Michele D. Yates

Physical characteristics and sensory analysis of American hazelnuts in comparison to Tonda di Giffoni

AGROFORESTRY SYSTEMS, 90(5), 919–926.

Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption

JOURNAL OF FOOD SCIENCE, 81(6), S1495–S1505.

DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES

JOURNAL OF SENSORY STUDIES, 25(5), 720–739.

THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)

JOURNAL OF SENSORY STUDIES, 25(2), 246–259.

Descriptive analysis of kernels of selected black and Persian walnut cultivars

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89(1), 117–121.

Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces

JOURNAL OF FOOD SCIENCE, 74(6), S205–S218.

Determination of regional flavor differences in US Cheddar cheeses aged for 6 mo or longer

JOURNAL OF FOOD SCIENCE, 73(5), S199–S208.

Sensory properties of meal replacement bars and beverages made from whey and soy proteins

JOURNAL OF FOOD SCIENCE, 72(6), S425–S434.

Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma)

JOURNAL OF SENSORY STUDIES, 21(2), 218–227.

Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes

JOURNAL OF SENSORY STUDIES, 20(2), 147–155.

Preference mapping of commercial chocolate milks

Journal of Food Science, 69(9), S406–413.