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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

157 related items for PubMed ID: 26826527

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  • 2. Consumer perception of sweeteners in yogurt.
    Crown E, Rovai D, Racette CM, Barbano DM, Drake MA.
    J Dairy Sci; 2024 Dec; 107(12):10552-10570. PubMed ID: 39245170
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  • 4. Acceptance of sugar reduction in flavored yogurt.
    Chollet M, Gille D, Schmid A, Walther B, Piccinali P.
    J Dairy Sci; 2013 Sep; 96(9):5501-11. PubMed ID: 23871368
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  • 5. How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age.
    Aguayo-Mendoza M, Santagiuliana M, Ong X, Piqueras-Fiszman B, Scholten E, Stieger M.
    Food Res Int; 2020 Aug; 134():109213. PubMed ID: 32517909
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  • 6. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt.
    Miele NA, Cabisidan EK, Blaiotta G, Leone S, Masi P, Di Monaco R, Cavella S.
    J Dairy Sci; 2017 Dec; 100(12):9539-9550. PubMed ID: 28987582
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  • 10. Strategies for lowering the added sugar in yogurts.
    Wan Z, Khubber S, Dwivedi M, Misra NN.
    Food Chem; 2021 May 15; 344():128573. PubMed ID: 33199117
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  • 12. Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets.
    Moore JB, Horti A, Fielding BA.
    BMJ Open; 2018 Sep 18; 8(8):e021387. PubMed ID: 30228100
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  • 14. Acceptance of sugar reduction in yoghurt among Moroccan population.
    Benkirane H, Taboz Y, Benajiba N, Guennoun Y, Khadmaoui A, Bouziani A, Bajit H, Kari KE, Bentahila N, Barkat A, Aguenaou H.
    Pan Afr Med J; 2017 Sep 18; 28():310. PubMed ID: 29721140
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  • 15. Drivers of liking for yogurt drinks with prebiotics and probiotics.
    Allgeyer LC, Miller MJ, Lee SY.
    J Food Sci; 2010 May 18; 75(4):S212-9. PubMed ID: 20546424
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  • 17. Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options.
    Brown MD, Chambers DH.
    J Food Sci; 2015 Dec 18; 80(12):S2957-69. PubMed ID: 26551026
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  • 18. Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids.
    Rognlien M, Duncan SE, O'Keefe SF, Eigel WN.
    J Dairy Sci; 2012 Apr 18; 95(4):1690-8. PubMed ID: 22459817
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  • 19. Identifying the ideal profile of French yogurts for different clusters of consumers.
    Masson M, Saint-Eve A, Delarue J, Blumenthal D.
    J Dairy Sci; 2016 May 18; 99(5):3421-3433. PubMed ID: 26947290
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  • 20. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
    Isleten M, Karagul-Yuceer Y.
    J Dairy Sci; 2006 Aug 18; 89(8):2865-72. PubMed ID: 16840602
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