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Results: 1-12 |
Results: 12
REPLICATED TRIANGLE TESTS - EFFECT OF FEEDBACK AND PRODUCT COMPARISONON PERFORMANCE
Authors: DACREMONT C ROGER C SAUVAGEOT F
Citation: C. Dacremont et al., REPLICATED TRIANGLE TESTS - EFFECT OF FEEDBACK AND PRODUCT COMPARISONON PERFORMANCE, Journal of sensory studies, 13(4), 1998, pp. 413-433
ARE REPLICATE EVALUATIONS OF TRIANGLE TESTS DURING A SESSION GOOD PRACTICE
Authors: DACREMONT G SAUVAGEOT F
Citation: G. Dacremont et F. Sauvageot, ARE REPLICATE EVALUATIONS OF TRIANGLE TESTS DURING A SESSION GOOD PRACTICE, Food quality and preference, 8(5-6), 1997, pp. 367-372
EFFECT OF THE MODIFICATION OF WINE COLOR AND LIGHTING CONDITIONS ON THE PERCEIVED FLAVOR OF WINE, AS MEASURED BY A SIMILARITY SCALE
Authors: SAUVAGEOT F STRUILLOU A
Citation: F. Sauvageot et A. Struillou, EFFECT OF THE MODIFICATION OF WINE COLOR AND LIGHTING CONDITIONS ON THE PERCEIVED FLAVOR OF WINE, AS MEASURED BY A SIMILARITY SCALE, Sciences des aliments, 17(1), 1997, pp. 45-67
THE DENSITY PRINCIPLES FOR REDUCTIVE GROUPS
Authors: SAUVAGEOT F
Citation: F. Sauvageot, THE DENSITY PRINCIPLES FOR REDUCTIVE GROUPS, Compositio mathematica, 108(2), 1997, pp. 151-184
EFFECTS OF MALOLACTIC FERMENTATION ON SENSORY PROPERTIES OF 4 BURGUNDY WINES
Authors: SAUVAGEOT F VIVIER P
Citation: F. Sauvageot et P. Vivier, EFFECTS OF MALOLACTIC FERMENTATION ON SENSORY PROPERTIES OF 4 BURGUNDY WINES, American journal of enology and viticulture, 48(2), 1997, pp. 187-192
EFFECT OF MALOLACTIC FERMENTATION ON FLAV OR IN YOUNG WINES
Authors: LAABOUDI I SAUVAGEOT F GERBAUX V
Citation: I. Laaboudi et al., EFFECT OF MALOLACTIC FERMENTATION ON FLAV OR IN YOUNG WINES, Sciences des aliments, 15(3), 1995, pp. 251-260
FOOD-SCIENCE AND THE CONCEPT OF TYPICALIT Y OR DOES RESEARCHER IN NATURAL-SCIENCES HAVE SOMETHING TO SAY ABOUT FOOD TYPICALITY
Authors: SAUVAGEOT F
Citation: F. Sauvageot, FOOD-SCIENCE AND THE CONCEPT OF TYPICALIT Y OR DOES RESEARCHER IN NATURAL-SCIENCES HAVE SOMETHING TO SAY ABOUT FOOD TYPICALITY, Sciences des aliments, 14(5), 1994, pp. 557-571
EFFECT OF CARBOXYMETHYLCELLULOSE ON THE P ERCEPTION OF VOLATILE COMPOUNDS - STUDY OF SOME ODOR - TEXTURE INTERACTIONS
Authors: VILLANUEVARODRIGUEZ S COLAS B SAUVAGEOT F
Citation: S. Villanuevarodriguez et al., EFFECT OF CARBOXYMETHYLCELLULOSE ON THE P ERCEPTION OF VOLATILE COMPOUNDS - STUDY OF SOME ODOR - TEXTURE INTERACTIONS, Sciences des aliments, 14(5), 1994, pp. 591-600
THE CHRISTIAN AND POWER - EXISTENCE FOR T HE FUTURE - ITALIAN - PRINI,P
Authors: SAUVAGEOT F
Citation: F. Sauvageot, THE CHRISTIAN AND POWER - EXISTENCE FOR T HE FUTURE - ITALIAN - PRINI,P, Les Etudes philosophiques, (4), 1994, pp. 587-587
THE TIME-INTENSITY METHOD FOR SENSORY EVALUATION - EFFECT OF THE NATURE OF THE INSTRUCTION ON ASSESSORS RESPONSE
Authors: GODARD C SAUVAGEOT F
Citation: C. Godard et F. Sauvageot, THE TIME-INTENSITY METHOD FOR SENSORY EVALUATION - EFFECT OF THE NATURE OF THE INSTRUCTION ON ASSESSORS RESPONSE, Sciences des aliments, 13(2), 1993, pp. 345-352
EFFECT OF MEAL ON DISCRIMINATIVE SENSITIVITY FOR PHENOL
Authors: LEMIERE JP SAUVAGEOT F
Citation: Jp. Lemiere et F. Sauvageot, EFFECT OF MEAL ON DISCRIMINATIVE SENSITIVITY FOR PHENOL, Sciences des aliments, 13(2), 1993, pp. 353-358
TIME-DEPENDENT VARIATION IN AROMA IDENTIFICATION DURING A 5 HOURS SENSORY EVALUATION SESSION
Authors: SIRET F SAUVAGEOT F
Citation: F. Siret et F. Sauvageot, TIME-DEPENDENT VARIATION IN AROMA IDENTIFICATION DURING A 5 HOURS SENSORY EVALUATION SESSION, Sciences des aliments, 13(2), 1993, pp. 367-375
Risultati: 1-12 |