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 *

223 related articles for article (PubMed ID: 29406615)

  • 1. Application of the ideal profile method to identify an ideal sufu for nonregular consumers.
    Chen YP; Chung HY
    J Sci Food Agric; 2018 Aug; 98(11):4216-4226. PubMed ID: 29406615
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd).
    He W; Chung HY
    J Sci Food Agric; 2019 Apr; 99(6):3024-3033. PubMed ID: 30488614
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of soybean aging conditions on tofu sensory characteristics and acceptance.
    Kamizake NKK; Silva LCP; Prudencio SH
    J Sci Food Agric; 2018 Feb; 98(3):1132-1139. PubMed ID: 28731503
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of flax addition on the flavor profile and acceptability of bagels.
    Aliani M; Ryland D; Pierce GN
    J Food Sci; 2012 Jan; 77(1):S62-70. PubMed ID: 22260132
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
    Kim HG; Hong JH; Song CK; Shin HW; Kim KO
    J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Conjoint analysis on the purchase intent for traditional fermented soy product (natto) among Japanese housewives.
    Kimura A; Kuwazawa S; Wada Y; Kyutoku Y; Okamoto M; Yamaguchi Y; Masuda T; Dan I
    J Food Sci; 2011 Apr; 76(3):S217-24. PubMed ID: 21535863
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer.
    Gous AGS; Almli VL; Coetzee V; de Kock HL
    Nutrients; 2019 Feb; 11(2):. PubMed ID: 30813331
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
    Hong JH; Kwon KY; Kim KO
    J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods.
    He W; Chung HY
    Food Res Int; 2019 Nov; 125():108548. PubMed ID: 31554058
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods.
    Popoola IO; Bruce HL; McMullen LM; Wismer WV
    J Food Sci; 2019 Oct; 84(10):3009-3017. PubMed ID: 31509247
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd).
    He W; Chung HY
    Food Microbiol; 2020 Sep; 90():103408. PubMed ID: 32336369
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains.
    Wei G; Regenstein JM; Liu X; Zhou P
    J Food Sci; 2020 Jun; 85(6):1642-1650. PubMed ID: 32430953
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Drivers of liking for soy-based Indian-style extruded snack foods determined by U.S. and Indian consumers.
    Neely EA; Lee Y; Lee SY
    J Food Sci; 2010 Aug; 75(6):S292-9. PubMed ID: 20722951
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.
    de Medeiros AC; Filho ERT; Bolini HMA
    J Food Sci; 2019 Oct; 84(10):2973-2982. PubMed ID: 31546291
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Consumer desires and perceptions of lactose-free milk.
    Rizzo PV; Harwood WS; Drake MA
    J Dairy Sci; 2020 Aug; 103(8):6950-6966. PubMed ID: 32505391
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Taste and chemical characteristics of low molecular weight fractions from tofuyo - Japanese fermented soybean curd.
    Lioe HN; Kinjo A; Yasuda S; Kuba-Miyara M; Tachibana S; Yasuda M
    Food Chem; 2018 Jun; 252():265-270. PubMed ID: 29478540
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species.
    Alexi N; Byrne DV; Nanou E; Grigorakis K
    J Sci Food Agric; 2018 Feb; 98(3):1179-1187. PubMed ID: 28737277
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Variations in U.S. Consumers' Acceptability of Korean Rice Cake, Seolgitteok, with respect to Sensory Attributes and Nonsensory Factors.
    Cho S; Yoon SH; Min J; Lee S; Tokar T; Lee SO; Seo HS
    J Food Sci; 2016 Jan; 81(1):S199-207. PubMed ID: 26641741
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identifying ideal product composition of chocolate-flavored milk using preference mapping.
    Mahato DK; Oliver P; Keast R; Liem DG; Russell CG; Mohebbi M; Cicerale S; Mahmud MC; Gamlath S
    J Food Sci; 2021 Jul; 86(7):3205-3218. PubMed ID: 34155639
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.