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Journal Abstract Search

225 related items for PubMed ID: 33309346

  • 41. Sensory and chemical properties of Gouda cheese.
    Jo Y, Benoist DM, Ameerally A, Drake MA.
    J Dairy Sci; 2018 Mar; 101(3):1967-1989. PubMed ID: 29274971
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  • 42. Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese.
    Santillo A, Caroprese M, Ruggieri D, Marino R, Sevi A, Albenzio M.
    J Dairy Sci; 2012 Aug; 95(8):4203-8. PubMed ID: 22818433
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  • 43. Levels of benzo[a]pyrene (BaP) in "mozzarella di bufala campana" cheese smoked according to different procedures.
    Anastasio A, Mercogliano R, Vollano L, Pepe T, Cortesi ML.
    J Agric Food Chem; 2004 Jul 14; 52(14):4452-5. PubMed ID: 15237951
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  • 44. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.
    Torri L, Piochi M, Marchiani R, Zeppa G, Dinnella C, Monteleone E.
    J Dairy Sci; 2016 Jan 14; 99(1):194-204. PubMed ID: 26585476
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  • 50. Consumer perception of ice cream and frozen desserts in the "better-for-you" category.
    Sipple LR, Racette CM, Schiano AN, Drake MA.
    J Dairy Sci; 2022 Jan 14; 105(1):154-169. PubMed ID: 34763919
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  • 52. Sources of umami taste in Cheddar and Swiss cheeses.
    Drake SL, Carunchia Whetstine ME, Drake MA, Courtney P, Fligner K, Jenkins J, Pruitt C.
    J Food Sci; 2007 Aug 14; 72(6):S360-6. PubMed ID: 17995691
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  • 53. Influence of package and health-related claims on perception and sensory acceptability of snack bars.
    Pinto VRA, Freitas TBO, Dantas MIS, Della Lucia SM, Melo LF, Minim VPR, Bressan J.
    Food Res Int; 2017 Nov 14; 101():103-113. PubMed ID: 28941673
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  • 55. Factors influencing consumer motivations for protein choice.
    Keefer H, Racette C, Drake M.
    J Food Sci; 2024 Jan 14; 89(1):596-613. PubMed ID: 37990832
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  • 58. Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries.
    Thomas A, Chambault M, Dreyfuss L, Gilbert CC, Hegyi A, Henneberg S, Knippertz A, Kostyra E, Kremer S, Silva AP, Schlich P.
    Food Res Int; 2017 Sep 14; 99(Pt 1):426-434. PubMed ID: 28784502
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  • 59. Determination of high molecular mass polycyclic aromatic hydrocarbons in a typical Italian smoked cheese by HPLC-FL.
    Pagliuca G, Gazzotti T, Zironi E, Serrazanetti GP, Mollica D, Rosmini R.
    J Agric Food Chem; 2003 Aug 13; 51(17):5111-5. PubMed ID: 12903977
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  • 60. Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception.
    Galmarini MV, Loiseau AL, Visalli M, Schlich P.
    J Food Sci; 2016 Oct 13; 81(10):S2566-S2577. PubMed ID: 27669492
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