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.
140 related articles for article (PubMed ID: 23186695)
41. Consumer satisfaction with pork meat and derived products in five European countries. Resano H; Perez-Cueto FJ; de Barcellos MD; Veflen-Olsen N; Grunert KG; Verbeke W Appetite; 2011 Feb; 56(1):167-70. PubMed ID: 21029759 [TBL] [Abstract][Full Text] [Related]
42. Consumers' Impression of Minimally Processed Gala Apples Using Word Association. Krumreich FD; Seifert M; Santos RB; Gularte MA J Food Sci; 2019 Oct; 84(10):2955-2960. PubMed ID: 31509251 [TBL] [Abstract][Full Text] [Related]
43. Identification of the characteristics that drive consumer liking of butter. Krause AJ; Lopetcharat K; Drake MA J Dairy Sci; 2007 May; 90(5):2091-102. PubMed ID: 17430906 [TBL] [Abstract][Full Text] [Related]
44. Consumers' views on food quality. A qualitative interview study. Holm L; Kildevang H Appetite; 1996 Aug; 27(1):1-14. PubMed ID: 8879415 [TBL] [Abstract][Full Text] [Related]
45. Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from China, Japan, and Korea. Lee J; Chambers DH J Food Sci; 2010 Mar; 75(2):S141-7. PubMed ID: 20492260 [TBL] [Abstract][Full Text] [Related]
46. Factors affecting consumers' preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses. Colonna A; Durham C; Meunier-Goddik L J Dairy Sci; 2011 Oct; 94(10):5217-26. PubMed ID: 21943772 [TBL] [Abstract][Full Text] [Related]
47. Connecting flavors in social media: A cross cultural study with beer pairing. Arellano-Covarrubias A; Gómez-Corona C; Varela P; Escalona-Buendía HB Food Res Int; 2019 Jan; 115():303-310. PubMed ID: 30599946 [TBL] [Abstract][Full Text] [Related]
48. Direct-to-consumer advertising (DTCA) for prescription drugs: consumers' attitudes and preferences concerning its regulation in South Korea. Suh HS; Lee D; Kim SY; Chee DH; Kang HY Health Policy; 2011 Aug; 101(3):260-8. PubMed ID: 21705104 [TBL] [Abstract][Full Text] [Related]
49. [Quality of life of living kidney donor: a national report]. Briançon S; Germain L; Baudelot C; Bannay A; Virion JM; Thuong M Nephrol Ther; 2011 Jul; 7 Suppl 1():S1-39. PubMed ID: 21907160 [TBL] [Abstract][Full Text] [Related]
50. The impact of sensory quality of pork on consumer preference. Aaslyng MD; Oksama M; Olsen EV; Bejerholm C; Baltzer M; Andersen G; Bredie WL; Byrne DV; Gabrielsen G Meat Sci; 2007 May; 76(1):61-73. PubMed ID: 22064192 [TBL] [Abstract][Full Text] [Related]
51. Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers. Kim S; Yang S; Cho MS; Chung SJ J Sci Food Agric; 2019 Aug; 99(11):5092-5101. PubMed ID: 30982970 [TBL] [Abstract][Full Text] [Related]
52. Consumer perception of bread quality. Gellynck X; Kühne B; Van Bockstaele F; Van de Walle D; Dewettinck K Appetite; 2009 Aug; 53(1):16-23. PubMed ID: 19447521 [TBL] [Abstract][Full Text] [Related]
53. Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content. Font-i-Furnols M; Tous N; Esteve-Garcia E; Gispert M Meat Sci; 2012 Aug; 91(4):448-53. PubMed ID: 22429803 [TBL] [Abstract][Full Text] [Related]
54. The characterization of the most-liked reduced-fat Havarti-type cheeses. Ritvanen T; Lilleberg L; Tupasela T; Suhonen U; Eerola S; Putkonen T; Peltonen K J Dairy Sci; 2010 Nov; 93(11):5039-47. PubMed ID: 20965318 [TBL] [Abstract][Full Text] [Related]
55. Systematic comparison of hedonic ranking and rating methods demonstrates few practical differences. Kozak M; Cliff MA J Food Sci; 2013 Aug; 78(8):S1257-63. PubMed ID: 23815796 [TBL] [Abstract][Full Text] [Related]
56. European citizen and consumer attitudes and preferences regarding beef and pork. Verbeke W; Pérez-Cueto FJ; Barcellos MD; Krystallis A; Grunert KG Meat Sci; 2010 Feb; 84(2):284-92. PubMed ID: 20374787 [TBL] [Abstract][Full Text] [Related]
57. Still just a matter of taste? Sensorial appreciation of seafood is associated with more frequent and diverse consumption. Collier ES; Costa E; Harris KL; Bendtsen M; Niimi J Appetite; 2024 Jul; 198():107369. PubMed ID: 38663516 [TBL] [Abstract][Full Text] [Related]
58. Consumers' purchase of organic food products. A matter of convenience and reflexive practices. Hjelmar U Appetite; 2011 Apr; 56(2):336-44. PubMed ID: 21192997 [TBL] [Abstract][Full Text] [Related]
59. The perception of food quality. Profiling Italian consumers. Mascarello G; Pinto A; Parise N; Crovato S; Ravarotto L Appetite; 2015 Jun; 89():175-82. PubMed ID: 25681654 [TBL] [Abstract][Full Text] [Related]
60. 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] [Previous] [Next] [New Search]