Works (11)
2016 journal article
Physical characteristics and sensory analysis of American hazelnuts in comparison to Tonda di Giffoni
AGROFORESTRY SYSTEMS, 90(5), 919–926.
![UN Sustainable Development Goals Color Wheel](/assets/un-sdg/SDG-Wheel_WEB-small-9baffff2694056ba5d79cdadadac07d345a206e13477bd1034bd8925f38f3c4b.png)
2016 journal article
Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption
JOURNAL OF FOOD SCIENCE, 81(6), S1495–S1505.
2010 journal article
DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES
JOURNAL OF SENSORY STUDIES, 25(5), 720–739.
![UN Sustainable Development Goals Color Wheel](/assets/un-sdg/SDG-Wheel_WEB-small-9baffff2694056ba5d79cdadadac07d345a206e13477bd1034bd8925f38f3c4b.png)
2010 journal article
THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)
JOURNAL OF SENSORY STUDIES, 25(2), 246–259.
![UN Sustainable Development Goals Color Wheel](/assets/un-sdg/SDG-Wheel_WEB-small-9baffff2694056ba5d79cdadadac07d345a206e13477bd1034bd8925f38f3c4b.png)
2009 journal article
Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces
JOURNAL OF FOOD SCIENCE, 74(6), S205–S218.
![UN Sustainable Development Goals Color Wheel](/assets/un-sdg/SDG-Wheel_WEB-small-9baffff2694056ba5d79cdadadac07d345a206e13477bd1034bd8925f38f3c4b.png)
2008 journal article
Descriptive analysis of kernels of selected black and Persian walnut cultivars
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89(1), 117–121.
![UN Sustainable Development Goals Color Wheel](/assets/un-sdg/SDG-Wheel_WEB-small-9baffff2694056ba5d79cdadadac07d345a206e13477bd1034bd8925f38f3c4b.png)
2008 journal article
Determination of regional flavor differences in US Cheddar cheeses aged for 6 mo or longer
JOURNAL OF FOOD SCIENCE, 73(5), S199–S208.
![UN Sustainable Development Goals Color Wheel](/assets/un-sdg/SDG-Wheel_WEB-small-9baffff2694056ba5d79cdadadac07d345a206e13477bd1034bd8925f38f3c4b.png)
2007 journal article
Sensory properties of meal replacement bars and beverages made from whey and soy proteins
JOURNAL OF FOOD SCIENCE, 72(6), S425–S434.
![UN Sustainable Development Goals Color Wheel](/assets/un-sdg/SDG-Wheel_WEB-small-9baffff2694056ba5d79cdadadac07d345a206e13477bd1034bd8925f38f3c4b.png)
2006 journal article
Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma)
JOURNAL OF SENSORY STUDIES, 21(2), 218–227.
![UN Sustainable Development Goals Color Wheel](/assets/un-sdg/SDG-Wheel_WEB-small-9baffff2694056ba5d79cdadadac07d345a206e13477bd1034bd8925f38f3c4b.png)
2005 journal article
Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes
JOURNAL OF SENSORY STUDIES, 20(2), 147–155.
![UN Sustainable Development Goals Color Wheel](/assets/un-sdg/SDG-Wheel_WEB-small-9baffff2694056ba5d79cdadadac07d345a206e13477bd1034bd8925f38f3c4b.png)
2004 journal article
Preference mapping of commercial chocolate milks
Journal of Food Science, 69(9), S406–413.