Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

By S. B. Johansen, J. Laugesen, T. Janhøj, R. Ipsen, M. B. Frøst. 2008

47 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/4c922956d7995d1ba9b0440a77b5d3e26720b28b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. M. B. Frøst
2. L. Duelund
3. Ole G. Mouritsen

In Food Science

1. M. B. Frøst
2. L. Duelund
3. Ole G. Mouritsen

Citations in the corpus

• Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (2018, methodology): “RMSEC and confidence intervals from uni-variate ANOVA are not directly mathematically related (Johansen et al., 2008).”