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31 research outputs found
Comparison of the texture of fresh and preserved Agaricus bisporus and Boletus edulis mushrooms
Author
AOAC
Chang
+15 more
Czapski
ISO 13299
Jaworska
Ko
Kotwaliwale
Lin
Loch
Mauseth
Parrish
PN-ISO 3972
PN-ISO 6658
PN-ISO 8586-2
Steinbuch
Vivar-Quintana
Zivanovic
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Proficiency testing of sensory panels
Author
Ea-4/09
En Iso/Iec 17025
+30 more
Hunter
Iso 17025
Iso 3534
Iso 3972
Iso 4121
Iso 5492
Iso 5496
Iso 5725–1
Iso 6564
Iso 6658
Iso 8586–1
Iso 8586–2 Sensory analysis – General guidance for selection training and monitoring of assessors – Part 2: Experts
Iso 8587
Iso 8589
Iso Guide 30
Iso Guide 34
Iso Guide 35
Iso/Cd 13300–1
Iso/Cd 13300–1
Iso/Iec 17025
Iso/Iec Guide 43–1
Iso/Iec Guide 43–2
Mcewan
Mcewan
Nmkl Procedure 14
Nmkl Procedure 16
Nmkl Procedure 20
Nmkl Procedure 6
Thompson
Tomic
Publication venue
'Elsevier BV'
Publication date
01/01/2010
Field of study
No full text
Crossref
Online Research Database In Technology
Quality characteristics of horse meat as influence by the age of horse
Author
Baryłko-Pikielna N.
ISO 8586-2
+9 more
ISO 8587
Klinhom P.
PN-A-04018: 1975/Az3
PN-EN ISO 8589
PN-ISO 1442
PN-ISO 1444
Stanisławczyk R.
Stanisławczyk R.
Znamirowska A.
Publication venue
'Informa UK Limited'
Publication date
Field of study
No full text
Crossref
Chemosensory characteristics of regional Vidal icewines from China and Canada
Author
Albert
Araujo
+38 more
Bowen
Bowen
Bowen
Cliff
Crandles
Dunkel
Francis
Gonzalez-Barreiro
Ilc
ISO-4121
ISO-8586-1
ISO-8586-2
King
Lan
Li
Losó
Lubes
Ma
Nicolli
Nurgel
Parker
Picard
Poitou
Regueiro
Robinson
Rodrigues
Saenz-Navajas
Saenz-Navajas
Setkova
Sha
Tang
Tian
Tomasino
Villamor
Wagner
Wang
Willwerth
Wold
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Sensory profiles of artisan goat cheeses as influenced by the cultural context and the type of panel
Author
Aquino
Blancher
+44 more
Cadoret
Cais-Sokolinska
Cruz
Dairou
Dantas
Dos Santos
Drake
Drake
Freitas
Gaze
Guerrero
Gómez-Alvarado
Hanaei
Hayaloglu
Hernández-Morales
ISO 11035
ISO Standard 10399
ISO Standard 11035
ISO Standard 16820
ISO Standard 4120
ISO Standard 5496
ISO Standard 8586-1
ISO Standard 8586-2
Josse
Lahne
Lollo
Lê-Dien
Lê-Dien
MacFie
Mazzucchelli
Morais
Morais
Pereira
Phu
Périnel
Rainey
Rodrigues
Santos
Sester
Stone
Waehrens
Worch
Worch
Zannoni
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults
Author
Atchison K. A.
Cohen
+7 more
Dupuy A.
ISO 8586‐2:1994
Montero J.
Nguyen T. C.
R Core Team
Ranta K.
World Health Organization
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Relationship between total microbial numbers, volatile organic compound composition, and the sensory characteristics of whole fresh chilled pasteurized milk
Author
Alothman
Aparicio
+37 more
Baker
Bendall
Biasioli
Boscaini
Cadwallader
Chandler
Chiralertpong
Deterre
Drake
Duyvesteyn
Fromm
Gallardo-Escamilla
Gallardo-Escamilla
Gram
Griffiths
Heuer
IFT
ISO-8586-1
ISO-8586-2
Johnson
Larson-Powers
Lawless
Lawless
Lindinger
Maxcy
Mei
Molina
Morales
Olabi
Pagès
Ruth
Schröder
Schröder
Silcock
Stoer
Urbach
Watson
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass ( Dicentrarchus labrax
Author
AACC
Badui S.
+16 more
BEDCA (Base de Datos Española de Composición de Alimentos)
Belitz H. D.
Department of Health
Devi N. L.
DFN (Dictionary of Food and Nutrition)
EFSA (European Food Safety Agency)
ICC
ISO 21527‐2:2008
ISO 4833‐1:2013
ISO 8586:2012
ISO 8586‐2:2008
ISSFAL (The International Society for the Study of Fatty acids and Lipid's)
Kadam S. U.
Larman C.
Merrill A. L.
NHI (National Institute of Health)
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics
Author
Bassett
Carrageta
+30 more
Charlton
Dewettinck
Doyle
Farahnaky
Ferrante
Girgis
Gyu-Hee
Hambly
ICC STANDARD 101/1
ICC STANDARD 104/1
ICC STANDARD 105/2
ICC STANDARD 106/2
ICC STANDARD 107/1
Indrani
ISO 5492
ISO 5530-4
ISO 8586
Jorde
Kaur
Kihlberg
Kilcast
Krupa-Kozak
Lawless
Lynch
Mohammed
Morris
Ni Mhurchu
Quilez
Romanchik-Cerpovicz
Vieira
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
Author
Adzaly
Amerine
+39 more
AOAC
Arnau
Begonya Marcos
Braccini
Comaposada
Comaposada
Cook
European Commission
Frye
Garriga
Gong
Hand
Harper
Hilbig
Hilbig
IRTAsim (Producer)
ISO 8586-1
ISO 8586-2
Jacint Arnau
Josep Comaposada
Kamenik
King
Kutas
Lamkey
Lawless
Liu
MacFie
Maijala
Marcos
Morales
Mulet
Mª. Dolors Guàrdia
Palumbo
Pere Gou
Senturk Parreidt
Steel
Stone
Trigo
Walz
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
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