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 *

127 related articles for article (PubMed ID: 30319834)

  • 1. Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability.
    Kim MK; Lee MA; Lee KG
    Food Sci Biotechnol; 2018 Oct; 27(5):1265-1273. PubMed ID: 30319834
    [TBL] [Abstract][Full Text] [Related]  

  • 2. American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce.
    Park HJ; Ko JM; Lim J; Hong JH
    J Sci Food Agric; 2020 Apr; 100(6):2348-2357. PubMed ID: 31646649
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. US consumers' acceptability of soy sauce and
    Heo J; Lee J
    Food Sci Biotechnol; 2017; 26(5):1271-1279. PubMed ID: 30263661
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in volatile flavor compounds of Kimchi cabbage (
    Seo WH; You Y; Baek HH
    Food Sci Biotechnol; 2024 Jun; 33(7):1623-1632. PubMed ID: 38623438
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Consumer Trend of Using Ready-to-Use Salted Napa Cabbage at Home: Current Consumer Behaviors, Beliefs, and Opinions about the Main Ingredient of Kimchi.
    Kim HW; Cho TJ; Kim SA; Rhee MS
    J Food Prot; 2022 Dec; 85(12):1883-1889. PubMed ID: 36173918
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of ingredient size on microbial communities and metabolites of radish kimchi.
    Choi HW; Park SE; Kim EJ; Seo SH; Woong Whon T; Son HS
    Food Chem X; 2023 Dec; 20():100950. PubMed ID: 38144756
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists.
    Park HW; Kim YC; Jang SH; Hong JH
    J Sci Food Agric; 2019 Jan; 99(1):152-162. PubMed ID: 29797725
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability.
    Ju S; Song S; Lee J; Hwang S; Lee Y; Kwon Y; Lee Y
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945565
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.
    Gao L; Liu T; An X; Zhang J; Ma X; Cui J
    J Food Sci Technol; 2017 Jan; 54(1):130-143. PubMed ID: 28242911
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of textured food masticatory performance in older people with different dental conditions.
    Park YS; Hong HP; Ryu SR; Lee S; Shin WS
    BMC Geriatr; 2022 May; 22(1):384. PubMed ID: 35501716
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age.
    Lee YN; Lee SM; Kim KO
    J Food Sci; 2019 Oct; 84(10):2961-2972. PubMed ID: 31612540
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Free Amino Acid and Volatile Compound Profiles of
    Lee HJ; Lee MJ; Choi YJ; Park SJ; Lee MA; Min SG; Park SH; Seo HY; Yun YR
    Foods; 2021 Feb; 10(2):. PubMed ID: 33671949
    [No Abstract]   [Full Text] [Related]  

  • 15. Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics.
    Lee DY; Park SH; Park SE; Kim EJ; Kim HW; Seo SH; Cho KM; Kwon SJ; Whon TW; Min SG; Choi YJ; Roh SW; Seo HY; Son HS
    Food Res Int; 2023 Apr; 166():112614. PubMed ID: 36914329
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder.
    Park JY; Yang JH; Lee MA; Jeong S; Yoo S
    Food Sci Biotechnol; 2019 Jun; 28(3):711-720. PubMed ID: 31093428
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (
    Juvinal JG; De Steur H; Schouteten JJ; Muhammad DRA; De Leon AA; Dewettinck K; Gellynck X
    Foods; 2023 Apr; 12(9):. PubMed ID: 37174335
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Consumer assessment of beef strip loin steaks of varying fat levels.
    O'Quinn TG; Brooks JC; Polkinghorne RJ; Garmyn AJ; Johnson BJ; Starkey JD; Rathmann RJ; Miller MF
    J Anim Sci; 2012 Feb; 90(2):626-34. PubMed ID: 21948609
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches.
    Ye Z; Shang Z; Li M; Qu Y; Long H; Yi J
    Food Res Int; 2020 Nov; 137():109535. PubMed ID: 33233164
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.