Journal articles on the topic 'Test methods in sensory (organoleptic) analysis'
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Berketova, L., O. Ponomareva, and N. Pugacheva. "Application of organoleptical analysis methods for investigators selection and training." Bulletin of Science and Practice, no. 5 (May 14, 2017): 95–101. https://doi.org/10.5281/zenodo.579731.
Full textBerketova, L., O. Ponomareva, and Е. Yelyaкina. "The standards used in the field of carrying out organoleptic tests." Bulletin of Science and Practice, no. 8 (August 15, 2017): 181–87. https://doi.org/10.5281/zenodo.842920.
Full textMegavitry, Rissa, and Slamet Widodo. "Effect of Red Dragon Fruit Substitution on Organoleptic of Choux Pastry Fillings." European Multidisciplinary Journal of Modern Science 26, no. 4 (2024): 99–103. https://doi.org/10.51699/emjms.v26i4.51.
Full textRahman, Andi Nur Faidah, Mulyati Tahir, alaluddin Haddada, Rasyidah Bakri, Amiruddin Hambali, and Asmaul Husnah. "Assessing the Effects of Diverse Germination Methods on Red Rice Quality: A Physicochemical and Sensory Approach." Current Research in Nutrition and Food Science Journal 13, no. 1 (2025): 258–70. https://doi.org/10.12944/crnfsj.13.1.17.
Full textMeng, A. K., L. Brenner, and I. H. Suffet. "Correlation of Chemical and Sensory Data by Principal Component Factor Analysis." Water Science and Technology 25, no. 2 (1992): 49–56. http://dx.doi.org/10.2166/wst.1992.0034.
Full textFitriana, Wiwit Denny, Afsah Novitasari, Anna Qomariana, Chandra Sukma Anugrah, and Mohamad Fajril Islami. "Optimization Of Chicken Feather Waste Into High-Protein Chicken Feather Meal." JURNAL ILMIAH PETERNAKAN TERPADU 13, no. 1 (2025): 82. https://doi.org/10.23960/jipt.v13i1.p82-97.
Full textMureșan, Andruța E., Simona Man, Sonia A. Socaci, et al. "Functionality of Muffins Fortified with Apple Pomace: Nutritional, Textural, and Sensory Aspects." Applied Sciences 14, no. 15 (2024): 6439. http://dx.doi.org/10.3390/app14156439.
Full textFelix Olusegun Akinwumi, Tunmise Odunola Folorunso, Aderotimi Adejuyigbe, and Hajarat Modupe Aliu. "Proximate composition and organoleptic assessment of Snakehead (Parachanna obscura Gunther, 1861) smoke-dried with different processing materials." International Journal of Life Science Research Archive 3, no. 2 (2022): 096–102. http://dx.doi.org/10.53771/ijlsra.2022.3.2.0115.
Full textПосокина, Наталья Евгеньевна, Ольга Владимировна Бессараб, and Ольга Вячеславовна Карастоянова. "Application of sensory methods for assessing the quality and technological properties of plant raw materials." Food processing industry, no. 12 (November 27, 2022): 82–86. http://dx.doi.org/10.52653/ppi.2022.12.12.017.
Full textAtikah, Rahadatul Aysi, Juliana Siregar, Wiwik Gusnita, and Ezi Anggraini. "Analisis Perbandingan Kualitas Organoleptik Bolu Pandan Menggunakan Gula Pasir dan Gula Halus." Al-DYAS 4, no. 2 (2025): 1045–54. https://doi.org/10.58578/aldyas.v4i2.5900.
Full textOkwunakwe, Ada Florence, Peter Agorye Adie, Benjamin Asen Anhwange, and Charles Chukwuma Ariahu. "Sensory and Quality Evaluation of Sesame (Sesamum indicum) Seed-Based Salad Cream." Sahel Journal of Life Sciences FUDMA 3, no. 1 (2025): 207–16. https://doi.org/10.33003/sajols-2025-0301-25.
Full textSeftiono, Hermawan, Adrian Hartanto, and Moh Taufik. "Formulasi Pembuatan Jelly Powder Flavour Vanilla Meggunakan Gracilaria Sp Dengan Penambahan Karagenan." JURNAL AGROINDUSTRI HALAL 11, no. 1 (2025): 013–20. https://doi.org/10.30997/jah.v11i1.11525.
Full text'Izzati, Farah Diba, Irma Isnafia Arief, Cahyo Budiman, and Zaenal Abidin. "Karakteristik Fisikokimia, Kadar Gizi, Organoleptik dan Aktivitas Antioksidan dalam Es Krim Yoghurt Rosela." Jurnal Ilmu Pertanian Indonesia 29, no. 4 (2024): 642–52. http://dx.doi.org/10.18343/jipi.29.4.642.
Full textE.N., Okoronkwo, Nnam R.E., Adindu P.U., and Eke L.N. "Sensory, Proximate and Mineral Composition of Soymilk Made from Intermediate Soy Product." African Journal of Agriculture and Food Science 5, no. 3 (2022): 90–101. http://dx.doi.org/10.52589/ajafs-wzlw0ggh.
Full textSejati, Nawasari Indah Putri, and Rifai Agung Mulyono. "Karakteristik Bolu Kukus dengan Penambahan Ekstrak dan Kelopak Bunga Telang." Jurnal Akademika Baiturrahim Jambi 11, no. 2 (2022): 175. http://dx.doi.org/10.36565/jab.v11i2.503.
Full textMuslikh, Faisal. "Consumer Behavior Analysis as a Form of Pre-market Survey for the Black Pule (Alstonia spectabilis) Antimalarial Tablet Prototype." Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) (e-Journal) 10, no. 2 (2024): 150–59. http://dx.doi.org/10.22487/j24428744.2024.v10.i2.16986.
Full textYuliantini, Emy. "PENGARUH PENAMBAHAN AGAR-AGAR, ALGINAT DAN KERAGINAN TERHADAP DAYA SIMPAN DAN DAYA TERIMA ORGANOLEPTIK SUSU TEMPE." JURNAL MEDIA KESEHATAN 5, no. 2 (2018): 110–18. http://dx.doi.org/10.33088/jmk.v5i2.186.
Full textYuliantini, Emy. "PENGARUH PENAMBAHAN AGAR-AGAR, ALGINAT DAN KERAGINAN TERHADAP DAYA SIMPAN DAN DAYA TERIMA ORGANOLEPTIK SUSU TEMPE." JURNAL MEDIA KESEHATAN 5, no. 2 (2018): 110–18. http://dx.doi.org/10.33088/jmk.v5i2.186.
Full textNur, Fitriani UA, Yusuf Muhammad, and Pirman. "Evaluation of Physicochemical Properties and Sensory Products of Cocoa Liquor and Dark Chocolate High Polyphenols and Flavanoids." Indian Journal of Science and Technology 13, no. 7 (2025): 840–59. https://doi.org/10.17485/ijst/2020/v13i07/149883.
Full textAli, Md Jeshan, Mst Khadiza Khatun, Md Risad Sarkar, Adnan Shabbir, and Md Mahabubur Rahman. "Red seaweed, Gracilaria sp. a source of ingredients for the formulation of fish feed." Journal of Aquatic Research and Sustainability 01, no. 02 (2024): 18–22. https://doi.org/10.69517/jars.2024.01.02.0004.
Full textShafaei Bajestani, Maryam, Seyed Amir Ali Anvar, Bahareh Nowruzi, and Leila Golestan. "Production of Cheese and Ice Cream Enriched With Biomass and Supernatant of Spirulina platensis With Emphasis on Organoleptic and Nutritional Properties." Iranian Journal of Veterinary Medicine 18, no. 02 (2024): 263–78. http://dx.doi.org/10.32598/ijvm.18.2.1005364.
Full textKushargina, Rosyanne, Inne Indraaryani Suryaalamsah, Rimbawan Rimbawan, Mira Dewi, and Evy Damayanthi. "Pengaruh fermentasi dan penambahan gula pada organoleptik minuman kombucha bunga telang (Clitoria ternatea L.)." Jurnal SAGO Gizi dan Kesehatan 5, no. 1 (2023): 44. http://dx.doi.org/10.30867/gikes.v5i1.1243.
Full textAllen, J. E., Beleya, E. A., and Eze, N. M. "EFFECT OF PROCESSING METHODS ON THE NUTRIENT COMPOSITION OF COCOYAM VARIETIES (XANTHOSOMA SAGITTIFOLIUM, COLOCASIA ESCULENTA AND COLOCOSIA ANTIGUORUM) AND SENSORY PROPERTIES OF THEIR SOUPS." Nigeria Journal of Home Economics (ISSN: 2782-8131) 10, no. 7 (2022): 254–61. http://dx.doi.org/10.61868/njhe.v10i7.149.
Full textSanti, Sherly Maureta, Mitha Faula Rusdiyana, Ria Novita Sari, et al. "Acceptability of Grasshopper Nugget Flour as a High-Protein Functional Food." Health Dynamics 2, no. 4 (2025): 143–48. https://doi.org/10.33846/hd20402.
Full textMariotti, Roberto, Estefanía Núñez-Carmona, Dario Genzardi, Saverio Pandolfi, Veronica Sberveglieri, and Soraya Mousavi. "Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors." Sensors 22, no. 19 (2022): 7164. http://dx.doi.org/10.3390/s22197164.
Full textAhmed, M. "Effect of Curing Period, Plant Hormone and Storage Conditions on the Sensory Quality of Fried Potato (<em>Solanum tuberosum</em> L.) Chips." Journal of Agricultural Sciences – Sri Lanka 19, no. 2 (2024): 285–304. http://dx.doi.org/10.4038/jas.v19i2.10021.
Full textSuasin, Mikaela Mae, Mikhaela Camille Tanael, Lea Vanessa Jaro, et al. "Preformulation studies of an emulsion containing commercially available argan oil." SciEnggJ 17, Supplement (2024): 374–78. http://dx.doi.org/10.54645/202417supbyp-48.
Full textАрабулі, С. І., Н. П. Супрун, Л. Очеретна та А. Т. Арабулі. "ДОСЛІДЖЕННЯ ПОКАЗНИКІВ СЕНСОРНОГО КОМФОРТУ ТЕКСТИЛЬНИХ МАТЕРІАЛІВ ДЛЯ ЛІКАРНЯНОЇ ПОСТІЛЬНОЇ БІЛИЗНИ". Bulletin of the Kyiv National University of Technologies and Design. Technical Science Series 142, № 1 (2020): 38–49. http://dx.doi.org/10.30857/1813-6796.2020.1.4.
Full textThérèse, Biassala Eliane, Bopoundza Christian Feueltgaldah, Kiminou Ngounga Célestine, Loumouamou Bob Wilfrid, Nzamba Nouch De Sainty, and Dzondo Gadet Michel. "Evaluation of Nutritional Value and Sensory Analysis of a Composite Flour for Porridge and Biscuits Formulated by Four-Factor Mixing Plan." International Journal of Biochemistry Research & Review 33, no. 6 (2024): 478–86. http://dx.doi.org/10.9734/ijbcrr/2024/v33i6929.
Full textSaeed, Prince Musah, Guy Eshun, Kutum Comfort Madah, Gifty Williams, and Nana Ama Frimpomaa Agyapong. "Nutrient Content and Organoleptic Qualities of “Brukina” Prepared with Corn Agglomerates and “Brukina” Prepared with Millet Agglomerates." Current Journal of Applied Science and Technology 44, no. 6 (2025): 205–18. https://doi.org/10.9734/cjast/2025/v44i64569.
Full textSyukri, Daimon, Diana Sylvi, and Siska Fitri Ramadani. "EFFECT OF VARIOUS COOKING METHODS ON QUALITY AND SENSORY CHARACTERISTICS OF TEMPEH MADEFROM SOYBEANS AND CORN." Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) 3, no. 02 (2022): 87–113. http://dx.doi.org/10.25077/aijans.v3.i02.87-113.2022.
Full textTKACHENKO, Alina. "RESEARCH OF CONSUMPTION PROPERTIES OF ORGANIC SYRUPS." Herald of Khmelnytskyi National University. Economic sciences 308, no. 4 (2022): 216–22. http://dx.doi.org/10.31891/2307-5740-2022-308-4-34.
Full textIndriyani, Merry, Yuli Hartati, Sartono Sartono, and Afriyana Siregar. "Karakteristik Sifat Sensori dan Daya Terima Cookies Substitusi Tepung Ubi Ungu Dan Tepung Sukun." JGK: Jurnal Gizi dan Kesehatan 2, no. 2 (2022): 139–49. http://dx.doi.org/10.36086/jgk.v2i2.1322.
Full textAnaemene, Doris I., John A. Daramola, and Omotolani A. Adejare. "Physico-Chemical and Sensory Evaluation of Maize-Pigeon Pea Based Complementary Foods Fortified with Milk and Fish powder." Dutse Journal of Pure and Applied Sciences 9, no. 2b (2023): 76–85. http://dx.doi.org/10.4314/dujopas.v9i2b.9.
Full textI., F. Okonkwo, and C. Alor Jenny. "Effect of Processing Methods on the Nutritive Value of Ugba (Pentaclethra Macrophylla Benth)." International Multispeciality Journal of Health 8, no. 8 (2022): 08–16. https://doi.org/10.5281/zenodo.7110922.
Full textRigal, S. "Odour and flavour in waters: quantitative method for a new european standard." Water Science and Technology 31, no. 11 (1995): 237–42. http://dx.doi.org/10.2166/wst.1995.0441.
Full textHenry-Unaeze, H. N., and C. F. Daniel. "Evaluation of the chemical composition and sensory properties of soursop (Annona muricata) and watermelon (Citrullus lanatus) fruit juices and blends." Journal of Dietitians Association of Nigeria 12 (February 1, 2022): 5–12. http://dx.doi.org/10.4314/jdan.v12i1.2.
Full textBolhova, Nataliia, Lin Fang, Yuliya Nazarenko, and Tetiana Synenko. "Research of the vacuum low-temperature frying process Pleurotus eryngii." UKRAINIAN BLACK SEA REGION AGRARIAN SCIENCE 28, no. 1 (2024): 66–78. http://dx.doi.org/10.56407/bs.agrarian/1.2024.66.
Full textBiancolillo, Alessandra, Patrizia Firmani, Remo Bucci, Andrea Magrì, and Federico Marini. "NIR spectroscopy vs. food pests: The case of stored rice." NIR news 30, no. 5-6 (2019): 18–21. http://dx.doi.org/10.1177/0960336019854284.
Full textMardar, М. R., H. A. Davidova, and A. N. Lilishentseva. "DESCRIPTION METHODS OF ORGANOLEPTIC ANALYSIS EVALUATING CHEESE QUALITY." Food Industry: Science and Technology 13, no. 4(50) (2020): 6–14. http://dx.doi.org/10.47612/2073-4794-2020-13-4(50)-6-14.
Full textZuykina, Yelyzaveta, Svitlana Zuykina, Marina Buryak, Liliia Vyshnevska, and Svitlana Oleynik. "Research on the development of the composition extemporaneous medicine with dexpanthenol." Annals of Mechnikov Institute, no. 1 (March 19, 2024): 39–45. https://doi.org/10.5281/zenodo.10838552.
Full textMukkun, Lince, Yuliana Tandirubak, Herianus J. D. Lalel, and Mersiana Darti. "PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF RED GUAVA JAM FROM TIMOR ISLAND, EAST NUSA TENGGARA ADDED AGAROS." JURNAL AGRISA 12, no. 1 (2023): 28–41. http://dx.doi.org/10.35508/agrisa.v12i1.11603.
Full textChokhan, M. I. "Key aspects of sensory analysis in the food industry." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 27, no. 103 (2025): 94–98. https://doi.org/10.32718/nvlvet-f10314.
Full textZuhdi, Muhson, and Amalya Nurul Khairi. "Analysis of organoleptic properties and consumer acceptance of frozen noodle products." Journal of Halal Science and Research 3, no. 1 (2022): 15–19. http://dx.doi.org/10.12928/jhsr.v3i1.6828.
Full textHalim, Arif Rahman. "THE INFLUENCE OF DIFFERENCES IN SURIMI RAW MATERIALS ON THE SENSORY CHARACTERISTICS OF FISH DUMPLINGS." Aurelia Journal 6, no. 1 (2024): 43. http://dx.doi.org/10.15578/aj.v6i1.13462.
Full textLohinova, Anna, Oksana Petrusha, Larysa Arsenieva, Galyna Polishchuk, and Oksana Vasheka. "Determination of relevant sensory characteristics of baked dairy products." Technology audit and production reserves 2, no. 3(82) (2025): 64–70. https://doi.org/10.15587/2706-5448.2025.326612.
Full textAPATA, O. C., FASHIPE, J.T, and MELUDU, N.T. "PROXIMATE AND ORGANOLEPTIC ANALYSIS OF CARROT-FORTIFIED AND VANILLA FLAVOURED CAKES." Nigeria Journal of Home Economics (ISSN: 2782-8131) 12, no. 9 (2024): 119–28. http://dx.doi.org/10.61868/njhe.v12i9.287.
Full textAtmaja, Fajar Nur. "Analysis Of Protein Levels With Giving Kelor Leaf Extract (Moringa Oleifera) On Soy Milk." Journal for Quality in Public Health 3, no. 2 (2020): 604–10. http://dx.doi.org/10.30994/jqph.v3i2.110.
Full textM. F. Ridwan, C. Budiman, and Z. Wulandari. "Broth Characteristics of Broiler Chicken, Free-Range Chicken, and IPB D1 Chicken." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 11, no. 1 (2023): 7–12. http://dx.doi.org/10.29244/jipthp.11.1.7-12.
Full textChristiana, Mareta Ester, Vionita Vionita, and Dini Nur Hakiki. "Sensory Analysis of Tomato Sauce with Added Banana Waste as A Thickener." International Conference on Multidisciplinary Academic Studies 1 (November 1, 2023): 140–48. http://dx.doi.org/10.33830/icomus.v1i1.888.
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