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Journal Abstract Search

378 related items for PubMed ID: 32517909

  • 1. 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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  • 3. Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently.
    Ketel EC, Aguayo-Mendoza MG, de Wijk RA, de Graaf C, Piqueras-Fiszman B, Stieger M.
    Food Res Int; 2019 May; 119():143-151. PubMed ID: 30884642
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  • 4. Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability.
    Toschi TG, Bendini A, Barbieri S, Valli E, Cezanne ML, Buchecker K, Canavari M.
    J Sci Food Agric; 2012 Nov; 92(14):2788-95. PubMed ID: 22473814
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  • 7. Yogurt viscosity and fruit pieces affect satiating capacity expectations.
    Tarrega A, Marcano J, Fiszman S.
    Food Res Int; 2016 Nov; 89(Pt 1):574-581. PubMed ID: 28460953
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  • 11. How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habits.
    Saint-Eve A, Leclercq H, Berthelo S, Saulnier B, Oettgen W, Delarue J.
    Appetite; 2016 Apr 01; 99():277-284. PubMed ID: 26826527
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  • 12. Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages.
    Aguayo-Mendoza MG, Martinez-Almaguer EF, Piqueras-Fiszman B, Stieger M.
    Food Funct; 2020 Nov 18; 11(11):10022-10032. PubMed ID: 33135035
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  • 13. Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods.
    van Eck A, Franks E, Vinyard CJ, Galindo-Cuspinera V, Fogliano V, Stieger M, Scholten E.
    Food Funct; 2020 Jul 01; 11(7):6186-6201. PubMed ID: 32578647
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  • 15. A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products.
    Nguyen H, Wismer WV.
    Food Res Int; 2019 Sep 01; 123():631-641. PubMed ID: 31285012
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  • 16. The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods.
    Nguyen H, Wismer WV.
    J Food Sci; 2020 Apr 01; 85(4):1274-1284. PubMed ID: 32243589
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  • 18. Consumer perception of sweeteners in yogurt.
    Crown E, Rovai D, Racette CM, Barbano DM, Drake MA.
    J Dairy Sci; 2024 Dec 01; 107(12):10552-10570. PubMed ID: 39245170
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