All Stories

  1. Discrimination of mushroom disease-related mould species based solely on unprocessed chromatograms
  2. Generalized Pairwise Correlation and method comparison: Impact assessment for JAR attributes on overall liking
  3. Comparison of different Ocimum basilicum L. gene bank accessions analyzed by GC–MS and sensory profile
  4. Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta
  5. Application of Sensory Assessment, Electronic Tongue and GC–MS to Characterize Coffee Samples
  6. Rapid evaluation technique to differentiate mushroom disease-related moulds by detecting microbial volatile organic compounds using HS-SPME-GC-MS
  7. Coherences of Instrumental and Sensory Characteristics: Case Study on Cherry Tomatoes
  8. Applying parallel factor analysis and Tucker‐3 methods on sensory and instrumental data to establish preference maps: case study on sweet corn varieties
  9. Comparison of preference mapping methods: a case study on flavored kefirs
  10. Sweetener Recognition and Taste Prediction of Coke Drinks by Electronic Tongue