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Journal Abstract Search

330 related items for PubMed ID: 23464630

  • 1. Determining the primary drivers of liking to predict consumers' acceptance of fresh nectarines and peaches.
    Delgado C, Crisosto GM, Heymann H, Crisosto CH.
    J Food Sci; 2013 Apr; 78(4):S605-14. PubMed ID: 23464630
    [Abstract] [Full Text] [Related]

  • 2. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
    Drake SL, Lopetcharat K, Clark S, Kwak HS, Lee SY, Drake MA.
    J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234
    [Abstract] [Full Text] [Related]

  • 3. Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.
    Kim MK, Lee YJ, Kwak HS, Kang MW.
    J Food Sci; 2013 Sep; 78(9):S1451-8. PubMed ID: 23909609
    [Abstract] [Full Text] [Related]

  • 4. Impact of flavor attributes on consumer liking of Swiss cheese.
    Liggett RE, Drake MA, Delwiche JF.
    J Dairy Sci; 2008 Feb; 91(2):466-76. PubMed ID: 18218732
    [Abstract] [Full Text] [Related]

  • 5. Preference mapping of frozen and fresh raspberries.
    Villamor RR, Daniels CH, Moore PP, Ross CF.
    J Food Sci; 2013 Jun; 78(6):S911-9. PubMed ID: 23772710
    [Abstract] [Full Text] [Related]

  • 6. Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States.
    Thompson JL, Lopetcharat K, Drake MA.
    J Dairy Sci; 2007 Nov; 90(11):4974-87. PubMed ID: 17954736
    [Abstract] [Full Text] [Related]

  • 7. Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives.
    Lee SM, Kitsawad K, Sigal A, Flynn D, Guinard JX.
    J Food Sci; 2012 Dec; 77(12):S439-48. PubMed ID: 23240976
    [Abstract] [Full Text] [Related]

  • 8. Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars.
    Menezes Ayres EM, Lee SM, Boyden L, Guinard JX.
    J Food Sci; 2019 Aug; 84(8):2278-2288. PubMed ID: 31339567
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  • 13. Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping.
    Oliver P, Cicerale S, Pang E, Keast R.
    J Food Sci; 2018 Apr; 83(4):1073-1083. PubMed ID: 29603215
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  • 15. 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
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  • 16. Consumer preferences for mild cheddar cheese flavors.
    Drake SL, Gerard PD, Drake MA.
    J Food Sci; 2008 Nov 22; 73(9):S449-55. PubMed ID: 19021820
    [Abstract] [Full Text] [Related]

  • 17. Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivars.
    King ES, Hopfer H, Haug MT, Orsi JD, Heymann H, Crisosto GM, Crisosto CH.
    J Food Sci; 2012 Dec 22; 77(12):S419-29. PubMed ID: 23170947
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  • 18. Sensory properties and consumer perception of wet and dry cheese sauces.
    Childs JL, Yates MD, Drake M.
    J Food Sci; 2009 Aug 22; 74(6):S205-18. PubMed ID: 19723225
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  • 19. Relating sensory and chemical properties of sour cream to consumer acceptance.
    Shepard L, Miracle RE, Leksrisompong P, Drake MA.
    J Dairy Sci; 2013 Sep 22; 96(9):5435-54. PubMed ID: 23849637
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