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Journal Abstract Search

165 related items for PubMed ID: 33199117

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt.
    Tan VWK, Wee MSM, Tomic O, Forde CG.
    J Food Sci; 2020 Feb 15; 85(2):486-492. PubMed ID: 31968393
    [Abstract] [Full Text] [Related]

  • 3. 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 15; 100(12):9539-9550. PubMed ID: 28987582
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  • 4. Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulp.
    Pereira CTM, Pereira DM, Bolini HMA.
    J Food Sci; 2021 Jun 15; 86(6):2626-2639. PubMed ID: 34077557
    [Abstract] [Full Text] [Related]

  • 5. Invited review: Sugar reduction in dairy products.
    McCain HR, Kaliappan S, Drake MA.
    J Dairy Sci; 2018 Oct 15; 101(10):8619-8640. PubMed ID: 30139623
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  • 6. Consumer perception of sweeteners in yogurt.
    Crown E, Rovai D, Racette CM, Barbano DM, Drake MA.
    J Dairy Sci; 2024 Dec 15; 107(12):10552-10570. PubMed ID: 39245170
    [Abstract] [Full Text] [Related]

  • 7. Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar.
    Torrico DD, Tam J, Fuentes S, Gonzalez Viejo C, Dunshea FR.
    J Sci Food Agric; 2020 May 15; 100(7):3024-3035. PubMed ID: 32056214
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  • 13. Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt.
    Narayanan P, Chinnasamy B, Jin L, Clark S.
    J Dairy Sci; 2014 May 15; 97(6):3262-72. PubMed ID: 24679934
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  • 14. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
    Costa MP, Frasao BS, Silva AC, Freitas MQ, Franco RM, Conte-Junior CA.
    J Dairy Sci; 2015 Sep 15; 98(9):5995-6003. PubMed ID: 26188580
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  • 15. Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA).
    Tan VWK, Wee MSM, Tomic O, Forde CG.
    Food Res Int; 2019 Jul 15; 121():39-47. PubMed ID: 31108762
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  • 16. Sucrose replacement in high ratio white layer cakes.
    Miller RA, Dann OE, Oakley AR, Angermayer ME, Brackebusch KH.
    J Sci Food Agric; 2017 Aug 15; 97(10):3228-3232. PubMed ID: 27925212
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  • 18. Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.
    de Medeiros AC, Filho ERT, Bolini HMA.
    J Food Sci; 2019 Oct 15; 84(10):2973-2982. PubMed ID: 31546291
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  • 19. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
    Isleten M, Karagul-Yuceer Y.
    J Dairy Sci; 2006 Aug 15; 89(8):2865-72. PubMed ID: 16840602
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