BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

157 related articles for article (PubMed ID: 30156706)

  • 1. Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics.
    Conti-Silva AC; Ichiba AKT; Silveira ALD; Albano KM; Nicoletti VR
    J Texture Stud; 2018 Dec; 49(6):569-577. PubMed ID: 30156706
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.
    Krzeminski A; Tomaschunas M; Köhn E; Busch-Stockfisch M; Weiss J; Hinrichs J
    J Food Sci; 2013 Feb; 78(2):S314-9. PubMed ID: 23311463
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts.
    Lee WJ; Lucey JA
    J Dairy Sci; 2006 Jul; 89(7):2374-85. PubMed ID: 16772553
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Invited review: Sensory and mechanical properties of cheese texture.
    Foegeding EA; Drake MA
    J Dairy Sci; 2007 Apr; 90(4):1611-24. PubMed ID: 17369201
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Relationships among rheological and sensorial properties of young cheeses.
    Brown JA; Foegeding EA; Daubert CR; Drake MA; Gumpertz M
    J Dairy Sci; 2003 Oct; 86(10):3054-67. PubMed ID: 14594222
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Relating rheology and tribology of commercial dairy colloids to sensory perception.
    Laguna L; Farrell G; Bryant M; Morina A; Sarkar A
    Food Funct; 2017 Feb; 8(2):563-573. PubMed ID: 27722602
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Rheology of dairy foods that gel, stretch, and fracture.
    Tunick MH
    J Dairy Sci; 2000 Aug; 83(8):1892-8. PubMed ID: 10984168
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food.
    Ekberg O; Bulow M; Ekman S; Hall G; Stading M; Wendin K
    Acta Radiol; 2009 Mar; 50(2):131-8. PubMed ID: 19052936
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
    Costa MP; Frasao BS; Silva AC; Freitas MQ; Franco RM; Conte-Junior CA
    J Dairy Sci; 2015 Sep; 98(9):5995-6003. PubMed ID: 26188580
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of formulation and saliva on acid milk gel friction behavior.
    Joyner Melito HS; Pernell CW; Daubert CR
    J Food Sci; 2014 May; 79(5):E867-80. PubMed ID: 24761781
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
    Isleten M; Karagul-Yuceer Y
    J Dairy Sci; 2006 Aug; 89(8):2865-72. PubMed ID: 16840602
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized procrustes analysis.
    González-Tomás L; Costell E
    J Dairy Sci; 2006 Dec; 89(12):4511-9. PubMed ID: 17106081
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener.
    Kim H; Hwang HI; Song KW; Lee J
    J Texture Stud; 2017 Dec; 48(6):571-585. PubMed ID: 28419504
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rheological properties of yoghurt made with milk submitted to manothermosonication.
    Vercet A; Oria R; Marquina P; Crelier S; Lopez-Buesa P
    J Agric Food Chem; 2002 Oct; 50(21):6165-71. PubMed ID: 12358497
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Stabilizers: indispensable substances in dairy products of high rheology.
    Tasneem M; Siddique F; Ahmad A; Farooq U
    Crit Rev Food Sci Nutr; 2014; 54(7):869-79. PubMed ID: 24499066
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
    Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA
    J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The relative effect of milk base, starter, and process on yogurt texture: a review.
    Sodini I; Remeuf F; Haddad S; Corrieu G
    Crit Rev Food Sci Nutr; 2004; 44(2):113-37. PubMed ID: 15116758
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rheological properties of selected dairy products.
    Vélez-Ruiz JF; Barbosa Cánovas GV
    Crit Rev Food Sci Nutr; 1997 Jun; 37(4):311-59. PubMed ID: 9227889
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Thermal conductivity as influenced by the temperature and apparent viscosity of dairy products.
    Gonçalves BJ; Pereira CG; Lago AMT; Gonçalves CS; Giarola TMO; Abreu LR; Resende JV
    J Dairy Sci; 2017 May; 100(5):3513-3525. PubMed ID: 28259413
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
    Clare DA; Bang WS; Cartwright G; Drake MA; Coronel P; Simunovic J
    J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.