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Segmentation par la qualité gustative dans la filière tomate
document
Jan 02, 2010
-
Innovations agronomiques
Emmanuel Raynaud
Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples
document
Feb 11, 2023
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Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi
Regional tasting labs for diverse cereal products: sensory analysis
document
Feb 01, 2025
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Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi+ 1

Relevant projects

We found some projects that might be relevant for you, based on your search-query.

Final report on truffle tasting panels in Castilla y León
document
Dec 23, 2024
-
GO Tuber Label para el desarrollo de herramientas que favorezcan el mercado de proximidad de la trufa negra.
CESEFOR
Food Supplement Consumers: Types and Trends
document
Dec 31, 2023
-
COMPLEX SYSTEM FOR VALORIZATION OF BEEKEEP BY-PRODUCTS FOR OBTAINING BIOACTIVE POWDER - BIOPOWDER
Cromatec Plus SRL
Wartość pokarmowa produktów ubocznych z przemysłu spożywczego
document
Dec 31, 2022
-
WołowinaPro_Pasza i środowisko
WołowinaPro
XERIGOT: From whey to functional food innovations
document
Jan 09, 2022
-
WHEY - from waste to a food supplement
IRTA
Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”
document
Feb 01, 2022
-
Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi

Filters

Segmentation par la qualité gustative dans la filière tomate

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Regional tasting labs for diverse cereal products: sensory analysis

FRESNACK: Development of a Healthy Sweet Fruit Snack

Normande beef: consumer preferences and sensory evaluation

Final report on truffle tasting panels in Castilla y León

Food Supplement Consumers: Types and Trends

Wartość pokarmowa produktów ubocznych z przemysłu spożywczego

XERIGOT: From whey to functional food innovations

Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”

Filters

Segmentation par la qualité gustative dans la filière tomate

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Regional tasting labs for diverse cereal products: sensory analysis

FRESNACK: Development of a Healthy Sweet Fruit Snack

Normande beef: consumer preferences and sensory evaluation

Final report on truffle tasting panels in Castilla y León

Food Supplement Consumers: Types and Trends

Wartość pokarmowa produktów ubocznych z przemysłu spożywczego

XERIGOT: From whey to functional food innovations

Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”

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TopicClear filters (0)

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Segmentation par la qualité gustative dans la filière tomate

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Regional tasting labs for diverse cereal products: sensory analysis

FRESNACK: Development of a Healthy Sweet Fruit Snack

Normande beef: consumer preferences and sensory evaluation

Final report on truffle tasting panels in Castilla y León

Food Supplement Consumers: Types and Trends

Wartość pokarmowa produktów ubocznych z przemysłu spożywczego

XERIGOT: From whey to functional food innovations

Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Segmentation par la qualité gustative dans la filière tomate

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Regional tasting labs for diverse cereal products: sensory analysis

FRESNACK: Development of a Healthy Sweet Fruit Snack

Normande beef: consumer preferences and sensory evaluation

Final report on truffle tasting panels in Castilla y León

Food Supplement Consumers: Types and Trends

Wartość pokarmowa produktów ubocznych z przemysłu spożywczego

XERIGOT: From whey to functional food innovations

Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”