Development of a preliminary sensory lexicon for mate tea

Chemogenic Subqualities of Mouthfeel

(2019) Christopher T Simons et al.   CHEMICAL SENSES

Lexicon for multiparameter texture assessment of snack and snack‐like foods in English, Spanish, Chinese, and Hindi

(2019) Rajesh Kumar et al.   JOURNAL OF SENSORY STUDIES

Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion

(2019) Huan-Huan Li et al.   FOOD RESEARCH INTERNATIONAL

Electron beam irradiation on Fuzhuan brick-tea: Effects on sensory quality and chemical compositions

(2019) Haiwei Zhang et al.   RADIATION PHYSICS AND CHEMISTRY

Improved LC-MS n characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate ( Ilex paraguariensis ) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity

(2018) Raquel Mateos et al.   FOOD CHEMISTRY

Antimicrobial efficacy of Syzygium antisepticum plant extract against Staphylococcus aureus and methicillin-resistant S. aureus and its application potential with cooked chicken

(2018) Wenqian Yuan et al.   FOOD MICROBIOLOGY

The impact of PROP and thermal taster status on the emotional response to beer

(2018) Qian Yang et al.   FOOD QUALITY AND PREFERENCE

The role of packaging format, alcohol level and brand in consumer’s choice of beer: A best-worst scaling multi-profile approach

(2018) Nguyen Tien Thong et al.   FOOD QUALITY AND PREFERENCE

Demystifying wine tasting: Cognitive psychology's contribution

(2018) Wendy V. Parr   FOOD RESEARCH INTERNATIONAL

Determination of caffeine, theobromine and theophylline in Mate beer and Mate soft drinks by high-performance thin-layer chromatography

(2018) Claudia Oellig et al.   JOURNAL OF CHROMATOGRAPHY A

Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

(2018) Hongwei Wang et al.   MOLECULES

Development of species-specific aroma wheels for Cyclopia genistoides , C. subternata and C. maculata herbal teas and benchmarking sensory and phenolic profiles of selections and progenies of C. subternata

(2018) L. Robertson et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Analysis of radioprotection and antimutagenic effects of Ilex paraguariensis infusion and its component rutin

(2018) N. Bracesco et al.   BRAZILIAN JOURNAL OF MEDICAL AND BIOLOGICAL RESEARCH

Impact of consumption temperature on sensory properties of hot brewed coffee

(2018) J. Adhikari et al.   FOOD RESEARCH INTERNATIONAL

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach

(2018) Ana P. Silva et al.   JOURNAL OF SENSORY STUDIES

Effect of different drying methods on the sensory quality and chemical components of black tea

(2018) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Using temporal dominance of emotions at home. Impact of coffee advertisements on consumers’ behavior and methodological perspectives

(2018) C. Peltier et al.   FOOD QUALITY AND PREFERENCE

Does taste sensitivity matter? The effect of coffee sensory tasting information and taste sensitivity on consumer preferences

(2018) Jie Li et al.   FOOD QUALITY AND PREFERENCE

Chemistry, pharmacology and new trends in traditional functional and medicinal beverages

(2018) Alice Teresa Valduga et al.   FOOD RESEARCH INTERNATIONAL

Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis

(2018) Matthew J. Chapko et al.   FOOD RESEARCH INTERNATIONAL

Lexicon development for the sensory description of rye bread

(2018) Thao Tran et al.   JOURNAL OF SENSORY STUDIES

Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

(2017) Yong-Quan Xu et al.   FOOD CHEMISTRY

Determination of a lexicon for the sensory flavor attributes of smoked food products

(2017) Taylor R. Jaffe et al.   JOURNAL OF SENSORY STUDIES

Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

(2017) Maria João P. Monteiro et al.   JOURNAL OF SENSORY STUDIES

Sensory texture analysis of thickened liquids during ingestion

(2017) Edgar Chambers et al.   JOURNAL OF TEXTURE STUDIES

Sensory profile of rooibos originating from the Western and Northern Cape governed by production year and development of rooibos aroma wheel

(2017) B. Jolley et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Astringent Mouthfeel as a Consequence of Lubrication Failure

(2016) Shuanhong Ma et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Phytochemical profile, antioxidant and hypolipemiant potential of Ilex paraguariensis fruit extracts

(2016) Ciro E.F. Fernandes et al.   INDUSTRIAL CROPS AND PRODUCTS

The anti-inflammatory effect of Ilex paraguariensis A. St. Hil (Mate) in a murine model of pleurisy

(2016) Ana Beatriz Gobbo Luz et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

(2016) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars

(2016) Magda Andréia Tessmer et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

(2015) Robin Joshi et al.   FOOD CHEMISTRY

How Does Product Preparation Affect Sensory Properties? An Example with Coffee

(2015) Karolina Sanchez et al.   JOURNAL OF SENSORY STUDIES

Classification of different varieties of Oolong tea using novel artificial sensing tools and data fusion

(2015) Quansheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of yerba mate (Ilex paraguariensis A. St. Hil.) infusion obtained by freeze concentration technology on antioxidant status of healthy individuals

(2015) Brunna Cristina Bremer Boaventura et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anxiolytic-like, stimulant and neuroprotective effects of Ilex paraguariensis extracts in mice

(2015) E.C.S. Santos et al.   NEUROSCIENCE

Methods of multivariate analysis of NIR reflectance spectra for classification of yerba mate

(2014) Marcelo Caetano Alexandre Marcelo et al.   Analytical Methods

Yerba Maté (Illex Paraguariensis) ingestion augments fat oxidation and energy expenditure during exercise at various submaximal intensities

(2014) Ahmad Alkhatib   Nutrition & Metabolism

The in vitro and in vivo effects of yerba mate (Ilex paraguariensis) extract on adipogenesis

(2013) Demétrius Paiva Arçari et al.   FOOD CHEMISTRY

Consumer perceptions, attitudes and acceptance of new and traditional mate tea products

(2013) Rossana C.B. de Godoy et al.   FOOD RESEARCH INTERNATIONAL

Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS

(2013) Victoria Márquez et al.   FOOD RESEARCH INTERNATIONAL

Development of Flavor Lexicon for Freshly Pressed and Processed Blueberry Juice

(2013) K.L. Bett-Garber et al.   JOURNAL OF SENSORY STUDIES

Developing Lexicons: A Review

(2013) Lydia J.R. Lawless et al.   JOURNAL OF SENSORY STUDIES

A comparison of the flavor of green teas from around the world

(2013) Jeehyun Lee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volatile Aroma Compounds in Various Brewed Green Teas

(2013) Jeehyun Lee et al.   MOLECULES

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An Initial Lexicon for Sensory Properties of Dry Dog Food

(2012) B. Di Donfrancesco et al.   JOURNAL OF SENSORY STUDIES

Flavour chemistry of mate and some common herbal teas

(2012) O. Lasekan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

UPLC-PDA–MS evaluation of bioactive compounds from leaves of Ilex paraguariensis with different growth conditions, treatments and ageing

(2011) Nessana Dartora et al.   FOOD CHEMISTRY

Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon

(2011) I.S. Koch et al.   FOOD RESEARCH INTERNATIONAL

Evolution of sensory aroma attributes from coffee beans to brewed coffee

(2011) Natnicha Bhumiratana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

SENSORY CHARACTERIZATION OF CHEMICAL COMPONENTS RESPONSIBLE FOR CARDBOARD FLAVOR IN WHEY PROTEIN

(2010) M.E. WHITSON et al.   JOURNAL OF SENSORY STUDIES

CONSUMER ACCEPTANCE FOR GREEN TEA BY CONSUMERS IN THE UNITED STATES, KOREA AND THAILAND

(2010) J. LEE et al.   JOURNAL OF SENSORY STUDIES

SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS

(2010) FUMIYO HAYAKAWA et al.   JOURNAL OF SENSORY STUDIES

DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE

(2010) K. KOPPEL et al.   JOURNAL OF SENSORY STUDIES

INFLUENCE OF STORAGE CONDITIONS ON SENSORY SHELF LIFE OF YERBA MATE

(2009) S. SURKAN et al.   JOURNAL OF FOOD QUALITY

BITTERNESS IN YERBA MATE (ILEX PARAGUARIENSIS) LEAVES

(2009) C.M. PAGLIOSA et al.   JOURNAL OF SENSORY STUDIES

LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLES

(2009) MARTIN TALAVERA-BIANCHI et al.   JOURNAL OF SENSORY STUDIES

Characterization of the yerba mate (Ilex paraguariensis) volatile fraction using solid-phase microextraction-comprehensive 2-D GC-MS

(2009) Giorga Purcaro et al.   JOURNAL OF SEPARATION SCIENCE

DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEA

(2008) SOH MIN LEE et al.   JOURNAL OF SENSORY STUDIES

A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREEN

(2008) PAIRIN HONGSOONGNERN et al.   JOURNAL OF SENSORY STUDIES