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OpenAlex topic

Sensory Analysis and Statistical Methods

This page lists works and academicians tagged with an OpenAlex topic. It is not a YÖKSİS primary or secondary field.

OpenAlex 1,233 works 40 author topics

Works

1,233 works

  1. Development of new non dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.8%

    No abstract yet.

  2. Physical properties of food. 2009
    OpenAlex top 1% OpenAlex 99.2%

    No abstract yet.

  3. Characterization of kefir like beverages prodcued from vegetable juices 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.0%

    No abstract yet.

  4. Understanding how consumers categorise nutritional labels: A consumer derived typology for front-of-pack nutrition labelling 2012
    OpenAlex top 10% OpenAlex 98.6%

    No abstract yet.

  5. Effects of Dried Dairy Ingredients on Physical and Sensory Properties of Nonfat Yogurt 2006
    YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.9%

    Physical and sensory attributes are important factors that influence food acceptance and choices. In this study, sensory and texture properties of nonfat yogurts made from reconstituted skim milk powder (SMP) fortified with SMP as a control, whey protein isolate (WPI), yogurt texture improver (TI), and sodium caseinat…

  6. Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.5%

    No abstract yet.

  7. Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.5%

    No abstract yet.

  8. Decreased caudate response to milkshake is associated with higher body mass index and greater impulsivity 2013
    YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 98.3%

    No abstract yet.

  9. Effects of fat level 5 10 20 and corn flour 0 2 4 on some properties of Turkish type meatballs koefte 2004
    YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.5%

    No abstract yet.

  10. The Consumption Preferences of Milk and Dairy Products of Undergraduate Students 2012
    YÖKSİS

    No abstract yet.

  11. Use of Natural Antioxidants in Meat and Meat Products 2011
    YÖKSİS

    No abstract yet.

  12. Effects of grape pomace and grape seed flours on cookie quality 2014
    YÖKSİS SJR Q3 JCR Q3 OpenAlex 88.1%

    The effects of grape pomace flours, whole grape pomace flour (WPF), pomace flour without seeds (PFWS) and seed flour (SF), on cookie quality were evaluated. Total dietary fibre (TDF) and total phenolics (TP) of WPF, SF and PFWS was determined as 88.7, 83.0 and 62.0% and 357.5, 542.8 and 62.0 g/kg GAE, respectively. TD…

Academicians

40 academicians