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Journal Abstract Search

251 related items for PubMed ID: 24681405

  • 1. "A little information excites us." Consumer sensory experience of Vermont artisan cheese as active practice.
    Lahne J, Trubek AB.
    Appetite; 2014 Jul; 78():129-38. PubMed ID: 24681405
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  • 2. Consumer perception of smoked Cheddar cheese.
    Del Toro-Gipson RS, Rizzo PV, Hanson DJ, Drake MA.
    J Dairy Sci; 2021 Feb; 104(2):1560-1575. PubMed ID: 33309346
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  • 6. Sensory profile of sheep cheeses during a six-month storage period as evaluated by consumers.
    Gámbaro A, Maceiras L, Erramouspe F, Nógues L, Callejas N, Vieitez I.
    Food Sci Technol Int; 2017 Dec; 23(8):699-707. PubMed ID: 28649866
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  • 9. Microbiological quality of raw milk used for small-scale artisan cheese production in Vermont: effect of farm characteristics and practices.
    D'Amico DJ, Donnelly CW.
    J Dairy Sci; 2010 Jan; 93(1):134-47. PubMed ID: 20059912
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  • 12. Consumer understanding of fluid milk and cheese processing and composition.
    Schiano AN, Drake MA.
    J Dairy Sci; 2021 Aug; 104(8):8644-8660. PubMed ID: 34247744
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  • 13. Consumer perception of restaurant and ready-to-eat cheese dips.
    Best AR, Racette CM, Drake M.
    J Food Sci; 2023 Apr; 88(4):1672-1683. PubMed ID: 36847448
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  • 20. Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel.
    Ramírez-Rivera EJ, Díaz-Rivera P, Guadalupe Ramón-Canul L, Juárez-Barrientos JM, Rodríguez-Miranda J, Herman-Lara E, Prinyawiwatkul W, Herrera-Corredor JA.
    J Dairy Sci; 2018 Jul; 101(7):5851-5864. PubMed ID: 29705419
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