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Year 2005 Remove constraint 2005: 2005 Subjects sensory evaluation Remove constraint sensory evaluation: sensory evaluation

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1. A Hypothesis for the Chemical Basis for Perception of Sour Taste

Description:: Includes references
Author:: Johanningsmeier, S.D. , McFeeters, R.F. , Drake, M.
Subject:: food industry , sensory evaluation , taste sensitivity , sourness , sensation , hydrogen ions , organic acids and salts , protons , pH , astringency , dissociation
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005

2. Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions

Description:: Includes references
Author:: Lyon, B.G. , Smith, D.P. , Savage, E.M.
Subject:: breast muscle , marinating , sensory evaluation , sensory properties
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005

3. Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions

Description:: Includes references
Author:: Kim, Hyun Jung , Feng, Hao , Toshkov, Stoyan A. , Fan, Xuetong
Subject:: onions , Allium fistulosum , Japanese bunching onions , fresh-cut foods , food preservation , food irradiation , gamma radiation , washing , hot water treatment , green onions , food packaging , food processing quality , electrolytes , sensory evaluation , food storage , cold storage , storage time , shelf life , color , texture , food spoilage , off odors , appearance (quality) , plate count , aerobes
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005

4. Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature

Description:: Includes references
Author:: Bari, M.L. , Nakauma, M. , Todoriki, S. , Juneja, V.K. , Isshiki, K. , Kawamoto, S.
Subject:: broccoli , Brassica oleracea var. italica , cabbage , Brassica oleracea var. capitata , tomatoes , Solanum lycopersicum var. lycopersicum , mung beans , Vigna radiata var. radiata , bean sprouts , food irradiation , gamma radiation , food storage , refrigeration , storage time , food spoilage , food contamination , bacterial contamination , food pathogens , Listeria monocytogenes , food quality , sensory evaluation , appearance (quality) , color , texture , food acceptability , taste , fresh-cut foods
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005

5. Optimization analysis of sunflower butter

Description:: Includes references
Author:: Lima, I.M. , Guraya, H.S.
Subject:: sunflower seed products , spreads , product development , novel foods , flavor , physical properties , food processing , odors , color , texture , roasting , ingredients , sugars , sodium chloride , food composition , stabilizers , sensory evaluation , firmness , cooking fats and oils
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005