Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
1
2
3
4
5
6
“..., texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation...”
Access document
Access document
Article
7
8
9
10
“... better sensory properties. SEM analysis showed the presence of the probiotic on the surface of the coated...”
Access document
Access document
Master thesis
11
12
“... is responsible by development of this industry that requires continuous improvements to get advances in sensory...”
Access document
Access document
Doctoral thesis
13
14
15
“..., trigonelline and caffeine were the physicochemical properties that best discriminated the two species of coffee...”
Access document
Access document
Master thesis
16
“... of physico-chemical properties of raw potato tubers, and of sensory, nutritional and physico-chemical...”
Access document
Access document
Master thesis
17
18
19
“... freezing, different from that observed with N meat, which had a decrease in the volatile profile. During...”
Access document
Access document
Master thesis
20
“... permits the formation of products that maintain their sweetening power with an improved sensory profile...”
Access document
Access document
Master thesis