137 related articles for article (PubMed ID: 25105717)
21. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham.
Sindelar JJ; Cordray JC; Sebranek JG; Love JA; Ahn DU
J Food Sci; 2007 Aug; 72(6):S388-95. PubMed ID: 17995695
[TBL] [Abstract][Full Text] [Related]
22. Thickening human milk: the effect of time, temperature, and thickener for infants with dysphagia.
Brooks L; DiStefano CC; Clayton H; Gethers CT
Eur J Pediatr; 2024 Apr; 183(4):1839-1848. PubMed ID: 38277000
[TBL] [Abstract][Full Text] [Related]
23. Variety and content of commercial infant and toddler vegetable products manufactured and sold in the United States.
Moding KJ; Ferrante MJ; Bellows LL; Bakke AJ; Hayes JE; Johnson SL
Am J Clin Nutr; 2018 Apr; 107(4):576-583. PubMed ID: 29635494
[TBL] [Abstract][Full Text] [Related]
24. Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables.
van Eck A; Wijne C; Fogliano V; Stieger M; Scholten E
Food Funct; 2019 Sep; 10(9):5739-5751. PubMed ID: 31453619
[TBL] [Abstract][Full Text] [Related]
25. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
Dermiki M; Mounayar R; Suwankanit C; Scott J; Kennedy OB; Mottram DS; Gosney MA; Blumenthal H; Methven L
J Sci Food Agric; 2013 Oct; 93(13):3312-21. PubMed ID: 23585029
[TBL] [Abstract][Full Text] [Related]
26. Meat analog: a review.
Malav OP; Talukder S; Gokulakrishnan P; Chand S
Crit Rev Food Sci Nutr; 2015; 55(9):1241-5. PubMed ID: 24915320
[TBL] [Abstract][Full Text] [Related]
27. Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum.
van Stokkom VL; de Graaf C; van Kooten O; Stieger M
J Food Sci; 2018 Oct; 83(10):2578-2585. PubMed ID: 30178873
[TBL] [Abstract][Full Text] [Related]
28. Beta-carotene bioavailability from differently processed carrot meals in human ileostomy volunteers.
Livny O; Reifen R; Levy I; Madar Z; Faulks R; Southon S; Schwartz B
Eur J Nutr; 2003 Dec; 42(6):338-45. PubMed ID: 14673607
[TBL] [Abstract][Full Text] [Related]
29. Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables.
Feng Y; Albiol Tapia M; Okada K; Castaneda Lazo NB; Chapman-Novakofski K; Phillips C; Lee SY
J Food Sci; 2018 Feb; 83(2):446-453. PubMed ID: 29337353
[TBL] [Abstract][Full Text] [Related]
30. Consumer acceptance of an extruded soy-based high-protein breakfast cereal.
Yeu K; Lee Y; Lee SY
J Food Sci; 2008 Jan; 73(1):S20-5. PubMed ID: 18211365
[TBL] [Abstract][Full Text] [Related]
31. Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots (Daucus carota l.) and carrot products.
Czepa A; Hofmann T
J Agric Food Chem; 2004 Jul; 52(14):4508-14. PubMed ID: 15237959
[TBL] [Abstract][Full Text] [Related]
32. Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk.
Quiñones HJ; Barbano DM; Phillips LG
J Dairy Sci; 1997 Dec; 80(12):3142-51. PubMed ID: 9436094
[TBL] [Abstract][Full Text] [Related]
33. Solid-food introduction in infants diagnosed as having a cow's-milk protein-induced enterocolitis.
Beauchamp JN; Gaboury I; Ni A; Boland MP; Mack DR
J Pediatr Gastroenterol Nutr; 2011 May; 52(5):639-43. PubMed ID: 21464755
[TBL] [Abstract][Full Text] [Related]
34. Sensory design of foods for the elderly.
Hall G; Wendin K
Ann Nutr Metab; 2008; 52 Suppl 1():25-8. PubMed ID: 18382074
[TBL] [Abstract][Full Text] [Related]
35. Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree.
Czepa A; Hofmann T
J Agric Food Chem; 2003 Jun; 51(13):3865-73. PubMed ID: 12797757
[TBL] [Abstract][Full Text] [Related]
36. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing.
Barrett DM; Beaulieu JC; Shewfelt R
Crit Rev Food Sci Nutr; 2010 May; 50(5):369-89. PubMed ID: 20373184
[TBL] [Abstract][Full Text] [Related]
37. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
Di Cagno R; Surico RF; Siragusa S; De Angelis M; Paradiso A; Minervini F; De Gara L; Gobbetti M
Int J Food Microbiol; 2008 Oct; 127(3):220-8. PubMed ID: 18710789
[TBL] [Abstract][Full Text] [Related]
38. Sensory acceptability of raw and extruded bovine rumen protein in processed meat products.
Conti-Silva AC; Silva ME; Arêas JA
Meat Sci; 2011 Aug; 88(4):652-6. PubMed ID: 21414726
[TBL] [Abstract][Full Text] [Related]
39. Quality evaluation of functional chicken nuggets incorporated with ground carrot and mashed sweet potato.
Bhosale SS; Biswas AK; Sahoo J; Chatli MK; Sharma DK; Sikka SS
Food Sci Technol Int; 2011 Jun; 17(3):233-9. PubMed ID: 21652765
[TBL] [Abstract][Full Text] [Related]
40. Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods-A Comparison Between TDS and TCATA.
Sharma M; Duizer L
Foods; 2019 May; 8(6):. PubMed ID: 31151243
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
