Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Evaluation methodology for palatability based on food kansei [sensitivity] modelSagara, Y.(Tokyo Univ. (Japan))Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/06/15, Vol.56(6), pp.317-325 [Periódico revisado por pares]Japanese Society for Food Science and TechnologyTexto completo disponível |
2 |
Material Type: Artigo
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Effect of roller material used in mill and liming treatments on color tone and quality of non-centrifugal sugarUjihara, K.(National Agricultural Research Center for Kyushu Okinawa Region, Koshi, Kumamoto (Japan)) ; Yoshimoto, M ; Wada, K ; Nagai, R ; Hirose, N ; Teruya, RNippon Shokuhin Kagaku Kogaku Kaishi, 2009/06/15, Vol.56(6), pp.343-349 [Periódico revisado por pares]Japanese Society for Food Science and TechnologyTexto completo disponível |
3 |
Material Type: Artigo
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Effects of storage temperature on flavor of stone-milled buckwheat [Fagopyrum esculentum] flourKawakami, I.(Kumamoto Univ. (Japan)) ; Murayama, N ; Kawasaki, S ; Igasaki, T ; Hayashida, YNippon Shokuhin Kagaku Kogaku Kaishi, 2008/11/15, Vol.55(11), pp.559-565 [Periódico revisado por pares]Japanese Society for Food Science and TechnologyTexto completo disponível |
4 |
Material Type: Artigo
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Paradigm and prospects of food 'kansei [sensitivity]' engineeringSagara, Y.(Tokyo Univ. (Japan))Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/06/15, Vol.56(6), pp.309-316 [Periódico revisado por pares]Japanese Society for Food Science and TechnologyTexto completo disponível |