Works (15)

2017 journal article

Consumer perception of retail pork bacon attributes using adaptive choice-based conjoint analysis and maximum differential scaling

Journal of Food Science, 82(11), 2659–2668.

By: K. McLean, D. Hanson, S. Jervis & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2016 journal article

Comparison of preference mapping methods on commodity foods with challenging groups of low-variance attributes: Sliced whole wheat sandwich bread example

Journal of Sensory Studies, 31(1), 34–49.

By: S. Jervis, B. Guthrie, G. Guo, T. Worch, A. Hasted & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2016 journal article

The effect of extrinsic attributes on liking of cottage cheese

Journal of Dairy Science, 99(1), 183–193.

By: E. Hubbard, S. Jervis & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2015 journal article

Application of choice experiments to determine stakeholder preferences for woody biomass harvesting guidelines

Journal of Sustainable Forestry, 34(4), 343–357.

Source: NC State University Libraries
Added: August 6, 2018

2015 review

Examining extrinsic factors that influence product acceptance: A review

[Review of ]. Journal of Food Science, 80(5), R901–909.

By: X. Li, S. Jervis & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Consumer attitudes and preferences for fresh market tomatoes

Journal of Food Science, 79(10), S2091–2097.

By: A. Oltman, S. Jervis & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Determining children's perceptions, opinions and attitudes for sliced sandwich breads

Journal of Sensory Studies, 29(5), 351–361.

By: M. Jervis, S. Jervis, B. Guthrie & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

The efficacy of using photographs to represent attributes of sliced sandwich bread in an adaptive choice-based conjoint

Journal of Sensory Studies, 29(1), 64–73.

By: S. Jervis, M. Jervis, B. Guthrie & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

The perception of creaminess in sour cream

Journal of Sensory Studies, 29(4), 248–257.

By: S. Jervis, P. Gerard, S. Drake, K. Lopetcharat & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Influence of heating and acidification on the flavor of whey protein isolate

Journal of Dairy Science, 96(3), 1366–1379.

By: S. White, K. Fox, S. Jervis & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems

Journal of Food Science, 78(2), R129–137.

By: S. Jervis & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

A comparison of adaptive choice-based conjoint and choice-based conjoint to determine key choice attributes of sour cream with limited sample size

Journal of Sensory Studies, 27(6), 451–462.

By: S. Jervis, J. Ennis & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Application of ethnography and conjoint analysis to determine key consumer attributes for latte-style coffee beverages

Journal of Sensory Studies, 27(1), 48–58.

By: S. Jervis, K. Lopetcharat & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

Journal of Dairy Science, 95(6), 2848–2862.

By: S. Jervis, R. Campbell, K. Wojciechowski, E. Foegeding, M. Drake & D. Barbano

Source: NC State University Libraries
Added: August 6, 2018

2011 journal article

Comparison of the flavor chemistry and flavor stability of Mozzarella and Cheddar wheys

Journal of Food Science, 76(8), C1188–1194.

By: I. Liaw, R. Miracle, S. Jervis, M. Listiyani & M. Drake

Source: NC State University Libraries
Added: August 6, 2018