272 related articles for article (PubMed ID: 34061358)
1. Identification of sensory properties driving consumers' liking of commercially available kale and arugula.
Barker S; Moss R; McSweeney MB
J Sci Food Agric; 2022 Jan; 102(1):198-205. PubMed ID: 34061358
[TBL] [Abstract][Full Text] [Related]
2. Bridging Sensory Evaluation and Consumer Research for Strategic Leafy Brassica (Brassica oleracea) Improvement.
Swegarden H; Stelick A; Dando R; Griffiths PD
J Food Sci; 2019 Dec; 84(12):3746-3762. PubMed ID: 31681987
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping.
Oliver P; Cicerale S; Pang E; Keast R
J Food Sci; 2018 Apr; 83(4):1073-1083. PubMed ID: 29603215
[TBL] [Abstract][Full Text] [Related]
5. Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.
Wu G; Ross CF; Morris CF; Murphy KM
J Food Sci; 2017 Apr; 82(4):993-1005. PubMed ID: 28267866
[TBL] [Abstract][Full Text] [Related]
6. Consumer Acceptability and Sensory Profile of Three New Celery (
Turner L; Wagstaff C; Gawthrop F; Lignou S
Int J Mol Sci; 2021 Dec; 22(24):. PubMed ID: 34948363
[TBL] [Abstract][Full Text] [Related]
7. Identification of sensory attributes that drive the likeability of Korean rice wines by American panelists. [Corrected].
Kwak HS; Ahn BH; Kim HR; Lee SY
J Food Sci; 2015 Jan; 80(1):S161-70. PubMed ID: 25559310
[TBL] [Abstract][Full Text] [Related]
8. Relating sensory profiles of canned amaranth (Amaranthus cruentus), cleome (Cleome gynandra), cowpea (Vigna unguiculata) and Swiss chard (Beta vulgaris) leaves to consumer acceptance.
Onyeoziri IO; Kinnear M; de Kock HL
J Sci Food Agric; 2018 Apr; 98(6):2231-2242. PubMed ID: 28981142
[TBL] [Abstract][Full Text] [Related]
9. Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach.
Batziakas KG; Talavera M; Swaney-Stueve M; Rivard CL; Pliakoni ED
J Food Sci; 2019 Aug; 84(8):2261-2268. PubMed ID: 31313301
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Identifying drivers for consumer acceptance and purchase intent of corn tortilla.
Herrera-Corredor JA; Saidu JE; Khachatryan A; Prinyawiwatkul W; Carballo-Carballo A; Zepeda-Bautista R
J Food Sci; 2007 Nov; 72(9):S727-31. PubMed ID: 18034760
[TBL] [Abstract][Full Text] [Related]
12. Sensory profiling of pears from the Pacific Northwest: Consumers' perspective and descriptive analysis.
Montero ML; Colonna AE; Gallardo RK; Ross CF
J Food Sci; 2024 Feb; 89(2):1225-1242. PubMed ID: 38204401
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars.
Menezes Ayres EM; Lee SM; Boyden L; Guinard JX
J Food Sci; 2019 Aug; 84(8):2278-2288. PubMed ID: 31339567
[TBL] [Abstract][Full Text] [Related]
15. Drivers of liking for reduced sodium potato chips and puffed rice.
Buechler AE; Lee SY
J Food Sci; 2020 Jan; 85(1):173-181. PubMed ID: 31816106
[TBL] [Abstract][Full Text] [Related]
16. Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.
Lykomitros D; Fogliano V; Capuano E
J Food Sci; 2018 Apr; 83(4):1103-1115. PubMed ID: 29577289
[TBL] [Abstract][Full Text] [Related]
17. Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking.
Mello LSS; Almeida EL; Melo L
Food Res Int; 2019 Aug; 122():599-609. PubMed ID: 31229119
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.
Chung SJ
J Food Sci; 2009 Aug; 74(6):S286-95. PubMed ID: 19723235
[TBL] [Abstract][Full Text] [Related]
20. Preference Mapping of Soymilk with Different U.S. Consumers.
Lawrence SE; Lopetcharat K; Drake MA
J Food Sci; 2016 Feb; 81(2):S463-76. PubMed ID: 26677062
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
