sensory evaluation software compusense five release 4.6 (Compusense Inc)
90
Structured Review
Compusense Inc
sensory evaluation software compusense five release 4.6
Sensory Evaluation Software Compusense Five Release 4.6, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/sensory+evaluation+software+compusense+five+release+4%2E6/sensory+software+compusense+five/10__1002_slash_jsfa__3634-47-13-11
Average 90 stars, based on 1 article reviews
Sensory Evaluation Software Compusense Five Release 4.6, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/sensory+evaluation+software+compusense+five+release+4%2E6/sensory+software+compusense+five/10__1002_slash_jsfa__3634-47-13-11
Average 90 stars, based on 1 article reviews
sensory evaluation software compusense five release 4.6 - by Bioz Stars,
2026-09
90/100 stars
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Software:Article Title: Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties Article Snippet: Despite the fact that condensed tannins are potentially important antioxidants, there is a general belief that tannins in sorghum confer objectionable sensory attributes.. The objective of this study was to determine differences in the sensory attributes of sorghums containing different levels of total phenolic compounds.. A trained sensory panel described and quantified the sensory attributes of different sorghums (condensed-tannin containing and tannin-free). Article Title: Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums Article Snippet: BACKGROUND: Condensed tannins in sorghum are powerful antioxidants, beneficial for health.. However, tannin sorghums are believed to be unpalatable.. The objective was to determine the influence of 6-n-propylthiouracil (PROP) taster status on consumer acceptability of food from tannin sorghums. Labeling:Article Title: Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums Article Snippet: BACKGROUND: Condensed tannins in sorghum are powerful antioxidants, beneficial for health.. However, tannin sorghums are believed to be unpalatable.. The objective was to determine the influence of 6-n-propylthiouracil (PROP) taster status on consumer acceptability of food from tannin sorghums. |