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Page 1
Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard.
J Food Sci. 2018 Jul;83(7):1921-1932. doi: 10.1111/1750-3841.14196. Epub 2018 Jun 15.
J Food Sci. 2018.
PMID: 29905932
Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent.
Concha-Meyer AA, Durham CA, Colonna AE, Hasenbeck A, Sáez B, Adams MR.
Concha-Meyer AA, et al. Among authors: hasenbeck a.
J Food Sci. 2019 Dec;84(12):3774-3783. doi: 10.1111/1750-3841.14932. Epub 2019 Nov 21.
J Food Sci. 2019.
PMID: 31750941
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Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
Shih YT, Wang W, Hasenbeck A, Stone D, Zhao Y.
Shih YT, et al. Among authors: hasenbeck a.
J Food Sci. 2020 Nov;85(11):3943-3953. doi: 10.1111/1750-3841.15483. Epub 2020 Oct 10.
J Food Sci. 2020.
PMID: 33037629
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Color and illuminance level of lighting can modulate willingness to eat bell peppers.
Hasenbeck A, Cho S, Meullenet JF, Tokar T, Yang F, Huddleston EA, Seo HS.
Hasenbeck A, et al.
J Sci Food Agric. 2014 Aug;94(10):2049-56. doi: 10.1002/jsfa.6523. Epub 2014 Jan 7.
J Sci Food Agric. 2014.
PMID: 24318125
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Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs.
Winkler LR, Hasenbeck A, Murphy KM, Hermes JC.
Winkler LR, et al. Among authors: hasenbeck a.
Front Nutr. 2017 Jul 31;4:37. doi: 10.3389/fnut.2017.00037. eCollection 2017.
Front Nutr. 2017.
PMID: 28824917
Free PMC article.
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