维普期刊资源整合服务平台（V6.5）

23篇 您的检索式：期刊名="Food Qual Preference"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	The effects of end-point internal cooking temperatures on meat quality attributes of selected Nigerian poultry meat显示文摘	Joseph J K Wosanya B A Adeniran A T	1997	Food Qual Prefer1997，1，：	1
2	Beliefs, attitude and behavior towards fresh meat consumption in Belgian: Empirical evidence from a consumer survey 显示文摘	VERBEKE W VIAENE J	1999	Food Qual Prefer1999，10，6：	1
3	Do overweight young- sters like food more than lean peers? Assessing their implicit atti- tudes with a personalized Implicit Association Task 显示文摘	Craeynest M Crombez G Haerens L	2007	Food Qual Prefer2007，18，：	1
4	Sensory characterisation of wine vinegars显示文摘	Gerbi V Zeppa G Antonelli A	1997	Food Qual and Preference1997，，8：	1
5	Effects of flour from different barley varieties on barley sour dough bread显示文摘	MARKLINDER I JHANSSON L HAGLUND A	1996	Food Qual Prefer1996，7，34：	1
6	Time to maximum sweetness intensity of binaryand ternary blends of sweeteners显示文摘	Schiffman S S Sattely-Miller E A Bishay 1 E	2007	Food Qual Prefer2007，18，：	1
7	Food physics and oral physiology显示文摘	LUCAS P W PRINZ J F AGRAWAL K R	2002	Food Qual Prefer2002，13，4：	1
8	Effects of viscosity on the bitterness and astringency of grape seed tannin 显示文摘	Andew K S Helen J Ann C N	1996	Food Qual Prefer1996，7，9：	1
9	Consumer acceptance of functional foods: Sociodemographic cognitive and attitudinal determinants 显示文摘	VERBEKE W	2005	Food Qual Prefer2005，16，1：	1
10	The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine显示文摘	JONES PR GAWEL R FRANCIS IL	2008	Food Qual Prefer2008，19，6：	1
11	Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks 显示文摘	LUCKOW T DELAHUNTY C	2004	Food Qual Prefer2004，15，78：	1
12	Relating descriptive analysis and instrumental texture data of processed diced tomatoes显示文摘	Lee S Luna-Guzma(A)n I Chang S	1999	Food Qual Prefer1999，10，6：	1
13	Estimating a 'consumer rejection threshold' for cork taint in white wine显示文摘	PRESCOTT J NORRIS L KUNST M	2005	Food Qual Prefer2005，16，4：	1
14	A Review of Selected Studies Assessing Social-psychologial Determinants of Fat and Cholesterol Intake显示文摘	Stafleu A Graft C Staveren WA	1991	Food Qual Prefer1991，11，3：	1
15	Instrumental and sensory analysis of fresh Norwegian and imported apples显示文摘	KARLSEN A M AABY K SIEVERTSEN H	1999	Food Qual Preference1999，10，45：	1
16	Premiun honeys: response of sensory panelists 显示文摘	Swanson R B Lewis C E	1991	Food Qual Prefer1991，，3：	1
17	Consumer familiarity with foods and the perception of food-related risks and benefits显示文摘	FISCHER A R H FREWER L J	2009	Food Qual Prefer2009，20，8：	1
18	An artificial neural network model for predicting flavour intensity in blackcurrant concentrates 显示文摘	BOCCORH R K PATERSON A	2002	Food Qual Prefer2002，13，2：	1
19	Perception of flavour in standardised fruit pulps with additions of acids or sugars显示文摘	MARSH K B FRIEL E N GUNSON A	2006	Food Qual Prefer2006，17，5：	1
20	Texture is a sensory property 显示文摘	SZCZESNIAK A	2002	Food Qual Prefer2002，13，4：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示