BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

249 related articles for article (PubMed ID: 24106763)

  • 1. Sensory evaluation and electronic tongue for sensing flavored mineral water taste attributes.
    Sipos L; Gere A; Szöllősi D; Kovács Z; Kókai Z; Fekete A
    J Food Sci; 2013 Oct; 78(10):S1602-S1608. PubMed ID: 24106763
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Analyzing the sensory characteristics and taste-sensor ions of MSG substitutes.
    Jo MN; Lee YM
    J Food Sci; 2008 Jun; 73(5):S191-8. PubMed ID: 18577010
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.
    Qiu S; Wang J
    J Food Sci; 2015 Oct; 80(10):S2296-304. PubMed ID: 26416698
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue.
    Lipkowitz JB; Ross CF; Diako C; Smith DM
    J Dairy Sci; 2018 Mar; 101(3):1990-2004. PubMed ID: 29331463
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Discrimination of chicken seasonings and beef seasonings using electronic nose and sensory evaluation.
    Tian H; Li F; Qin L; Yu H; Ma X
    J Food Sci; 2014 Nov; 79(11):S2346-53. PubMed ID: 25311825
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis.
    Sipos L; Kovács Z; Sági-Kiss V; Csiki T; Kókai Z; Fekete A; Héberger K
    Food Chem; 2012 Dec; 135(4):2947-53. PubMed ID: 22980895
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese.
    Walsh EA; Diako C; Smith DM; Ross CF
    J Food Sci; 2020 Feb; 85(2):268-278. PubMed ID: 31961970
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Panel performance monitoring by Poincaré plot: A case study on flavoured bottled waters.
    Sipos L; Ladányi M; Gere A; Kókai Z; Kovács S
    Food Res Int; 2017 Sep; 99(Pt 1):198-205. PubMed ID: 28784476
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Assessment of taste attributes of peanut meal enzymatic-hydrolysis hydrolysates using an electronic tongue.
    Wang L; Niu Q; Hui Y; Jin H; Chen S
    Sensors (Basel); 2015 May; 15(5):11169-88. PubMed ID: 25985162
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification of sensory attributes that drive the likeability of Korean rice wines by American panelists. [Corrected].
    Kwak HS; Ahn BH; Kim HR; Lee SY
    J Food Sci; 2015 Jan; 80(1):S161-70. PubMed ID: 25559310
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese.
    Schlossareck C; Ross CF
    J Food Sci; 2019 Jun; 84(6):1563-1569. PubMed ID: 31042820
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Application of the ideal profile method to identify an ideal sufu for nonregular consumers.
    Chen YP; Chung HY
    J Sci Food Agric; 2018 Aug; 98(11):4216-4226. PubMed ID: 29406615
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness.
    Apetrei C; Apetrei IM; Villanueva S; de Saja JA; Gutierrez-Rosales F; Rodriguez-Mendez ML
    Anal Chim Acta; 2010 Mar; 663(1):91-7. PubMed ID: 20172102
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of a lexicon for caviar and its usefulness for determining consumer preference.
    Baker AK; Vixie B; Rasco BA; Ovissipour M; Ross CF
    J Food Sci; 2014 Dec; 79(12):S2533-41. PubMed ID: 25392985
    [TBL] [Abstract][Full Text] [Related]  

  • 15. E-Nose and e-Tongue combination for improved recognition of fruit juice samples.
    Haddi Z; Mabrouk S; Bougrini M; Tahri K; Sghaier K; Barhoumi H; El Bari N; Maaref A; Jaffrezic-Renault N; Bouchikhi B
    Food Chem; 2014 May; 150():246-53. PubMed ID: 24360446
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal.
    Barnett SM; Sablani SS; Tang J; Ross CF
    J Food Sci; 2019 Aug; 84(8):2313-2324. PubMed ID: 31313314
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis.
    Buratti S; Sinelli N; Bertone E; Venturello A; Casiraghi E; Geobaldo F
    J Sci Food Agric; 2015 Aug; 95(11):2192-200. PubMed ID: 25258213
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The potential for microwave technology and the ideal profile method to aid in salt reduction.
    Barnett SM; Sablani SS; Tang J; Ross CF
    J Food Sci; 2020 Mar; 85(3):600-610. PubMed ID: 32017103
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Brazilian Coffee Blends: A Simple and Fast Method by Near-Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping.
    Baqueta MR; Coqueiro A; Valderrama P
    J Food Sci; 2019 Jun; 84(6):1247-1255. PubMed ID: 31116425
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Cold extraction process for producing a low-alcohol beer, International Pale Lager style: Evaluation and description of flavors using electronic tongue.
    Eduardo da Silva K; Marcel Borges E; Crestani I; Dognini J; César de Jesus P
    Food Res Int; 2024 Aug; 190():114598. PubMed ID: 38945614
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.