BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

303 related articles for article (PubMed ID: 22978447)

  • 1. Consumer input for developing human food products made with sorghum grain.
    Vázquez-Araújo L; Chambers E; Cherdchu P
    J Food Sci; 2012 Oct; 77(10):S384-9. PubMed ID: 22978447
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Identifying drivers for consumer acceptance and purchase intent of corn tortilla.
    Herrera-Corredor JA; Saidu JE; Khachatryan A; Prinyawiwatkul W; Carballo-Carballo A; Zepeda-Bautista R
    J Food Sci; 2007 Nov; 72(9):S727-31. PubMed ID: 18034760
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Sensory characteristics and consumer acceptability of red ginseng extracts produced with different processing methods.
    Yoon EK; Hong JH; Lê S; Kim KO
    J Food Sci; 2011; 76(5):S270-9. PubMed ID: 22417441
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal.
    Akissoé NH; Sacca C; Declemy AL; Bechoff A; Anihouvi VB; Dalodé G; Pallet D; Fliedel G; Mestres C; Hounhouigan JD; Tomlins KI
    J Sci Food Agric; 2015 Jul; 95(9):1876-84. PubMed ID: 25171784
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The role of personal values in Chinese consumers' food consumption decisions. A case study of healthy drinks.
    Lee PY; Lusk K; Mirosa M; Oey I
    Appetite; 2014 Feb; 73():95-104. PubMed ID: 24231428
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Acceptability of wheat-sorghum composite flour products: an assessment.
    Keregero MM; Mtebe K
    Plant Foods Hum Nutr; 1994 Dec; 46(4):305-12. PubMed ID: 7716111
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Consumer desires and perceptions of lactose-free milk.
    Rizzo PV; Harwood WS; Drake MA
    J Dairy Sci; 2020 Aug; 103(8):6950-6966. PubMed ID: 32505391
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.
    Chung SJ
    J Food Sci; 2009 Aug; 74(6):S286-95. PubMed ID: 19723235
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Conjoint analysis on the purchase intent for traditional fermented soy product (natto) among Japanese housewives.
    Kimura A; Kuwazawa S; Wada Y; Kyutoku Y; Okamoto M; Yamaguchi Y; Masuda T; Dan I
    J Food Sci; 2011 Apr; 76(3):S217-24. PubMed ID: 21535863
    [TBL] [Abstract][Full Text] [Related]  

  • 11. How important is local food to organic-minded consumers?
    Hempel C; Hamm U
    Appetite; 2016 Jan; 96():309-318. PubMed ID: 26432955
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Consumer preferences and willingness to pay for value-added chicken product attributes.
    Martínez Michel L; Anders S; Wismer WV
    J Food Sci; 2011 Oct; 76(8):S469-77. PubMed ID: 22417604
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory acceptability of iron-fortified millet products.
    Tripathi B; Ravi R; Prakash M; Platel K
    Int J Food Sci Nutr; 2011 Sep; 62(6):651-9. PubMed ID: 21568824
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. How will better products improve the sensory-liking and willingness to buy insect-based foods?
    Tan HS; Verbaan YT; Stieger M
    Food Res Int; 2017 Feb; 92():95-105. PubMed ID: 28290303
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory quality of marama/sorghum composite porridges.
    Kayitesi E; Duodu KG; Minnaar A; de Kock HL
    J Sci Food Agric; 2010 Sep; 90(12):2124-32. PubMed ID: 20623711
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Motives for consumer choice of traditional food and European food in mainland China.
    Wang O; De Steur H; Gellynck X; Verbeke W
    Appetite; 2015 Apr; 87():143-51. PubMed ID: 25542775
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Celiac disease: in vitro and in vivo safety and palatability of wheat-free sorghum food products.
    Ciacci C; Maiuri L; Caporaso N; Bucci C; Del Giudice L; Rita Massardo D; Pontieri P; Di Fonzo N; Bean SR; Ioerger B; Londei M
    Clin Nutr; 2007 Dec; 26(6):799-805. PubMed ID: 17719701
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages.
    Ardoin R; Smith B; Lea J; Boue S; Smolensky D; Santana AL; Peterson J
    J Food Sci; 2023 Jun; 88(6):2301-2312. PubMed ID: 37129873
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives.
    Lee SM; Kitsawad K; Sigal A; Flynn D; Guinard JX
    J Food Sci; 2012 Dec; 77(12):S439-48. PubMed ID: 23240976
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.