108 results on '"Resurreccion, Anna V."'
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2. Cooking Fuel Usage in Sub-Saharan Urban Households
3. Food intake patterns of the unemployed and pensioners in Bulgaria
4. Utilization of peanut fines in the optimization of peanut polvoron using mixture response surface methodology
5. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours
6. Demand for food variety in an emerging market economy
7. Preferences for groundnut products among urban residents in Ghana
8. Cover Image, Volume 98, Issue 2
9. Preferences for groundnut products among urban residents in Ghana
10. Modeling Food Retail Format Choice and Shopping Frequency Decision in Urban Ghana: A Multivariate Ordered Probit Regression Application
11. Determinants Of Peanut Paste Eating Frequency In Urban Ghana: Does Household Members’Preference Matter?
12. Expenditure on Fresh Vegetables, Fresh Fruits, and Peanut Products in Urban Ghana: Does Location Matter?
13. Children's Food Preferences: Development and Influences.
14. Determinants of Fresh Vegetable, Fresh Fruit and Peanut Products Expenditure in Urban Households in Ghana
15. Preferences for groundnut products among urban residents in Ghana.
16. Influence of Copper, Zinc, and Protein on Biological Response to Dietary Iron
17. Resveratrol in Peanuts
18. Sensory and Consumer Research in Food Product Design and Development
19. Effect of Ultraviolet Doses in Combined Ultraviolet−Ultrasound Treatments ontrans-Resveratrol andtrans-Piceid Contents in Sliced Peanut Kernels
20. Attributes Critical to Product Acceptance of Chocolate Peanut Cream by Bulgarian Consumers
21. Elicitation of Resveratrol in Peanut Kernels by Application of Abiotic Stresses
22. Consumer Acceptance of Bulgarian Peanut Butters Employing Central Location Testing (CLT)
23. A Process to Bring Consumer Mind-Sets into a Corporation.
24. What Types of Tests do Sensory Researchers do to Measure Sensory Response to the Product? and ... Why do they do them?
25. Evolving Sensory Research.
26. Innovation's Friend: Integrated Market and Sensory Input for Food Product Design and Development.
27. So What Can Sensory do for me (Or for My Company)?
28. So What are the Practical Considerations in Actually Running a Test? What do I need to know? What does the Rest of the Company Need to Know?
29. Understanding Consumers' and Customers' Needs-The Growth Engine.
30. Front Matter.
31. High-Level Product Assessments.
32. What can Sensory Researchers do to Characterize Products? and ... How does One Select the Best Method?
33. Making Use of Existing Knowledge and Increasing its Business Value-The Forgotten Productivity Tool.
34. Index.
35. Developing Relevant Concepts.
36. Addressable Minds™ and Directed Innovation: New Vistas for the Sensory Community.
37. Emerging Corporate Knowledge Needs: How and Where does Sensory Fit?
38. Identifying Factors Affecting Consumption of Peanut Tahina in Bulgaria
39. Evolving Sensory Research.
40. Developing Relevant Product Concepts.
41. Emerging Corporate Knowledge Needs: How and Where Does Sensory Fit?
42. A Process to Bring Consumer Mind-Sets Into A Corporation.
43. What Types of Tests Do Sensory Researchers Do? and ... Why Do They Do Them?
44. So What are the Practical Considerations in Actually Running A Test? What Do I Need to Know? What Does the Rest of the Company Need to Know?
45. So What Can Sensory Do for Me (Or for My Company)?
46. Making Use of Existing Knowledge and Increasing its Business Value - The Forgotten Productivity Tool.
47. Index.
48. Understanding Consumers' and Customers' Needs - The Growth Engine.
49. High-Level Product Assessment.
50. Frontmatter.
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