BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

178 related articles for article (PubMed ID: 37087252)

  • 1. Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations.
    Jaeger SR; Cardello AV; Jin D; Ryan GS; Giacalone D
    Food Res Int; 2023 May; 167():112666. PubMed ID: 37087252
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat.
    Giezenaar C; Orr RE; Godfrey AJR; Maggs R; Foster M; Hort J
    Food Res Int; 2024 Jul; 188():114465. PubMed ID: 38823862
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking.
    Jaeger SR; Dupas de Matos A; Frempomaa Oduro A; Hort J
    Food Res Int; 2024 Mar; 180():114093. PubMed ID: 38395562
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Expecting yoghurt drinks to taste sweet or pleasant increases liking.
    Kuenzel J; Zandstra EH; El Deredy W; Blanchette I; Thomas A
    Appetite; 2011 Feb; 56(1):122-7. PubMed ID: 21147190
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Identifying sensory drivers of liking for plant-based milk coffees: Implications for product development and application.
    Chung YL; Kuo WY; Liou BK; Chen PC; Tseng YC; Huang RY; Tsai MC
    J Food Sci; 2022 Dec; 87(12):5418-5429. PubMed ID: 36377629
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Digital technologies to assess yoghurt quality traits and consumers acceptability.
    Gupta MK; Viejo CG; Fuentes S; Torrico DD; Saturno PC; Gras SL; Dunshea FR; Cottrell JJ
    J Sci Food Agric; 2022 Oct; 102(13):5642-5652. PubMed ID: 35368112
    [TBL] [Abstract][Full Text] [Related]  

  • 9. To Raise or Not to Raise the Level of Ingredients in Yoghurts: Polish Consumer Preferences Regarding Dairy Products.
    Sajdakowska M; Tekień A
    Nutrients; 2019 Oct; 11(10):. PubMed ID: 31635087
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese.
    Jaeger SR; Jin D; Roigard CM
    Foods; 2024 Feb; 13(4):. PubMed ID: 38397544
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking.
    Dupas de Matos A; Gomes Reis M; Maggs R; Hort J
    Food Res Int; 2024 Jul; 188():114480. PubMed ID: 38823868
    [TBL] [Abstract][Full Text] [Related]  

  • 12. "I like the sound of that!" Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines.
    Danner L; Johnson TE; Ristic R; Meiselman HL; Bastian SEP
    Food Res Int; 2017 Sep; 99(Pt 1):263-274. PubMed ID: 28784483
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
    Najgebaue-Lejko D
    Acta Sci Pol Technol Aliment; 2019; 18(2):153-161. PubMed ID: 31256543
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Nutritional and sensory quality of stirred soursop (Annona muricata L.) yoghurt.
    Lutchmedial M; Ramlal R; Badrie N; Chang-Yen I
    Int J Food Sci Nutr; 2004 Aug; 55(5):407-14. PubMed ID: 15545049
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages.
    Zhang MT; Jo Y; Lopetcharat K; Drake MA
    J Dairy Sci; 2020 Apr; 103(4):3107-3124. PubMed ID: 32089312
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability.
    Toschi TG; Bendini A; Barbieri S; Valli E; Cezanne ML; Buchecker K; Canavari M
    J Sci Food Agric; 2012 Nov; 92(14):2788-95. PubMed ID: 22473814
    [TBL] [Abstract][Full Text] [Related]  

  • 17. A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products.
    Nguyen H; Wismer WV
    Food Res Int; 2019 Sep; 123():631-641. PubMed ID: 31285012
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Application of multiple-intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners.
    Chadha D; Hamid N; Kantono K
    J Sci Food Agric; 2024 Apr; 104(6):3306-3319. PubMed ID: 38086615
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Holistic and consumer-centric assessment of beer: A multi-measurement approach.
    Jaeger SR; Cardello AV; Chheang SL; Beresford MK; Hedderley DI; Pineau B
    Food Res Int; 2017 Sep; 99(Pt 1):287-297. PubMed ID: 28784485
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.