132 related articles for article (PubMed ID: 29195985)
1. 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]
2. 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]
3. Proteomic and peptidomic profiling of Brazilian artisanal 'Coalho' cheese.
Silva RA; Bezerra VS; Pimentel Mdo C; Porto AL; Cavalcanti MT; Filho JL
J Sci Food Agric; 2016 Oct; 96(13):4337-44. PubMed ID: 26801736
[TBL] [Abstract][Full Text] [Related]
4. Short communication: Viable Mycobacterium avium subspecies paratuberculosis in retail artisanal Coalho cheese from Northeastern Brazil.
Faria AC; Schwarz DG; Carvalho IA; Rocha BB; De Carvalho Castro KN; Silva MR; Moreira MA
J Dairy Sci; 2014 Jul; 97(7):4111-4. PubMed ID: 24797534
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Can artisanal "Coalho" cheese from Northeastern Brazil be used as a functional food?
Silva RA; Lima MS; Viana JB; Bezerra VS; Pimentel MC; Porto AL; Cavalcanti MT; Lima Filho JL
Food Chem; 2012 Dec; 135(3):1533-8. PubMed ID: 22953890
[TBL] [Abstract][Full Text] [Related]
7. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds.
Matera J; Luna AS; Batista DB; Pimentel TC; Moraes J; Kamimura BA; Ferreira MVS; Silva HLA; Mathias SP; Esmerino EA; Freitas MQ; Raices RSL; Quitério SL; Sant'Ana AS; Silva MC; Cruz AG
Food Res Int; 2018 Jun; 108():18-26. PubMed ID: 29735047
[TBL] [Abstract][Full Text] [Related]
8. Consumers' willingness to pay for nutritional claims fighting the obesity epidemic: the case of reduced-fat and low salt cheese in Spain.
de-Magistris T; Lopéz-Galán B
Public Health; 2016 Jun; 135():83-90. PubMed ID: 26996310
[TBL] [Abstract][Full Text] [Related]
9. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
Drake SL; Lopetcharat K; Clark S; Kwak HS; Lee SY; Drake MA
J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria.
Garcia EF; de Oliveira ME; Queiroga Rde C; Machado TA; de Souza EL
Int J Food Sci Nutr; 2012 Dec; 63(8):947-56. PubMed ID: 22574688
[TBL] [Abstract][Full Text] [Related]
12. Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires.
Oliveira EW; Esmerino EA; Carr BT; Pinto LPF; Silva HLA; Pimentel TC; Bolini HMA; Cruz AG; Freitas MQ
J Dairy Sci; 2017 Aug; 100(8):6111-6124. PubMed ID: 28551189
[TBL] [Abstract][Full Text] [Related]
13. Sensory analysis and species-specific PCR detect bovine milk adulteration of frescal (fresh) goat cheese.
Golinelli LP; Carvalho AC; Casaes RS; Lopes CS; Deliza R; Paschoalin VM; Silva JT
J Dairy Sci; 2014 Nov; 97(11):6693-9. PubMed ID: 25200782
[TBL] [Abstract][Full Text] [Related]
14. Peptide profile of Coalho cheese: A contribution for Protected Designation of Origin (PDO).
Fontenele MA; Bastos MD; Dos Santos KM; Bemquerer MP; do Egito AS
Food Chem; 2017 Mar; 219():382-390. PubMed ID: 27765241
[TBL] [Abstract][Full Text] [Related]
15. Relating the effects of protein type and content in increased-protein cheese pies to consumers' perception of satiating capacity.
Marcano J; Varela P; Fiszman S
Food Funct; 2015 Feb; 6(2):532-41. PubMed ID: 25504480
[TBL] [Abstract][Full Text] [Related]
16. "A little information excites us." Consumer sensory experience of Vermont artisan cheese as active practice.
Lahne J; Trubek AB
Appetite; 2014 Jul; 78():129-38. PubMed ID: 24681405
[TBL] [Abstract][Full Text] [Related]
17. Typicality and geographical origin markers of protected origin cheese from The Netherlands revealed by PTR-MS.
Galle SA; Koot A; Soukoulis C; Cappellin L; Biasioli F; Alewijn M; van Ruth SM
J Agric Food Chem; 2011 Mar; 59(6):2554-63. PubMed ID: 21348432
[TBL] [Abstract][Full Text] [Related]
18. An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition.
Torri L; Salini S
Food Res Int; 2016 Dec; 90():91-99. PubMed ID: 29195896
[TBL] [Abstract][Full Text] [Related]
19. Sensory properties and consumer perception of wet and dry cheese sauces.
Childs JL; Yates MD; Drake M
J Food Sci; 2009 Aug; 74(6):S205-18. PubMed ID: 19723225
[TBL] [Abstract][Full Text] [Related]
20. Brazilian consumer's perception of food processing technologies: A case study with fruit juice.
Martins IBA; Oliveira D; Rosenthal A; Ares G; Deliza R
Food Res Int; 2019 Nov; 125():108555. PubMed ID: 31554093
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
