These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
134 related articles for article (PubMed ID: 20416840)
21. Mapping differences in consumer perception of sharp cheddar cheese in the United States. Drake SL; Lopetcharat K; Clark S; Kwak HS; Lee SY; Drake MA J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234 [TBL] [Abstract][Full Text] [Related]
22. Mexican consumers at the point of meat purchase. Beef choice. Ngapo TM; Braña Varela D; Rubio Lozano MS Meat Sci; 2017 Dec; 134():34-43. PubMed ID: 28750333 [TBL] [Abstract][Full Text] [Related]
24. Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. longissimus lumborum steaks cooked to various end-point temperatures. Schmidt TB; Schilling MW; Behrends JM; Battula V; Jackson V; Sekhon RK; Lawrence TE Meat Sci; 2010 Jan; 84(1):46-53. PubMed ID: 20374753 [TBL] [Abstract][Full Text] [Related]
25. Aspects of quality related to the consumption and production of lamb meat. Consumers versus producers. Sepúlveda WS; Maza MT; Pardos L Meat Sci; 2011 Apr; 87(4):366-72. PubMed ID: 21167649 [TBL] [Abstract][Full Text] [Related]
26. Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed,' a trademark of food-waste or food co-product animal feed certified by the Japanese government. Sasaki K; Aizaki H; Motoyama M; Ohmori H; Kawashima T Anim Sci J; 2011 Feb; 82(1):175-80. PubMed ID: 21269377 [TBL] [Abstract][Full Text] [Related]
27. Consumer visual preference and value for beef steaks differing in marbling level and color. Killinger KM; Calkins CR; Umberger WJ; Feuz DM; Eskridge KM J Anim Sci; 2004 Nov; 82(11):3288-93. PubMed ID: 15542475 [TBL] [Abstract][Full Text] [Related]
28. Consumer-perceived quality in 'traditional' food chains: the case of the Greek meat supply chain. Krystallis A; Chryssochoidis G; Scholderer J Appetite; 2007 Jan; 48(1):54-68. PubMed ID: 16965836 [TBL] [Abstract][Full Text] [Related]
29. Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data. Resano H; Sanjuán AI; Cilla I; Roncalés P; Albisu LM Meat Sci; 2010 Mar; 84(3):344-51. PubMed ID: 20374795 [TBL] [Abstract][Full Text] [Related]
30. Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature. Moeller SJ; Miller RK; Edwards KK; Zerby HN; Logan KE; Aldredge TL; Stahl CA; Boggess M; Box-Steffensmeier JM Meat Sci; 2010 Jan; 84(1):14-22. PubMed ID: 20374749 [TBL] [Abstract][Full Text] [Related]
31. Effect of supplemental iron on finishing swine performance, carcass characteristics, and pork quality during retail display. Apple JK; Wallis-Phelps WA; Maxwell CV; Rakes LK; Sawyer JT; Hutchison S; Fakler TM J Anim Sci; 2007 Mar; 85(3):737-45. PubMed ID: 17085730 [TBL] [Abstract][Full Text] [Related]
32. Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States. Thompson JL; Lopetcharat K; Drake MA J Dairy Sci; 2007 Nov; 90(11):4974-87. PubMed ID: 17954736 [TBL] [Abstract][Full Text] [Related]
33. Impact of flavor attributes on consumer liking of Swiss cheese. Liggett RE; Drake MA; Delwiche JF J Dairy Sci; 2008 Feb; 91(2):466-76. PubMed ID: 18218732 [TBL] [Abstract][Full Text] [Related]
35. Interactive effect of ractopamine and dietary fat source on pork quality characteristics of fresh pork chops during simulated retail display. Apple JK; Maxwell CV; Kutz BR; Rakes LK; Sawyer JT; Johnson ZB; Armstrong TA; Carr SN; Matzat PD J Anim Sci; 2008 Oct; 86(10):2711-22. PubMed ID: 18502886 [TBL] [Abstract][Full Text] [Related]
36. Consumer acceptance of ginseng food products. Chung HS; Lee YC; Rhee YK; Lee SY J Food Sci; 2011; 76(9):S516-22. PubMed ID: 22416723 [TBL] [Abstract][Full Text] [Related]
37. Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling. McLean KG; Hanson DJ; Jervis SM; Drake MA J Food Sci; 2017 Nov; 82(11):2659-2668. PubMed ID: 29058811 [TBL] [Abstract][Full Text] [Related]
38. Consumer-based optimization of a third-generation product made from peanut and rice flour. Choi ID; Phillips RD; Resurreccion AV J Food Sci; 2007 Sep; 72(7):S443-9. PubMed ID: 17995656 [TBL] [Abstract][Full Text] [Related]
39. Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production. Dransfield E; Ngapo TM; Nielsen NA; Bredahl L; Sjödén PO; Magnusson M; Campo MM; Nute GR Meat Sci; 2005 Jan; 69(1):61-70. PubMed ID: 22062640 [TBL] [Abstract][Full Text] [Related]
40. Consumers' Willingness to Pay for Food with Information on Animal Welfare, Lean Meat Essence Detection, and Traceability. Xu L; Yang X; Wu L; Chen X; Chen L; Tsai FS Int J Environ Res Public Health; 2019 Sep; 16(19):. PubMed ID: 31561621 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]