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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 Heading...ditives. 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
  • Subject HeadingFunctional foods--Sensory evaluation. Flavor.

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... 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

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

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.

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.

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 Perce...

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--Molecul...

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.

Sensory analysis of foods of animal origin / edited by Leo M.L. Nollet, Fidel Toldrá.

Sensory analysis of foods of animal origin / edited by Leo M.L. Nollet, Fidel Toldrá.
Paper図書
CRC Pressc2011.<PC81-B5>
National Diet Library
  • Subject HeadingMeat -- Sensory evaluation. Dairy products -- Sensory evaluation.

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

官能検査 (官能評価) 入門

官能検査 (官能評価) 入門
Paper図書
西松豊典 著サイエンス&テクノロジー2020.11<M291-M24>
National Diet LibraryOther Libraries in Japan

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.

化粧品における感性価値創造 : 使用感評価と処方設計 (ファインケミカルシリーズ)

化粧品における感性価値創造 : 使用感評価と処方設計 (ファインケミカルシリーズ)
Paper図書
秋山庸子 監修シーエムシー出版2020.1<PA555-M15>
National Diet LibraryOther Libraries in Japan

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.

官能評価の計画と解析

官能評価の計画と解析
Paper図書
内田治 著日科技連出版社2024.6<M291-R2>
National Diet LibraryOther Libraries in Japan

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 &...

製造DX推進のための外観検査自動化ガイドブック

製造DX推進のための外観検査自動化ガイドブック
Paper図書
阿部淑人 著シーエムシー・リサーチ2022.1<YU7-R28>
National Diet LibraryOther Libraries in Japan
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