174 related articles for article (PubMed ID: 35053976)
1. Descriptive Sensory Profile and Consumer Study Impact of Different Nutritive and Non-Nutritive Sweeteners on the Descriptive, Temporal Profile, and Consumer Acceptance in a Peach Juice Matrix.
Medeiros A; Tavares E; Bolini HMA
Foods; 2022 Jan; 11(2):. PubMed ID: 35053976
[TBL] [Abstract][Full Text] [Related]
2. Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.
de Medeiros AC; Filho ERT; Bolini HMA
J Food Sci; 2019 Oct; 84(10):2973-2982. PubMed ID: 31546291
[TBL] [Abstract][Full Text] [Related]
3. Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance.
Rocha IF; Bolini HM
Food Sci Nutr; 2015 Mar; 3(2):129-39. PubMed ID: 25838891
[TBL] [Abstract][Full Text] [Related]
4. Sucrose replacement: a sensory profile and time-intensity analysis of a tamarind functional beverage with artificial and natural non-nutritive sweeteners.
Sousa Lima R; Cazelatto de Medeiros A; André Bolini HM
J Sci Food Agric; 2021 Jan; 101(2):593-602. PubMed ID: 32683712
[TBL] [Abstract][Full Text] [Related]
5. Preference Drivers for Blackberry Nectar (
Bolini HMA; Lima RS; Freitas RL; Medeiros AC
Foods; 2023 Jan; 12(3):. PubMed ID: 36766077
[TBL] [Abstract][Full Text] [Related]
6. Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low-Calorie Synbiotic and Probiotic Chocolate Ice Cream.
Peres J; Esmerino E; da Silva AL; Racowski I; Bolini H
J Food Sci; 2018 May; 83(5):1350-1359. PubMed ID: 29660810
[TBL] [Abstract][Full Text] [Related]
7. Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness.
Freitas ML; de Lima Dutra MB; Bolini HM
Food Sci Technol Int; 2016 Jan; 22(1):58-67. PubMed ID: 25627677
[TBL] [Abstract][Full Text] [Related]
8. Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners.
Freitas ML; Dutra MB; Bolini HM
Food Sci Technol Int; 2016 Dec; 22(8):720-731. PubMed ID: 27118767
[TBL] [Abstract][Full Text] [Related]
9. Consumer acceptance of natural sweeteners in protein beverages.
Parker MN; Lopetcharat K; Drake MA
J Dairy Sci; 2018 Oct; 101(10):8875-8889. PubMed ID: 30055918
[TBL] [Abstract][Full Text] [Related]
10. Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso.
Cusielo KVC; da Silva ACML; Tavares-Filho ER; Bolini HMA
J Food Sci; 2019 Sep; 84(9):2628-2637. PubMed ID: 31441950
[TBL] [Abstract][Full Text] [Related]
11. Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA).
Tan VWK; Wee MSM; Tomic O; Forde CG
Food Res Int; 2019 Jul; 121():39-47. PubMed ID: 31108762
[TBL] [Abstract][Full Text] [Related]
12. Sucrose-replacement by rebaudioside a in a model beverage.
Majchrzak D; Ipsen A; Koenig J
J Food Sci Technol; 2015 Sep; 52(9):6031-6. PubMed ID: 26345024
[TBL] [Abstract][Full Text] [Related]
13. Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulp.
Pereira CTM; Pereira DM; Bolini HMA
J Food Sci; 2021 Jun; 86(6):2626-2639. PubMed ID: 34077557
[TBL] [Abstract][Full Text] [Related]
14. Does the indoor thermal environment influence the dominant sensation in a functional beverage attribute?
Sousa Lima R; Cazelatto de Medeiros A; André Bolini HM
J Food Sci; 2020 Oct; 85(10):3536-3542. PubMed ID: 32885431
[TBL] [Abstract][Full Text] [Related]
15. Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol.
Jung J; Kim S; Park S; Hong JH
Food Sci Biotechnol; 2021 Mar; 30(3):423-432. PubMed ID: 33868753
[TBL] [Abstract][Full Text] [Related]
16. Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt.
Tan VWK; Wee MSM; Tomic O; Forde CG
J Food Sci; 2020 Feb; 85(2):486-492. PubMed ID: 31968393
[TBL] [Abstract][Full Text] [Related]
17. Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners.
Chadha D; Hamid N; Kantono K; Marsan M
J Food Sci; 2022 Jul; 87(7):3190-3206. PubMed ID: 35708195
[TBL] [Abstract][Full Text] [Related]
18. Consumer acceptability of no added sugar pound cakes under blind and informed testing conditions.
Williams R; Moazzem MS; Dees J; Hayden M; Traynor M; Cho S
J Food Sci; 2023 Nov; 88(11):4677-4692. PubMed ID: 37751062
[TBL] [Abstract][Full Text] [Related]
19. Sensory characteristics and relative sweetness of tagatose and other sweeteners.
Fujimaru T; Park JH; Lim J
J Food Sci; 2012 Sep; 77(9):S323-8. PubMed ID: 22908895
[TBL] [Abstract][Full Text] [Related]
20. Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.
Gaudette NJ; Pickering GJ
J Food Sci; 2012 Jun; 77(6):S226-32. PubMed ID: 22582876
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]