Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging [Využitie viacnásobnej faktorovej analýzy pre deskriptívnu senzorickú analýzu a inštrumentálne merania bryndze ovplyvnenej vákuovým balením].
Informácie o publikácii
Zápis:
SEMJON, Boris - KRÁL, Martin - POSPIECH, Matej - REITZNEROVÁ, Anna - MAĽOVÁ, Jana - TREMLOVÁ, Bohuslava - DUDRIKOVÁ, Eva. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging [Využitie viacnásobnej faktorovej analýzy pre deskriptívnu senzorickú analýzu a inštrumentálne merania bryndze ovplyvnenej vákuovým balením]. In: International Journal of Food Properties. 2018. ISSN 1094-2912, Vol. 21, č. 1(2018), s. 1508-1522.
(2018: 1.398 - IF, 45 - H-index, 1.405 - IF 5y, 0.494 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
(2018: 1.398 - IF, 45 - H-index, 1.405 - IF 5y, 0.494 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
Rok vydania:
2018
Kategória:
ADC - Vedecké práce v zahraničných karentovaných časopisoch
Autori:
60 %
KRÁL Martin
10 %
POSPIECH Matej
10 %
5 %
5 %
TREMLOVÁ Bohuslava
5 %
5 %
Podiel UVLF:
75 %
Vydanie:
International Journal of Food Properties
Vol. 21, č. 1(2018), s. 1508-1522
Krajina vydania:
Slovensko
ISSN:
1094-2912
Oblasť výskumu:
200 - Veterinárske vedy
Scientometria:
2018: 1.398 - IF, 45 - H-index, 1.405 - IF 5y, 0.494 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q
Jazyk:
anglický
Ohlasy:
2024-2024: [1] ANDRIANI, Eka - SEPTIANA, Hendrik - FIKRI, Al Mukhlas. Effect of Salt (Nacl) and Vacuum Packaging on Some of the Quality Attributes of Snakehead Fish. In International Journal of Food Studies, 2024-01-01, 13, 1, pp. 36-45. Dostupné na: https://doi.org/10.7455/IJFS/13.1.2024.A3.
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2024-2024: [1] CONDORI, David - ESPICHAN, Fabio - MACASSI, Ana Lucy Siccha - CARBAJAL, Luz - ROJAS, Rosario. Study of the post-harvest processes of the peruvian chuncho cocoa using multivariate and multi-block analysis. In Food Chemistry, 2024-01-15, 431, pp. ISSN 03088146. Dostupné na: https://doi.org/10.1016/j.foodchem.2023.137123.
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2023-2023: [2] JAKABOVÁ, Silvia - ÁRVAY, Július - BENEŠOVÁ, Lucia - ZAJÁC, Peter - ČAPLA, Jozef - ČURLEJ, Jozef - GOLIAN, Jozef. EVALUATION OF BIOGENIC AMINES IN GOAT AND SHEEP CHEESES OF SLOVAK ORIGIN. In Journal of Microbiology, Biotechnology and Food Sciences, 2023-01-01, 13, 2, pp. Dostupné na: https://doi.org/10.55251/jmbfs.10000.
2023-2023: [1] WANG, Li - XIONG, Feng - HUANG, Xingyi - YU, Shanshan - WANG, Yu - REN, Yi - ZHANG, Xiaorui - CHANG, Xianhui. Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations. In Journal of Sensory Studies, 2023-12-01, 38, 6, pp. ISSN 08878250. Dostupné na: https://doi.org/10.1111/joss.12872.
2023-2023: [1] ZAJAC, P. - CURLEJ, J. - CAPLA, J. - BENESOVA, L. - JAKABOVA, S. - PARTIKA, A. - ZUBRICKA, S. Fatty acid profile of traditional Slovak ewe's and cow's lump cheese. In INTERNATIONAL JOURNAL OF FOOD PROPERTIES. ISSN 1094-2912, 2023, vol. 26, no. 1, p. 1426-1444.
2022-2022: [1] BENEŠOVÁ, Lucia - JAKABOVÁ, Silvia - ONDRUŠ, Ladislav - GOLIAN, Jozef. Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition. In Czech Journal of Food Sciences, 2022-01-01, 40, 5, pp. 359-366. ISSN 12121800. Dostupné na: https://doi.org/10.17221/30/2022-CJFS.
2022-2022: [1] CHOI, Hyoung-Uk - KIM, Tae-Wan - LEE, Seung-Joo. Characterization of Korean Distilled Liquor, Soju, Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis. In MOLECULES, 2022, vol. 27, no. 8, pp. Dostupné na: https://doi.org/10.3390/molecules27082429.
2022-2022: [1] LIAQAT, Saba - AHMED, Zaheer - ALI, Qasim - AKBAR, Ali - KHALID, Nauman. Development, characterization, and principal component analysis of fish bone-based fortified refined wheat flour tortilla and its organoleptic attributes. In Journal of Food Processing and Preservation, 2022-11-01, 46, 11, pp. ISSN 01458892. Dostupné na: https://doi.org/10.1111/jfpp.17051.
2021-2021: [1] NITA, Andreea Irina - CATANA, Daniela - VASILE, Alexandra - MILASAN, Adina Roxana - DRAGOESCU, Marius Florin - BORS, Adriana Mariana - MIHALY, Maria. KEY PARAMETERS TO MONITOR THE USED METALWORKING FLUIDS. In UNIVERSITY POLITEHNICA OF BUCHAREST SCIENTIFIC BULLETIN SERIES B-CHEMISTRY AND MATERIALS SCIENCE. ISSN 1454-2331, 2021, vol. 83, no. 4, pp. 29-42. [WoS]
2021-2021: [1] PREDIERI, Stefano - MAGLI, Massimiliano - GATTI, Edoardo - CAMILLI, Francesca - VIGNOLINI, Pamela - ROMANI, Annalisa. Chemical composition and sensory evaluation of saffron. In Foods, 2021-11-01, 10, 11, pp. [Scopus]
2021-2021: [1] SPREAFICO, Christian - RUSSO, Davide. A sustainable cheese packaging survey involving scientific papers and patents. In JOURNAL OF CLEANER PRODUCTION. ISSN 0959-6526, 2021, vol. 293, no., pp. [WoS]
2020-2020: [1] BOTTIROLI, Riccardo - TROISE, Antonio Dario - APREA, Eugenio - FOGLIANO, Vincenzo - VITAGLIONE, Paola - GASPERI, Flavia. Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by "in batch" system employing different commercial lactase preparations. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, 2020, vol. 136, no., pp. [WoS]
2020-2020: [1] SNIRC, Marek - ARVAY, Julius - KRAL, Martin - JANCO, Ivona - ZAJAC, Peter - HARANGOZO, Lubos - BENESOVA, Lucia. Content of Mineral Elements in the Traditional Ostiepok Cheese. In BIOLOGICAL TRACE ELEMENT RESEARCH. ISSN 0163-4984, 2020, vol. 196, no. 2, pp. 639-645. [WoS]
2020-2020: [1] WEI, Zhisheng - MA, Xueping - ZHAN, Ping - TIAN, Honglei - LI, Kaixuan. Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP. In FOOD SCIENCE & NUTRITION. ISSN 2048-7177, 2020, vol. 8, no. 4, pp. 2088-2093. [WoS]
2019-2019: [1] HE, Wenmeng - CHUNG, Hau Yin. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA (R) and Flash Profile methods. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, 2019, vol. 125, no., pp. [WoS]