How is an ideal satiating yogurt described? A case study with added-protein yogurts (original) (raw)
Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
MarÍa Goldner
Journal of Dairy Science
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Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones
Ana Giménez
Food Quality and Preference, 2010
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Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis
Mitali Gupta
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Acceptability of Yogurt and Yogurt-Like Products: Influence of Product Information and Consumer Characteristics and Preferences
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Journal of Sensory Studies, 2010
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Effect of Yogurt Sweetness on Sensory Specific Satiety
Zata Vickers
Journal of Sensory Studies, 1998
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Product Experiences and Consumer Preferences Related to the Choice of Yogurt
Erika Hlédik
Periodica Polytechnica Social and Management Sciences, 2016
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Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products
Edith Barrios
International Dairy Journal, 2011
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DEVELOPMENT OF A SENSORY LEXICON FOR CONVENTIONAL MILK YOGURT IN THE UNITED STATES
Shweta Kumari
Journal of Sensory Studies, 2008
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External preference map to evaluate the acceptance of light and diet yogurt preparedusingnatural sweeteners
Gerson Valente
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Is there a fit in cognitive and sensory evaluation of yogurt? The moderating role of nutrition training
Robert Mai, Stefan Hoffmann
Food Quality and Preference, 2014
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Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information
Terhi Pohjanheimo, Mari Sandell
International Dairy Journal, 2009
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Comparison of rapid sensory characterization methodologies for the development of functional yogurts
Ines Suero Lorenzo
Food Research International, 2014
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Influence of proteins on the perception of flavored stirred yogurts
Sainteve Anne
Journal of dairy science, 2006
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Relative importance of texture properties in the sensory quality and acceptance of natural yoghurts
Bożena Waszkiewicz-Robak
… journal of dairy …, 2005
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Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar
rozilaine faria
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Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content
Christos Soukoulis
Lwt - Food Science and Technology, 2010
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Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale
L. Gaze
Food Research International, 2013
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Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber
Robert Mai, Stefan Hoffmann
International Dairy Journal, 2013
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CONVENTIONAL AND PROBIOTIC YOGURTS DIFFER IN SENSORY PROPERTIES BUT NOT IN CONSUMERS' PREFERENCES
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Journal of Sensory Studies
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Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice
Margaret A Cliff
Journal of Dairy Science, 2013
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Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity
Pere Morell
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Effect of ideal–relative sweetness on yogurt consumption
Z Vickers
Food Quality and Preference, 2001
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Syneresis and Sensory Acceptability of Desserts Based on Whey Proteins Concentrates
Norma Gariglio
Journal of Food and Nutrition Research, 2016
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Incorporating Tasting Into a Conjoint Analysis of Taste, Health Claim, Price and Brand for Purchasing Strawberry Yogurt
Zata Vickers
Journal of Sensory Studies, 1993
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Evaluation of the sensory properties of yoghurt prepared from dairy milk, and soy milk
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2021
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To Raise or Not to Raise the Level of Ingredients in Yoghurts: Polish Consumer Preferences Regarding Dairy Products
Agnieszka Te
Nutrients, 2019
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Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt
Firibu Saalia
International Journal of Nutrition and Food Sciences
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