How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”

(2020) Marina Cano-Lamadrid et al.   Foods

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

(2020) Hanán Issa-Issa et al.   Foods

Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

(2018) Marina Cano-Lamadrid et al.   JOURNAL OF FOOD QUALITY

Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

(2018) Marina Cano‐Lamadrid et al.   JOURNAL OF FOOD SCIENCE

Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

(2017) Gerardo A. González-Tejedor et al.   Food and Bioprocess Technology

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

(2017) Leilson de Oliveira RIBEIRO et al.   Food Science and Technology

Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies

(2016) Víctor Andrés et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit

(2016) Paulina Nowicka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A conjoint study on apple acceptability: Sensory characteristics and nutritional information

(2015) Isabella Endrizzi et al.   FOOD QUALITY AND PREFERENCE

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

(2015) Noelia Castillejo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bioactive compounds vs. organoleptic assessment of ‘smoothies’-type products prepared from selected fruit species

(2013) Mirosława Teleszko et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determining the Primary Drivers of Liking to Predict Consumers' Acceptance of Fresh Nectarines and Peaches

(2013) Claudia Delgado et al.   JOURNAL OF FOOD SCIENCE

Identification of Sensory Attributes That Drive Consumer Liking of Commercial Orange Juice Products in Korea

(2013) Mina K. Kim et al.   JOURNAL OF FOOD SCIENCE

What’s (in) a real smoothie. A division of linguistic labour in consumers’ acceptance of name–product combinations?

(2012) Viktor Smith et al.   APPETITE

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Comment analysis of consumer’s likes and dislikes as an alternative tool to preference mapping. A case study on apples

(2011) R. Symoneaux et al.   FOOD QUALITY AND PREFERENCE

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

(2011) Derek F. Keenan et al.   FOOD RESEARCH INTERNATIONAL

Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

(2010) Diane M. Barrett et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Application of a check-all-that-apply question for the evaluation of strawberry cultivars from a breeding program

(2010) Joanna Lado et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields

(2010) Markus Walkling-Ribeiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Global Variability in Fruit and Vegetable Consumption

(2009) Justin N. Hall et al.   AMERICAN JOURNAL OF PREVENTIVE MEDICINE

LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLES

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

A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOES

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

Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley

(2007) Lucie Perrin et al.   FOOD QUALITY AND PREFERENCE