xlstat-sensory software (Addinsoft inc)
90
Structured Review
Addinsoft inc
xlstat-sensory software
Xlstat Sensory Software, supplied by Addinsoft 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/xlstat-sensory+software/xlstat+sensory/pm40005165-204-24-28
Average 90 stars, based on 1 article reviews
Xlstat Sensory Software, supplied by Addinsoft 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/xlstat-sensory+software/xlstat+sensory/pm40005165-204-24-28
Average 90 stars, based on 1 article reviews
xlstat-sensory software - by Bioz Stars,
2026-10
90/100 stars
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Comparison:Article Title: An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study Article Snippet: Many lactose-free dairy products are produced using commercial lactase, but not without problems such as the sweetish taste due to the presence of free glucose and galactose.. The aim of the present study was to obtain a lactose-free version of direct-acidified mozzarella without using the enzyme, but removing lactose by curd washing and pressing.. The best results were obtained with double curd washing, reaching the lactose target content (<0.1%) during a brief refrigerated storage. Article Title: Influence of the stretching temperature on the volatile compounds and odour intensity of high moisture mozzarella: A model study Article Snippet: The impact of the stretching phase on the volatile compounds (VOC) and odour intensity of high moisture mozzarella was investigated.. Three trials were done using raw milk with different microbiological quality for the preparation of control and aseptic (sodium azide) cheeses at two different stretching temperatures.. The SPME-GC/MS analysis showed that stretching caused a decrease of VOC from curd to cheese in the aseptic samples due to volatilisation or solubilisation into the stretchwater. Article Title: Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability Article Snippet: These statistical analyses were performed using XLSTAT‐Sensory ® software for Article Title: Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm Article Snippet: Article Title: Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes. Article Snippet: Analysis of variance (ANOVA), Tukey’s Honest Significant Difference (HSD) multiple comparison test (p < 0.05), and principal component analysis (PCA) were carried out using Article Title: Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS Article Snippet: TDS curves, correspondence analyses and penalty-lift analyses were carried out using Article Title: Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes Article Snippet: Analysis of variance (ANOVA), Tukey’s Honest Significant Difference (HSD) multiple comparison test ( p < 0.05), and principal component analysis (PCA) were carried out using Software:Article Title: An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study Article Snippet: Many lactose-free dairy products are produced using commercial lactase, but not without problems such as the sweetish taste due to the presence of free glucose and galactose.. The aim of the present study was to obtain a lactose-free version of direct-acidified mozzarella without using the enzyme, but removing lactose by curd washing and pressing.. The best results were obtained with double curd washing, reaching the lactose target content (<0.1%) during a brief refrigerated storage. Article Title: Influence of the stretching temperature on the volatile compounds and odour intensity of high moisture mozzarella: A model study Article Snippet: The impact of the stretching phase on the volatile compounds (VOC) and odour intensity of high moisture mozzarella was investigated.. Three trials were done using raw milk with different microbiological quality for the preparation of control and aseptic (sodium azide) cheeses at two different stretching temperatures.. The SPME-GC/MS analysis showed that stretching caused a decrease of VOC from curd to cheese in the aseptic samples due to volatilisation or solubilisation into the stretchwater. Article Title: Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability Article Snippet: These statistical analyses were performed using XLSTAT‐Sensory ® software for Article Title: Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm Article Snippet: Article Title: Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes. Article Snippet: Analysis of variance (ANOVA), Tukey’s Honest Significant Difference (HSD) multiple comparison test (p < 0.05), and principal component analysis (PCA) were carried out using Article Title: Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS Article Snippet: TDS curves, correspondence analyses and penalty-lift analyses were carried out using Article Title: Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes Article Snippet: Analysis of variance (ANOVA), Tukey’s Honest Significant Difference (HSD) multiple comparison test ( p < 0.05), and principal component analysis (PCA) were carried out using |