419 related articles for article (PubMed ID: 34190346)
1. Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer.
Craine EB; Bramwell S; Ross CF; Fisk S; Murphy KM
J Food Sci; 2021 Aug; 86(8):3628-3644. PubMed ID: 34190346
[TBL] [Abstract][Full Text] [Related]
2. Influence of malt source on beer chemistry, flavor, and flavor stability.
Bettenhausen HM; Barr L; Broeckling CD; Chaparro JM; Holbrook C; Sedin D; Heuberger AL
Food Res Int; 2018 Nov; 113():487-504. PubMed ID: 30195545
[TBL] [Abstract][Full Text] [Related]
3. Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.
Steiner E; Auer A; Becker T; Gastl M
J Sci Food Agric; 2012 Mar; 92(4):803-13. PubMed ID: 21969182
[TBL] [Abstract][Full Text] [Related]
4. Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee.
Frost SC; Ristenpart WD; Guinard JX
J Food Sci; 2019 Aug; 84(8):2297-2312. PubMed ID: 31269246
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP.
Wannenmacher J; Cotterchio C; Schlumberger M; Reuber V; Gastl M; Becker T
J Sci Food Agric; 2019 Nov; 99(14):6628-6637. PubMed ID: 31393605
[TBL] [Abstract][Full Text] [Related]
7. Breeding and brewing quality of the Canadian malting barley variety 'CDC Goldstar' lacking lipoxygenase-1.
Nanamori M; Tokizono Y; Hoki T; Saito W; Aritomo R; Yamaki T; Hirota N; Suda N; Beattie A
Breed Sci; 2021 Apr; 71(2):277-282. PubMed ID: 34377076
[TBL] [Abstract][Full Text] [Related]
8. Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions.
Ofoedu CE; Akosim CQ; Iwouno JO; Obi CD; Shorstkii I; Okpala COR
PeerJ; 2021; 9():e10968. PubMed ID: 33777523
[TBL] [Abstract][Full Text] [Related]
9. Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties.
Cela N; Galgano F; Di Cairano M; Condelli N; Scarpa T; Marconi O; Alfeo V; Perretti G
J Food Sci; 2023 Dec; 88(12):5203-5215. PubMed ID: 37876285
[TBL] [Abstract][Full Text] [Related]
10. Suitability of unmalted quinoa for beer production.
Kordialik-Bogacka E; Bogdan P; Pielech-Przybylska K; Michałowska D
J Sci Food Agric; 2018 Oct; 98(13):5027-5036. PubMed ID: 29603254
[TBL] [Abstract][Full Text] [Related]
11. Sensory lexicon and aroma volatiles analysis of brewing malt.
Su X; Yu M; Wu S; Ma M; Su H; Guo F; Bian Q; Du T
NPJ Sci Food; 2022 Apr; 6(1):20. PubMed ID: 35411041
[TBL] [Abstract][Full Text] [Related]
12. Development of a lexicon for caviar and its usefulness for determining consumer preference.
Baker AK; Vixie B; Rasco BA; Ovissipour M; Ross CF
J Food Sci; 2014 Dec; 79(12):S2533-41. PubMed ID: 25392985
[TBL] [Abstract][Full Text] [Related]
13. Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers.
Féchir M; Reglitz K; Mall V; Voigt J; Steinhaus M
J Agric Food Chem; 2021 Jul; 69(29):8190-8199. PubMed ID: 34264656
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
Guido LF; Curto AF; Boivin P; Benismail N; Gonçalves CR; Barros AA
J Agric Food Chem; 2007 Feb; 55(3):728-33. PubMed ID: 17263467
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads.
Aguiar LA; Rodrigues DB; Queiroz VAV; Melo L; Pineli LLO
Food Res Int; 2020 May; 131():108999. PubMed ID: 32247453
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Consumer insights into the at-home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics.
Ramos-Parra PA; De Anda-Lobo IC; Viejo CG; Villarreal-Lara R; Clorio-Carillo JA; Marín-Obispo LM; Obispo-Fortunato DJ; Escobedo-Avellaneda Z; Fuentes S; Pérez-Carillo E; Hernandez-Brenes C
Food Sci Nutr; 2024 Jun; 12(6):4063-4075. PubMed ID: 38873484
[TBL] [Abstract][Full Text] [Related]
20. Using Preferred Attribute Elicitation to Determine How Males and Females Evaluate Beer.
Muggah EM; McSweeney MB
J Food Sci; 2017 Aug; 82(8):1916-1923. PubMed ID: 28678376
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]