BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

129 related articles for article (PubMed ID: 37330857)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts.
    Greis M; Sainio T; Katina K; Nolden AA; Kinchla AJ; Seppä L; Partanen R
    Foods; 2022 Mar; 11(7):. PubMed ID: 35407028
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis.
    Gupta MK; Torrico DD; Ong L; Gras SL; Dunshea FR; Cottrell JJ
    Foods; 2022 Feb; 11(3):. PubMed ID: 35159613
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP).
    Esmerino EA; Castura JC; Ferraz JP; Tavares Filho ER; Silva R; Cruz AG; Freitas MQ; Bolini HMA
    Food Res Int; 2017 Nov; 101():249-258. PubMed ID: 28941691
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?
    Walker KZ; Woods J; Ross J; Hechtman R
    Public Health Nutr; 2010 Jul; 13(7):1036-41. PubMed ID: 20025831
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Soft Tribology and Its Relationship With the Sensory Perception in Dairy Products: A Review.
    Corvera-Paredes B; Sánchez-Reséndiz AI; Medina DI; Espiricueta-Candelaria RS; Serna-Saldívar S; Chuck-Hernández C
    Front Nutr; 2022; 9():874763. PubMed ID: 35662955
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Sensory properties and drivers of liking for Greek yogurts.
    Desai NT; Shepard L; Drake MA
    J Dairy Sci; 2013; 96(12):7454-66. PubMed ID: 24404579
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.
    Morell P; Chen J; Fiszman S
    Food Funct; 2017 Feb; 8(2):545-553. PubMed ID: 27220414
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk.
    Nguyen HTH; Afsar S; Day L
    Food Res Int; 2018 Jun; 108():423-429. PubMed ID: 29735076
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Exploring mouthfeel in model wines: Sensory-to-instrumental approaches.
    Laguna L; Sarkar A; Bryant MG; Beadling AR; Bartolomé B; Victoria Moreno-Arribas M
    Food Res Int; 2017 Dec; 102():478-486. PubMed ID: 29195975
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels.
    Zhou H; Zhao Y; Fan D; Shen Q; Liu C; Luo J
    Foods; 2022 Sep; 11(19):. PubMed ID: 36230008
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.