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1. Sensory acceptability of chocolate with inulin
Terezija Golob, Elizabeta Mičović, Jasna Bertoncelj, Mojca Korošec, 2004, original scientific article

Keywords: čokolada, inulin, nadomestki sladkorja, organoleptična analiza, organoleptične lastnosti, senzorična analiza, chocolate, inulin, sensory analysis, sensory tests, organoleptic analysis, organoleptic properties, consumer behaviour, sweetness, solubility
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2. Beer-like gluten-free beverages fermented from buckwheat and quinoa
Matjaž Deželak, 2014, doctoral dissertation

Keywords: celiac disease, gluten, gluten-free beverages, beer-like beverages, barley, buckwheat, quinoa, Saccharomyces pastorianus TUM 34/70, Saccharomyces cerevisiae TUM 177, Saccharomycodes ludwigii TUM SL17, sensory analysis, aroma compounds, karyotypes, protein profile, successive fermentation, amino acids, fermentable sugars, metal cations, brewing attributes, fatty acids, aldehydes, ketones, method validation
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3. The role of certain senses in creating the regional identity of Dalmatia
Maja Kljenak, 2014, doctoral dissertation

Keywords: landscape, environment, senses, place identity, Dalmatia, perception, sensory landscape identity, survey, sensory walk, content analysis
Full text (file, 12,92 MB)

4. Physicochemical and sensory attributes of intact and restructured chicken breast meat supplemented with transglutaminase
Ana Kaić, Zlatko Janječić, Silvester Žgur, Monika Šikić, Klemen Potočnik, 2021, original scientific article

Keywords: transglutaminase, sensory analysis, meat quality
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5. Sustainable consumption using the example of food processing in a restaurant
Sergej Gričar, Violeta Šugar, 2021, original scientific article

Keywords: efficiency, restaurant business, sensory analysis, frozen food, quality, efficiency management, stuffed pepper
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