready, fermented cucumbers

Description:: Includes references
Author:: Johanningsmeier, S.D. , Thompson, R.L. , Fleming, H.P.
Subject:: food packaging , bags , boxes , pickles , ready-to-eat foods , fermented foods , fermentation , cucumbers , salting , pickling , pickled vegetables , brining , sensory evaluation , consumer acceptance , flavor , texture , sourness
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002

3. Instrumental and sensory quality characteristics of 'Gala' apples in response to prestorage heat, controlled atmosphere,and air storage

Description:: Includes references
Author:: Saftner, Robert A. , Abbott, Judith A. , Conway, William S. , Barden, Cynthia L. , Vinyard, Bryan T. , American Society for Horticultural Science.
Subject:: apples , sensory evaluation , food quality , heat treatment , controlled atmosphere storage , food storage , volatile compounds , duration , shelf life , esters , alcohols , aldehydes , ketones , ethers , ethylene production , carbon dioxide , firmness , titratable acidity , flavor , food acceptability , brix
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002

4. Quality of erect-type blackberry fruit after short intervals of controlled atmosphere storage

Description:: Includes references
Author:: Veazie, P.P. , Collins, J.K.
Subject:: blackberries , food quality , storage quality , controlled atmosphere storage , duration , titratable acidity , incidence , anthocyanins , sensory evaluation , flavor
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002

5. The flavor of mandarin hybrids with different coatings

Description:: Includes references
Author:: Hagenmaier, R.D.
Subject:: mandarins , flavor , coatings , waxes , resins , oxygen , permeability , sensory evaluation , carbon dioxide , ethanol , cold storage , duration , hybrids
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002