Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

(2013) Raquel Bedani et al.   FOOD MICROBIOLOGY

Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas

(2013) B.A. Santos et al.   FOOD RESEARCH INTERNATIONAL

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

(2013) Sandra Stolzenbach et al.   FOOD RESEARCH INTERNATIONAL

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Composition and sensory profiling of probiotic Scamorza ewe milk cheese

(2013) M. Albenzio et al.   JOURNAL OF DAIRY SCIENCE

Influence of packaging information on consumer liking of chocolate milk

(2013) M.K. Kim et al.   JOURNAL OF DAIRY SCIENCE

Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures

(2013) M.A. Murtaza et al.   JOURNAL OF DAIRY SCIENCE

Storage of refrigerated raw goat milk affecting the quality of whole milk powder

(2013) C.R. Fonseca et al.   JOURNAL OF DAIRY SCIENCE

Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt

(2013) T.C. Pimentel et al.   JOURNAL OF DAIRY SCIENCE

Sensory properties and drivers of liking for Greek yogurts

(2013) N.T. Desai et al.   JOURNAL OF DAIRY SCIENCE

Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice

(2013) M.A. Cliff et al.   JOURNAL OF DAIRY SCIENCE

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

(2012) C. Senaka Ranadheera et al.   FOOD CHEMISTRY

Changes in liking for a no added salt soup as a function of exposure

(2012) Lisa Methven et al.   FOOD QUALITY AND PREFERENCE

Effects of health labels on expected and actual taste perception of soup

(2012) D.G. Liem et al.   FOOD QUALITY AND PREFERENCE

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

(2012) A.G. Cruz et al.   JOURNAL OF DAIRY SCIENCE

Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping

(2012) R.S. Cadena et al.   JOURNAL OF DAIRY SCIENCE

Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market

(2012) D. Kaaki et al.   JOURNAL OF DAIRY SCIENCE

Fermented milk supplemented with probiotics and prebiotics can effectively alter the intestinal microbiota and immunity of host animals

(2012) S. Wang et al.   JOURNAL OF DAIRY SCIENCE

Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics

(2012) W.F. Castro et al.   JOURNAL OF DAIRY SCIENCE

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

(2012) W.F. Castro et al.   JOURNAL OF DAIRY SCIENCE

Increasing children's consumption of fruit and vegetables: Does the type of exposure matter?

(2012) Chelsea L. Osborne et al.   PHYSIOLOGY & BEHAVIOR

Health labelling can influence taste perception and use of table salt for reduced-sodium products

(2012) Djin Gie Liem et al.   PUBLIC HEALTH NUTRITION

Differences in protein fraction from goat and cow milk and their role on cytokine production in children with cow's milk protein allergy

(2012) M. Albenzio et al.   SMALL RUMINANT RESEARCH

Acceptance of Nordic snack bars in children aged 8–11 years

(2012) Anna Holmer et al.   Food & Nutrition Research

Repeated exposure and associative conditioning promote preschool children’s liking of vegetables

(2011) Stephanie Anzman-Frasca et al.   APPETITE

Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?

(2011) Marise Kinnear et al.   FOOD QUALITY AND PREFERENCE

Physical and chemical characteristics of sheep and goat milk in Austria

(2011) Helmut K. Mayer et al.   INTERNATIONAL DAIRY JOURNAL

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

(2011) A.A. Gomes et al.   JOURNAL OF DAIRY SCIENCE

Popular ovine and caprine fermented milks

(2011) A.Y. Tamime et al.   SMALL RUMINANT RESEARCH

Repeated taste exposure increases liking for vegetables by low-income elementary school children

(2010) Anantha Lakkakula et al.   APPETITE

Effects of repeated exposure on liking for a reduced-energy-dense food

(2010) Hayley L O’Sullivan et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Nutritional and therapeutic value of fermented caprine milk

(2010) VEDRAN SLAČANAC et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Mechanisms of probiotic actions – A review

(2009) Tobias A. Oelschlaeger   INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY

Practice does make perfect. A longitudinal look at repeated taste exposure

(2008) Keith E. Williams et al.   APPETITE

Effect of Using Propionic Acid Bacteria as an Adjunct Culture in Yogurt Production

(2008) F.Y. Ekinci et al.   JOURNAL OF DAIRY SCIENCE

Sensory specific satiety and intake: The difference between nibble- and bar-size snacks

(2007) P.L.G. Weijzen et al.   APPETITE