126 related articles for article (PubMed ID: 36965111)
41. Characterizing commercial pureed foods: sensory, nutritional, and textural analysis.
Ettinger L; Keller HH; Duizer LM
J Nutr Gerontol Geriatr; 2014; 33(3):179-97. PubMed ID: 25105714
[TBL] [Abstract][Full Text] [Related]
42. Yogurt viscosity and fruit pieces affect satiating capacity expectations.
Tarrega A; Marcano J; Fiszman S
Food Res Int; 2016 Nov; 89(Pt 1):574-581. PubMed ID: 28460953
[TBL] [Abstract][Full Text] [Related]
43. Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt.
Ng SBX; Nguyen PTM; Bhandari B; Prakash S
J Texture Stud; 2018 Jun; 49(3):274-285. PubMed ID: 29058322
[TBL] [Abstract][Full Text] [Related]
44. Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.
Pio Ávila B; Cardozo LO; Alves GD; Gularte MA; Monks J; Elias MC
J Food Sci; 2019 Dec; 84(12):3707-3716. PubMed ID: 31665555
[TBL] [Abstract][Full Text] [Related]
45. Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree.
Kim MK
Foods; 2020 May; 9(6):. PubMed ID: 32466357
[TBL] [Abstract][Full Text] [Related]
46. Correlation between instrumental and sensory properties of texture-modified carrot puree.
Peh JX; Lim W; Tha Goh KK; Dharmawan J
J Texture Stud; 2022 Feb; 53(1):72-80. PubMed ID: 34953142
[TBL] [Abstract][Full Text] [Related]
47. Substitution of modified starch with hydrogen peroxide-modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties.
Maani B; Alimi M; Shokoohi S; Fazeli F
J Texture Stud; 2017 Jun; 48(3):205-214. PubMed ID: 28573728
[TBL] [Abstract][Full Text] [Related]
48. Consumer perceptions of anticake agents on shredded Cheddar cheese.
Meals SE; Harwood WS; Drake MA
J Dairy Sci; 2021 Jan; 104(1):281-294. PubMed ID: 33131817
[TBL] [Abstract][Full Text] [Related]
49. Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction.
Piana ML; Cianciabella M; Daniele GM; Badiani A; Rocculi P; Tappi S; Gatti E; Marcazzan GL; Magli M; Medoro C; Predieri S
Foods; 2023 Feb; 12(5):. PubMed ID: 36900503
[TBL] [Abstract][Full Text] [Related]
50. Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods.
van Eck A; Franks E; Vinyard CJ; Galindo-Cuspinera V; Fogliano V; Stieger M; Scholten E
Food Funct; 2020 Jul; 11(7):6186-6201. PubMed ID: 32578647
[TBL] [Abstract][Full Text] [Related]
51. Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis.
Souza Gonzaga L; Capone DL; Bastian SEP; Danner L; Jeffery DW
Food Res Int; 2020 Dec; 138(Pt A):109760. PubMed ID: 33292942
[TBL] [Abstract][Full Text] [Related]
52. An Approach to the Spanish Consumer's Perception of the Sensory Quality of Environmentally Friendly Seabass.
Calanche Morales JB; Tomás-Vidal A; Cusiyunca Phoco ER; Martínez-Llorens S; Marquina PL; Jover-Cerdá M; Roncalés P; Beltrán JA
Foods; 2021 Nov; 10(11):. PubMed ID: 34828978
[TBL] [Abstract][Full Text] [Related]
53. Identification of sensory properties driving consumers' liking of commercially available kale and arugula.
Barker S; Moss R; McSweeney MB
J Sci Food Agric; 2022 Jan; 102(1):198-205. PubMed ID: 34061358
[TBL] [Abstract][Full Text] [Related]
54. Application of oxidized starch in bake-only chicken nuggets.
Purcell S; Wang YJ; Seo HS
J Food Sci; 2014 May; 79(5):C810-5. PubMed ID: 24754843
[TBL] [Abstract][Full Text] [Related]
55. Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi.
Hansen S; Hansen T; Aaslyng MD; Byrne DV
Meat Sci; 2004 Dec; 68(4):611-29. PubMed ID: 22062538
[TBL] [Abstract][Full Text] [Related]
56. Food texture: pleasure and pain.
Civille GV
J Agric Food Chem; 2011 Mar; 59(5):1487-90. PubMed ID: 20831247
[TBL] [Abstract][Full Text] [Related]
57. Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters.
Savouré T; Dornier M; Maraval I; Collignan A
J Texture Stud; 2021 Jun; 52(3):314-333. PubMed ID: 33438753
[TBL] [Abstract][Full Text] [Related]
58. An evaluation of the mechanical and sensory characteristics of selected foodstuffs for senior citizens.
Stangierski J; Kawecka A
Acta Sci Pol Technol Aliment; 2019; 18(3):305-315. PubMed ID: 31569912
[TBL] [Abstract][Full Text] [Related]
59. Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles.
Otremba MM; Dikeman ME; Milliken GA; Stroda SL; Chambers Iv E; Chambers D
Meat Sci; 2000 Apr; 54(4):325-32. PubMed ID: 22060788
[TBL] [Abstract][Full Text] [Related]
60. Two-step rating-based 'double-faced applicability' test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel.
Kim IA; den-Hollander E; Lee HS
Food Res Int; 2018 Mar; 105():250-260. PubMed ID: 29433213
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]