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Suchbegriffe: sensory evaluation, . Treffer: 8

** = Publikationen gelistet in SCI/SSCI (veröffentlicht im Web of Science)
* = Publikationen in sonstigen peer-reviewten Journalen (ggf. noch nicht im WoS veröffentlicht)
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** Shahbazi, M; Jager, H; Ettelaie, R A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing.

J AGR FOOD CHEM. 2022; 70(7): 2374-2388. WoS PubMed FullText FullText_BOKU


** Shahbazi, M; Jager, H; Ettelaie, R Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues.

COLLOID SURFACE A. 2021; 624, 126760 WoS FullText FullText_BOKU


** Kiumarsi, M; Majchrzak, D; Yeganehzad, S; Jager, H; Shahbazi, M Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping.

FOOD HYDROCOLLOID. 2020; 104, 105698 WoS FullText FullText_BOKU


** Kos, I; Maksimovic, AZ; Zunabovic-Pichler, M; Mayrhofer, S; Domig, KJ; Fuka, MM The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages.

FOOD TECHNOL BIOTECH. 2019; 57(3): 378-387. WoS PubMed PUBMED Central FullText FullText_BOKU


** Faehnrich, B; Chizzola, R; Schabauer, A; Pracser, N; Duerrschmid, K Volatiles in dairy products after supplementation of essential oils in the diet of cows and influence on taste of cheese.

EUR FOOD RES TECHNOL. 2017; 243(10): 1783-1797. WoS FullText FullText_BOKU

** Sanchart, C; Rattanaporn, O; Haltrich, D; Phukpattaranont, P; Maneerat, S Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som).

WORLD J MICROB BIOT. 2017; 33(8): WoS PubMed FullText FullText_BOKU


** Wild, F; Czerny, M; Janssen, AM; Kole, APW; Zunabovic, M; Domig, KJ The evolution of a plant-based alternative to meat From niche markets to widely accepted meat alternatives.

AGRO FOOD IND HI TEC. 2014; 25(1): 45-49. WoS


** Jaros, D., Rohm, H., Strobl, M. Appearance Properties - A Significant Contribution to Sensory Food Quality?.

Lebensm.-Wiss. und -Technol., 33, 320-326 WoS FullText FullText_BOKU

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