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Journal Abstract Search

315 related items for PubMed ID: 36524838

  • 1. Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods.
    Lyu C, Hendriks A, Geary LN, Forde CG, Stieger M.
    J Food Sci; 2023 Mar; 88(S1):158-171. PubMed ID: 36524838
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  • 4. Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
    Hong JH, Jung DW, Kim YS, Lee SM, Kim KO.
    J Food Sci; 2010 Oct; 75(8):S427-34. PubMed ID: 21535516
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  • 5. Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units.
    Zhu Y, Li X, Jiang S, Zhang Y, Zhang L, Liu Y.
    Food Chem; 2023 Jun 15; 411():135488. PubMed ID: 36681025
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  • 6. Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
    Int J Toxicol; 2007 Jun 15; 26 Suppl 1():3-106. PubMed ID: 17365137
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  • 7. Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
    Kwon GY, Hong JH, Kim YS, Lee SM, Kim KO.
    J Food Sci; 2011 Jun 15; 76(1):S1-7. PubMed ID: 21535706
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  • 8. Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
    Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 1999 Dec 15; 77(12):3219-24. PubMed ID: 10641867
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  • 13. An In Vitro Comparison of Estrogenic Equivalents Per Serving Size of Some Common Foods.
    Shappell NW, Berg EP, Magolski JD, Billey LO.
    J Food Sci; 2019 Dec 15; 84(12):3876-3884. PubMed ID: 31742680
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  • 19. A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace.
    Amyoony J, Gorman M, Moss R, McSweeney MB.
    J Food Sci; 2024 Apr 15; 89(4):2438-2449. PubMed ID: 38389447
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  • 20. Relationship of 6-n-propylthiouracil taste intensity and chili pepper use with body mass index, energy intake, and fat intake within an ethnically diverse population.
    Choi SE, Chan J.
    J Acad Nutr Diet; 2015 Mar 15; 115(3):389-396. PubMed ID: 25441957
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