151 related articles for article (PubMed ID: 31756920)
1. Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control.
Viejo CG; Torrico DD; Dunshea FR; Fuentes S
Foods; 2019 Nov; 8(12):. PubMed ID: 31756920
[TBL] [Abstract][Full Text] [Related]
2. Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers.
Gonzalez Viejo C; Fuentes S; Torrico DD; Howell K; Dunshea FR
J Food Sci; 2018 May; 83(5):1381-1388. PubMed ID: 29603223
[TBL] [Abstract][Full Text] [Related]
3. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
Kemp B; Condé B; Jégou S; Howell K; Vasserot Y; Marchal R
Crit Rev Food Sci Nutr; 2019; 59(13):2072-2094. PubMed ID: 29420057
[TBL] [Abstract][Full Text] [Related]
4. Is it still still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters.
Puleo S; Castillo MT; Di Monaco R; Stieger M
Food Res Int; 2021 Sep; 147():110584. PubMed ID: 34399552
[TBL] [Abstract][Full Text] [Related]
5. Carbonated emotions: Consumers' sensory perception and emotional response to carbonated and still fruit juices.
Barker S; Moss R; McSweeney MB
Food Res Int; 2021 Sep; 147():110534. PubMed ID: 34399511
[TBL] [Abstract][Full Text] [Related]
6. Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumers.
Leksrisompong PP; Lopetcharat K; Guthrie B; Drake MA
J Food Sci; 2013 Feb; 78(2):S320-8. PubMed ID: 23323610
[TBL] [Abstract][Full Text] [Related]
7. Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers.
Gonzalez Viejo C; Fuentes S; Howell K; Torrico DD; Dunshea FR
Physiol Behav; 2019 Mar; 200():139-147. PubMed ID: 29501558
[TBL] [Abstract][Full Text] [Related]
8. Synergistic effect of high and low molecular weight molecules in the foamability and foam stability of sparkling wines.
Coelho E; Reis A; Domingues MR; Rocha SM; Coimbra MA
J Agric Food Chem; 2011 Apr; 59(7):3168-79. PubMed ID: 21375299
[TBL] [Abstract][Full Text] [Related]
9. Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
Culbert JA; McRae JM; Condé BC; Schmidtke LM; Nicholson EL; Smith PA; Howell KS; Boss PK; Wilkinson KL
J Agric Food Chem; 2017 Feb; 65(7):1378-1386. PubMed ID: 28128557
[TBL] [Abstract][Full Text] [Related]
10. See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages.
Mielby LA; Wang QJ; Jensen S; Bertelsen AS; Kidmose U; Spence C; Byrne DV
Foods; 2018 Jul; 7(8):. PubMed ID: 30049964
[TBL] [Abstract][Full Text] [Related]
11. [Christmas article: The best bubbles - radiology as sommelier].
Steglich-Arnholm H; Ewertsen C; Kromann J; Kaya T; Wied MB; Hansen ML
Ugeskr Laeger; 2019 Dec; 181(50):. PubMed ID: 31908257
[TBL] [Abstract][Full Text] [Related]
12. Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine.
Condé BC; Bouchard E; Culbert JA; Wilkinson KL; Fuentes S; Howell KS
J Agric Food Chem; 2017 Oct; 65(41):9110-9119. PubMed ID: 28918636
[TBL] [Abstract][Full Text] [Related]
13. Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment.
Kuntzleman TS; Kuntzleman JT
Molecules; 2021 Mar; 26(6):. PubMed ID: 33802982
[TBL] [Abstract][Full Text] [Related]
14. Effects of beverage carbonation on lubrication mechanisms and mouthfeel.
Vlădescu SC; Bozorgi S; Hu S; Baier SK; Myant C; Carpenter G; Reddyhoff T
J Colloid Interface Sci; 2021 Mar; 586():142-151. PubMed ID: 33162047
[TBL] [Abstract][Full Text] [Related]
15. Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beverages.
Saint-Eve A; Déléris I; Aubin E; Semon E; Feron G; Rabillier JM; Ibarra D; Guichard E; Souchon I
J Agric Food Chem; 2009 Jul; 57(13):5891-8. PubMed ID: 19514724
[TBL] [Abstract][Full Text] [Related]
16. Relationship between physical properties and sensory attributes of carbonated beverages.
Kappes SM; Schmidt SJ; Lee SY
J Food Sci; 2007 Jan; 72(1):S001-11. PubMed ID: 17995891
[TBL] [Abstract][Full Text] [Related]
17. Audiovisual Crossmodal Correspondence between Bubbles' Size and Pouring Sounds' Pitch in Carbonated Beverages.
Roque J; Lafraire J; Auvray M
Foods; 2020 Jul; 9(8):. PubMed ID: 32707765
[TBL] [Abstract][Full Text] [Related]
18. Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition algorithms: RoboBEER.
Gonzalez Viejo C; Fuentes S; Li G; Collmann R; Condé B; Torrico D
Food Res Int; 2016 Nov; 89(Pt 1):504-513. PubMed ID: 28460945
[TBL] [Abstract][Full Text] [Related]
19. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters.
González-Lázaro M; Martínez-Lapuente L; Palacios A; Guadalupe Z; Ayestarán B; Bueno-Herrera M; de la Cuesta PL; Pérez-Magariño S
J Sci Food Agric; 2019 Aug; 99(10):4580-4592. PubMed ID: 30891763
[TBL] [Abstract][Full Text] [Related]
20. Proteins influencing foam formation in wine and beer: the role of yeast.
Blasco L; Viñas M; Villa TG
Int Microbiol; 2011 Jun; 14(2):61-71. PubMed ID: 22069150
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
