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Page 1
Consumers' perception and purchase behaviour of meat in China.
Meat Sci. 2021 Sep;179:108548. doi: 10.1016/j.meatsci.2021.108548. Epub 2021 May 7.
Meat Sci. 2021.
PMID: 33993070
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners.
Chadha D, Hamid N, Kantono K, Marsan M.
Chadha D, et al.
J Food Sci. 2022 Jul;87(7):3190-3206. doi: 10.1111/1750-3841.16224. Epub 2022 Jun 16.
J Food Sci. 2022.
PMID: 35708195
Free PMC article.
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Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat.
Kantono K, Hamid N, Chadha D, Ma Q, Oey I, Farouk MM.
Kantono K, et al. Among authors: chadha d.
Foods. 2021 May 20;10(5):1148. doi: 10.3390/foods10051148.
Foods. 2021.
PMID: 34065428
Free PMC article.
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Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts.
Kantono K, Hamid N, Oey I, Wu YC, Ma Q, Farouk M, Chadha D.
Kantono K, et al. Among authors: chadha d.
Foods. 2020 Oct 12;9(10):1444. doi: 10.3390/foods9101444.
Foods. 2020.
PMID: 33053733
Free PMC article.
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Application of multiple-intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners.
Chadha D, Hamid N, Kantono K.
Chadha D, et al.
J Sci Food Agric. 2024 Apr;104(6):3306-3319. doi: 10.1002/jsfa.13216. Epub 2024 Jan 31.
J Sci Food Agric. 2024.
PMID: 38086615
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