Effects of two rootstocks (Pistacia Vera L. and Pistacia Atlantica Desf.) on the yield, morphology, chemical composition, and functional properties of two pistachio varieties ("mateur" and "Achoury")
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Chemical composition, mineral content and antioxidant capacity of phenolic extracts and essential oils of Lavandula stoechas L.
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Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis
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Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement
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Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts
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Quality attributes of pistachio nuts as affectedby rootstock and deficit irrigation
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Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes
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Rapid discrimination of beef, pork and rabbit meat using HS-SPME coupled with GC-MS and chemometric analysis
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Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry-Cooperation
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Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception
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