EU-Farmbook
  • Projects
  • Farm Assistant
  • About
  • Support
LoginSign up
EU-Farmbook

EU-FarmBook is an online platform that gathers and shares practical knowledge in agriculture, forestry, and broader rural development. All content is provided by research and innovation projects funded by the European Union. Learn more about this project on our website.

About us

  • About EU-FarmBook
  • Contribute
  • Contributors support
  • Support
  • Contact us

Follow us

  • LinkedIn
  • YouTube
European flag

Funded by the European Union

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or European Commission. Neither the European Union nor the European Commission can be held responsible for them.

© 2026 EU-FarmBook. All rights reserved.

  • Privacy Policy
  • Disclaimer
  • Cookies
European flag

    Filters

    122 results

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

      document
      Feb 11, 2023
      -
      Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
      Alba Pietromarchi
      • sensory analysis
      • biscuit attributes
      • descriptive statistics
      • organic baking
      • biodynamic agriculture
      • aroma
      • intensity
      • taste
      • consistency
      • FIRAB

      Improvement of Quality in Vacuum-Packed Lamb After 7-Day Aging

      document
      Dec 31, 2021
      -
      Sheep and goats rearing technology for meat and meat products of high quality
      Univerza v Ljubljani
      • Improved Jezersko-Solčava and Dorper JSRxD breed
      • Longissimus dorsi LD
      • aging
      • vacuum-packed lamb
      • pH value
      • water holding capacity WHC
      • instrumental color
      • texture shear force
      • sensory quality
      • meat quality
      • added value

      Rotating magnetic field effects on pork meat preservation

      document
      Dec 31, 2021
      -
      Badania i opracowanie technologii produkcji mięsa wieprzowego w kierunku wydłużenia trwałości przechowalniczej, a także zachowania właściwości odżywczych, prozdrowotnych oraz przetwórczo – użytkowych tego surowca i jego produktów
      Mariusz Rudy
      • rotating magnetic field
      • pork meat preservation
      • refrigerated storage
      • microbial count reduction
      • texture improvement
      • sensory evaluation
      • physicochemical analysis
      • Rzeszów University
      • European Rural Development Fund
      • TBARS
      • water activity
      • TGA
      • Warner-Bratzler shear force

      Normande beef: consumer preferences and sensory evaluation

      slideshow/presentation
      Jan 17, 2023
      -
      VALNOR - an innovative approach for a better valuation of Norman cow meat
      Marie Drouet, Faustine Noël
      • Normande beef
      • VALNOR project
      • consumer evaluation
      • sensory testing
      • pasture-raised beef
      • Normandy cattle
      • meat quality
      • consumer preferences
      • breed labeling
      • local rearing

      Fruits and vegetables consumption: determinants and value dimensions

      document
      Jan 02, 2010
      -
      Innovations agronomiques
      Gurviez P., Sirieix L.
      • fruits et légumes
      • consommation
      • déterminants du comportement
      • valeur de consommation
      • théorie du comportement planifié
      • facteurs sensoriels
      • valeur hedonique
      • barrières pratiques
      • facteurs sociaux
      • préparation alimentaire

    Relevant projects

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

      Tomato Production Systems and Quality Outcomes

      document
      Jan 02, 2010
      -
      Innovations agronomiques
      F. Bressoud
      • tomate
      • production
      • qualité
      • systèmes agricoles
      • chaînes courtes
      • intrants réduits
      • variétés anciennes
      • goûts
      • consommation
      • France
      • ANR Qualitomfil

      Segmentation par la qualité gustative dans la filière tomate

      document
      Jan 02, 2010
      -
      Innovations agronomiques
      Emmanuel Raynaud
      • qualité gustative
      • segmentation
      • tomate fraîche
      • signes de qualité
      • label Rouge
      • marques commerciales
      • coordination filière
      • critères organoleptiques
      • gouvernance collective
      • étiquetage variétal

      Final Report on Mihi Berdea's Artisanal Ecological IV Gama Leaf Mix Project

      document
      Mar 22, 2018
      -
      2016-004 - MIHI BERDEA: IV range for production in ecological a la carte
      Iker Goikoetxea Arna
      • organic
      • baby leaf mixes
      • Mihi berdea
      • ecological horticulture
      • HORECA sector
      • short-cycle crops
      • gastronomic innovation
      • social inclusion
      • sustainable farming
      • sensory profiles

      Valorizing mountain dairy products through metabolic profiling

      document
      Jan 06, 2021
      -
      Valorizing the dairy products from mountains through their peculiar chemical fingerprint and sensorial properties - Riform
      Luigi Lucini
      • permanent grasslands
      • PDO Parmigiano Reggiano
      • mountain pasture feed
      • omega-3 fatty acids
      • linolenic acid
      • stearidonic acid
      • terpenoids
      • volatile flavour profile
      • non-targeted metabolomics
      • UHPLC-Orbitrap-HRMS

      L'analyse du PEIFL sur la qualité des fruits et légumes : facteurs, consommation et durabilité

      document
      Jan 02, 2010
      -
      Innovations agronomiques
      Gilles Fayard
      • sensory quality
      • nutritional quality
      • environmental sustainability
      • consumer preferences
      • fruit and vegetable quality
      • PEIFL model
      • post-harvest handling
      • organic farming
      • life cycle assessment
      • consumer behavior
    • 1
    • 2
    • ...
    • 13