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Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food

Foods, 2023-09, Vol.12 (18), p.3453

2023

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1.7 GHz long-term evolution radiofrequency electromagnetic field with stable power monitoring and efficient thermal control has no effect on the proliferation of various human cell types

PloS one, 2024-05, Vol.19 (5), p.e0302936-e0302936

2024

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Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

Food science & technology, 2017-06, Vol.79, p.518-524

2017

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Effects of NaCl on the Physical Properties of Cornstarch-Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System

Foods, 2023-12, Vol.12 (24), p.4390

2023

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Stachys sieboldii Miq . Root Attenuates Weight Gain and Dyslipidemia in Rats on a High-Fat and High-Cholesterol Diet

Nutrients, 2020-07, Vol.12 (7), p.2063

2020

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Characterization of Odor-Active Compounds from Gryllus bimaculatus Using Gas Chromatography-Mass Spectrometry-Olfactometry

Foods, 2023-06, Vol.12 (12), p.2328

2023

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Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge

Foods, 2023-09, Vol.12 (19), p.3556

2023

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Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Foods, 2021-08, Vol.10 (8), p.1895

2021

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Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography

Foods, 2024-04, Vol.13 (7), p.1012

2024

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Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

International journal of food science & technology, 2015-02, Vol.50 (2), p.500-506

2015

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Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Foods, 2022-08, Vol.11 (16), p.2512

2022

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Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method

Journal of food quality, 2019-01, Vol.2019, p.1-6

2019

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Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Journal of food quality, 2018-01, Vol.2018, p.1-9

2018

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Long-term change in consumer acceptance for salt-reduced 'udon noodle soup' over repeated intake at home

International journal of food science & technology, 2015-02, Vol.50 (2), p.541-548

2015

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Comparative efficacy of soybean meal vs fermented soybean meal on ileal digestibility and urine contents in weaned pigs

Livestock science, 2022-09, Vol.263, p.105016, Article 105016

2022

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Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

Preventive Nutrition and Food Science, 2016, 21(4), , pp.367-372

2016

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Brain responses and connectivity to visual meal compositions: An EEG investigation into food liking

Food quality and preference, 2023-12, Vol.112, p.105029, Article 105029

2023

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Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties

Preventive Nutrition and Food Science, 2017, 22(3), , pp.246-250

2017

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Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt

International journal of dairy technology, 2016-08, Vol.69 (3), p.356-363

2016

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Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics

Jordan Journal of Agricultural Sciences, 2023-12, Vol.19 (4), p.381-394

2023

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Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics

Journal of texture studies, 2018-10, Vol.49 (5), p.512-519

2018

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Effects of Galactomannan Addition on Rheological, Pasting and Physical Properties of Water Chestnut Starch

Journal of texture studies, 2015-02, Vol.46 (1), p.58-66

2015

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Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages

Journal of sensory studies, 2023-08, Vol.38 (4), p.n/a

2023

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Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage

Ciência e tecnologia de alimentos, 2020-12, Vol.40 (4), p.909-916

2020

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Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference

Journal of food science, 2016-01, Vol.81 (1), p.S174-S181

2016

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Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food

1.7 GHz long-term evolution radiofrequency electromagnetic field with stable power monitoring and efficient thermal control has no effect on the proliferation of various human cell types

Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

Effects of NaCl on the Physical Properties of Cornstarch-Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System

Stachys sieboldii Miq . Root Attenuates Weight Gain and Dyslipidemia in Rats on a High-Fat and High-Cholesterol Diet

Characterization of Odor-Active Compounds from Gryllus bimaculatus Using Gas Chromatography-Mass Spectrometry-Olfactometry

Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography

Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method

Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Long-term change in consumer acceptance for salt-reduced 'udon noodle soup' over repeated intake at home

Comparative efficacy of soybean meal vs fermented soybean meal on ileal digestibility and urine contents in weaned pigs

Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

Brain responses and connectivity to visual meal compositions: An EEG investigation into food liking

Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties

Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt

Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics

Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics

Effects of Galactomannan Addition on Rheological, Pasting and Physical Properties of Water Chestnut Starch

Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages

Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage

Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference

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