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 *

153 related articles for article (PubMed ID: 34441672)

  • 1. Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (
    Lee S; Kwak HS; Kim SS; Lee Y
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441672
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Consumers with high frequency of 'just about right' in JAR scales may use lower cognitive effort: Evidence from the concurrent 9-point hedonic scale and CATA question.
    Song J; Xia Y; Zhong F
    Food Res Int; 2021 May; 143():110285. PubMed ID: 33992385
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice.
    Pramudya RC; Seo HS
    Food Res Int; 2018 Mar; 105():724-732. PubMed ID: 29433267
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries.
    Seninde DR; Chambers E
    Foods; 2021 Mar; 10(4):. PubMed ID: 33806134
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers.
    Alcaire F; Antúnez L; Vidal L; Zorn S; Giménez A; Castura JC; Ares G
    Food Res Int; 2017 Jul; 97():215-222. PubMed ID: 28578044
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparison of Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA for the sensory profiling of commercial Chinese tea products.
    Wang S; Chen X; Wang E; Zhang Y; Tang Y; Wei Y; He W
    Food Res Int; 2023 Nov; 173(Pt 2):113419. PubMed ID: 37803757
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Identifying sensory attributes of Korean rice wine (makgeolli) using sensory evaluation and chemical analysis.
    Wong B; Owens A; Phillips M; Kam R
    J Food Sci; 2023 Oct; 88(10):4247-4261. PubMed ID: 37680120
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA).
    Rinaldi A; Vecchio R; Moio L
    Foods; 2021 Jan; 10(2):. PubMed ID: 33494331
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform.
    Vidal L; Antúnez L; Ares G; Cuffia F; Lee PY; Le Blond M; Jaeger SR
    Food Res Int; 2019 Nov; 125():108510. PubMed ID: 31554131
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A Comparison of the Percentage of "Yes" (Agree) Responses and Importance of Attributes (Constructs) determined using Check-All-That-Apply and Check-All-Statements (Yes/No) Question Formats in Five Countries.
    Seninde DR; Chambers Iv E
    Foods; 2020 Oct; 9(11):. PubMed ID: 33126769
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Investigating caloric values and consumers' perceptions of Nova Scotia rosé wines.
    Hayward L; McSweeney MB
    Food Res Int; 2020 Jan; 127():108761. PubMed ID: 31882087
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology.
    Yang J; Lee J
    Foods; 2021 Apr; 10(4):. PubMed ID: 33916012
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge.
    Kim D; Kwak H; Lim M; Lee Y
    Foods; 2023 Sep; 12(19):. PubMed ID: 37835209
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Use of Focus Group as Selection Method of Descriptors for Check-All-That-Apply (CATA) for Sensory Characteristics of Hot Dogs.
    Rodrigues I; Magalhaes DR; Trindade MA
    Foods; 2022 Jan; 11(3):. PubMed ID: 35159421
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Check-all-that-apply (CATA)- and rate-all-that-apply (RATA)-based sensometric assessment of germinated-wheat beverages.
    Aung T; Kim BR; Kim MJ
    J Food Sci Technol; 2024 May; 61(5):897-906. PubMed ID: 38487284
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparison of RATA, CATA, sorting and Napping® as rapid alternatives to sensory profiling in a food industry environment.
    Pineau N; Girardi A; Lacoste Gregorutti C; Fillion L; Labbe D
    Food Res Int; 2022 Aug; 158():111467. PubMed ID: 35840195
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel.
    Schouteten JJ; Gellynck X; De Bourdeaudhuij I; Sas B; Bredie WL; Perez-Cueto FJ; De Steur H
    Food Res Int; 2017 Mar; 93():33-42. PubMed ID: 28290278
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Consumer perception and liking, and sensory characteristics of blended teas.
    Yang JE; Lee J
    Food Sci Biotechnol; 2020 Jan; 29(1):63-74. PubMed ID: 31976128
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparing a product-specific versus a general emoji list to measure consumers' emotional associations with chocolate and predict food choice.
    Schouteten JJ; Verwaeren J; Rini L; Almli VL
    Food Res Int; 2022 Jul; 157():111299. PubMed ID: 35761602
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.