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Poultry Quality Evaluation

Product Type: Book
Edition: 1st Edition
First Published: 2017
Print: 978-0-08-100763-1

A Handbook for Sensory and Consumer-Driven New Product Development

Product Type: Book
Edition: 1st Edition
First Published: 2016
Print: 978-0-08-100352-7
eBook: 978-0-08-100357-2

Multisensory Flavor Perception

Product Type: Book
Edition: 1st Edition
First Published: 2016
Print: 978-0-08-100350-3
eBook: 978-0-08-100351-0

Electronic Noses and Tongues in Food Science

Product Type: Book
Edition: 1st Edition
First Published: 2016
Print: 978-0-12-800243-8
eBook: 978-0-12-800402-9

Rapid Sensory Profiling Techniques

Product Type: Book
Edition: 1st Edition
First Published: 2014
Print: 978-0-08-101332-8
eBook: 978-1-78242-258-7

Flavour Development, Analysis and Perception in Food and Beverages

Product Type: Book
Edition: 1st Edition
First Published: 2014
Print: 978-0-08-101382-3
eBook: 978-1-78242-111-5

Consumer-Driven Innovation in Food and Personal Care Products

Product Type: Book
Edition: 1st Edition
First Published: 2010
Print: 978-0-08-101486-8
eBook: 978-1-84569-997-0

Sensory Analysis for Food and Beverage Quality Control

Product Type: Book
Edition: 1st Edition
First Published: 2010
Print: 978-0-08-101467-7
eBook: 978-1-84569-951-2

Statistical Methods in Food and Consumer Research

Product Type: Book
Edition: 2nd Edition
First Published: 2008
Print: 978-0-12-373716-8
eBook: 978-0-08-092033-7

Case Studies in Food Product Development

Product Type: Book
Edition: 1st Edition
First Published: 2007
Print: 978-1-84569-260-5
eBook: 978-1-84569-413-5

Consumer-Led Food Product Development

Product Type: Book
Edition: 1st Edition
First Published: 2007
Print: 978-1-84569-072-4
eBook: 978-1-84569-338-1

Understanding Consumers of Food Products

Product Type: Book
Edition: 1st Edition
First Published: 2006
Print: 978-1-84569-009-0
eBook: 978-1-84569-250-6

Optimising Sweet Taste in Foods

Product Type: Book
Edition: 1st Edition
First Published: 2006
Print: 978-1-84569-008-3
eBook: 978-1-84569-164-6

Using Cereal Science and Technology for the Benefit of Consumers

Product Type: Book
Edition: 1st Edition
First Published: 2005
Print: 978-1-84569-479-1
eBook: 978-1-84569-063-2

Food Flavors: Formation, Analysis and Packaging Influences

Product Type: Book
Edition: 1st Edition
Volume: 40
First Published: 1998
Print: 978-0-444-82590-2
eBook: 978-0-08-053183-0

Handbook of Indices of Food Quality and Authenticity

Product Type: Book
Edition: 1st Edition
First Published: 1997
Print: 978-1-85573-299-5
eBook: 978-1-85573-647-4

Trends in Flavour Research

Product Type: Book
Edition: 1st Edition
Volume: 35
First Published: 1994
Print: 978-0-444-81587-3

Food Quality and Preference

Product Type: Journal
ISSN: 0950-3293
SNIP: 1.781 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 1.042 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 55-62
Issues: 8