346 related articles for article (PubMed ID: 28071797)
1. Classification and characterization of Japanese consumers' beef preferences by external preference mapping.
Sasaki K; Ooi M; Nagura N; Motoyama M; Narita T; Oe M; Nakajima I; Hagi T; Ojima K; Kobayashi M; Nomura M; Muroya S; Hayashi T; Akama K; Fujikawa A; Hokiyama H; Kobayashi K; Nishimura T
J Sci Food Agric; 2017 Aug; 97(10):3453-3462. PubMed ID: 28071797
[TBL] [Abstract][Full Text] [Related]
2. Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping.
Chong FS; O'Sullivan MG; Kerry JP; Moloney AP; Methven L; Gordon AW; Hagan TD; Farmer LJ
J Sci Food Agric; 2020 Jan; 100(1):245-257. PubMed ID: 31512244
[TBL] [Abstract][Full Text] [Related]
3. Mexican consumers at the point of meat purchase. Beef choice.
Ngapo TM; Braña Varela D; Rubio Lozano MS
Meat Sci; 2017 Dec; 134():34-43. PubMed ID: 28750333
[TBL] [Abstract][Full Text] [Related]
4. Diversity of Japanese consumers' requirements, sensory perceptions, and eating preferences for meat.
Sasaki K
Anim Sci J; 2022; 93(1):e13705. PubMed ID: 35266248
[TBL] [Abstract][Full Text] [Related]
5. Consumer visual preference and value for beef steaks differing in marbling level and color.
Killinger KM; Calkins CR; Umberger WJ; Feuz DM; Eskridge KM
J Anim Sci; 2004 Nov; 82(11):3288-93. PubMed ID: 15542475
[TBL] [Abstract][Full Text] [Related]
6. Hong Kong consumer preferences for Japanese beef: Label knowledge and reference point effects.
Kikushima R; Nakajima S; Takano M; Ito N
Anim Sci J; 2018 Oct; 89(10):1519-1529. PubMed ID: 30101514
[TBL] [Abstract][Full Text] [Related]
7. Consumer perception of marbling and beef quality during purchase and consumer preferences for degree of doneness.
Benli H; Yildiz DG
Anim Biosci; 2023 Aug; 36(8):1274-1284. PubMed ID: 37170519
[TBL] [Abstract][Full Text] [Related]
8. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
[TBL] [Abstract][Full Text] [Related]
9. Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids.
Baba Y; Kallas Z; Costa-Font M; Gil JM; Realini CE
Meat Sci; 2016 Jan; 111():9-17. PubMed ID: 26331961
[TBL] [Abstract][Full Text] [Related]
10. Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level.
Killinger KM; Calkins CR; Umberger WJ; Feuz DM; Eskridge KM
J Anim Sci; 2004 Nov; 82(11):3294-301. PubMed ID: 15542476
[TBL] [Abstract][Full Text] [Related]
11. U. S. consumer perceptions of U. S. and Canadian beef quality grades.
Tedford JL; Rodas-González A; Garmyn AJ; Brooks JC; Johnson BJ; Starkey JD; Clark GO; Derington AJ; Collins JA; Miller MF
J Anim Sci; 2014 Aug; 92(8):3685-92. PubMed ID: 24802035
[TBL] [Abstract][Full Text] [Related]
12. Consumer assessment of beef strip loin steaks of varying fat levels.
O'Quinn TG; Brooks JC; Polkinghorne RJ; Garmyn AJ; Johnson BJ; Starkey JD; Rathmann RJ; Miller MF
J Anim Sci; 2012 Feb; 90(2):626-34. PubMed ID: 21948609
[TBL] [Abstract][Full Text] [Related]
13. Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks.
Platter WJ; Tatum JD; Belk KE; Koontz SR; Chapman PL; Smith GC
J Anim Sci; 2005 Apr; 83(4):890-9. PubMed ID: 15753345
[TBL] [Abstract][Full Text] [Related]
14. A comparison of Japanese and Australian consumers' sensory perceptions of beef.
Polkinghorne RJ; Nishimura T; Neath KE; Watson R
Anim Sci J; 2014 Jan; 85(1):69-74. PubMed ID: 23773578
[TBL] [Abstract][Full Text] [Related]
15. Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay.
Bonny SPF; Gardner GE; Pethick DW; Allen P; Legrand I; Wierzbicki J; Farmer LJ; Polkinghorne RJ; Hocquette JF
Animal; 2017 Aug; 11(8):1399-1411. PubMed ID: 28190414
[TBL] [Abstract][Full Text] [Related]
16. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.
Wilfong AK; McKillip KV; Gonzalez JM; Houser TA; Unruh JA; Boyle EA; O'Quinn TG
J Anim Sci; 2016 Nov; 94(11):4943-4958. PubMed ID: 27898955
[TBL] [Abstract][Full Text] [Related]
17. Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel.
Sasaki K; Motoyama M; Narita T; Hagi T; Ojima K; Oe M; Nakajima I; Kitsunai K; Saito Y; Hatori H; Muroya S; Nomura M; Miyaguchi Y; Chikuni K
Meat Sci; 2014 Feb; 96(2 Pt A):994-1002. PubMed ID: 24231677
[TBL] [Abstract][Full Text] [Related]
18. Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.
Chung SJ
J Food Sci; 2009 Aug; 74(6):S286-95. PubMed ID: 19723235
[TBL] [Abstract][Full Text] [Related]
19. Drivers of high-involvement consumers' intention to buy PDO wines: Valpolicella PDO case study.
Capitello R; Agnoli L; Begalli D
J Sci Food Agric; 2016 Aug; 96(10):3407-17. PubMed ID: 26538481
[TBL] [Abstract][Full Text] [Related]
20. Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses.
Hunt MR; Garmyn AJ; O'Quinn TG; Corbin CH; Legako JF; Rathmann RJ; Brooks JC; Miller MF
Meat Sci; 2014 Sep; 98(1):1-8. PubMed ID: 24807188
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]