These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
164 related articles for article (PubMed ID: 25557891)
21. 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]
22. 5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche. Francisquini JD; Rocha J; Martins E; Stephani R; Henrique Fonseca da Silva P; Toledo Renhe IR; Tuler Perrone Í; Fernandes de Carvalho A J Dairy Res; 2019 Nov; 86(4):477-482. PubMed ID: 31823833 [TBL] [Abstract][Full Text] [Related]
23. Effect of flax addition on the flavor profile and acceptability of bagels. Aliani M; Ryland D; Pierce GN J Food Sci; 2012 Jan; 77(1):S62-70. PubMed ID: 22260132 [TBL] [Abstract][Full Text] [Related]
25. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang). Kim HG; Hong JH; Song CK; Shin HW; Kim KO J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572 [TBL] [Abstract][Full Text] [Related]
26. Sensory analysis and aroma compounds of buckwheat containing products-a review. Starowicz M; Koutsidis G; Zieliński H Crit Rev Food Sci Nutr; 2018 Jul; 58(11):1767-1779. PubMed ID: 28686470 [TBL] [Abstract][Full Text] [Related]
27. Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages. Yu P; Low MY; Zhou W Food Res Int; 2018 Jan; 103():68-75. PubMed ID: 29389644 [TBL] [Abstract][Full Text] [Related]
33. Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference. Kim MK; Greve P; Lee Y J Food Sci; 2016 Jan; 81(1):S174-81. PubMed ID: 26605753 [TBL] [Abstract][Full Text] [Related]
34. 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]
35. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. Saldaña E; Saldarriaga L; Cabrera J; Behrens JH; Selani MM; Rios-Mera J; Contreras-Castillo CJ Meat Sci; 2019 Jan; 147():60-69. PubMed ID: 30196202 [TBL] [Abstract][Full Text] [Related]
36. Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein. Garcia K; Sriwattana S; No HK; Corredor JA; Prinyawiwatkul W J Food Sci; 2009 Aug; 74(6):S248-54. PubMed ID: 19723230 [TBL] [Abstract][Full Text] [Related]
37. Studies on organoleptic properties of food products from fresh egg and egg powder through principal component analysis. Chauhan VS; Sharma A Nahrung; 2003 Apr; 47(2):102-5. PubMed ID: 12744287 [TBL] [Abstract][Full Text] [Related]
38. Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice. Maleki C; Oliver P; Lewin S; Liem G; Keast R J Food Sci; 2020 May; 85(5):1576-1585. PubMed ID: 32249929 [TBL] [Abstract][Full Text] [Related]
39. Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference. Zhi R; Zhao L; Shi J J Dairy Sci; 2016 Jul; 99(7):5305-5317. PubMed ID: 27108179 [TBL] [Abstract][Full Text] [Related]
40. Sensory differences between beet and cane sugar sources. Urbanus BL; Cox GO; Eklund EJ; Ickes CM; Schmidt SJ; Lee SY J Food Sci; 2014 Sep; 79(9):S1763-8. PubMed ID: 25124655 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]