المؤلفون: Marlene Wahl (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Dorota Majchrzak (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna)

المصدر: Food Quality and Preference ; issn:0950-3293

مصطلحات موضوعية: Sensory education, School children, Gustatory perception, Olfactory perception, Long-term effects

وصف الملف: application/pdf

Relation: hdl:11353/10.1623913; https://phaidra.univie.ac.at/o:1623913

الاتاحة: https://doi.org/10.1016/j.foodqual.2022.104527
https://phaidra.univie.ac.at/o:1623913

المؤلفون: Daria Masztalerz-Kozubek (Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS)), Monika A. Zielinska (Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS)), Petra Rust (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Dorota Majchrzak (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Jadwiga Hamulka (Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS))

المصدر: International Journal of Environmental Research and Public Health ; issn:1660-4601

مصطلحات موضوعية: baby-led weaning (BLW), breastfeeding, complementary feeding, complementary foods, dietary patterns, infant feeding practices, maternal concerns, salt, sugar

وصف الملف: application/pdf

Relation: isPartOf:https://phaidra.univie.ac.at/o:243553[u:scholar collection]; hdl:11353/10.1359627; https://phaidra.univie.ac.at/o:1359627

الاتاحة: https://doi.org/10.3390/ijerph17145025
https://phaidra.univie.ac.at/o:1359627

المؤلفون: Benjamin Missbach (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Dorota Majchrzak (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Raphael Sulzner (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Brian Wansink (Charles H. Dyson School of Applied Economics and Management, Cornell University), Martin Reichel (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Juergen Koenig (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna)

المصدر: Food Science & Nutrition

مصطلحات موضوعية: Alcohol‐free beer, alcohol‐reduced beer, flavor attributes, regular beer, temporal dominance of sensations, worty off‐flavor

وصف الملف: application/pdf

Relation: isPartOf:https://phaidra.univie.ac.at/o:243553[u:scholar collection]; hdl:11353/10.795094; https://phaidra.univie.ac.at/o:795094

الاتاحة: https://doi.org/10.1002/fsn3.472
https://phaidra.univie.ac.at/o:795094

المؤلفون: Marlene Wahl, Dorota Majchrzak

مصطلحات موضوعية: Gustatory perception, Nutrition and Dietetics, School children, Long-term effects, Olfactory perception, Sensory education, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19300bc6e011c9e416d61c8b8f744361
https://phaidra.univie.ac.at/o:1623913

المؤلفون: Martin Wendelin, Andrea Bauer, Elisabeth Buchinger, Lukas Danner, Eva Derndorfer, Vu Thi Minh Hang, Helene Hopfer, Marlies Wallner, Srinual Jantathai, Nina Julius, Imke Matullat, Dorota Majchrzak, Barbara Siegmund, Han-Seok Seo, Bernhard Spangl, Klaus Duerrschmid

المصدر: Food Quality and Preference. 106:104810

مصطلحات موضوعية: Nutrition and Dietetics, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::bd315ae82ff4408f1b99b00846093057
https://doi.org/10.1016/j.foodqual.2023.104810

المؤلفون: Michaela T. L. Kreuml (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Dorota Majchrzak (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Bettina Ploederl (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Juergen Koenig (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna)

المصدر: Food Science & Nutrition

مصطلحات موضوعية: Coffee, quantitative descriptive analysis, sensory changes, storage

وصف الملف: application/pdf

Relation: isPartOf:https://phaidra.univie.ac.at/o:243553[u:scholar collection]; hdl:11353/10.502499; https://phaidra.univie.ac.at/o:502499

الاتاحة: https://doi.org/10.1002/fsn3.35
https://phaidra.univie.ac.at/o:502499

المؤلفون: Jian Song, Oliver Lieleg, Dorota Majchrzak, Mahdiyar Shahbazi, Henry Jäger, Maryam Kiumarsi

مصطلحات موضوعية: Sucrose, 010304 chemical physics, General Chemical Engineering, Inulin, Sensory system, 04 agricultural and veterinary sciences, General Chemistry, Surface finish, Tribology, 040401 food science, 01 natural sciences, ddc, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Pulmonary surfactant, 0103 physical sciences, Food science, Proton mobility, Flavor, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9db1814287fa84f8e6fe1108a125d92
https://mediatum.ub.tum.de/doc/1625068/document.pdf

المؤلفون: Julia Eberhard, Barbara Kalaus, Karl-Heinz Wagner, Dorota Majchrzak

المصدر: Perception. 46:1171-1182

مصطلحات موضوعية: Adult, Male, Olfactory perception, Adolescent, genetic structures, Visually impaired, Visual impairment, Vision Disorders, Experimental and Cognitive Psychology, 050105 experimental psychology, Young Adult, 03 medical and health sciences, Discrimination, Psychological, 0302 clinical medicine, Artificial Intelligence, Orientation (mental), medicine, Humans, 0501 psychology and cognitive sciences, Child, Aged, Aged, 80 and over, Communication, business.industry, Odor discrimination, 05 social sciences, Odor identification, Middle Aged, Olfactory Perception, Sensory Systems, Ophthalmology, Female, medicine.symptom, business, Psychology, psychological phenomena and processes, 030217 neurology & neurosurgery, Cognitive psychology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef9e7303cf871044439db709264e550e
https://doi.org/10.1177/0301006617717942

المؤلفون: Dorota Majchrzak, Martin Wendelin, Elisabeth Buchinger, Barbara Siegmund, Klaus Duerrschmid, Lukas Danner, Eva Derndorfer, Susanne Maunz

المصدر: Food Quality and Preference. 59:150-155

مصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, Nutrition and Dietetics, fungi, food and beverages, Positive correlation, Life stage, Developmental psychology, 03 medical and health sciences, Age groups, parasitic diseases, behavior and behavior mechanisms, Elderly people, Female test, Psychology, psychological phenomena and processes, Food Science, Demography

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6b68b6c18ff5c5cc0eb80f1bd3081472
https://doi.org/10.1016/j.foodqual.2017.02.016

المؤلفون: Dorota Majchrzak, Maryam Kiumarsi, Maria-Christin Ezzo

المصدر: Food Quality and Preference. 86:103995

مصطلحات موضوعية: Olfactory system, Tobacco harm reduction, 0303 health sciences, medicine.medical_specialty, Nutrition and Dietetics, 030309 nutrition & dietetics, business.industry, Health impact, Significant difference, Pearson's chi-squared test, 04 agricultural and veterinary sciences, Odor identification, Audiology, 040401 food science, Correlation, 03 medical and health sciences, symbols.namesake, 0404 agricultural biotechnology, Odor, symbols, Medicine, business, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8fce24b3fa3e3922a6f47ef7c2c426c1
https://doi.org/10.1016/j.foodqual.2020.103995

المؤلفون: Samira Yeganehzad, Maryam Kiumarsi, Dorota Majchrzak, Mahdiyar Shahbazi, Henry Jäger

المصدر: Food Hydrocolloids. 104:105698

مصطلحات موضوعية: Sucrose, 010304 chemical physics, General Chemical Engineering, Inulin, Low calorie, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, 01 natural sciences, law.invention, External preference mapping, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Pulmonary surfactant, Rheology, law, 0103 physical sciences, Food science, Quantitative Descriptive Analysis, Crystallization, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::bd03212673f88fa52437ced15327579d
https://doi.org/10.1016/j.foodhyd.2020.105698

المؤلفون: Maryam Kiumarsi, Oliver Lieleg, Dorota Majchrzak, Mahdiyar Shahbazi, Benjamin Winkeljann, Samira Yeganehzad

المصدر: Food chemistry. 277

مصطلحات موضوعية: Dietary Fiber, food.ingredient, Starch, Proton Magnetic Resonance Spectroscopy, Inulin, Analytical Chemistry, chemistry.chemical_compound, Crystallinity, food, X-Ray Diffraction, Hardness, Gluten-free bread, Food science, Resistant starch, Triticum, Bran, digestive, oral, and skin physiology, Temperature, food and beverages, Water, General Medicine, Bread, chemistry, Chewiness, Sensory Thresholds, Correlation analysis, Gels, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d803fe7d6217cb19761e13acc2ad90a
https://pubmed.ncbi.nlm.nih.gov/30502201

المؤلفون: Dorota Majchrzak, Caroline Schlinter-Maltan

Resource Type: eBook.

الموضوعات: Food--Terminology, Food--Biotechnology

Categories: TECHNOLOGY & ENGINEERING / Food Science / General, MEDICAL / Nutrition, SCIENCE / Biotechnology

المؤلفون: Dorota Majchrzak, Caroline Schlinter-Maltan

المصدر: Die sensorische Fachsprache ISBN: 9783658228132

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::df1f7c7fb5e97f85848528da43f43b15
https://doi.org/10.1007/978-3-658-22814-9_2

المؤلفون: Dorota Majchrzak, Caroline Schlinter-Maltan

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::38eb72e1d57eaeb07adddb025249ccbf
https://doi.org/10.1007/978-3-658-22814-9

المؤلفون: Dorota Majchrzak, Caroline Schlinter-Maltan

المصدر: Die sensorische Fachsprache ISBN: 9783658228132

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::9d0e1e0c529a0f68cade5c070e4b8195
https://doi.org/10.1007/978-3-658-22814-9_3

المؤلفون: Dorota Majchrzak, Caroline Schlinter-Maltan

المصدر: Die sensorische Fachsprache ISBN: 9783658228132

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4f1926389646c3ff8adf4ad958b5502a
https://doi.org/10.1007/978-3-658-22814-9_1

المؤلفون: Marlene Wahl, Dorota Majchrzak

المصدر: Food Quality and Preference. 78:103727

مصطلحات موضوعية: Olfactory perception, 0303 health sciences, Taste, Nutrition and Dietetics, School age child, 030309 nutrition & dietetics, media_common.quotation_subject, Sensory system, 04 agricultural and veterinary sciences, 040401 food science, Developmental psychology, Austrian School, 03 medical and health sciences, 0404 agricultural biotechnology, Perception, Eating habits, Psychology, Food Science, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::711e9484765699d85dbb1f45513826e7
https://doi.org/10.1016/j.foodqual.2019.103727

المؤلفون: Birgit Lahm, Dorota Majchrzak, Klaus Dürrschmid

المصدر: Journal of Sensory Studies. 25:431-446

مصطلحات موضوعية: Taste, Syneresis, Paired difference test, Sensory Systems, law.invention, Probiotic, law, Quantitative Descriptive Analysis, Food science, Aftertaste, Food quality, Flavor, Food Science, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0b9f26fab455fa241c962b4f45d11d9e
https://doi.org/10.1111/j.1745-459x.2009.00269.x

المؤلفون: Julia Römer, Dorota Majchrzak, Ibrahim Elmadfa

المصدر: European Journal of Lipid Science and Technology. 110:554-562

مصطلحات موضوعية: chemistry.chemical_classification, Rapeseed, Chemistry, fungi, food and beverages, General Chemistry, High-performance liquid chromatography, Sensory analysis, Industrial and Manufacturing Engineering, Amino acid, Lipid peroxidation, chemistry.chemical_compound, Peroxide value, Food science, Alkaline hydrolysis, Water content, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a4ad8d0d283ff421ef9c34dec89612a3
https://doi.org/10.1002/ejlt.200700247