215 related articles for article (PubMed ID: 24317872)
1. Sensory preferences among general Japanese consumers and physicochemical evaluation of deep-fried peanuts.
Miyagi A; Ogaki Y
J Sci Food Agric; 2014 Aug; 94(10):2030-9. PubMed ID: 24317872
[TBL] [Abstract][Full Text] [Related]
2. Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts).
Miyagi A
J Sci Food Agric; 2017 Sep; 97(12):4009-4015. PubMed ID: 28194808
[TBL] [Abstract][Full Text] [Related]
3. Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.
Lykomitros D; Fogliano V; Capuano E
J Food Sci; 2018 Apr; 83(4):1103-1115. PubMed ID: 29577289
[TBL] [Abstract][Full Text] [Related]
4. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance.
Lipan L; Cano-Lamadrid M; Vázquez-Araújo L; Łyczko J; Moriana A; Hernández F; García-García E; Carbonell-Barrachina ÁA
J Food Sci; 2020 Nov; 85(11):3969-3980. PubMed ID: 33051880
[TBL] [Abstract][Full Text] [Related]
5. Instrumental evaluation and influence of gender and/or age among consumers on textural preference of deep-fried peanuts.
Miyagi A; Ogaki Y
Food Res Int; 2014 Oct; 64():227-233. PubMed ID: 30011644
[TBL] [Abstract][Full Text] [Related]
6. Consumer-based optimization of a third-generation product made from peanut and rice flour.
Choi ID; Phillips RD; Resurreccion AV
J Food Sci; 2007 Sep; 72(7):S443-9. PubMed ID: 17995656
[TBL] [Abstract][Full Text] [Related]
7. Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness.
Bach V; Mikkelsen L; Kidmose U; Edelenbos M
J Sci Food Agric; 2015 Jul; 95(9):1852-9. PubMed ID: 25156135
[TBL] [Abstract][Full Text] [Related]
8. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
Dueik V; Bouchon P
J Food Sci; 2011 Mar; 76(2):E188-95. PubMed ID: 21535758
[TBL] [Abstract][Full Text] [Related]
9. Effects of daily consumption of one or varied peanut flavors on acceptance and intake.
Jones JB; Provost M; Keaver L; Breen C; Ludy MJ; Mattes RD
Appetite; 2014 Nov; 82():208-12. PubMed ID: 25064672
[TBL] [Abstract][Full Text] [Related]
10. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer.
Gous AGS; Almli VL; Coetzee V; de Kock HL
Nutrients; 2019 Feb; 11(2):. PubMed ID: 30813331
[TBL] [Abstract][Full Text] [Related]
11. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
Howard BM; Hung YC; McWatters K
J Food Sci; 2011; 76(1):E40-7. PubMed ID: 21535674
[TBL] [Abstract][Full Text] [Related]
12. A comparative study of the characteristics of French fries produced by deep fat frying and air frying.
Teruel Mdel R; Gordon M; Linares MB; Garrido MD; Ahromrit A; Niranjan K
J Food Sci; 2015 Feb; 80(2):E349-58. PubMed ID: 25619624
[TBL] [Abstract][Full Text] [Related]
13. Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder.
Sukkhown P; Pirak T; Chonpracha P; Ardoin R; Prinyawiwatkul W
J Food Sci; 2019 Jun; 84(6):1570-1576. PubMed ID: 31120576
[TBL] [Abstract][Full Text] [Related]
14. Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology.
Fikry M; Khalifa I; Sami R; Khojah E; Ismail KA; Dabbour M
Foods; 2021 Oct; 10(11):. PubMed ID: 34828848
[TBL] [Abstract][Full Text] [Related]
15. Acceptability and Preference Drivers of Freshly Roasted Peanuts.
Wang S; Adhikari K; Hung YC
J Food Sci; 2017 Jan; 82(1):174-184. PubMed ID: 27886380
[TBL] [Abstract][Full Text] [Related]
16. A study of the relationships among consumer acceptance, oxidation chemical indicators, and sensory attributes in high-oleic and normal peanuts.
Nepote V; Olmedo RH; Mestrallet MG; Grosso NR
J Food Sci; 2009; 74(1):S1-8. PubMed ID: 19200116
[TBL] [Abstract][Full Text] [Related]
17. Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices.
Karacabey E; Turan MS; Özçelik ŞG; Baltacıoğlu C; Küçüköner E
J Sci Food Agric; 2016 Oct; 96(13):4603-12. PubMed ID: 26916385
[TBL] [Abstract][Full Text] [Related]
18. Effects of cooking methods on peanut allergenicity.
Beyer K; Morrow E; Li XM; Bardina L; Bannon GA; Burks AW; Sampson HA
J Allergy Clin Immunol; 2001 Jun; 107(6):1077-81. PubMed ID: 11398088
[TBL] [Abstract][Full Text] [Related]
19. Antioxidative properties of Murraya koenigii leaf extracts in accelerated oxidation and deep-frying studies.
Nor FM; Suhaila M; Aini IN; Razali I
Int J Food Sci Nutr; 2009; 60 Suppl 2():1-11. PubMed ID: 19488917
[TBL] [Abstract][Full Text] [Related]
20. Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil.
Zhang N; Sun B; Mao X; Chen H; Zhang Y
Food Res Int; 2019 Jul; 121():296-306. PubMed ID: 31108752
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]