Relevant bibliographies by topics / Beer sensory evaluation

Contents

  1. Journal articles

Academic literature on the topic 'Beer sensory evaluation'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Beer sensory evaluation.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Beer sensory evaluation"

1

Nuyen Ti Tu, Hong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer quality by sensory analysis." Czech Journal of Food Sciences 18, No. 4 (2000): 137–42. http://dx.doi.org/10.17221/8332-cjfs.

Full text
Abstract:
The flavour of pasteurised and stored beer was evaluated by a panel of 12 assessors. The sensory analysis consisted of combined hedonic evaluation and sensory profiling using unstructured graphical scales and 31 descriptors. The obtained results were evaluated by multivariate statistical methods (principal components analysis and linear discrimination analysis) which allow visualisation of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurisation intensity and storage time.
APA, Harvard, Vancouver, ISO, and other styles
2

FURUSHO, Shigeki. "Sensory Evaluation of Beer." JOURNAL OF THE BREWING SOCIETY OF JAPAN 97, no. 3 (2002): 178–87. http://dx.doi.org/10.6013/jbrewsocjapan1988.97.178.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

ISHIBASHI, Tokuo. "Sensory Evaluation of Beer." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 6 (1989): 360–66. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.360.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Nguyen Thi Thu, Huong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer by sensory and gas chromatography analysis." Czech Journal of Food Sciences 18, No. 6 (2000): 245–49. http://dx.doi.org/10.17221/8349-cjfs.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Langstaff, Susan A., J. X. Guinard, and M. J. Lewis. "Sensory Evaluation of the Mouthfeel of Beer." Journal of the American Society of Brewing Chemists 49, no. 2 (1991): 54–59. http://dx.doi.org/10.1094/asbcj-49-0054.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Jeney-Nagymate, Emese, and Peter Fodor. "Sensory Evaluation of Beer Enriched with Antioxidant Vitamins." Journal of the American Society of Brewing Chemists 66, no. 1 (2008): 20–28. http://dx.doi.org/10.1094/asbcj-2007-1116-01.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Cinkmanis, Ingmars, Evita Straumite, and Ilze Cakste. "Alus dzērienu sensorais novērtējums Sensory Evaluation of Beer Drinks." Proceedings of the Latvia University of Agriculture 31, no. 1 (2014): 25–32. http://dx.doi.org/10.2478/plua-2014-0003.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Vázquez-Araújo, Laura, Debbie Parker, and Eleanor Woods. "Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation." Journal of Sensory Studies 28, no. 5 (2013): 387–95. http://dx.doi.org/10.1111/joss.12064.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Langstaff, Susan A., J. X. Guinard, and M. J. Lewis. "INSTRUMENTAL EVALUATION OF THE MOUTHFEEL OF BEER AND CORRELATION WITH SENSORY EVALUATION." Journal of the Institute of Brewing 97, no. 6 (1991): 427–33. http://dx.doi.org/10.1002/j.2050-0416.1991.tb01081.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Lu, Nhat-Vinh, Trong-Nhan Vuong, and Duy-Tai Dinh. "Combining Correlation-Based Feature and Machine Learning for Sensory Evaluation of Saigon Beer." International Journal of Knowledge and Systems Science 11, no. 2 (2020): 71–85. http://dx.doi.org/10.4018/ijkss.2020040104.

Full text
Abstract:
Sensory evaluation plays an important role in the food and consumer goods industry. In recent years, the application of machine learning techniques to support food sensory evaluation has become popular. Many different machine learning methods have been applied and produced positive results in this field. In this article, the authors propose a new method to support sensory evaluation on multiple criteria based on the use of a correlation-based feature selection technique, combined with machine learning methods such as linear regression, multilayer perceptron, support vector machine, and random
APA, Harvard, Vancouver, ISO, and other styles
More sources
You might also be interested in the extended bibliographies on the topic 'Beer sensory evaluation' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography