BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

144 related articles for article (PubMed ID: 38823862)

  • 1. 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]  

  • 2. 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]  

  • 3. Sensory, emotional, and appropriateness of plant- and meat-based burgers.
    Sogari G; Grasso S; Caputo V; Gómez MI; Mora C; Schouteten JJ
    J Food Sci; 2024 May; 89(5):2974-2990. PubMed ID: 38711372
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.
    Lykomitros D; Fogliano V; Capuano E
    J Food Sci; 2018 Apr; 83(4):1103-1115. PubMed ID: 29577289
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.
    Braghieri A; Piazzolla N; Carlucci A; Bragaglio A; Napolitano F
    Meat Sci; 2016 Jan; 111():122-9. PubMed ID: 26398006
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.
    Paglarini CS; Vidal VAS; Dos Santos M; Coimbra LO; Esmerino EA; Cruz AG; Pollonio MAR
    Food Res Int; 2020 Jun; 132():109066. PubMed ID: 32331676
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.
    Wilfong AK; McKillip KV; Gonzalez JM; Houser TA; Unruh JA; Boyle EA; O'Quinn TG
    J Anim Sci; 2016 Nov; 94(11):4943-4958. PubMed ID: 27898955
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods.
    Popoola IO; Bruce HL; McMullen LM; Wismer WV
    J Food Sci; 2019 Oct; 84(10):3009-3017. PubMed ID: 31509247
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.
    Rios-Mera JD; Saldaña E; Cruzado-Bravo MLM; Martins MM; Patinho I; Selani MM; Valentin D; Contreras-Castillo CJ
    Meat Sci; 2020 Mar; 161():107992. PubMed ID: 31704475
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
    J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
    [TBL] [Abstract][Full Text] [Related]  

  • 14. USA millennial and non-millennial beef consumers perception of beef, pork, and chicken.
    Laird HL; Miller RK; Kerth CR; Berto MC; Adhikari K
    Meat Sci; 2024 Aug; 214():109516. PubMed ID: 38678864
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
    Dermiki M; Mounayar R; Suwankanit C; Scott J; Kennedy OB; Mottram DS; Gosney MA; Blumenthal H; Methven L
    J Sci Food Agric; 2013 Oct; 93(13):3312-21. PubMed ID: 23585029
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies.
    Barker S; McSweeney MB
    J Food Sci; 2022 Dec; 87(12):5390-5401. PubMed ID: 36302120
    [TBL] [Abstract][Full Text] [Related]  

  • 17. A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?
    Sogari G; Caputo V; Joshua Petterson A; Mora C; Boukid F
    Food Res Int; 2023 Jul; 169():112813. PubMed ID: 37254388
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Plant-based meat alternatives in South Africa: An analysis of products on supermarket shelves.
    Moonaisur N; Marx-Pienaar N; de Kock HL
    Food Sci Nutr; 2024 Jan; 12(1):627-637. PubMed ID: 38268893
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon.
    Saldaña E; Saldarriaga L; Cabrera J; Behrens JH; Selani MM; Rios-Mera J; Contreras-Castillo CJ
    Meat Sci; 2019 Jan; 147():60-69. PubMed ID: 30196202
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods.
    Nguyen H; Wismer WV
    J Food Sci; 2020 Apr; 85(4):1274-1284. PubMed ID: 32243589
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.