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Sensory evaluation practices Fifth edition

Sensory evaluation practices Fifth edition
紙図書
Herbert Stone, Rebecca N. Bleibaum, Heather A. ThomasElsevier/Academic Press[2021]<PC21-D19>
国立国会図書館全国の図書館
  • 件名Food--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
紙図書
Amos Nussinovitch, Madoka HirashimaWiley2023<PC25-D37>
国立国会図書館
  • 件名Food 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)
紙図書
editors, M. Selvamuthukumaran, Yashwant V. Pathak.CRC Press[2019]<PC25-B110>
国立国会図書館

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)
紙図書
Haruka UedaRoutledge, Taylor & Francis Group2023<EG257-D4>
国立国会図書館全国の図書館
  • 件名...eaching--Japan Food--Sensory evaluation Food habits. Food--Sensory evaluation. France. Japan.

Fade (Collection Paradoxes)

Fade (Collection Paradoxes)
紙図書
Ryoko SekiguchiLes Ateliers d'Argol[2018]<EF27-D19>
国立国会図書館全国の図書館
  • 件名Food--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
紙図書
Motonaka Kuroda, editorSpringer[2024]<PC25-D45>
国立国会図書館
  • 件名Taste 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
紙図書
edited by Deepak Kumar Verma, Prem Prakash Srivastav.Apple Academic Press[2019]<RB113-D2>
国立国会図書館全国の図書館
  • 件名Rice--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)
紙図書
edited by Matteo Bordiga, Leo M.L. Nollet.CRC Press, Taylor & Francis Group[2020]<PC21-D8>
国立国会図書館全国の図書館
  • 件名Food--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
紙図書
Toshihide Nishimura, Motonaka Kuroda, editors.Springer[2019]<PC25-D1>
国立国会図書館全国の図書館
  • 件名Taste. 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)
紙図書
American Chemical Society[2021]<M17-22-1129>
国立国会図書館全国の図書館
  • 件名Food--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)
紙図書
Ole G. Mouritsen and Klavs Styrbæk, translated and adapted by Mariela Johansen.Columbia University Press[2017]<PC21-B77>
国立国会図書館全国の図書館
  • 件名Food 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
紙図書
Andrew Rosenthal, Jianshe Chen, editorsSpringer[2024]<PC25-D46>
国立国会図書館全国の図書館
  • 件名Food texture Food--Sensory evaluation Food--Testing Food--Analysis ...

Flavor, fragrance, and odor analysis 2nd ed.

Flavor, fragrance, and odor analysis 2nd ed.
紙図書
edited by Ray Marsili.CRC Pressc2012.<PC21-B28>
国立国会図書館
  • 件名Food--Sensory evaluation.

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

Sensory evaluation practices Fourth edition. (Food science and technology, international series)
紙図書
Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas.Academic Press2012.<PC21-B30>
国立国会図書館
  • 件名Food--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)
紙図書
American Chemical Society[2015]<M17-16-1630>
国立国会図書館
  • 件名Food--Sensory evaluation. Chemical senses. TECHNOLOGY ...

Sensory science applications for food production : [hardcover]

Sensory science applications for food production : [hardcover]
紙図書
Rahul Mehra, Arun Kumar Pandey, Raquel P.F. GuinéIGI Globalc2024
全国の図書館

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)
紙図書
Elsevier Academic Pressc2004.<X>
国立国会図書館全国の図書館

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)
紙図書
Columbia University Pressc2006.<PC21-B5>
国立国会図書館

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)
紙図書
American Chemical Societyc2007.<M17-07-900>
国立国会図書館

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)
紙図書
American Chemical Societyc2008.<M17-09-17>
国立国会図書館
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