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Sensory Development of Yogurt Based on Whey and Cushuro (Nostoc Sphaericum), Using Novel Consumer-Based Sensory Evaluation Methods

https://doi.org/10.2139/ssrn.5011293
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Production of a yogurt‐like product from plant foodstuffs and whey. Substrate preparation and fermentation
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It tastes as good as it looks! The effect of food presentation on liking for the flavor of food☆
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Structural and functional characterization of galactooligosaccharides in Nostoc commune: β-d-galactofuranosyl-(1→6)-[β-d-galactofuranosyl-(1→6)]2-β-d-1,4-anhydrogalactitol and β-(1→6)-galactofuranosylated homologues
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A review of visual cues associated with food on food acceptance and consumption
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Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley
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Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley
inferredcites →https://doi.org/10.1016/j.foodqual.2012.02.012openalex-snapshot
Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling
inferredcites →https://doi.org/10.1016/j.foodqual.2012.08.016openalex-snapshot
Check-all-that-apply questions: Influence of attribute order on sensory product characterization
inferredcites →https://doi.org/10.1016/j.foodqual.2012.09.005openalex-snapshot
Construction and evaluation of confidence ellipses applied at sensory data
inferredcites →https://doi.org/10.1016/j.foodqual.2015.05.007openalex-snapshot
Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples
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What a mess! The effect of messiness in food pictures on unhealthy food choices
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Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization
inferredcites →https://doi.org/10.1016/j.foodres.2021.110517openalex-snapshot
3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties
inferredcites →https://doi.org/10.1016/j.heliyon.2024.e33882openalex-snapshot
Towards the development of foods 3D printer: Trends and technologies for foods printing
inferredcites →https://doi.org/10.1016/j.idairyj.2012.10.012openalex-snapshot
Temporal aspects of yoghurt texture perception
inferredcites →https://doi.org/10.1016/j.idairyj.2016.12.008openalex-snapshot
Analysis of yoghurts', whey-based beverages' and fermented milks' labels and differences on their sensory profiles and acceptance
inferredcites →https://doi.org/10.1016/j.ijgfs.2020.100221openalex-snapshot
Microalgae: From staple foodstuff to avant-garde cuisine
inferredcites →https://doi.org/10.1016/j.jenvman.2020.111240openalex-snapshot
The dairy biorefinery: Integrating treatment processes for cheese whey valorisation
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Physicochemical, rheological and stability characterization of a caramel flavored yogurt
inferredcites →https://doi.org/10.1037//0735-7036.115.1.106openalex-snapshot
Size matters: Impact of item size and quantity on array choice by chimpanzees (Pan troglodytes).
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STUDIES OF POLYSACCHARIDES FROM THREE EDIBLE SPECIES OF NOSTOC (CYANOBACTERIA) WITH DIFFERENT COLONY MORPHOLOGIES: STRUCTURAL CHARACTERIZATION AND EFFECT ON THE COMPLEMENT SYSTEM OF POLYSACCHARIDES FROM NOSTOC COMMUNE
inferredcites →https://doi.org/10.1080/08856559.1930.10532230openalex-snapshot
Size Preference of Wild Rats
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Occurrence of glucosylsucrose [α‐ D ‐glucopyranosyl‐ (1→2)‐α‐ D ‐glucopyranosyl‐(1→2)‐β‐ D ‐fructofuranoside] and glucosylated homologues in cyanobacteria
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SENSOMINER: A PACKAGE FOR SENSORY DATA ANALYSIS
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CONSTRUCTION OF A PRODUCT SPACE FROM THE ULTRA‐FLASH PROFILING METHOD: APPLICATION TO 10 RED WINES FROM THE LOIRE VALLEY
inferredcites →https://doi.org/10.1111/j.1745-459x.2010.00290.xopenalex-snapshot
APPLICATION OF A CHECK‐ALL‐THAT‐APPLY QUESTION TO THE DEVELOPMENT OF CHOCOLATE MILK DESSERTS
inferredcites →https://doi.org/10.1186/2044-7248-3-7openalex-snapshot
A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience
inferredcites →https://doi.org/10.1201/b16853openalex-snapshot
Novel Techniques in Sensory Characterization and Consumer Profiling
inferredcites →https://doi.org/10.1533/9781782422587.2.227openalex-snapshot
Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome
inferredcites →https://doi.org/10.15517/am.v18i2.5052openalex-snapshot
Características del yogurt batido de fresa derivadas de diferentes proporciones de leche de vaca y cabra
inferredcites →https://doi.org/10.15567/mljekarstvo.2018.0207openalex-snapshot
The use of acid whey for the production of yogurt-type fermented beverages
inferredcites →https://doi.org/10.17113/ftb.57.04.19.6460openalex-snapshot
Valorisation of Whey and Buttermilk for Production of Functional Beverages
inferredcites →https://doi.org/10.17268/agroind.sci.2021.01.13openalex-snapshot
Whey: environmental impact, uses and applications via biotechnology mechanisms
inferredcites →https://doi.org/10.17268/agroind.science.2014.02.03openalex-snapshot
Effect of different proportions of citrus fruit pulp in the sensory acceptability of a fermented drink and protein made from whey residual
inferredcites →https://doi.org/10.22037/afb.v1i1.7125openalex-snapshot
Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage
inferredcites →https://doi.org/10.3168/jds.2018-16188openalex-snapshot
Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent
inferredcites →https://doi.org/10.3390/app122010281openalex-snapshot
Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages
inferredcites →https://doi.org/10.3390/blsf2023025002openalex-snapshot
Development of Powdered Beverage with Cushuro (Nostoc commune) Concentrated Protein and Quinoa (Chenopodium quinoa)
inferredcites →https://doi.org/10.3390/foods12244395openalex-snapshot
Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential
inferredcites →https://doi.org/10.4067/s0718-34292014000200015openalex-snapshot
Nostoc: un alimento diferente y su presencia en la precordillera de Arica
inferredcites →https://doi.org/10.4324/9781315135656-19openalex-snapshot
Cognitive and Social Determinants of Food Intake
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