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Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Foods, 2020-09, Vol.9 (9), p.1334

2020

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The Nutritional Quality of Plant-Based Foods

Sustainability, 2023-02, Vol.15 (4), p.3324

2023

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Functional Performance of Plant Proteins

Foods, 2022-02, Vol.11 (4), p.594

2022

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Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Foods, 2021-03, Vol.10 (4), p.725

2021

Volltextzugriff (PDF)

Chemosensory Changes from Cancer Treatment and Their Effects on Patients' Food Behavior: A Scoping Review

Nutrients, 2019-09, Vol.11 (10), p.2285

2019

Volltextzugriff (PDF)

Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs

Foods, 2024-05, Vol.13 (10), p.1460

2024

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Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes

Nutrients, 2024-04, Vol.16 (9), p.1357

2024

Volltextzugriff (PDF)

Variation in TAS2R receptor genes explains differential bitterness of two common antibiotics

Frontiers in genetics, 2022-07, Vol.13, p.960154-960154

2022

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Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States from 2017 to 2022

Nutrients, 2024-01, Vol.16 (2), p.292

2024

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Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha

Foods, 2023-08, Vol.12 (16), p.3116

2023

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Health- or Environmental-Focused Text Messages to Increase Consumption of a Sustainable Diet among Young Adults: Importance of Expected Taste

Foods, 2023-03, Vol.12 (6), p.1297

2023

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Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts

Foods, 2022-03, Vol.11 (7), p.941

2022

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A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States

Frontiers in nutrition (Lausanne), 2023-05, Vol.10, p.1195045-1195045

2023

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The role of saliva in taste dysfunction among cancer patients: Mechanisms and potential treatment

Oral oncology, 2022-10, Vol.133, p.106030-106030, Article 106030

2022

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Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

Foods, 2024-04, Vol.13 (7), p.984

2024

Volltextzugriff (PDF)

Taste loss in cancer patients: clinicians’ perceptions of educational materials and diagnostic tools

Supportive care in cancer, 2023-06, Vol.31 (6), p.349-349, Article 349

2023

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Perceptual and affective responses to sampled capsaicin differ by reported intake

Food quality and preference, 2017-01, Vol.55, p.26-34

2017

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Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers

Physiology & behavior, 2024-03, Vol.275, p.114447-114447, Article 114447

2024

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Putting out the fire – Efficacy of common beverages in reducing oral burn from capsaicin

Physiology & behavior, 2019-09, Vol.208, p.112557-112557, Article 112557

2019

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Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes

Physiology & behavior, 2016-03, Vol.156, p.117-127

2016

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Predominant Qualities Evoked by Quinine, Sucrose, and Capsaicin Associate With PROP Bitterness, but not TAS2R38 Genotype

Chemical senses, 2020-05, Vol.45 (5), p.383-390

2020

Volltextzugriff (PDF)

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

Food & function, 2023-05, Vol.14 (9), p.3949-3965

2023

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Functional and physical properties of commercial pulse proteins compared to soy derived protein

Future foods : a dedicated journal for sustainability in food science, 2022-12, Vol.6, p.100155, Article 100155

2022

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Examining the Influence of Chemosensation on Laryngeal Health and Disorders

Journal of voice, 2023-03, Vol.37 (2), p.234-244

2023

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Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency

Chemosensory perception, 2015-09, Vol.8 (3), p.149-157

2015

Volltextzugriff (PDF)

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Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

The Nutritional Quality of Plant-Based Foods

Functional Performance of Plant Proteins

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Chemosensory Changes from Cancer Treatment and Their Effects on Patients' Food Behavior: A Scoping Review

Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs

Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes

Variation in TAS2R receptor genes explains differential bitterness of two common antibiotics

Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States from 2017 to 2022

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha

Health- or Environmental-Focused Text Messages to Increase Consumption of a Sustainable Diet among Young Adults: Importance of Expected Taste

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts

A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States

The role of saliva in taste dysfunction among cancer patients: Mechanisms and potential treatment

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

Taste loss in cancer patients: clinicians’ perceptions of educational materials and diagnostic tools

Perceptual and affective responses to sampled capsaicin differ by reported intake

Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers

Putting out the fire – Efficacy of common beverages in reducing oral burn from capsaicin

Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes

Predominant Qualities Evoked by Quinine, Sucrose, and Capsaicin Associate With PROP Bitterness, but not TAS2R38 Genotype

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

Functional and physical properties of commercial pulse proteins compared to soy derived protein

Examining the Influence of Chemosensation on Laryngeal Health and Disorders

Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency

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