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Journal Abstract Search

824 related items for PubMed ID: 18034760

  • 1. Identifying drivers for consumer acceptance and purchase intent of corn tortilla.
    Herrera-Corredor JA, Saidu JE, Khachatryan A, Prinyawiwatkul W, Carballo-Carballo A, Zepeda-Bautista R.
    J Food Sci; 2007 Nov; 72(9):S727-31. PubMed ID: 18034760
    [Abstract] [Full Text] [Related]

  • 2. Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico.
    Arnés E, Severiano-Pérez P, Astier M.
    J Sci Food Agric; 2022 Apr; 102(6):2300-2308. PubMed ID: 34625971
    [Abstract] [Full Text] [Related]

  • 3. Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.
    Sae-Eaw A, Chompreeda P, Prinyawiwatkul W, Haruthaithanasan V, Suwonsichon T, Saidu JE, Xu Z.
    J Food Sci; 2007 Mar; 72(2):S92-7. PubMed ID: 17995861
    [Abstract] [Full Text] [Related]

  • 4. Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas.
    Wu M, Arntfield S.
    J Food Sci; 2016 Oct; 81(10):S2552-S2558. PubMed ID: 27561156
    [Abstract] [Full Text] [Related]

  • 5. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.
    Torrico DD, Wardy W, Pujols KD, Carabante KM, Jirangrat W, Scaglia G, Janes ME, Prinyawiwatkul W.
    J Food Sci; 2015 Oct; 80(10):S2287-95. PubMed ID: 26408954
    [Abstract] [Full Text] [Related]

  • 6. Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder.
    Sukkhown P, Pirak T, Chonpracha P, Ardoin R, Prinyawiwatkul W.
    J Food Sci; 2019 Jun; 84(6):1570-1576. PubMed ID: 31120576
    [Abstract] [Full Text] [Related]

  • 7. Consumer detection and acceptability of reduced-sodium bread.
    La Croix KW, Fiala SC, Colonna AE, Durham CA, Morrissey MT, Drum DK, Kohn MA.
    Public Health Nutr; 2015 Jun; 18(8):1412-8. PubMed ID: 25165866
    [Abstract] [Full Text] [Related]

  • 8. Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein.
    Garcia K, Sriwattana S, No HK, Corredor JA, Prinyawiwatkul W.
    J Food Sci; 2009 Aug; 74(6):S248-54. PubMed ID: 19723230
    [Abstract] [Full Text] [Related]

  • 9. Drivers of liking for yogurt drinks with prebiotics and probiotics.
    Allgeyer LC, Miller MJ, Lee SY.
    J Food Sci; 2010 May; 75(4):S212-9. PubMed ID: 20546424
    [Abstract] [Full Text] [Related]

  • 10. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.
    J Food Sci; 2010 Aug 01; 75(6):S333-9. PubMed ID: 20722957
    [Abstract] [Full Text] [Related]

  • 11. Effect of sourdough on quality and acceptability of wheat flour tortillas.
    Ontiveros-Martínez Mdel R, Ochoa-Martínez LA, González-Herrera SM, Delgado-Licon E, Bello-Pérez LA, Morales-Castro J.
    J Food Sci; 2011 Aug 01; 76(9):C1278-83. PubMed ID: 22416689
    [Abstract] [Full Text] [Related]

  • 12. Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.
    Poonnakasem N, Pujols KD, Chaiwanichsiri S, Laohasongkram K, Prinyawiwatkul W.
    J Food Sci; 2016 Jan 01; 81(1):S165-73. PubMed ID: 26661685
    [Abstract] [Full Text] [Related]

  • 13. Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.
    Wu G, Ross CF, Morris CF, Murphy KM.
    J Food Sci; 2017 Apr 01; 82(4):993-1005. PubMed ID: 28267866
    [Abstract] [Full Text] [Related]

  • 14. Drivers of high-involvement consumers' intention to buy PDO wines: Valpolicella PDO case study.
    Capitello R, Agnoli L, Begalli D.
    J Sci Food Agric; 2016 Aug 01; 96(10):3407-17. PubMed ID: 26538481
    [Abstract] [Full Text] [Related]

  • 15. 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 Aug 01; 76(5):S306-13. PubMed ID: 22417445
    [Abstract] [Full Text] [Related]

  • 16. Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders.
    Ngoenchai P, Alonso JR, Suwonsichon T, Suwonsichon S, Prinyawiwatkul W.
    J Food Sci; 2019 Oct 01; 84(10):3018-3026. PubMed ID: 31546288
    [Abstract] [Full Text] [Related]

  • 17. Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips.
    Janve B, Yang W, Sims C.
    J Food Sci; 2015 Jun 01; 80(6):S1368-76. PubMed ID: 25939826
    [Abstract] [Full Text] [Related]

  • 18. Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent.
    Concha-Meyer AA, Durham CA, Colonna AE, Hasenbeck A, Sáez B, Adams MR.
    J Food Sci; 2019 Dec 01; 84(12):3774-3783. PubMed ID: 31750941
    [Abstract] [Full Text] [Related]

  • 19. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer.
    Gous AGS, Almli VL, Coetzee V, de Kock HL.
    Nutrients; 2019 Feb 22; 11(2):. PubMed ID: 30813331
    [Abstract] [Full Text] [Related]

  • 20. Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable.
    Romanchik-Cerpovicz JE, McKemie RJ.
    J Am Diet Assoc; 2007 Mar 22; 107(3):506-9. PubMed ID: 17324671
    [Abstract] [Full Text] [Related]

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