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Journal Abstract Search

594 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. Consumer acceptance and sensory perception of roasted American-European hybrid hazelnuts.
    Booth M, Fu M, Peterson DG.
    J Food Sci; 2024 Jul; 89(7):4440-4449. PubMed ID: 38875322
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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]

  • 13. 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]

  • 14. 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]

  • 15. 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]

  • 16. What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms (Pleurotus citrinopileatus)?
    Oh M, Ju JH, Ju S.
    Foods; 2024 Jun 28; 13(13):. PubMed ID: 38998573
    [Abstract] [Full Text] [Related]

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  • 18. Drivers of liking for Cheddar cheese shreds.
    Meals SE, Schiano AN, Drake MA.
    J Dairy Sci; 2020 Mar 28; 103(3):2167-2185. PubMed ID: 31882222
    [Abstract] [Full Text] [Related]

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  • 20. 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 28; 73(6):S279-85. PubMed ID: 19241572
    [Abstract] [Full Text] [Related]

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