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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

105 related articles for article (PubMed ID: 27706814)

  • 1. Consumer Acceptance of a Polyphenolic Coffee Beverage.
    Nguyen T; Kuchera M; Smoot K; Diako C; Vixie B; Ross CF
    J Food Sci; 2016 Nov; 81(11):S2817-S2823. PubMed ID: 27706814
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee.
    Frost SC; Ristenpart WD; Guinard JX
    J Food Sci; 2019 Aug; 84(8):2297-2312. PubMed ID: 31269246
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists.
    Gotow N; Moritani A; Hayakawa Y; Akutagawa A; Hashimoto H; Kobayakawa T
    J Food Sci; 2015 Jun; 80(6):S1343-51. PubMed ID: 25943978
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The effect of fat and coffee concentration on the consumer acceptance of iced-coffee beverages.
    Mahmud MMC; Shellie RA; Mohebbi M; Mahato DK; Keast R
    J Food Sci; 2021 Nov; 86(11):5004-5015. PubMed ID: 34653256
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields.
    Cotter AR; Batali ME; Ristenpart WD; Guinard JX
    J Food Sci; 2021 Jan; 86(1):194-205. PubMed ID: 33340109
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer.
    Craine EB; Bramwell S; Ross CF; Fisk S; Murphy KM
    J Food Sci; 2021 Aug; 86(8):3628-3644. PubMed ID: 34190346
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee.
    Pinsuwan A; Suwonsichon S; Chompreeda P; Prinyawiwatkul W
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053912
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C; Ross CF
    J Food Sci; 2011 Sep; 76(7):S428-36. PubMed ID: 22417561
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of beverage temperature on consumer preferences for black coffee.
    Ristenpart WD; Cotter AR; Guinard JX
    Sci Rep; 2022 Nov; 12(1):20621. PubMed ID: 36450773
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Relating sensory and chemical properties of sour cream to consumer acceptance.
    Shepard L; Miracle RE; Leksrisompong P; Drake MA
    J Dairy Sci; 2013 Sep; 96(9):5435-54. PubMed ID: 23849637
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids.
    Beekman TL; Huck L; Claure B; Seo HS
    Food Res Int; 2021 Feb; 140():109849. PubMed ID: 33648167
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages.
    Ardoin R; Smith B; Lea J; Boue S; Smolensky D; Santana AL; Peterson J
    J Food Sci; 2023 Jun; 88(6):2301-2312. PubMed ID: 37129873
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks.
    Platter WJ; Tatum JD; Belk KE; Chapman PL; Scanga JA; Smith GC
    J Anim Sci; 2003 Nov; 81(11):2741-50. PubMed ID: 14601877
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of peroxyl radical scavenging capacity of commonly consumed beverages.
    Kwon DY; Choi KH; Kim SJ; Choi DW; Kim YS; Kim YC
    Arch Pharm Res; 2009 Feb; 32(2):283-7. PubMed ID: 19280160
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of antioxidant activity between green and roasted coffee beans using molecular methods.
    Priftis A; Stagos D; Konstantinopoulos K; Tsitsimpikou C; Spandidos DA; Tsatsakis AM; Tzatzarakis MN; Kouretas D
    Mol Med Rep; 2015 Nov; 12(5):7293-302. PubMed ID: 26458565
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of Multicolored Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice.
    Weekes LN; Walsh D; Ferguson H; Ross CF
    J Food Sci; 2010; 75(1):S68-73. PubMed ID: 20492204
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Impact of roasting time on the sensory profile of arabica and robusta coffee.
    Bicho NC; Leitão AE; Ramalho JC; de Alvarenga NB; Lidon FC
    Ecol Food Nutr; 2013; 52(2):163-77. PubMed ID: 23445394
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Short communication: Sensory analysis of a kefir product designed for active cancer survivors.
    O'Brien K; Boeneke C; Prinyawiwatkul W; Lisano J; Shackelford D; Reeves K; Christensen M; Hayward R; Ordonez KC; Stewart LK
    J Dairy Sci; 2017 Jun; 100(6):4349-4353. PubMed ID: 28434726
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Consumer perception of astringency in clear acidic whey protein beverages.
    Childs JL; Drake M
    J Food Sci; 2010; 75(9):S513-21. PubMed ID: 21535625
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.