233 related articles for article (PubMed ID: 22515253)
1. Perceptual changes and drivers of liking in high protein extruded snacks.
Kreger JW; Lee Y; Lee SY
J Food Sci; 2012 Apr; 77(4):S161-9. PubMed ID: 22515253
[TBL] [Abstract][Full Text] [Related]
2. Drivers of liking for soy-based Indian-style extruded snack foods determined by U.S. and Indian consumers.
Neely EA; Lee Y; Lee SY
J Food Sci; 2010 Aug; 75(6):S292-9. PubMed ID: 20722951
[TBL] [Abstract][Full Text] [Related]
3. Sensory properties of meal replacement bars and beverages made from whey and soy proteins.
Childs JL; Yates MD; Drake MA
J Food Sci; 2007 Aug; 72(6):S425-34. PubMed ID: 17995701
[TBL] [Abstract][Full Text] [Related]
4. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
[TBL] [Abstract][Full Text] [Related]
5. Development of soy-based bread with acceptable sensory properties.
Ivanovski B; Seetharaman K; Duizer LM
J Food Sci; 2012 Jan; 77(1):S71-6. PubMed ID: 22260133
[TBL] [Abstract][Full Text] [Related]
6. Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.
Katayama M; Wilson LA
J Food Sci; 2008 Apr; 73(3):S152-7. PubMed ID: 18387128
[TBL] [Abstract][Full Text] [Related]
7. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
Rodríguez-Vidal A; Martínez-Flores HE; González Jasso E; Velázquez de la Cruz G; Ramírez-Jiménez AK; Morales-Sánchez E
J Texture Stud; 2017 Jun; 48(3):249-257. PubMed ID: 28573723
[TBL] [Abstract][Full Text] [Related]
8. Utilization of soybeans and their components through the development of textured soy protein foods.
Katayama M; Wilson LA
J Food Sci; 2008 Apr; 73(3):S158-64. PubMed ID: 18387129
[TBL] [Abstract][Full Text] [Related]
9. Drivers of liking for reduced sodium potato chips and puffed rice.
Buechler AE; Lee SY
J Food Sci; 2020 Jan; 85(1):173-181. PubMed ID: 31816106
[TBL] [Abstract][Full Text] [Related]
10. Consumer acceptance of an extruded soy-based high-protein breakfast cereal.
Yeu K; Lee Y; Lee SY
J Food Sci; 2008 Jan; 73(1):S20-5. PubMed ID: 18211365
[TBL] [Abstract][Full Text] [Related]
11. Effect of incorporation of mushroom (Pleurotus sajor-caju) powder on quality characteristics of Papad (Indian snack food).
Parab DN; Dhalagade JR; Sahoo AK; Ranveer RC
Int J Food Sci Nutr; 2012 Nov; 63(7):866-70. PubMed ID: 22574961
[TBL] [Abstract][Full Text] [Related]
12. Utilization of smoked salmon trim in extruded smoked salmon jerky.
Kong J; Dougherty MP; Perkins LB; Camire ME
J Food Sci; 2012 Jun; 77(6):S211-5. PubMed ID: 22591245
[TBL] [Abstract][Full Text] [Related]
13. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
Makowska A; Polcyn A; Chudy S; Michniewicz J
Acta Sci Pol Technol Aliment; 2015; 14(4):375-386. PubMed ID: 28068043
[TBL] [Abstract][Full Text] [Related]
14. Relating the effects of protein type and content in increased-protein cheese pies to consumers' perception of satiating capacity.
Marcano J; Varela P; Fiszman S
Food Funct; 2015 Feb; 6(2):532-41. PubMed ID: 25504480
[TBL] [Abstract][Full Text] [Related]
15. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
Kim HG; Hong JH; Song CK; Shin HW; Kim KO
J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572
[TBL] [Abstract][Full Text] [Related]
16. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks.
Shah FU; Sharif MK; Butt MS; Shahid M
J Texture Stud; 2017 Jun; 48(3):221-230. PubMed ID: 28573729
[TBL] [Abstract][Full Text] [Related]
17. Attenuation in weight gain with high calcium- and dairy-enriched diets is not associated with taste aversion in rats: a comparison with casein, whey, and soy.
Eller LK; Reimer RA
J Med Food; 2010 Oct; 13(5):1182-8. PubMed ID: 20626247
[TBL] [Abstract][Full Text] [Related]
18. Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges.
Muoki PN; Kinnear M; Emmambux MN; de Kock HL
J Sci Food Agric; 2015 Mar; 95(4):730-8. PubMed ID: 25042021
[TBL] [Abstract][Full Text] [Related]
19. Salt reduction in foods using naturally brewed soy sauce.
Kremer S; Mojet J; Shimojo R
J Food Sci; 2009 Aug; 74(6):S255-62. PubMed ID: 19723231
[TBL] [Abstract][Full Text] [Related]
20. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
Hong JH; Kwon KY; Kim KO
J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
