-
1
-
-
13844260978
-
-
American Society for Testing and Materials. Standard E253-78a
-
American Society for Testing and Materials. Standard E253-78a.
-
-
-
-
3
-
-
0034311378
-
Gender preference in hedonic ratings for espresso and espresso-milk coffees
-
CRISTOVAM, E., RUSSELL, C., PATERSON, A. and REID, E. 2000. Gender preference in hedonic ratings for espresso and espresso-milk coffees. Food Quality Preference 11, 437-444.
-
(2000)
Food Quality Preference
, vol.11
, pp. 437-444
-
-
Cristovam, E.1
Russell, C.2
Paterson, A.3
Reid, E.4
-
4
-
-
0141733195
-
Attributes believed to impact flavor: An opinion survey
-
DELWICHE, J.F. 2003. Attributes believed to impact flavor: an opinion survey. J. Sens. Stud. 18, 347-352.
-
(2003)
J. Sens. Stud.
, vol.18
, pp. 347-352
-
-
Delwiche, J.F.1
-
5
-
-
0141989906
-
The impact of perceptual interactions on perceived flavor
-
DELWICHE, J.F. 2004. The impact of perceptual interactions on perceived flavor. Food Quality Preference 15, 137-146.
-
(2004)
Food Quality Preference
, vol.15
, pp. 137-146
-
-
Delwiche, J.F.1
-
6
-
-
13844287657
-
-
Norwegian Coffee Association
-
European Coffee Brewing Centre. 2003. Report: Perfect Brewing. Norwegian Coffee Association.
-
(2003)
Report: Perfect Brewing
-
-
-
7
-
-
13844285812
-
The physiology of flavour: Taste and aroma perception
-
(R.J. Clarke and R. Macrae, eds.), Elsevier Applied Science, London
-
HEATH, B. 1988. The physiology of flavour: taste and aroma perception. In Coffee, Vol. 3, Physiology (R.J. Clarke and R. Macrae, eds.) pp. 141-70, Elsevier Applied Science, London.
-
(1988)
Coffee, Vol. 3, Physiology
, vol.3
, pp. 141-170
-
-
Heath, B.1
-
8
-
-
0016359052
-
Correspondence analysis: A neglected multivariate method
-
HILL, M.O. 1974. Correspondence analysis: a neglected multivariate method. Appl. Stat. 23, 340-354.
-
(1974)
Appl. Stat.
, vol.23
, pp. 340-354
-
-
Hill, M.O.1
-
9
-
-
13844285814
-
-
International Coffee Organization, London
-
ICO. 1991. Report: Sensory Evaluation of Coffee. International Coffee Organization, London.
-
(1991)
Report: Sensory Evaluation of Coffee
-
-
-
10
-
-
13844290872
-
Proposition d'un nouveau système d'èvaluation gravimetrique des dèfauts du cafè vert
-
Trieste
-
ILLY, E. and RUZZIER, L. 1967. Proposition d'un nouveau système d'èvaluation gravimetrique des dèfauts du cafè vert. Proc. of Third ASIC Colloquium, Trieste, pp. 246-261.
-
(1967)
Proc. of Third ASIC Colloquium
, pp. 246-261
-
-
Illy, E.1
Ruzzier, L.2
-
13
-
-
84981479021
-
The terminology of food texture
-
JOWITT, R. 1974. The terminology of food texture. J. Texture Studies 5, 351-358.
-
(1974)
J. Texture Studies
, vol.5
, pp. 351-358
-
-
Jowitt, R.1
-
14
-
-
13844283992
-
La Désignation des qualités organoleptiques du café
-
Paris
-
LE MAGNEN, J. 1966. La Désignation des qualités organoleptiques du café. Proc. 2nd ASIC Colloquium, Paris, pp. 115-120.
-
(1966)
Proc. 2nd ASIC Colloquium
, pp. 115-120
-
-
Le Magnen, J.1
-
16
-
-
0034775257
-
Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste and mouthfeel
-
MAETZU, L., ANDUEZA, S., IBANEZ, C., PAZ DE PENA, M., BELLO, J. and CID, C. 2001. Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste and mouthfeel. J. Agric. Food Chem. 49,4743-4747.
-
(2001)
J. Agric. Food Chem.
, vol.49
, pp. 4743-4747
-
-
Maetzu, L.1
Andueza, S.2
Ibanez, C.3
Paz De Pena, M.4
Bello, J.5
Cid, C.6
-
17
-
-
0141848477
-
Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations
-
MALONE, M.E., APPELQVIST, I.A.M. and NORTON, I.T. 2003. Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocolloids 17, 763-773.
-
(2003)
Food Hydrocolloids
, vol.17
, pp. 763-773
-
-
Malone, M.E.1
Appelqvist, I.A.M.2
Norton, I.T.3
-
18
-
-
1542328993
-
Dynamic tensiometric characterization of espresso coffee beverage
-
NAVARINI, L., FERRARI, M., SUGGI LIVERANI, F., LIGGIERI, L. and RAYERA, F. 2004. Dynamic tensiometric characterization of espresso coffee beverage. Food Hydrocolloids 18, 387-393.
-
(2004)
Food Hydrocolloids
, vol.18
, pp. 387-393
-
-
Navarini, L.1
Ferrari, M.2
Suggi Liverani, F.3
Liggieri, L.4
Rayera, F.5
-
19
-
-
10544251635
-
Brewing makes the difference
-
San Francisco
-
PETERS, A. 1991. Brewing makes the difference. Proc. 14th ASIC Colloquium, San Francisco, pp. 97-106.
-
(1991)
Proc. 14th ASIC Colloquium
, pp. 97-106
-
-
Peters, A.1
-
20
-
-
8444243075
-
Physico-chemical and structural characterisation of espresso coffee brew
-
Paipa
-
PETRACCO, M. 1989. Physico-chemical and structural characterisation of espresso coffee brew. Proc. 13th ASIC Colloquium, Paipa, pp. 246-261.
-
(1989)
Proc. 13th ASIC Colloquium
, pp. 246-261
-
-
Petracco, M.1
-
21
-
-
13844279857
-
Definition of espresso
-
(A. Illy and R. Viani, eds.), Academic Press, London
-
PETRACCO, M. 1995. Definition of espresso. In Espresso Coffee: the Chemistry of Quality (A. Illy and R. Viani, eds.) p. 5, Academic Press, London.
-
(1995)
Espresso Coffee: The Chemistry of Quality
, pp. 5
-
-
Petracco, M.1
-
22
-
-
84992731909
-
Beverage preparation: Brewing trends for the new millennium
-
(R.J Clarke and O.G. Vitzthum, eds.), Blackwell Science, London
-
PETRACCO, M. 2001. Beverage preparation: brewing trends for the new millennium. In Coffee, Recent Developments (R.J Clarke and O.G. Vitzthum, eds.) pp. 140-164, Blackwell Science, London.
-
(2001)
Coffee, Recent Developments
, pp. 140-164
-
-
Petracco, M.1
-
23
-
-
0027466591
-
Lipid content and composition of coffee brews prepared by different methods
-
RATNAYAKE, W.M.N., HOLLYWOOD, R., O'GRADY, E. and STAVRIC, B. 1993. Lipid content and composition of coffee brews prepared by different methods. Food Chem. Toxicol. 31, 263-269.
-
(1993)
Food Chem. Toxicol.
, vol.31
, pp. 263-269
-
-
Ratnayake, W.M.N.1
Hollywood, R.2
O'Grady, E.3
Stavric, B.4
-
24
-
-
0002038185
-
Consumer perception of the relative importance of appearance flavor and texture to food acceptance
-
(J. Solms and R.C. Hall, eds.), Foster Publishing Ltd., Zurich
-
SCHUTZ, H.G. and WAHL, O.L. 1981. Consumer perception of the relative importance of appearance flavor and texture to food acceptance. In Criteria for Food Acceptance. How Man Choose What He Eats (J. Solms and R.C. Hall, eds.) pp. 97-116, Foster Publishing Ltd., Zurich.
-
(1981)
Criteria for Food Acceptance. How Man Choose What He Eats
, pp. 97-116
-
-
Schutz, H.G.1
Wahl, O.L.2
-
25
-
-
0003560442
-
-
McGraw-Hill Libri Italia, Milano
-
SIEGEL, S. and CASTELLAN, N.J., Jr. 1992. Statistica Non Parametrica -edizione italiana a cura di Ettore Caracciolo, 2nd Ed., McGraw-Hill Libri Italia, Milano.
-
(1992)
Statistica Non Parametrica -Edizione Italiana a Cura di Ettore Caracciolo, 2nd Ed.
-
-
Siegel, S.1
Castellan Jr., N.J.2
-
27
-
-
84981845071
-
Classification of textural characteristics
-
SZCZESNIAK, A.S. 1963. Classification of textural characteristics. J. Food Sci. 28, 385-389.
-
(1963)
J. Food Sci.
, vol.28
, pp. 385-389
-
-
Szczesniak, A.S.1
-
28
-
-
0002603013
-
Classification of mouthfeel characteristics of beverages
-
(P. Sherman, ed.), Academic Press, London
-
SZCZESNIAK, A.S. 1979. Classification of mouthfeel characteristics of beverages. In Food Texture and Rheology (P. Sherman, ed.) pp. 1-20, Academic Press, London.
-
(1979)
Food Texture and Rheology
, pp. 1-20
-
-
Szczesniak, A.S.1
-
29
-
-
0036335786
-
Texture is a sensory property
-
SZCZESNIAK, A.S. 2002. Texture is a sensory property. Food Quality Preference 13, 215-225.
-
(2002)
Food Quality Preference
, vol.13
, pp. 215-225
-
-
Szczesniak, A.S.1
-
31
-
-
0013244185
-
-
The Tea & Coffee Trade Journal Co., New York
-
UKERS, W.H. 1922. All About Coffee, p. 747, The Tea & Coffee Trade Journal Co., New York.
-
(1922)
All about Coffee
, pp. 747
-
-
Ukers, W.H.1
|