126 related articles for article (PubMed ID: 36965111)
1. Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers.
Garrido-Bañuelos G; Lopez-Sanchez P; Mihnea M
J Texture Stud; 2023 Aug; 54(4):532-540. PubMed ID: 36965111
[TBL] [Abstract][Full Text] [Related]
2. Viscosity decay of hydrocolloids under oral conditions.
Laguna L; Manickam I; Arancibia C; Tárrega A
Food Res Int; 2020 Oct; 136():109300. PubMed ID: 32846512
[TBL] [Abstract][Full Text] [Related]
3. Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.).
Bach V; Kidmose U; Thybo AK; Edelenbos M
J Sci Food Agric; 2013 Mar; 93(5):1211-8. PubMed ID: 22996585
[TBL] [Abstract][Full Text] [Related]
4. How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age.
Aguayo-Mendoza M; Santagiuliana M; Ong X; Piqueras-Fiszman B; Scholten E; Stieger M
Food Res Int; 2020 Aug; 134():109213. PubMed ID: 32517909
[TBL] [Abstract][Full Text] [Related]
5. Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.
Sato A; Truong VD; Johanningsmeier SD; Reynolds R; Pecota KV; Yencho GC
J Food Sci; 2018 Jan; 83(1):60-73. PubMed ID: 29178339
[TBL] [Abstract][Full Text] [Related]
6. Colloidal aspects of texture perception.
van Vliet T; van Aken GA; de Jongh HH; Hamer RJ
Adv Colloid Interface Sci; 2009 Aug; 150(1):27-40. PubMed ID: 19457463
[TBL] [Abstract][Full Text] [Related]
7. As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking.
Santagiuliana M; van den Hoek IAF; Stieger M; Scholten E; Piqueras-Fiszman B
Food Funct; 2019 Feb; 10(2):665-680. PubMed ID: 30652709
[TBL] [Abstract][Full Text] [Related]
8. Meat Analogues: Relating Structure to Texture and Sensory Perception.
Godschalk-Broers L; Sala G; Scholten E
Foods; 2022 Jul; 11(15):. PubMed ID: 35892811
[TBL] [Abstract][Full Text] [Related]
9. The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods.
Nguyen H; Wismer WV
J Food Sci; 2020 Apr; 85(4):1274-1284. PubMed ID: 32243589
[TBL] [Abstract][Full Text] [Related]
10. Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households.
Bongoni R; Verkerk R; Dekker M; Steenbekkers LP
J Hum Nutr Diet; 2015 Jun; 28(3):219-25. PubMed ID: 24916299
[TBL] [Abstract][Full Text] [Related]
11. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
Rodríguez-Vidal A; Martínez-Flores HE; González Jasso E; Velázquez de la Cruz G; Ramírez-Jiménez AK; Morales-Sánchez E
J Texture Stud; 2017 Jun; 48(3):249-257. PubMed ID: 28573723
[TBL] [Abstract][Full Text] [Related]
12. Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists.
Park HW; Kim YC; Jang SH; Hong JH
J Sci Food Agric; 2019 Jan; 99(1):152-162. PubMed ID: 29797725
[TBL] [Abstract][Full Text] [Related]
13. Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.
Krzeminski A; Tomaschunas M; Köhn E; Busch-Stockfisch M; Weiss J; Hinrichs J
J Food Sci; 2013 Feb; 78(2):S314-9. PubMed ID: 23311463
[TBL] [Abstract][Full Text] [Related]
14. Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products.
Ayetigbo O; Arufe S; Kouassi A; Adinsi L; Adesokan M; Escobar A; Delgado LF; Tanimola A; Oroniran O; Kendine Vepowo C; Nakitto M; Khakasa E; Chijioke U; Nowakunda K; Ngoh Newilah G; Otegbayo B; Akissoe N; Lechaudel M; Tran T; Alamu EO; Maziya-Dixon B; Mestres C; Dufour D
J Sci Food Agric; 2024 Jun; 104(8):4527-4539. PubMed ID: 37872724
[TBL] [Abstract][Full Text] [Related]
15. Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel.
Pickering GJ
J Anim Physiol Anim Nutr (Berl); 2009 Feb; 93(1):52-60. PubMed ID: 19386008
[TBL] [Abstract][Full Text] [Related]
16. Multimodal mechanisms of food creaminess sensation.
Chen J; Eaton L
Food Funct; 2012 Dec; 3(12):1265-70. PubMed ID: 22929998
[TBL] [Abstract][Full Text] [Related]
17. Relating particles and texture perception.
Engelen L; de Wijk RA; van der Bilt A; Prinz JF; Janssen AM; Bosman F
Physiol Behav; 2005 Sep; 86(1-2):111-7. PubMed ID: 16112152
[TBL] [Abstract][Full Text] [Related]
18. Perception of creaminess in foods.
Upadhyay R; Aktar T; Chen J
J Texture Stud; 2020 Jun; 51(3):375-388. PubMed ID: 32017109
[TBL] [Abstract][Full Text] [Related]
19. Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test.
Schouteten JJ; Gellynck X; Slabbinck H
Food Res Int; 2019 Feb; 116():1000-1009. PubMed ID: 30716882
[TBL] [Abstract][Full Text] [Related]
20. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes.
Allan MC; Johanningsmeier SD; Nakitto M; Guambe O; Abugu M; Pecota KV; Craig Yencho G
Food Chem X; 2024 Mar; 21():101072. PubMed ID: 38205162
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]