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Results:
1-9
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Results: 9
Authors:
Kuhn, BF
Thybo, AK
Citation: Bf. Kuhn et Ak. Thybo, The influence of sensory and physiochemical quality on Danish children's preferences for apples, FOOD QUAL P, 12(8), 2001, pp. 543-550
Authors:
Kuhn, BF
Thybo, AK
Citation: Bf. Kuhn et Ak. Thybo, Sensory quality of scab-resistant apple cultivars, POSTH BIOL, 23(1), 2001, pp. 41-50
Authors:
Thygesen, LG
Thybo, AK
Engelsen, SB
Citation: Lg. Thygesen et al., Prediction of sensory texture quality of boiled potatoes from low-field H-1 NMR of raw potatoes. The role of chemical constituents, LEBENSM-WIS, 34(7), 2001, pp. 469-477
Authors:
Thybo, AK
Martens, M
Citation: Ak. Thybo et M. Martens, Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling, FOOD QUAL P, 11(4), 2000, pp. 283-288
Authors:
Martens, HJ
Thybo, AK
Citation: Hj. Martens et Ak. Thybo, An integrated microstructural, sensory and instrumental approach to describe potato texture, LEBENSM-WIS, 33(7), 2000, pp. 471-482
Authors:
Thybo, AK
Bechmann, IE
Martens, M
Engelsen, SB
Citation: Ak. Thybo et al., Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy, FOOD SCIENC, 33(2), 2000, pp. 103-111
Authors:
Thybo, AK
Bechmann, IE
Martens, M
Engelsen, SB
Citation: Ak. Thybo et al., Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy, LEBENSM-WIS, 33(2), 2000, pp. 103-111
Authors:
Thybo, AK
Nielsen, M
Martens, M
Citation: Ak. Thybo et al., Influence of uniaxial compression rate on rheological parameters and sensory texture prediction of cooked potatoes, J TEXT STUD, 31(1), 2000, pp. 25-40
Authors:
Thybo, AK
Martens, M
Citation: Ak. Thybo et M. Martens, Instrumental and sensory characterization of cooked potato texture, J TEXT STUD, 30(3), 1999, pp. 259-278
Risultati:
1-9
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