BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

163 related articles for article (PubMed ID: 25557891)

  • 1. Preference mapping of dulce de leche commercialized in Brazilian markets.
    Gaze LV; Oliveira BR; Ferrao LL; Granato D; Cavalcanti RN; Conte Júnior CA; Cruz AG; Freitas MQ
    J Dairy Sci; 2015 Mar; 98(3):1443-54. PubMed ID: 25557891
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA).
    Silva R; Rocha RS; Guimarães JT; Balthazar CF; Hugo Scudino ; Ramos GLPA; Pimentel TC; Silva MC; Henrique F Silva P; Duarte MCKH; Freitas MQ; Cruz AG; Esmerino EA
    Food Res Int; 2020 Aug; 134():109217. PubMed ID: 32517897
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of different levels of ethnocentrism of the Brazilian consumer on the choice of dulce de leche from different countries of origin.
    Durço BB; Pimentel TC; Pagani MM; Cruz AG; Duarte MCKH; Esmerino EA
    Food Res Int; 2021 Oct; 148():110624. PubMed ID: 34507768
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identifying drivers for consumer acceptance and purchase intent of corn tortilla.
    Herrera-Corredor JA; Saidu JE; Khachatryan A; Prinyawiwatkul W; Carballo-Carballo A; Zepeda-Bautista R
    J Food Sci; 2007 Nov; 72(9):S727-31. PubMed ID: 18034760
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.
    Wu G; Ross CF; Morris CF; Murphy KM
    J Food Sci; 2017 Apr; 82(4):993-1005. PubMed ID: 28267866
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum).
    Morais Ferreira JM; Azevedo BM; Luccas V; Bolini HM
    J Food Sci; 2017 Mar; 82(3):818-824. PubMed ID: 28181242
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping.
    Oliver P; Cicerale S; Pang E; Keast R
    J Food Sci; 2018 Apr; 83(4):1073-1083. PubMed ID: 29603215
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel.
    Pickering GJ
    J Anim Physiol Anim Nutr (Berl); 2009 Feb; 93(1):52-60. PubMed ID: 19386008
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identifying the ideal profile of French yogurts for different clusters of consumers.
    Masson M; Saint-Eve A; Delarue J; Blumenthal D
    J Dairy Sci; 2016 May; 99(5):3421-3433. PubMed ID: 26947290
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
    Braghieri A; Piazzolla N; Romaniello A; Paladino F; Ricciardi A; Napolitano F
    J Dairy Sci; 2015 Mar; 98(3):1479-91. PubMed ID: 25465632
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods.
    Gaze LV; Costa MP; Monteiro ML; Lavorato JA; Conte Júnior CA; Raices RS; Cruz AG; Freitas MQ
    Food Chem; 2015 Feb; 169():471-7. PubMed ID: 25236253
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Sensory shelf life of dulce de leche.
    Garitta L; Hough G; Sánchez R
    J Dairy Sci; 2004 Jun; 87(6):1601-7. PubMed ID: 15453473
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory characteristics and consumer acceptability of red ginseng extracts produced with different processing methods.
    Yoon EK; Hong JH; Lê S; Kim KO
    J Food Sci; 2011; 76(5):S270-9. PubMed ID: 22417441
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties.
    Lago AM; Vidal AC; Schiassi MC; Reis T; Pimenta C; Pimenta ME
    J Food Sci; 2017 Feb; 82(2):492-499. PubMed ID: 28135398
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste.
    Kwon Y; Ryu J; Ju S
    Foods; 2021 Nov; 10(11):. PubMed ID: 34829141
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns.
    Pambo KO; Okello JJ; Mbeche RM; Kinyuru JN; Alemu MH
    Food Res Int; 2018 Apr; 106():532-541. PubMed ID: 29579957
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality features.
    Marjanska E; Szpakowska M
    J Texture Stud; 2020 Dec; 51(6):870-881. PubMed ID: 32667704
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Preference mapping of frozen and fresh raspberries.
    Villamor RR; Daniels CH; Moore PP; Ross CF
    J Food Sci; 2013 Jun; 78(6):S911-9. PubMed ID: 23772710
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.