Results 91 to 100 of about 18,636 (185)

Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance. [PDF]

Foods
Pedreschi F, Castillo D, Bunger A, Pedreschi R, García-Ríos D, Alvaro JE, Mariotti-Celis MS, Medel-Maraboli M, Contreras A, Mery D.   +9 more
europepmc   +1 more source

Young Consumers' Preferences for Nonalcoholic Beers: The Impact of Sensory Perception and Label Information. [PDF]

Int J Food Sci
Klensporf-Pawlik D, Klimczak I, Rybicka I, Gliszczyńska-Świgło A.   +3 more
europepmc   +1 more source

Sensory Characterization of Cookies With Sugar Replacement by Sweeteners Using the Check-All-That-Apply (CATA) Method. [PDF]

J Food Sci
Lima IHO, Brito NLH, Cardoso FAR, Fuchs RHB.   +3 more
europepmc   +1 more source

Intercostal nerve blocks take the lead: rethinking regional analgesia for video-assisted thoracic surgery. [PDF]

J Thorac Dis
Villa JF, Donahue H, Rajaram R, Cata JP.
europepmc   +1 more source

ZipV Is Required for Oxidative Stress Resistance and Pathogenicity in <i>Aspergillus fumigatus</i>. [PDF]

J Fungi (Basel)
Varga KE, Benkő Z, Antal K, Povazsanyecz B, Forgács K, Pócsi I, Emri T.   +6 more
europepmc   +1 more source

AI-driven prediction of consumer liking of coffee from sensory data. [PDF]

NPJ Sci Food
Gunning M, Laforgue MPS, Guinard JX, Tagkopoulos I.   +3 more
europepmc   +1 more source

Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten. [PDF]

Molecules
Asto-Mercado JJ, Elías-Peñafiel C, Salvá-Ruíz B, Encina-Zelada CR.   +3 more
europepmc   +1 more source

Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer Acceptance. [PDF]

J Food Sci
Sant'Ana RRA, Ferreira ALA, Silveira RD, Welke JE, Wanderley BRDSM, Gonzaga LV, Santos ACD, Costa ACO, de Amboni RDMC, Fritzen-Freire CB.   +9 more
europepmc   +1 more source

The BAHD acyltransferase STBR1 confers both saline-alkali tolerance and blast resistance by stabilizing the non-canonical catalase CATA to promote H₂O₂ scavenging in rice. [PDF]

Plant Commun
Cheng X, Li J, Chen G, Zhou Z, Zhu T, Sun Y, Dong X, Liu L, Chi W, Dai Z, Li J, Wang C, Xie X, Liu S, Tian Y, Liu X, Sun X, Zhang H, Liu Y, Sun Z, Li J, Wang B, Xu D, Lin J, Wang C, Wan J.   +25 more
europepmc   +1 more source

Incorporation of <i>Citrus</i> Peel-Derived Bioactive Compounds into a Fish-Based Food Product: Effects on Quality, Antioxidant Potential, Microbial Safety and Sensory Attributes. [PDF]

Foods
Flocea EI, Mihalache G, Anchidin BG, Gucianu I, Ciobanu MM, Stoica F, Pascon G, Lipșa DF, Boișteanu PC.   +8 more
europepmc   +1 more source