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Journal Abstract Search

351 related items for PubMed ID: 33650130

  • 1. Consumer acceptance of watermelon flesh-rind blends and the effect of rind on refreshing perception.
    Ramirez JL, Juma S, Du X.
    J Food Sci; 2021 Apr; 86(4):1384-1392. PubMed ID: 33650130
    [Abstract] [Full Text] [Related]

  • 2. Consumer perception of whole watermelons.
    Liu Y, Keefer H, Watson M, Drake M.
    J Food Sci; 2024 Jan; 89(1):625-639. PubMed ID: 37990835
    [Abstract] [Full Text] [Related]

  • 3. Investigating sensory properties of seven watermelon varieties and factors impacting refreshing perception using quantitative descriptive analysis.
    Ramirez JL, Du X, Wallace RW.
    Food Res Int; 2020 Dec; 138(Pt A):109681. PubMed ID: 33292957
    [Abstract] [Full Text] [Related]

  • 4. Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind, Flesh, and Three Rind-Flesh Juices.
    Du X, Davila M, Ramirez J, Williams C.
    Molecules; 2022 Apr 14; 27(8):. PubMed ID: 35458735
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars.
    Menezes Ayres EM, Lee SM, Boyden L, Guinard JX.
    J Food Sci; 2019 Aug 22; 84(8):2278-2288. PubMed ID: 31339567
    [Abstract] [Full Text] [Related]

  • 7. Integrating consumer perception in the selection of purple-skin sweet potato cultivars.
    Lado J, Vicente E, Moltini AI, Alcaire F, Ares G.
    J Sci Food Agric; 2021 Jul 22; 101(9):3620-3629. PubMed ID: 33275810
    [Abstract] [Full Text] [Related]

  • 8. Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping.
    Oliver P, Cicerale S, Pang E, Keast R.
    J Food Sci; 2018 Apr 22; 83(4):1073-1083. PubMed ID: 29603215
    [Abstract] [Full Text] [Related]

  • 9. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O'Mahony M, Vickers Z, Kim KO.
    J Food Sci; 2011 Apr 22; 76(5):S306-13. PubMed ID: 22417445
    [Abstract] [Full Text] [Related]

  • 10. Nitrogen and boron nutrition in grafted watermelon II: Impact on nutrient accumulation in fruit rind and flesh.
    Gülüt KY, Duymuş E, Solmaz İ, Torun AA.
    PLoS One; 2021 Apr 22; 16(5):e0252437. PubMed ID: 34043729
    [Abstract] [Full Text] [Related]

  • 11. Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace.
    Moss R, Stright A, Richelle E, Nicolle L, Baxter L, Frampton K, Gorman M, McSweeney MB.
    J Food Sci; 2024 Oct 22; 89(10):6694-6706. PubMed ID: 39218825
    [Abstract] [Full Text] [Related]

  • 12. Consumer preferences for mild cheddar cheese flavors.
    Drake SL, Gerard PD, Drake MA.
    J Food Sci; 2008 Nov 22; 73(9):S449-55. PubMed ID: 19021820
    [Abstract] [Full Text] [Related]

  • 13. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.
    McMahon KM, Diako C, Aplin J, Mattinson DS, Culver C, Ross CF.
    Food Res Int; 2017 Sep 22; 99(Pt 1):173-185. PubMed ID: 28784474
    [Abstract] [Full Text] [Related]

  • 14. Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.
    Kim MK, Lee YJ, Kwak HS, Kang MW.
    J Food Sci; 2013 Sep 22; 78(9):S1451-8. PubMed ID: 23909609
    [Abstract] [Full Text] [Related]

  • 15. 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 22; 116():963-972. PubMed ID: 30717029
    [Abstract] [Full Text] [Related]

  • 16. The effect of fat and coffee concentration on the consumer acceptance of iced-coffee beverages.
    Mahmud MMC, Shellie RA, Mohebbi M, Mahato DK, Keast R.
    J Food Sci; 2021 Nov 22; 86(11):5004-5015. PubMed ID: 34653256
    [Abstract] [Full Text] [Related]

  • 17. Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.
    Chung SJ.
    J Food Sci; 2009 Aug 22; 74(6):S286-95. PubMed ID: 19723235
    [Abstract] [Full Text] [Related]

  • 18. An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap.
    Gorman M, Baxter L, Frampton K, Dabas T, Moss R, McSweeney MB.
    J Food Sci; 2024 Aug 22; 89(8):5082-5090. PubMed ID: 38924528
    [Abstract] [Full Text] [Related]

  • 19. Identifying ideal product composition of chocolate-flavored milk using preference mapping.
    Mahato DK, Oliver P, Keast R, Liem DG, Russell CG, Mohebbi M, Cicerale S, Mahmud MC, Gamlath S.
    J Food Sci; 2021 Jul 22; 86(7):3205-3218. PubMed ID: 34155639
    [Abstract] [Full Text] [Related]

  • 20. Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced.
    Guinard JX, Myrdal Miller A, Mills K, Wong T, Lee SM, Sirimuangmoon C, Schaefer SE, Drescher G.
    Appetite; 2016 Oct 01; 105():449-59. PubMed ID: 27317972
    [Abstract] [Full Text] [Related]

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