342 related articles for article (PubMed ID: 28888609)
1. Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping.
Esmerino EA; Ferraz JP; Filho ERT; Pinto LPF; Freitas MQ; Cruz AG; Bolini HMA
J Dairy Sci; 2017 Nov; 100(11):8849-8860. PubMed ID: 28888609
[TBL] [Abstract][Full Text] [Related]
2. Influence of consumers' cognitive style on results from projective mapping.
Varela P; Antúnez L; Berget I; Oliveira D; Christensen K; Vidal L; Naes T; Ares G
Food Res Int; 2017 Sep; 99(Pt 1):693-701. PubMed ID: 28784533
[TBL] [Abstract][Full Text] [Related]
3. Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP).
Esmerino EA; Castura JC; Ferraz JP; Tavares Filho ER; Silva R; Cruz AG; Freitas MQ; Bolini HMA
Food Res Int; 2017 Nov; 101():249-258. PubMed ID: 28941691
[TBL] [Abstract][Full Text] [Related]
4. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
Mani-López E; Palou E; López-Malo A
J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
[TBL] [Abstract][Full Text] [Related]
5. Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?
McCarthy KS; Parker M; Ameerally A; Drake SL; Drake MA
J Dairy Sci; 2017 Aug; 100(8):6125-6138. PubMed ID: 28551193
[TBL] [Abstract][Full Text] [Related]
6. What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association.
Soares EKB; Esmerino EA; Ferreira MVS; da Silva MAAP; Freitas MQ; Cruz AG
Food Res Int; 2017 Dec; 102():553-558. PubMed ID: 29195985
[TBL] [Abstract][Full Text] [Related]
7. Consumer perception of the sustainability of dairy products and plant-based dairy alternatives.
Schiano AN; Harwood WS; Gerard PD; Drake MA
J Dairy Sci; 2020 Dec; 103(12):11228-11243. PubMed ID: 33069414
[TBL] [Abstract][Full Text] [Related]
8. Yogurt, cultured fermented milk, and health: a systematic review.
Savaiano DA; Hutkins RW
Nutr Rev; 2021 Apr; 79(5):599-614. PubMed ID: 32447398
[TBL] [Abstract][Full Text] [Related]
9. Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil.
Pinto VRA; Teixeira CG; Lima TS; De Almeida Prata ERB; Vidigal MCTR; Martins E; Perrone ÍT; Carvalho AF
Food Res Int; 2020 Mar; 129():108833. PubMed ID: 32036918
[TBL] [Abstract][Full Text] [Related]
10. Consumer understanding of fluid milk and cheese processing and composition.
Schiano AN; Drake MA
J Dairy Sci; 2021 Aug; 104(8):8644-8660. PubMed ID: 34247744
[TBL] [Abstract][Full Text] [Related]
11. Importance of Health Aspects in Polish Consumer Choices of Dairy Products.
Sajdakowska M; Gębski J; Gutkowska K; Żakowska-Biemans S
Nutrients; 2018 Aug; 10(8):. PubMed ID: 30072658
[TBL] [Abstract][Full Text] [Related]
12. Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.
Costa MP; Balthazar CF; Franco RM; Mársico ET; Cruz AG; Conte CA
J Dairy Sci; 2014 May; 97(5):2610-8. PubMed ID: 24582442
[TBL] [Abstract][Full Text] [Related]
13. The effect of dairy products on liver fat and metabolic risk markers in males with abdominal obesity - a four-arm randomized controlled trial.
Sandby K; Magkos F; Chabanova E; Petersen ET; Krarup T; Bertram HC; Kristiansen K; Geiker NRW
Clin Nutr; 2024 Feb; 43(2):534-542. PubMed ID: 38232682
[TBL] [Abstract][Full Text] [Related]
14. Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?
Janiaski DR; Pimentel TC; Cruz AG; Prudencio SH
J Dairy Sci; 2016 Jul; 99(7):5273-5283. PubMed ID: 27157581
[TBL] [Abstract][Full Text] [Related]
15. Understanding consumers' perception of lamb meat using free word association.
de Andrade JC; de Aguiar Sobral L; Ares G; Deliza R
Meat Sci; 2016 Jul; 117():68-74. PubMed ID: 26946479
[TBL] [Abstract][Full Text] [Related]
16. Projective mapping based on choice or preference: An affective approach to projective mapping.
Varela P; Berget I; Hersleth M; Carlehög M; Asioli D; Næs T
Food Res Int; 2017 Oct; 100(Pt 2):241-251. PubMed ID: 28888447
[TBL] [Abstract][Full Text] [Related]
17. Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
Curti CA; Lotufo-Haddad AM; Vinderola G; Ramon AN; Goldner MC; Costa Antunes AE
J Dairy Sci; 2022 Nov; 105(11):8782-8791. PubMed ID: 36114056
[TBL] [Abstract][Full Text] [Related]
18. Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts.
Costa MP; Monteiro MLG; Frasao BS; Silva VLM; Rodrigues BL; Chiappini CCJ; Conte-Junior CA
J Dairy Sci; 2017 Jan; 100(1):157-168. PubMed ID: 27816243
[TBL] [Abstract][Full Text] [Related]
19. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.
Varga L; Süle J; Nagy P
J Dairy Sci; 2014; 97(4):2039-44. PubMed ID: 24485676
[TBL] [Abstract][Full Text] [Related]
20. Validation of fluid milk consumer segments using qualitative multivariate analysis.
Harwood WS; Drake MA
J Dairy Sci; 2020 Nov; 103(11):10036-10047. PubMed ID: 32921456
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
