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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2022 | 2 |
2023 | 3 |
2024 | 1 |
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6 results
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Page 1
Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies.
J Food Sci. 2022 Dec;87(12):5390-5401. doi: 10.1111/1750-3841.16380. Epub 2022 Nov 12.
J Food Sci. 2022.
PMID: 36302120
Effect of Piperine on Saltiness Perception.
Moss R, Fisher C, Gorman M, Knowles S, LeBlanc J, Ritchie C, Schindell K, Ettinger L, McSweeney MB.
Moss R, et al.
Foods. 2023 Jan 8;12(2):296. doi: 10.3390/foods12020296.
Foods. 2023.
PMID: 36673388
Free PMC article.
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Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken.
Ettinger L, Falkeisen A, Knowles S, Gorman M, Barker S, Moss R, McSweeney MB.
Ettinger L, et al.
Foods. 2022 Jul 29;11(15):2271. doi: 10.3390/foods11152271.
Foods. 2022.
PMID: 35954038
Free PMC article.
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Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea).
Amyoony J, Dabas T, Gorman M, Moss R, McSweeney MB.
Amyoony J, et al.
J Texture Stud. 2023 Oct 19. doi: 10.1111/jtxs.12807. Online ahead of print.
J Texture Stud. 2023.
PMID: 37859519
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Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions.
Gorman M, Moss R, Barker S, Falkeisen A, Knowles S, McSweeney MB.
Gorman M, et al.
J Sci Food Agric. 2023 Mar 30;103(5):2337-2346. doi: 10.1002/jsfa.12473. Epub 2023 Feb 7.
J Sci Food Agric. 2023.
PMID: 36700538
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Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use.
Baxter L, Dolan E, Frampton K, Richelle E, Stright A, Ritchie C, Moss R, McSweeney MB.
Baxter L, et al.
Foods. 2024 May 8;13(10):1454. doi: 10.3390/foods13101454.
Foods. 2024.
PMID: 38790754
Free PMC article.
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