4.5 Article

Effect of component quality on sensory characteristics of a fish soup

Related references

Note: Only part of the references are listed.
Article Automation & Control Systems

Modularization strategy: analysis of published articles on production and operations management (1999 to 2013)

Fabio Antonio Sartori Piran et al.

INTERNATIONAL JOURNAL OF ADVANCED MANUFACTURING TECHNOLOGY (2016)

Article Engineering, Manufacturing

Product Modularity, Process Modularity, and New Product Introduction Performance: Does Complexity Matter?

Shawnee K. Vickery et al.

PRODUCTION AND OPERATIONS MANAGEMENT (2016)

Article Behavioral Sciences

Consumers' conceptualization of ultra-processed foods

Gaston Ares et al.

APPETITE (2016)

Article Food Science & Technology

The effect of freshness in a foodservice context

Tommi Kumpulainen et al.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2016)

Article Food Science & Technology

What are domestic apples worth? Hedonic responses and sensory information as drivers of willingness to pay

Laila Seppa et al.

FOOD QUALITY AND PREFERENCE (2015)

Article Food Science & Technology

Seeing a meal is not eating it: Hedonic context effects differ for visually presented and actually eaten foods

Monica Jimenez et al.

FOOD QUALITY AND PREFERENCE (2015)

Article Food Science & Technology

The role of product familiarity and consumer involvement on liking and perceptions of fresh meat

Monica Borgogno et al.

FOOD QUALITY AND PREFERENCE (2015)

Review Automation & Control Systems

Development of modular manufacturing systems-a review

Abdul Munaf Shaik et al.

INTERNATIONAL JOURNAL OF ADVANCED MANUFACTURING TECHNOLOGY (2015)

Article Food Science & Technology

INFLUENCE OF CONTEXT ON MOTIVES UNDERLYING FOOD CHOICE

Leandro Machin et al.

JOURNAL OF SENSORY STUDIES (2014)

Article Food Science & Technology

Improving the supply chain and food quality of professionally prepared meals

Jens Adler-Nissen et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

Review Engineering, Industrial

The mass customization decade: An updated review of the literature

Flavio S. Fogliatto et al.

INTERNATIONAL JOURNAL OF PRODUCTION ECONOMICS (2012)

Article Food Science & Technology

VALIDATING A GRAPH THEORETIC SCREENING APPROACH TO FOOD ITEM COMBINATIONS

Michael A. Nestrud et al.

JOURNAL OF SENSORY STUDIES (2011)

Article Nutrition & Dietetics

Trends in Energy Intake among US Children by Eating Location and Food Source, 1977-2006

Jennifer M. Poti et al.

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2011)

Article Food Science & Technology

Enhancing the Sensory Quality of Vegetables by Decreasing Some Less-Desired Sensory Properties With Low-Fat Pork Gravy

Lene Meinert et al.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2011)

Article Psychology, Biological

The fish is bad: Negative food odors elicit faster and more accurate reactions than other odors

S. Boesveldt et al.

BIOLOGICAL PSYCHOLOGY (2010)

Article Food Science & Technology

Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

C. Michon et al.

FOOD QUALITY AND PREFERENCE (2010)

Article Engineering, Industrial

Late customisation: issues of mass customisation in the food industry

R. I. McIntosh et al.

INTERNATIONAL JOURNAL OF PRODUCTION RESEARCH (2010)

Article Agricultural Economics & Policy

Freshness of fruits and vegetables: consumer language and perception

S. Peneau et al.

BRITISH FOOD JOURNAL (2009)

Article Food Science & Technology

What makes products fresh: The smell or the colour?

Anna Fenko et al.

FOOD QUALITY AND PREFERENCE (2009)

Article Hospitality, Leisure, Sport & Tourism

Perceptions of Chinese restaurants in the US: What affects customer satisfaction and behavioral intentions?

Yinghua Liu et al.

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2009)

Article Food Science & Technology

The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork

M. D. Aaslyng et al.

JOURNAL OF SENSORY STUDIES (2008)

Article Neurosciences

How pleasant and unpleasant stimuli combine in different brain regions: Odor mixtures

Fabian Grabenhorst et al.

JOURNAL OF NEUROSCIENCE (2007)

Article Agronomy

A comprehensive approach to evaluate the freshness of strawberries and carrots

S. Peneau et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2007)

Article Food Science & Technology

Texture is a sensory property

AS Szczesniak

FOOD QUALITY AND PREFERENCE (2002)

Article Nutrition & Dietetics

Intensification of sensory properties of foods for the elderly

SS Schiffman

JOURNAL OF NUTRITION (2000)