Paper Review Records
全部论文审稿周期
21 篇有效样本 · 按发表日期由新到旧排列
审稿天数=录用日期-收稿日期;保留 PDF/DOI/网页源链接
273
天
Dynamic Sensory Profile of Functional Ice Cream Containing Freeze‐Dried Beetroot and Mango: Effects of Sweetening Systems and Brazil Nut Oil Incorporation
作者
Erika Yumi Hiramatsu; Alessandra Cazelatto de Medeiros; Angela Del Pilar Flores Granados; Rodney Alexandre Ferreira Rodrigues; Helena Maria André Bolini展开收起
作者单位
1. Departament of Food Enginnering and Technology, School of Food Enginnering, Laboratory of Sensory Science and Consumer Research Universidade Estadual de Campinas Campinas São Paulo Brazil; 2. Research Center of Chemistry Biological and Agriculture (CPQBA), Universidade Estadual de Campinas Paulinia São Paulo Brazil; 3. Department of Food Science and Nutrition, School of Food Engineering, Food Analysis Laboratory III Universidade Estadual de Campinas Campinas São Paulo Brazil展开收起
312
天
Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi
作者
Seung‐Hyun Lee; Ji‐sun Hwang; Mi‐Ai Lee; Sung Gi Min; Mina K. Kim展开收起
作者单位
1. Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju Korea; 2. World Institute of Kimchi Gwangju Korea展开收起
112
天
The Impact of Hairs on Local Skin Wetness Perception at the Underarm During Static and Dynamic Applications of Cold‐Wet Stimuli
作者
Jade Ward; Joshua Martin; Dave Swaile; Katie Parker; Brooke Cochran; Peter R. Worsley; Davide Filingeri展开收起
作者单位
1. ThermosenseLab, Skin Sensing Research Group, School of Health Sciences The University of Southampton Southampton UK; 2. Procter & Gamble Cincinnati Ohio USA; 3. PressureLab, Skin Sensing Research Group, School of Health Sciences The University of Southampton Southampton UK展开收起
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