Similar articles for PMID: 22473814

Year	Number of Results
1951	1
1964	1
1985	1
1987	1
1989	1
1990	1
1991	1
1992	1
1994	1
1997	1
1998	1
1999	2
2001	1
2003	3
2004	2
2005	4
2006	3
2007	7
2008	3
2009	5
2010	15
2011	14
2012	21
2013	27
2014	25
2015	39
2016	56
2017	51
2018	41
2019	64
2020	57
2021	32
2022	29
2023	10
2024	0

1

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability.

Toschi TG, Bendini A, Barbieri S, Valli E, Cezanne ML, Buchecker K, Canavari M. Toschi TG, et al. J Sci Food Agric. 2012 Nov;92(14):2788-95. doi: 10.1002/jsfa.5666. Epub 2012 Apr 3. J Sci Food Agric. 2012. PMID: 22473814 Clinical Trial.

2

Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States.

Thompson JL, Lopetcharat K, Drake MA. Thompson JL, et al. J Dairy Sci. 2007 Nov;90(11):4974-87. doi: 10.3168/jds.2007-0313. J Dairy Sci. 2007. PMID: 17954736 Free article.

3

How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age.

Aguayo-Mendoza M, Santagiuliana M, Ong X, Piqueras-Fiszman B, Scholten E, Stieger M. Aguayo-Mendoza M, et al. Food Res Int. 2020 Aug;134:109213. doi: 10.1016/j.foodres.2020.109213. Epub 2020 Apr 6. Food Res Int. 2020. PMID: 32517909 Free article.

4

Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.

Braghieri A, Piazzolla N, Carlucci A, Bragaglio A, Napolitano F. Braghieri A, et al. Meat Sci. 2016 Jan;111:122-9. doi: 10.1016/j.meatsci.2015.09.003. Epub 2015 Sep 11. Meat Sci. 2016. PMID: 26398006

5

Identifying the ideal profile of French yogurts for different clusters of consumers.

Masson M, Saint-Eve A, Delarue J, Blumenthal D. Masson M, et al. J Dairy Sci. 2016 May;99(5):3421-3433. doi: 10.3168/jds.2015-10119. J Dairy Sci. 2016. PMID: 26947290 Free article.

6

Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.

Isleten M, Karagul-Yuceer Y. Isleten M, et al. J Dairy Sci. 2006 Aug;89(8):2865-72. doi: 10.3168/jds.S0022-0302(06)72559-0. J Dairy Sci. 2006. PMID: 16840602 Free article.

7

Drivers of liking for yogurt drinks with prebiotics and probiotics.

Allgeyer LC, Miller MJ, Lee SY. Allgeyer LC, et al. J Food Sci. 2010 May;75(4):S212-9. doi: 10.1111/j.1750-3841.2010.01579.x. J Food Sci. 2010. PMID: 20546424

8

Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options.

Brown MD, Chambers DH. Brown MD, et al. J Food Sci. 2015 Dec;80(12):S2957-69. doi: 10.1111/1750-3841.13128. Epub 2015 Nov 9. J Food Sci. 2015. PMID: 26551026

9

Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).

Kim HG, Hong JH, Song CK, Shin HW, Kim KO. Kim HG, et al. J Food Sci. 2010 Sep;75(7):S375-83. doi: 10.1111/j.1750-3841.2010.01771.x. J Food Sci. 2010. PMID: 21535572

10

Drivers of high-involvement consumers' intention to buy PDO wines: Valpolicella PDO case study.

Capitello R, Agnoli L, Begalli D. Capitello R, et al. J Sci Food Agric. 2016 Aug;96(10):3407-17. doi: 10.1002/jsfa.7521. Epub 2015 Dec 23. J Sci Food Agric. 2016. PMID: 26538481

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My NCBI Filters

Results by year

Text availability

Article attribute

Article type

Publication date

433 results

Results by year