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Journal Abstract Search

460 related items for PubMed ID: 25392985

  • 1. Development of a lexicon for caviar and its usefulness for determining consumer preference.
    Baker AK, Vixie B, Rasco BA, Ovissipour M, Ross CF.
    J Food Sci; 2014 Dec; 79(12):S2533-41. PubMed ID: 25392985
    [Abstract] [Full Text] [Related]

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

  • 3. Identification of sensory attributes that drive the likeability of Korean rice wines by American panelists. [Corrected].
    Kwak HS, Ahn BH, Kim HR, Lee SY.
    J Food Sci; 2015 Jan; 80(1):S161-70. PubMed ID: 25559310
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.
    Schumaker MR, Diako C, Castura JC, Edwards CG, Ross CF.
    Food Res Int; 2019 Feb; 116():963-972. PubMed ID: 30717029
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Relating sensory descriptors to volatile components in flavor of specialty rice types.
    Limpawattana M, Yang DS, Kays SJ, Shewfelt RL.
    J Food Sci; 2008 Nov; 73(9):S456-61. PubMed ID: 19021821
    [Abstract] [Full Text] [Related]

  • 8. Sensory evaluation and consumer acceptance of eggs from hens fed flax seed and 2 different antioxidants.
    Hayat Z, Cherian G, Pasha TN, Khattak FM, Jabbar MA.
    Poult Sci; 2010 Oct; 89(10):2293-8. PubMed ID: 20852121
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists.
    Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T.
    J Food Sci; 2015 Jun; 80(6):S1343-51. PubMed ID: 25943978
    [Abstract] [Full Text] [Related]

  • 11. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z, Petersen MA, Bredie WLP.
    Food Res Int; 2018 Mar; 105():713-723. PubMed ID: 29433266
    [Abstract] [Full Text] [Related]

  • 12. Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum).
    Morais Ferreira JM, Azevedo BM, Luccas V, Bolini HM.
    J Food Sci; 2017 Mar; 82(3):818-824. PubMed ID: 28181242
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer.
    Craine EB, Bramwell S, Ross CF, Fisk S, Murphy KM.
    J Food Sci; 2021 Aug 22; 86(8):3628-3644. PubMed ID: 34190346
    [Abstract] [Full Text] [Related]

  • 15. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
    Braghieri A, Piazzolla N, Romaniello A, Paladino F, Ricciardi A, Napolitano F.
    J Dairy Sci; 2015 Mar 22; 98(3):1479-91. PubMed ID: 25465632
    [Abstract] [Full Text] [Related]

  • 16. Drivers of liking for Cheddar cheese shreds.
    Meals SE, Schiano AN, Drake MA.
    J Dairy Sci; 2020 Mar 22; 103(3):2167-2185. PubMed ID: 31882222
    [Abstract] [Full Text] [Related]

  • 17. Sensory differences between beet and cane sugar sources.
    Urbanus BL, Cox GO, Eklund EJ, Ickes CM, Schmidt SJ, Lee SY.
    J Food Sci; 2014 Sep 22; 79(9):S1763-8. PubMed ID: 25124655
    [Abstract] [Full Text] [Related]

  • 18. Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors.
    Ross CF, Bohlscheid J, Weller K.
    J Food Sci; 2008 Aug 22; 73(6):S279-85. PubMed ID: 19241572
    [Abstract] [Full Text] [Related]

  • 19. 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 22; 84(6):1570-1576. PubMed ID: 31120576
    [Abstract] [Full Text] [Related]

  • 20. Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis.
    Muniz A, Du X, Shanks M.
    J Sci Food Agric; 2022 Jan 15; 102(1):73-84. PubMed ID: 34029397
    [Abstract] [Full Text] [Related]

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