검색결과 : 5건
No. | Article |
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1 |
Discrimination of astringent and deastringed hard 'Rojo Brillante' persimmon fruit using a sensory threshold by means of hyperspectral imaging Munera S, Aleixos N, Besada C, Gomez-Sanchis J, Salvador A, Cubero S, Talens P, Blasco J Journal of Food Engineering, 263, 173, 2019 |
2 |
Post-harvest processing technology for cashew apple - A review Das I, Arora A Journal of Food Engineering, 194, 87, 2017 |
3 |
Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva Rinaldi A, Iturmendi N, Gambuti A, Jourdes M, Teissedre PL, Moio L Electrophoresis, 35(11), 1735, 2014 |
4 |
Evaluation of sensory parameters of grapes using near infrared spectroscopy Ferrer-Gallego R, Hernandez-Hierro JM, Rivas-Gonzalo JC, Escribano-Bailon MT Journal of Food Engineering, 118(3), 333, 2013 |
5 |
Investigation of Feasibility to Make Liquor from Persimmon Goto T, Takahashi K, Takahata Y KAGAKU KOGAKU RONBUNSHU, 38(4), 278, 2012 |