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  1. 1
    by Grageda, Jan Nicolas
    Published 2019
    Also available in UP Diliman Digital Archives
    Thesis

    Chemical and sensory properties of pandesal fortified with eggshell calcium powder
  2. 2
    Also available in UP Diliman Digital Archives
    Thesis

    Relationship of PROP (6-n-propylthiouracil) taster status to salty and umami taste perception food preferences and consumption of selected Filipino adults with hypertension
  3. 3
    by Ledesma, RJ
    Published in Philippine Star (2016)
    Article

    A taste for rebellion
  4. 4
    Published 2015
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    The chemical sensory informatics of food measurement, analysis, integration
  5. 5
    Published 2013
    Book

    Nutrition, functional and sensory properties of foods
  6. 6
    by Lawless, Harry T.
    Published 2013
    Get full text
    Book

    Quantitative sensory analysis psychophysics, models and intelligent design
  7. 7
    Published 2012
    Book

    Flavor, fragrance, and odor analysis
  8. 8
    Book

    Sensory and consumer research in food product design and development
  9. 9
    by Hough, Guillermo
    Published 2010
    Book

    Sensory shelf life estimation of food products
  10. 10
    Published 2010
    Available for University of the Philippines Diliman via Wiley Online Library. Click here to access
    Electronic Resource

    Handbook of fruit and vegetable flavors
  11. 11
    Published 2010
    Available for University of the Philippines Baguio via Wiley Online Library. Click here to access
    Electronic Resource

    Handbook of fruit and vegetable flavors
  12. 12
    Published 2008
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Food flavor chemistry, sensory evaluation, and biological activity
  13. 13
    by This, Herve
    Published 2006
    Book

    Molecular gastronomy exploring the science of flavor
  14. 14
    by Moskowitz, Howard R.
    Published 2006
    Book

    Sensory and consumer research in food product design and development
  15. 15
    Published 2006
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Hispanic foods chemistry and flavor
  16. 16
    by Moskowitz, Howard R
    Published 2005
    Book

    Concept research in food product design and development
  17. 17
    by Villarino, Blanca J.
    Published 2005
    Book

    Sensory evaluation of foods laboratory manual
  18. 18
    Published 2000
    Book

    Guidelines for sensory analysis in food product development and quality control
  19. 19
    Published 2000
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Flavor release
  20. 20
    by Lawless, Harry T.
    Published 1999
    Book

    Sensory evaluation of food principles and practices
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