176 related articles for article (PubMed ID: 23871368)
1. Acceptance of sugar reduction in flavored yogurt.
Chollet M; Gille D; Schmid A; Walther B; Piccinali P
J Dairy Sci; 2013 Sep; 96(9):5501-11. PubMed ID: 23871368
[TBL] [Abstract][Full Text] [Related]
2. Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar.
Torrico DD; Tam J; Fuentes S; Gonzalez Viejo C; Dunshea FR
J Sci Food Agric; 2020 May; 100(7):3024-3035. PubMed ID: 32056214
[TBL] [Abstract][Full Text] [Related]
3. Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids.
Rognlien M; Duncan SE; O'Keefe SF; Eigel WN
J Dairy Sci; 2012 Apr; 95(4):1690-8. PubMed ID: 22459817
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?
Janiaski DR; Pimentel TC; Cruz AG; Prudencio SH
J Dairy Sci; 2016 Jul; 99(7):5273-5283. PubMed ID: 27157581
[TBL] [Abstract][Full Text] [Related]
6. Drivers of liking for yogurt drinks with prebiotics and probiotics.
Allgeyer LC; Miller MJ; Lee SY
J Food Sci; 2010 May; 75(4):S212-9. PubMed ID: 20546424
[TBL] [Abstract][Full Text] [Related]
7. How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habits.
Saint-Eve A; Leclercq H; Berthelo S; Saulnier B; Oettgen W; Delarue J
Appetite; 2016 Apr; 99():277-284. PubMed ID: 26826527
[TBL] [Abstract][Full Text] [Related]
8. Quality characteristics and consumer acceptance of yogurt fortified with date fiber.
Hashim IB; Khalil AH; Afifi HS
J Dairy Sci; 2009 Nov; 92(11):5403-7. PubMed ID: 19841201
[TBL] [Abstract][Full Text] [Related]
9. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt.
Miele NA; Cabisidan EK; Blaiotta G; Leone S; Masi P; Di Monaco R; Cavella S
J Dairy Sci; 2017 Dec; 100(12):9539-9550. PubMed ID: 28987582
[TBL] [Abstract][Full Text] [Related]
10. Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt.
Oliveira AAA; Andrade AC; Bastos SC; Condino JPF; Curzi Júnior A; Pinheiro ACM
Food Res Int; 2021 Jan; 139():109972. PubMed ID: 33509518
[TBL] [Abstract][Full Text] [Related]
11. Developing a strawberry yogurt fortified with marine fish oil.
Estrada JD; Boeneke C; Bechtel P; Sathivel S
J Dairy Sci; 2011 Dec; 94(12):5760-9. PubMed ID: 22118066
[TBL] [Abstract][Full Text] [Related]
12. Influence of strawberry yogurt composition on aroma release.
Mei JB; Reineccius GA; Knighton WB; Grimsrud EP
J Agric Food Chem; 2004 Oct; 52(20):6267-70. PubMed ID: 15453698
[TBL] [Abstract][Full Text] [Related]
13. Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties.
Saint-Eve A; Martin N; Guillemin H; Sémon E; Guichard E; Souchon I
J Agric Food Chem; 2006 Oct; 54(20):7794-803. PubMed ID: 17002454
[TBL] [Abstract][Full Text] [Related]
14. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
Isleten M; Karagul-Yuceer Y
J Dairy Sci; 2006 Aug; 89(8):2865-72. PubMed ID: 16840602
[TBL] [Abstract][Full Text] [Related]
15. Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulp.
Pereira CTM; Pereira DM; Bolini HMA
J Food Sci; 2021 Jun; 86(6):2626-2639. PubMed ID: 34077557
[TBL] [Abstract][Full Text] [Related]
16. Influence of proteins on the perception of flavored stirred yogurts.
Saint-Eve A; Lévy C; Martin N; Souchon I
J Dairy Sci; 2006 Mar; 89(3):922-33. PubMed ID: 16507686
[TBL] [Abstract][Full Text] [Related]
17. Human responses to five concentrations of sucrose in a dairy product: immediate and delayed palatability effects.
Pérez C; Dalix AM; Guy-Grand B; Bellisle F
Appetite; 1994 Oct; 23(2):165-78. PubMed ID: 7864610
[TBL] [Abstract][Full Text] [Related]
18. Quality and acceptability of a set-type yogurt made from camel milk.
Hashim IB; Khalil AH; Habib H
J Dairy Sci; 2009 Mar; 92(3):857-62. PubMed ID: 19233778
[TBL] [Abstract][Full Text] [Related]
19. Sensory properties and drivers of liking for Greek yogurts.
Desai NT; Shepard L; Drake MA
J Dairy Sci; 2013; 96(12):7454-66. PubMed ID: 24404579
[TBL] [Abstract][Full Text] [Related]
20. Identifying ideal product composition of chocolate-flavored milk using preference mapping.
Mahato DK; Oliver P; Keast R; Liem DG; Russell CG; Mohebbi M; Cicerale S; Mahmud MC; Gamlath S
J Food Sci; 2021 Jul; 86(7):3205-3218. PubMed ID: 34155639
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
