172 related articles for article (PubMed ID: 29705419)
41. Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.
Esposito G; Masucci F; Napolitano F; Braghieri A; Romano R; Manzo N; Di Francia A
J Dairy Sci; 2014; 97(4):1918-28. PubMed ID: 24534504
[TBL] [Abstract][Full Text] [Related]
42. 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]
43. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
Carunchia Whetstine ME; Drake MA; Nelson BK; Barbano DM
J Dairy Sci; 2006 Feb; 89(2):505-17. PubMed ID: 16428619
[TBL] [Abstract][Full Text] [Related]
44. Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.
Kim MK; Lee YJ; Kwak HS; Kang MW
J Food Sci; 2013 Sep; 78(9):S1451-8. PubMed ID: 23909609
[TBL] [Abstract][Full Text] [Related]
45. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.
Gomes AA; Braga SP; Cruz AG; Cadena RS; Lollo PC; Carvalho C; Amaya-Farfán J; Faria JA; Bolini HM
J Dairy Sci; 2011 Oct; 94(10):4777-86. PubMed ID: 21943729
[TBL] [Abstract][Full Text] [Related]
46. Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese.
Neta ER; Miracle RE; Sanders TH; Drake MA
J Food Sci; 2008 Nov; 73(9):C632-8. PubMed ID: 19021793
[TBL] [Abstract][Full Text] [Related]
47. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese.
Domingos-Lopes MFP; Stanton C; Ross PR; Dapkevicius MLE; Silva CCG
Food Microbiol; 2017 May; 63():178-190. PubMed ID: 28040167
[TBL] [Abstract][Full Text] [Related]
48. Mexican chihuahua cheese: sensory profiles of young cheese.
Van Hekken DL; Drake MA; Corral FJ; Prieto VM; Gardea AA
J Dairy Sci; 2006 Oct; 89(10):3729-38. PubMed ID: 16960047
[TBL] [Abstract][Full Text] [Related]
49. Occurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matter.
Guillén MD; Palencia G; Sopelana P; Ibargoitia ML
J Dairy Sci; 2007 Jun; 90(6):2717-25. PubMed ID: 17517711
[TBL] [Abstract][Full Text] [Related]
50. Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference.
Kim MK; Greve P; Lee Y
J Food Sci; 2016 Jan; 81(1):S174-81. PubMed ID: 26605753
[TBL] [Abstract][Full Text] [Related]
51. Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools.
Rodrigues JF; Andrade RDS; Souza VR; Abreu LR; Barcelos AF; Cruz AGD; Esmerino EA; Pinheiro ACM
Food Sci Technol Int; 2022 Jul; 28(5):379-387. PubMed ID: 34000862
[TBL] [Abstract][Full Text] [Related]
52. Size, shape, and identity of surface crystals and their relationship to sensory perception of grittiness in soft smear-ripened cheeses.
Polowsky PJ; Kindstedt PS; Hughes JM
J Dairy Sci; 2018 Dec; 101(12):10720-10732. PubMed ID: 30243624
[TBL] [Abstract][Full Text] [Related]
53. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
Moynihan AC; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA; McSweeney PL
J Dairy Sci; 2014; 97(1):85-96. PubMed ID: 24239084
[TBL] [Abstract][Full Text] [Related]
54. The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2004 Feb; 82(2):557-62. PubMed ID: 14974555
[TBL] [Abstract][Full Text] [Related]
55. 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]
56. The characterization of the most-liked reduced-fat Havarti-type cheeses.
Ritvanen T; Lilleberg L; Tupasela T; Suhonen U; Eerola S; Putkonen T; Peltonen K
J Dairy Sci; 2010 Nov; 93(11):5039-47. PubMed ID: 20965318
[TBL] [Abstract][Full Text] [Related]
57. Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data.
Resano H; Sanjuán AI; Cilla I; Roncalés P; Albisu LM
Meat Sci; 2010 Mar; 84(3):344-51. PubMed ID: 20374795
[TBL] [Abstract][Full Text] [Related]
58. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
Drake MA; Miracle RE; McMahon DJ
J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
[TBL] [Abstract][Full Text] [Related]
59. Two-step rating-based 'double-faced applicability' test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel.
Kim IA; den-Hollander E; Lee HS
Food Res Int; 2018 Mar; 105():250-260. PubMed ID: 29433213
[TBL] [Abstract][Full Text] [Related]
60. Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: alternative to farmhouse goat cheeses.
Fresno M; Álvarez S; Díaz E; Virto M; de Renobales M
J Dairy Sci; 2014 Oct; 97(10):6111-5. PubMed ID: 25064646
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]