These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

130 related articles for article (PubMed ID: 38043697)

  • 61. Keeping consumers safe: food providers' perspectives on pureed food.
    Keller HH; Duizer LM
    J Nutr Gerontol Geriatr; 2014; 33(3):160-78. PubMed ID: 25105713
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Novel meat-enriched foods for older consumers.
    Farouk MM; Yoo MJY; Hamid NSA; Staincliffe M; Davies B; Knowles SO
    Food Res Int; 2018 Feb; 104():134-142. PubMed ID: 29433778
    [TBL] [Abstract][Full Text] [Related]  

  • 63. 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]  

  • 64. Sensory evaluations of a novel iron and zinc-enriched powder for the potential treatment and prevention of iron deficiency in women of reproductive age.
    Miller CH; Sheyholislami H; Burns JL; Connor KL
    Matern Child Nutr; 2024 Jan; 20(1):e13575. PubMed ID: 37950427
    [TBL] [Abstract][Full Text] [Related]  

  • 65. 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]  

  • 66. The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people.
    Tsikritzi R; Moynihan PJ; Gosney MA; Allen VJ; Methven L
    J Sci Food Agric; 2014 Aug; 94(10):2040-8. PubMed ID: 24318046
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Effect of Vitamin D
    Grant J; Ryland D; Isaak CK; Prashar S; Siow YL; Taylor CG; Aliani M
    J Food Sci; 2017 Mar; 82(3):807-817. PubMed ID: 28192609
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Development of soy-based bread with acceptable sensory properties.
    Ivanovski B; Seetharaman K; Duizer LM
    J Food Sci; 2012 Jan; 77(1):S71-6. PubMed ID: 22260133
    [TBL] [Abstract][Full Text] [Related]  

  • 69. 'Language is the source of misunderstandings'--impact of terminology on public perceptions of health promotion messages.
    Buckton CH; Lean ME; Combet E
    BMC Public Health; 2015 Jun; 15():579. PubMed ID: 26100790
    [TBL] [Abstract][Full Text] [Related]  

  • 70. The role of fortified foods and nutritional supplements in increasing vitamin D intake in Irish preschool children.
    Hennessy Á; Browne F; Kiely M; Walton J; Flynn A
    Eur J Nutr; 2017 Apr; 56(3):1219-1231. PubMed ID: 26895200
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Consumer acceptance and sensory drivers of liking for high plant protein snacks.
    Saint-Eve A; Granda P; Legay G; Cuvelier G; Delarue J
    J Sci Food Agric; 2019 Jun; 99(8):3983-3991. PubMed ID: 30719740
    [TBL] [Abstract][Full Text] [Related]  

  • 72. 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]  

  • 73. French consumers' perceptions of nutrition and health claims: A psychosocial-anthropological approach.
    Masson E; Debucquet G; Fischler C; Merdji M
    Appetite; 2016 Oct; 105():618-29. PubMed ID: 27346483
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Consumer acceptance of watermelon flesh-rind blends and the effect of rind on refreshing perception.
    Ramirez JL; Juma S; Du X
    J Food Sci; 2021 Apr; 86(4):1384-1392. PubMed ID: 33650130
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers.
    Torrico DD; Fuentes S; Gonzalez Viejo C; Ashman H; Dunshea FR
    Food Res Int; 2019 Jan; 115():439-450. PubMed ID: 30599962
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Can fortified, nutrient-dense and enriched foods and drink-based nutrition interventions increase energy and protein intake in residential aged care residents? A systematic review with meta-analyses.
    Sossen L; Bonham M; Porter J
    Int J Nurs Stud; 2021 Dec; 124():104088. PubMed ID: 34717275
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Liberal fortification of foods: the risks. A study relating to Finland.
    Suojanen A; Raulio S; Ovaskainen ML
    J Epidemiol Community Health; 2002 Apr; 56(4):259-64. PubMed ID: 11896132
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Correlating consumer perception and consumer acceptability of traditional Doenjang in Korea.
    Kim MK; Lee KG
    J Food Sci; 2014 Nov; 79(11):S2330-6. PubMed ID: 25311874
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Consumer awareness and interest toward sodium reduction trends in Korea.
    Kim MK; Lee KG
    J Food Sci; 2014 Jul; 79(7):S1416-23. PubMed ID: 24975166
    [TBL] [Abstract][Full Text] [Related]  

  • 80. The Perception of Vitamins and Their Prevalence in Fortified Food and Supplements in Japan.
    Chiba T; Tanemura N; Nishijima C
    Nutrients; 2021 Sep; 13(9):. PubMed ID: 34579013
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.