126 related articles for article (PubMed ID: 36965111)
21. 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]
22. Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods.
Gonzalez-Estanol K; van Bruinessen M; Biasioli F; Stieger M
J Food Sci; 2023 Mar; 88(S1):172-184. PubMed ID: 36604862
[TBL] [Abstract][Full Text] [Related]
23. Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study.
Mehta A; Kumar L; Serventi L; Schlich P; Torrico DD
Food Res Int; 2023 Sep; 171():113058. PubMed ID: 37330857
[TBL] [Abstract][Full Text] [Related]
24. Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel.
Ben Tobin A; Mihnea M; Hildenbrand M; Miljkovic A; Garrido-Bañuelos G; Xanthakis E; Lopez-Sanchez P
Food Funct; 2020 Oct; 11(10):8648-8658. PubMed ID: 32936178
[TBL] [Abstract][Full Text] [Related]
25. Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food.
Ekberg O; Bulow M; Ekman S; Hall G; Stading M; Wendin K
Acta Radiol; 2009 Mar; 50(2):131-8. PubMed ID: 19052936
[TBL] [Abstract][Full Text] [Related]
26. Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour.
Ningtyas DW; Bhandari B; Bansal N; Prakash S
Food Res Int; 2019 Jun; 120():586-594. PubMed ID: 31000275
[TBL] [Abstract][Full Text] [Related]
27. Prebiotic frozen dessert processed with water-soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance.
da Silva JM; Barão CE; Esmerino EA; Cruz AG; Pimentel TC
J Food Sci; 2021 Feb; 86(2):523-530. PubMed ID: 33438322
[TBL] [Abstract][Full Text] [Related]
28. An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition.
Torri L; Salini S
Food Res Int; 2016 Dec; 90():91-99. PubMed ID: 29195896
[TBL] [Abstract][Full Text] [Related]
29. Impact of almond form and moisture content on texture attributes and acceptability.
Vickers Z; Peck A; Labuza T; Huang G
J Food Sci; 2014 Jul; 79(7):S1399-406. PubMed ID: 24962063
[TBL] [Abstract][Full Text] [Related]
30. Instrumental and sensory properties of pea protein-fortified extruded rice snacks.
Philipp C; Buckow R; Silcock P; Oey I
Food Res Int; 2017 Dec; 102():658-665. PubMed ID: 29195997
[TBL] [Abstract][Full Text] [Related]
31. Sensory and hedonic judgments of common foods by lean consumers and consumers with obesity.
Cox DN; van Galen M; Hedderley D; Perry L; Moore PB; Mela DJ
Obes Res; 1998 Nov; 6(6):438-47. PubMed ID: 9845234
[TBL] [Abstract][Full Text] [Related]
32. Measurements meet perceptions: rheology-texture-sensory relations when using green, bio-derived emollients in cosmetic emulsions.
Huynh A; Garcia AG; Young LK; Szoboszlai M; Liberatore MW; Baki G
Int J Cosmet Sci; 2021 Feb; 43(1):11-19. PubMed ID: 32886359
[TBL] [Abstract][Full Text] [Related]
33. The impact of calorie and physical activity labelling on consumer's emo-sensory perceptions and food choices.
Oliveira D; De Steur H; Lagast S; Gellynck X; Schouteten JJ
Food Res Int; 2020 Jul; 133():109166. PubMed ID: 32466912
[TBL] [Abstract][Full Text] [Related]
34. Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics.
Conti-Silva AC; Ichiba AKT; Silveira ALD; Albano KM; Nicoletti VR
J Texture Stud; 2018 Dec; 49(6):569-577. PubMed ID: 30156706
[TBL] [Abstract][Full Text] [Related]
35. Advancing textural heterogeneity: Effect of manipulating multi-component model foods on the perception of textural complexity.
Patterson NM; Kuiper YS; Rodrigues SA; James BJ; Gant N; Hautus MJ
Food Res Int; 2023 Mar; 165():112533. PubMed ID: 36869533
[TBL] [Abstract][Full Text] [Related]
36. Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes.
Haque A; Ahmad S; Azad ZRAA; Adnan M; Ashraf SA
PeerJ; 2023; 11():e14977. PubMed ID: 36890873
[TBL] [Abstract][Full Text] [Related]
37. Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres.
Chakraborty P; Witt T; Harris D; Ashton J; Stokes JR; Smyth HE
Food Res Int; 2019 Jun; 120():62-72. PubMed ID: 31000279
[TBL] [Abstract][Full Text] [Related]
38. Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel.
Otremba MM; Dikeman ME; Milliken GA; Stroda SL; Unruh JA; Chambers E
J Anim Sci; 1999 Apr; 77(4):865-73. PubMed ID: 10328350
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables.
Bakke AJ; Stubbs CA; McDowell EH; Moding KJ; Johnson SL; Hayes JE
Appetite; 2018 Jul; 126():90-101. PubMed ID: 29605517
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
