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Tea taste assessments generally rely on panel sensory evaluation, which often yield inconsistent results. Therefore, the rapid and nondestructive assessment of the taste attributes of tea is important...
Eighty high school students gained insight into career pathways in agriculture, science and technology last week at The University of Queensland’s (UQ) Gatton Campus.
To elucidate the relationship between the arachidonic acid (AA) content and the taste of broiler meat, the effects of AA-enriched oil (AAO) supplements on the fatty acid content and sensory perception...
Quinine is known as a bitter compound for humans and also used in animal experiment. However, there is no evidence that animals share the same taste sensation of quinine with humans. The purpose of th...
Breeding and Promotion of Tomato Cultivar‘Momotaro’Resulted from Innovation of its Shipping and Taste.
The taste of broad bean is associated with the seed components including sugars and free amino acids, but details changes in these components and their association with taste remain unknown. This stud...
This paper concerns the feasibility of using near infrared technology and multivariate data analysis for detecting taste attributes of fruits. The aim is to introduce a non-destructive system related ...

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