Detalhe da pesquisa
1.
Preference for and sensitivity to flavanol mean degree of polymerization in model wines is correlated with body composition.
Appetite
; 144: 104442, 2020 01 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-31494153
2.
Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue.
J Dairy Sci
; 101(3): 1990-2004, 2018 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-29331463
3.
Development of a Rapidly Dissolvable Oral Pediatric Formulation for Mefloquine Using Liposomes.
Mol Pharm
; 14(6): 1969-1979, 2017 06 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-28460165
4.
The Effect of a 14-Day gymnema sylvestre Intervention to Reduce Sugar Cravings in Adults.
Nutrients
; 14(24)2022 Dec 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-36558446
5.
Nutrient Composition and Physical Properties of Two Orange Seed Varieties.
Int J Food Sci
; 2021: 6415620, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-34671671
6.
Investigating the relative merits of using a mixed reality context for measuring affective response and predicting tea break snack choice.
Food Res Int
; 150(Pt A): 110718, 2021 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-34865749
7.
Sensory Perception of an Oral Rehydration Solution during Exercise in the Heat.
Nutrients
; 13(10)2021 Sep 23.
Artigo
em Inglês
| MEDLINE | ID: mdl-34684314
8.
Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese.
J Food Sci
; 85(2): 268-278, 2020 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-31961970
9.
Consuming Gymnema sylvestre Reduces the Desire for High-Sugar Sweet Foods.
Nutrients
; 12(4)2020 Apr 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-32290122
10.
Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology.
J Food Sci
; 84(2): 327-338, 2019 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-30625243
11.
Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.
Food Res Int
; 116: 963-972, 2019 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-30717029
12.
Detection of Spicy Compounds Using the Electronic Tongue.
J Food Sci
; 84(9): 2619-2627, 2019 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-31408209
13.
Quality characteristics and safety of smoke-flavoured water.
Food Chem Toxicol
; 45(6): 962-70, 2007 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-17250943
14.
Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.
Food Res Int
; 99(Pt 1): 173-185, 2017 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-28784474
15.
Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study.
J Food Sci
; 81(8): S2039-48, 2016 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-27442722
16.
Consumer Acceptance of a Polyphenolic Coffee Beverage.
J Food Sci
; 81(11): S2817-S2823, 2016 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-27706814
17.
Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa).
Int J Food Microbiol
; 104(1): 69-82, 2005 Sep 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-16002169