99 results found

Effect of Different Temperature Regimes on Duration of Fruit Softening and Sensory Evaluation of Dacryodes edulis

F.N. Emuh, I.M. Ojeifo, B. Igbenije-ogor and I.O. Emegha

Agricultural Journal 2 (1): 20-22, 2007

ASCI-ID: 146-67

Evaluation of the Chemical and Sensory Attributes of Solar and Freeze-Dried Jameed Produced from Cow and Sheep Milk with the Addition of Carrageenan Mix to the Jameed Paste

Ayman Suliman Mazahreh, Ali Faleh Al-Shawabkeh and Jihad M. Quasem

American Journal of Agricultural and Biological Sciences 3 (3): 627-632, 2008

ASCI-ID: 257-99

Development of Vegetable Based Milk from Decorticated Sesame (Sesamum Indicum)

Jihad M. Quasem, Ayman Suliman Mazahreh and Khaled Abu-Alruz

American Journal of Applied Sciences 6 (5): 888-896, 2009

ASCI-ID: 2809-176

A Review on Correlations between Fish Freshness and pH during Cold Storage

K.A. Abbas, A. Mohamed, B. Jamilah and M. Ebrahimian

American Journal of Biochemistry and Biotechnology 4 (4): 416-421, 2008

ASCI-ID: 217-82

Evaluation of the Quality and Acceptability of Milk Drinks Added of Conjugated Linoleic Acid and Canola Oil and Produced in Pilot Scale

Marialice P.C. Silvestre, Daniella C.F. Lopes, Viviane D.M. Silva, Mauro R. Silva, Wendel de O. Afonso, Lucas A.M. Ferreira and Ayrton S. Melo Junior

American Journal of Food Technology 7 (12): 736-745, 2012

ASCI-ID: 9-403

Effect of Roasting on Texture, Colour and Acceptability of Soybean for Making Sattu

Mridula D., R.K. Goyal, V.K. Bhargav and M.R. Manikantan

American Journal of Food Technology 2 (4): 265-272, 2007

ASCI-ID: 9-108

Quality Evaluation of Selected Plantain Varieties (Musa species) for Chips and as a Vegetable

Betewulign Eshetu and Yetenayet Bekele Tola

American Journal of Food Technology 9 (6): 325-329, 2014

ASCI-ID: 9-460

Manipulation of Pork Production and Quality via Nutrition

C.A. Silva, A.M. Bridi, A. Passos, C.C.S. Martins and C.A. Lozano-Poveda

Asian Journal of Animal and Veterinary Advances 17 (3): 73-90, 2022

ASCI-ID: 13-1028

Studies on Preparation of Ready to Serve Whey Beverage Using Whey and Bael Fruit (Aegle marmelos)

B.D. Landge, S.N. Landge, S.M. Gaikwad and V.V. Nira

Asian Journal of Applied Sciences 13 (1): 28-31, 2020

ASCI-ID: 61-540

Glycaemic Response and Sensory Attributes of Four Banana Varieties in Enugu State, Nigeria

Aloysius Nwabugo Maduforo, Dorcas Akachukwu Ogbuabo, Chika Isabelle Ndiokwelu, Clementina Ebere Okoro, Chinyere Cecilia Okwara and Elizabeth Kanayo Ngwu

Asian Journal of Plant Sciences 19 (4): 412-418, 2020

ASCI-ID: 7-1845

Development of Shelf-stable Ready-to-serve Green Coconut Water

M.M. Chowdhury, M.G. Aziz and M.B. Uddin

Biotechnology 4 (2): 121-125, 2005

ASCI-ID: 11-122

Effect of Variety on the Physico-Chemical, Carotenoid and Microbial Loads of Flours of Five New Varieties of Sweet Potato

J.U. Amajor, C.O. Eleazu, E. Oti, A.I. Ikpeam and E.F. Udoh

Biotechnology 10 (3): 286-291, 2011

ASCI-ID: 11-637

Sensory Attributes of Freshly Roasted and Roasted Freeze Dried Chinese Chestnut (Castanea mollissima) Coated with Whey Protein Isolate-Pullulan Edible Coating

Mahamadou Elhadji Gounga, Shi-Ying Xu and Zhang Wang

International Journal of Agricultural Research 2 (11): 959-964, 2007

ASCI-ID: 32-225

Supplementation of Sudanese Sorghum Bread (Kissra) with Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.)

M.A.Y. Abdualrahman and A.O. Ali

International Journal of Agricultural Research 7 (4): 215-222, 2012

ASCI-ID: 32-509

Influence of Sweet Lupine Husk’s Addition on Fat-Free Stirred Yogurt Properties

Nashi K. ALqahtani, Alberto Barbabosa-Pliego and Tareq M. Alnemr

International Journal of Dairy Science 16 (1): 41-47, 2021

ASCI-ID: 37-369

Utilization of Moringa oleifera Leaves Powder in Production of Soft White Cheese

Fatma A.M. Hassan, A. K. Enab, Mona A.M. Abdel-Gawad, Hala M. Bayoumi and Y. B. Youssef

International Journal of Dairy Science 12 (2): 137-142, 2017

ASCI-ID: 37-288

Antioxidant, Rheological and Sensorial Properties of Ultra-filtrated Soft Cheese Supplemented with Basil Essential Oil

Hayam Mohamed Abbas, Fayza Mohamed Assem, Wafaa Mohamed Zaky, Jihan Mohamed Kassem and Elsayed Abouelfotowh Omer

International Journal of Dairy Science 12 (5): 301-309, 2017

ASCI-ID: 37-321

Shelf Life Enhancement of Butter, Ice-Cream, and Mayonnaise by Addition of Lycopene

Devinder Kaur, Ali Abbas Wani, Davinder Pal Singh and D.S. Sogi

International Journal of Food Properties 14 (6): 1217-1231, 2011

ASCI-ID: 198-193

Stability of E- and Z-Ajoene in Home-Made Mayonnaise

Most Tahera Naznin, Tomoko Maeda and Naofumi Morita

International Journal of Food Properties 13 (2): 317-327, 2010

ASCI-ID: 198-45

Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour

Weidong Zhang, Cailing Sun, Fengli He and Jichun Tian

International Journal of Food Properties 13 (2): 294-307, 2010

ASCI-ID: 198-43

Effect of Chicken and Duck Meat Ratio on the Properties of Sausage

Nurul Huda, Ooi Jun Lin, Yong Chiew Ping and Tina Nurkhoeriyati

International Journal of Poultry Science 9 (6): 550-555, 2010

ASCI-ID: 101-1392

A Comparative Study Between Some of the Local Iraqi Method for Curing Chicken Meat and Typical Methods and Their Effect on Chemical Composition, Sensory Evaluation of Fresh and Storage Meat

Nadia N.A. Al-Hajo

International Journal of Poultry Science 7 (12): 1190-1193, 2008

ASCI-ID: 101-1062

Sensory Evaluation of Some Cooking Bananas in Ghana

B.M. Dzomeku, M. Osei-Owusu, A.A. Ankomah, E. Akyeampong and S.K. Darkey

Journal of Applied Sciences 6 (4): 835-837, 2006

ASCI-ID: 35-1170

Training and Control of Performance of a Tactile Sensory Panel

H.A. Naima, S. Mehdi and CH. Morched

Journal of Applied Sciences 13 (3): 366-376, 2013

ASCI-ID: 35-4803

Comparison of Keeping Qualities of Alestes nurse Displayed in Traditional and Improved Retail Tables

E.O. Ngwu, J.O. Olokor, J.A. Ihuahi, G.O. Oluborode and A. Ibitoye

Journal of Fisheries and Aquatic Science 8 (1): 277-281, 2013

ASCI-ID: 54-376

Effect of Chilled-frozen Storage on the Physico-chemical, Microbial and Sensory Quality of Farmed Bighead Carp (Hypophthalmichthys nobilis)

Laila D. Latip, Wahidu Zzaman and Tajul A. Yang

Journal of Fisheries and Aquatic Science 8 (6): 686-696, 2013

ASCI-ID: 54-447

Sensory Evaluation of Hatchery-Reared Spotted Babylon (Babylonia areolata) and the Effects of Chilled Storage (4°C) on the Main Sensory Attributes

Wan Norhana Md. Noordin, Mohd Saleh Taha and Nurul Huda

Journal of Fisheries and Aquatic Science 10 (5): 376-383, 2015

ASCI-ID: 54-556

Microbiological and Some Sensory Attributes of Water Melon Juice and Watermelon-orange Juice Mix

U.J.J. Ijah, H.S. Ayodele and S.A. Aransiola

Journal of Food Resource Science 4 (3): 49-61, 2015

ASCI-ID: 5150-16

Development and Physicochemical Evaluation of Wine Produced from Cashew Apple Powder

M.A.K. Ogunjobi and S.O. Ogunwolu

Journal of Food Technology 8 (1): 18-23, 2010

ASCI-ID: 162-421

Effect of Tapioca Starch on Physico-Chemical and Sensory Characteristics of Buffalo Meat Sausage

R. Ponsingh, R. Narendra Babu, S. Wilfred Ruban and V. Appa Rao

Journal of Food Technology 9 (1): 32-35, 2011

ASCI-ID: 162-464

Evaluation of the New Fusant Improving Bread Textural Characteristics

Lin Cheng-Chang, Hsieh Pao-Chuan, Teng Der-Feng and Won Shang-Jung

Journal of Food Technology 8 (3): 95-98, 2010

ASCI-ID: 162-434

On-farm Evaluation and Consumer Acceptability Study of Selected Tetraploid Musa Hybrid in Ghana

B.M. Dzomeku, F. Armo-Annor, K. Adjei -Gyan, J. Ansah, A. Nkakwa and S.K. Darkey

Journal of Plant Sciences 3 (3): 216-223, 2008

ASCI-ID: 56-173

Sensory Evaluation of Four FHIA Tetraploid Hybrids for Kaakle (a Local Dish) in Ghana

B.M. Dzomeku, S.K. Darkey, R.K. Bam and A.A. Ankomah

Journal of Plant Sciences 2 (6): 640-643, 2007

ASCI-ID: 56-142

Effect of Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.) Supplementation on Chemical, Physical, Nutritional and Sensory Evaluation of Wheat Bread

Mohammed A.Y. Abdualrahman, Ali O. Ali, Elamin A. Elkhalifa and Abdelmoneim E. Sulieman

Pakistan Journal of Biological Sciences 15 (17): 845-849, 2012

ASCI-ID: 1-5811

Drying of Sweet Whey using Drum Dryer Technique and Utilization of the Produced Powder in French-type Bread and Butter Cookies

L. Mustafa, A.K. Alsaed and H. Al-Domi

Pakistan Journal of Biological Sciences 17 (6): 812-820, 2014

ASCI-ID: 1-6409

Production of Healthy Functional Soft White Cheese Using Moringa oleifera Oil

Fatma A.M. Hassan, A.K. Enab, Mona A.M. Abd, El-Gawad, N.S. Abd Rabou, Hoda S. El-Sayed and Aboelfetoh M. Abdalla

Pakistan Journal of Biological Sciences 21 (8): 394-400, 2018

ASCI-ID: 1-6689

The Studies on the Physico-Chemical and Organoleptic Characteristics of Apricot (Prunus armeniaca L.) Produced in Rawalakot, Azad Jammu and Kashmir During Storage

Saira Ishaq, Habib Ahmed Rathore, Saima Majeed, Siddique Awan and Syed Zulfiqar Ali Shah

Pakistan Journal of Nutrition 8 (6): 856-860, 2009

ASCI-ID: 100-980

Formulation of Breakfast Porridges from Three Nigerian Legumes-Afzelia africana (Counterwood Seed), Detarium microcarpium (Tallow Seed) and Sphenostylis stenocarpa (African Yambean Seed) Blended with Corn Flour: Their Nutrient Composition and Sensory Evaluation

Uchenna Agatha Onyechi, Vivinnene Nkiruka Ibeanu and Nkechiyere Gift Ugwumba

Pakistan Journal of Nutrition 13 (8): 473-479, 2014

ASCI-ID: 100-2007

Use of Mixture Design for the Sensory Evaluation of Carrot and Orange Juice

Irum Raza, Naseem Bibi, Muhammad Ahsan Khan, Muhammad Zubair Anwar and Sumaira Bukhari

Pakistan Journal of Nutrition 13 (11): 661-665, 2014

ASCI-ID: 100-2041

The effects of gamma irradiation on the vitamin E content and sensory qualities of pecan nuts (Carya illinoensis)

Magda S. Taipina, Leda C.A. Lamardo, Maria A.B. Rodas and Nelida L. del Mastro

Radiation Physics and Chemistry 78 (7): 611-613, 2009

ASCI-ID: 644-60

The Effects of Cooking Methods on Cooking Loss and Sensory Evaluation in Camels (Camelus dromaderius) and Cattle Meat

Dalia A.M. Abd Alla

Research Journal of Biological Sciences 3 (6): 612-615, 2008

ASCI-ID: 169-315

Microbiological and Sensory Properties of Cherry and Orange Fortified Camel Milk for Human Nutrition

Barat A. Zarei Yam and Morteza Khomeiri

Research Journal of Dairy Sciences 8 (2): 19-21, 2014

ASCI-ID: 170-51