Jump to main content

yr 〜
yr

Search results 103

Sensory evaluation practices Fifth edition

Sensory evaluation practices Fifth edition
Paper図書
Herbert Stone, Rebecca N. Bleibaum, Heather A. ThomasElsevier/Academic Press[2021]<PC21-D19>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingFood--Sensory evaluation Food--Sensory evaluation.

Use of hydrocolloids to control food appearance, flavor, texture, and nutrition

Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Paper図書
Amos Nussinovitch, Madoka HirashimaWiley2023<PC25-D37>
National Diet Library
  • Subject HeadingFood additives Food--Sensory evaluation Hydrocolloids-......ood additives. Food--Sensory evaluation.

Flavors for nutraceutical and functional foods (Nutraceuticals : basic research/clinical applications)

Flavors for nutraceutical and functional foods (Nutraceuticals : basic research/clinical applications)
Paper図書
editors, M. Selvamuthukumaran, Yashwant V. Pathak.CRC Press[2019]<PC25-B110>
National Diet Library

Food education and gastronomic tradition in Japan and France : ethical and sociological theories (Routledge food studies)

Food education and gastronomic tradition in Japan and France : ethical and sociological theories (Routledge food studies)
Paper図書
Haruka UedaRoutledge, Taylor & Francis Group2023<EG257-D4>
National Diet LibraryOther Libraries in Japan
  • Subject Heading...eaching--Japan Food--Sensory evaluation Food habits. Food--Sensory evaluation. France. Japan.

Fade (Collection Paradoxes)

Fade (Collection Paradoxes)
Paper図書
Ryoko SekiguchiLes Ateliers d'Argol[2018]<EF27-D19>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingFood--Sensory evaluation Gastronomy

Kokumi substance as an enhancer of koku : biochemistry, physiology, and food science

Kokumi substance as an enhancer of koku : biochemistry, physiology, and food science
Paper図書
Motonaka Kuroda, editorSpringer[2024]<PC25-D45>
National Diet Library
  • Subject HeadingTaste Food--Sensory evaluation Flavoring essences Food scien...

Science and technology of aroma, flavor, and fragrance in rice

Science and technology of aroma, flavor, and fragrance in rice
Paper図書
edited by Deepak Kumar Verma, Prem Prakash Srivastav.Apple Academic Press[2019]<RB113-D2>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingRice--Flavor and odor. Food--Sensory evaluation.

Food aroma evolution : during food processing, cooking, and aging (Food analysis & properties)

Food aroma evolution : during food processing, cooking, and aging (Food analysis & properties)
Paper図書
edited by Matteo Bordiga, Leo M.L. Nollet.CRC Press, Taylor & Francis Group[2020]<PC21-D8>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingFood--Biotechnology. Food--Odor. Food--Sensory evaluation. Flavor.

Koku in food science and physiology : recent research on a key concept in palatability

Koku in food science and physiology : recent research on a key concept in palatability
Paper図書
Toshihide Nishimura, Motonaka Kuroda, editors.Springer[2019]<PC25-D1>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingTaste. Food--Sensory evaluation. Flavoring Agents. Taste Perc...

Dynamic flavor: capturing aroma using real-time mass spectrometry : American Chemical Society (ACS) symposium : ACS spring 2021 national meeting : Apr 2021, ------. (ACS Symposium Series ; 1402)

Dynamic flavor: capturing aroma using real-time mass spectrometry : American Chemical Society (ACS) symposium : ACS spring 2021 national meeting : Apr 2021, ------. (ACS Symposium Series ; 1402)
Paper図書
American Chemical Society[2021]<M17-22-1129>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingFood--Sensory evaluation. Flavor. Odors. Taste--Molecu...

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)
Paper図書
Ole G. Mouritsen and Klavs Styrbæk, translated and adapted by Mariela Johansen.Columbia University Press[2017]<PC21-B77>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingFood texture. Taste. Food--Sensory evaluation. Food preferences. Cooking.

Food texturology : measurement and perception of food textural properties Second edition

Food texturology : measurement and perception of food textural properties Second edition
Paper図書
Andrew Rosenthal, Jianshe Chen, editorsSpringer[2024]<PC25-D46>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingFood texture Food--Sensory evaluation Food--Testing Food--Analysis ...

Flavor, fragrance, and odor analysis 2nd ed.

Flavor, fragrance, and odor analysis 2nd ed.
Paper図書
edited by Ray Marsili.CRC Pressc2012.<PC21-B28>
National Diet Library
  • Subject HeadingFood--Sensory evaluation.

Sensory evaluation practices Fourth edition. (Food science and technology, international series)

Sensory evaluation practices Fourth edition. (Food science and technology, international series)
Paper図書
Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas.Academic Press2012.<PC21-B30>
National Diet Library
  • Subject HeadingFood--Sensory evaluation.

The chemical sensory informatics of food: measurement, analysis, integration : ACS symposia : 245th ACS national meeting & expo : 247th ACS national meeting & expo : ------. (ACS Symposium Series ; 1191)

The chemical sensory informatics of food: measurement, analysis, integration : ACS symposia : 245th ACS national meeting & expo : 247th ACS national meeting & expo : ------. (ACS Symposium Series ; 1191)
Paper図書
American Chemical Society[2015]<M17-16-1630>
National Diet Library
  • Subject HeadingFood--Sensory evaluation. Chemical senses. TECHNOLOGY ...

Sensory science applications for food production : [hardcover]

Sensory science applications for food production : [hardcover]
Paper図書
Rahul Mehra, Arun Kumar Pandey, Raquel P.F. GuinéIGI Globalc2024
Other Libraries in Japan

Sensory evaluation practices / Herbert Stone and Joel L. Sidel. 3rd ed. (Food science and technology international series)

Sensory evaluation practices / Herbert Stone and Joel L. Sidel. 3rd ed. (Food science and technology international series)
Paper図書
Elsevier Academic Pressc2004.<X>
National Diet LibraryOther Libraries in Japan

Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise. (Arts and traditions of the table : perspectives on culinary history)

Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise. (Arts and traditions of the table : perspectives on culinary history)
Paper図書
Columbia University Pressc2006.<PC21-B5>
National Diet Library

Hispanic foods : chemistry and flavor. : symposium chemistry and flavor of Hispanic foods : American Chemical Society (ACS) national meeting : Mar 2005, San Diego, CA. (ACS Symposium Series ; 946)

Hispanic foods : chemistry and flavor. : symposium chemistry and flavor of Hispanic foods : American Chemical Society (ACS) national meeting : Mar 2005, San Diego, CA. (ACS Symposium Series ; 946)
Paper図書
American Chemical Societyc2007.<M17-07-900>
National Diet Library

Food flavor : chemistry, sensory evaluation, and biological activity. : Dec 2005, Honolulu, HI. (ACS Symposium Series ; 988)

Food flavor : chemistry, sensory evaluation, and biological activity. : Dec 2005, Honolulu, HI. (ACS Symposium Series ; 988)
Paper図書
American Chemical Societyc2008.<M17-09-17>
National Diet Library
RSS