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Lista de obras de Grethe Hyldig

A model for communication of sensory quality in the seafood processing chain.

artículo científico

Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon

scientific article published on 01 November 2007

Chemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin water

artículo científico publicado en 2011

Consumers' view on determinants to food satisfaction. A qualitative approach.

artículo científico publicado en 2015

Effect of clove () and seaweed () water extracts pretreatment on lipid oxidation in sun-dried sardines () from Lake Victoria, Tanzania

article

Exploring the possibility of predicting long-term oxidative stability in prototype skincare formulations using various lipid oxidation initiators

scientific article published on 01 February 2019

Learning to Taste: A Multimodal Wine Dataset ⬇️

artículo científico publicado en 2023

The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction

Variation in sensory profile of individual rainbow trout (Oncorhynchus mykiss) from the same production batch

artículo científico publicado en 2010

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