BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

151 related articles for article (PubMed ID: 29337353)

  • 1. Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables.
    Feng Y; Albiol Tapia M; Okada K; Castaneda Lazo NB; Chapman-Novakofski K; Phillips C; Lee SY
    J Food Sci; 2018 Feb; 83(2):446-453. PubMed ID: 29337353
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of seasoning on vegetable selection, liking and intent to purchase.
    Manero J; Phillips C; Ellison B; Lee SY; Nickols-Richardson SM; Chapman-Novakofski KM
    Appetite; 2017 Sep; 116():239-245. PubMed ID: 28472642
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The addition of a plain or herb-flavored reduced-fat dip is associated with improved preschoolers' intake of vegetables.
    Savage JS; Peterson J; Marini M; Bordi PL; Birch LL
    J Acad Nutr Diet; 2013 Aug; 113(8):1090-5. PubMed ID: 23701754
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Using Herbs and Spices to Increase Vegetable Intake Among Rural Adolescents.
    Fritts JR; Bermudez MA; Hargrove RL; Alla L; Fort C; Liang Q; Cravener TL; Rolls BJ; D'Adamo CR; Hayes JE; Keller KL
    J Nutr Educ Behav; 2019; 51(7):806-816.e1. PubMed ID: 31101480
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Factors related to sensory properties and consumer acceptance of vegetables.
    Hoppu U; Puputti S; Sandell M
    Crit Rev Food Sci Nutr; 2021; 61(10):1751-1761. PubMed ID: 32441536
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters.
    Carney EM; Stein WM; Reigh NA; Gater FM; Bakke AJ; Hayes JE; Keller KL
    Physiol Behav; 2018 May; 188():48-57. PubMed ID: 29421338
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype.
    Sharafi M; Hayes JE; Duffy VB
    Chemosens Percept; 2013 Mar; 6(1):8-19. PubMed ID: 23682306
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Flexitarian Flip
    Spencer M; Guinard JX
    J Food Sci; 2018 Jan; 83(1):175-187. PubMed ID: 29193069
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes.
    Cox DN; Melo L; Zabaras D; Delahunty CM
    Public Health Nutr; 2012 Aug; 15(8):1474-82. PubMed ID: 22230576
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.
    Polsky S; Beck J; Stark RA; Pan Z; Hill JO; Peters JC
    J Food Sci; 2014 Oct; 79(10):S2117-26. PubMed ID: 25219391
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Consumer clusters in Denmark based on coarse vegetable intake frequency, explained by hedonics, socio-demographic, health and food lifestyle factors. A cross-sectional national survey.
    Beck TK; Jensen S; Simmelsgaard SH; Kjeldsen C; Kidmose U
    Appetite; 2015 Aug; 91():366-74. PubMed ID: 25916624
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties.
    Ghawi SK; Shen Y; Niranjan K; Methven L
    J Food Sci; 2014 Sep; 79(9):S1756-62. PubMed ID: 25156799
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Offering “dip” promotes intake of a moderately-liked raw vegetable among preschoolers with genetic sensitivity to bitterness.
    Fisher JO; Mennella JA; Hughes SO; Liu Y; Mendoza PM; Patrick H
    J Acad Nutr Diet; 2012 Feb; 112(2):235-45. PubMed ID: 22741167
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings.
    Ghawi SK; Rowland I; Methven L
    Appetite; 2014 Oct; 81():20-9. PubMed ID: 24879887
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents.
    Dinnella C; Morizet D; Masi C; Cliceri D; Depezay L; Appleton KM; Giboreau A; Perez-Cueto FJA; Hartwell H; Monteleone E
    Appetite; 2016 Dec; 107():339-347. PubMed ID: 27562674
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effects of taste sensitivity and repeated taste exposure on children's intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable.
    Mohd Nor ND; Houston-Price C; Harvey K; Methven L
    Appetite; 2021 Feb; 157():104991. PubMed ID: 33049340
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum.
    van Stokkom VL; de Graaf C; van Kooten O; Stieger M
    J Food Sci; 2018 Oct; 83(10):2578-2585. PubMed ID: 30178873
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables.
    Bakke AJ; Stubbs CA; McDowell EH; Moding KJ; Johnson SL; Hayes JE
    Appetite; 2018 Jul; 126():90-101. PubMed ID: 29605517
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning.
    Remy E; Issanchou S; Chabanet C; Nicklaus S
    J Nutr; 2013 Jul; 143(7):1194-200. PubMed ID: 23700337
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Sweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in children.
    van Stokkom VL; Poelman AAM; de Graaf C; van Kooten O; Stieger M
    Appetite; 2018 Dec; 131():100-107. PubMed ID: 30213749
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.