Suzanne Marie Jervis

Works (15)

Updated: July 5th, 2023 15:46

2017 article

Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice‐based Conjoint Analysis and Maximum Differential Scaling

McLean, K. G., Hanson, D. J., Jervis, S. M., & Drake, M. A. (2017, October 23). Journal of Food Science, Vol. 82, pp. 2659–2668.

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

author keywords: bacon; conjoint analysis; consumer liking
MeSH headings : Adolescent; Adult; Animals; Commerce; Consumer Behavior / economics; Female; Flavoring Agents / analysis; Food Preferences / psychology; Humans; Male; Meat Products / analysis; Meat Products / economics; Middle Aged; Perception; Surveys and Questionnaires; Swine; Taste; Young Adult
topics (OpenAlex): Sensory Analysis and Statistical Methods; Meat and Animal Product Quality; Organic Food and Agriculture
TL;DR: A combination of these 3 approaches can provide key understandings on consumer perception of retail bacon allowing companies to optimize and maximize their development and advertising resources. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2016 article

Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low‐Variance Attributes: Sliced Whole Wheat Sandwich Bread Example

Jervis, S. M., Guthrie, B., Guo, G., Worch, T., Hasted, A., & Drake, M. A. (2016, February 1). Journal of Sensory Studies.

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

topics (OpenAlex): Sensory Analysis and Statistical Methods; Color perception and design; Consumer Attitudes and Food Labeling
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
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.

By: C. Serenari n, M. Peterson n , C. Moorman n , F. Cubbage n  & S. Jervis n

Contributors: C. Serenari n, M. Peterson n , C. Moorman n , F. Cubbage n  & S. Jervis n

author keywords: woody biomass; guidelines; BHG; choice modeling; choice-based conjoint
topics (OpenAlex): Economic and Environmental Valuation; Forest Management and Policy; Environmental Conservation and Management
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, Crossref, ORCID, NC State University Libraries
Added: August 6, 2018

2015 article

Examining Extrinsic Factors that Influence Product Acceptance: A Review

Li, X. E., Jervis, S. M., & Drake, M. A. (2015, May 1). Journal of Food Science.

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

author keywords: brand; decision making; drivers of liking; emotions; perceived satiety; willingness-to-pay
MeSH headings : Commerce; Consumer Behavior; Diet / economics; Diet / psychology; Emotions; Food Industry; Food Labeling; Food Preferences; Food Quality; Humans; Satiation
topics (OpenAlex): Sensory Analysis and Statistical Methods; Color perception and design; Consumer Packaging Perceptions and Trends
TL;DR: These 4 key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making, which should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 article

The effect of extrinsic attributes on liking of cottage cheese

Hubbard, E. M., Jervis, S. M., & Drake, M. A. (2015, November 3). Journal of Dairy Science.

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

author keywords: cottage cheese; extrinsic attributes; consumer liking
MeSH headings : Adult; Cheese / analysis; Cheese / economics; Choice Behavior; Cluster Analysis; Consumer Behavior / economics; Dietary Fats / analysis; Female; Food Packaging / economics; Food Preferences; Humans; Male; Middle Aged; Multivariate Analysis; Taste
topics (OpenAlex): Sensory Analysis and Statistical Methods; Meat and Animal Product Quality; Culinary Culture and Tourism
TL;DR: Evaluating the role of package attributes and brand on the liking of cottage cheese can help manufacturers, as well as food marketers, better target their products and brands with attributes that drive consumer choice. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 article

Consumer Attitudes and Preferences for Fresh Market Tomatoes

Oltman, A. E., Jervis, S. M., & Drake, M. A. (2014, September 12). Journal of Food Science.

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

author keywords: conjoint; consumer preference; focus group Kano; tomato
MeSH headings : Adult; Choice Behavior; Color; Data Collection; Female; Food Preferences; Humans; Solanum lycopersicum; Male; Middle Aged; Perception; Surveys and Questionnaires; Taste
topics (OpenAlex): Organic Food and Agriculture; Sensory Analysis and Statistical Methods; Consumer Packaging Perceptions and Trends
TL;DR: It was established that the most important fresh tomato attributes were color, amount of juice when sliced, and size, and Tomato growers can utilize the results to target attributes that drive consumer choice for fresh tomatoes. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2014 article

Determining Children's Perceptions, Opinions and Attitudes for Sliced Sandwich Breads

Jervis, M. G., Jervis, S. M., Guthrie, B., & Drake, M. A. (2014, September 24). Journal of Sensory Studies.

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

topics (OpenAlex): Sensory Analysis and Statistical Methods; Consumer Attitudes and Food Labeling; Obesity, Physical Activity, Diet
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 article

The Efficacy of Using Photographs to Represent Attributes of Sliced Sandwich Bread in an Adaptive Choice‐Based Conjoint

Jervis, S. M., Jervis, M. G., Guthrie, B., & Drake, M. A. (2014, February 1). Journal of Sensory Studies.

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

topics (OpenAlex): Sensory Analysis and Statistical Methods; Economic and Environmental Valuation; Consumer Attitudes and Food Labeling
TL;DR: This study determined if pictures of individual product attributes of sliced bread products can be used to determine the utility of sliced Bread in adaptive choice-based conjoint (ACBC) analysis. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 article

The Perception of Creaminess in Sour Cream

Jervis, S. M., Gerard, P., Drake, S., Lopetcharat, K., & Drake, M. A. (2014, June 10). Journal of Sensory Studies.

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

topics (OpenAlex): Sensory Analysis and Statistical Methods; Olfactory and Sensory Function Studies; Multisensory perception and integration
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
3. Good Health and Well-being (Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2013 article

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

White, S. S., Fox, K. M., Jervis, S. M., & Drake, M. A. (2013, January 17). Journal of Dairy Science.

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

author keywords: whey protein isolate; flavor; acidification/heat treatment; lecithin
MeSH headings : Acids / metabolism; Beverages / analysis; Fatty Acids, Nonesterified / analysis; Fatty Acids, Volatile / analysis; Food Quality; Food Technology / methods; Gas Chromatography-Mass Spectrometry / methods; Hot Temperature; Lecithins / metabolism; Milk Proteins / metabolism; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Proteins in Food Systems; Protein Hydrolysis and Bioactive Peptides
TL;DR: The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI and to determine theEffect of lecithin agglomeration, a common form of instantized WPI used in beverage manufacturing, on the Flavor of WPI after acidification andHeat treatment. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 article

The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems

Jervis, S. M., & Drake, M. A. (2013, January 18). Journal of Food Science.

By: S. Jervis n & M. Drake n

author keywords: fenton reaction; hydrogen peroxide; iron; lactoperoxidase; whey
MeSH headings : Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese / analysis; Color; Dairy Products / analysis; Food Handling / methods; Hydrogen Peroxide / chemistry; Iron / analysis; Iron / chemistry; Lactoperoxidase / analysis; Lactoperoxidase / chemistry; Metalloproteins / analysis; Metalloproteins / chemistry; Milk Proteins / chemistry; Plant Extracts / analysis; Taste; Whey Proteins
topics (OpenAlex): Proteins in Food Systems; Meat and Animal Product Quality; Fermentation and Sensory Analysis
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 article

A Comparison of Adaptive Choice‐Based Conjoint and Choice‐Based Conjoint to Determine Key Choice Attributes of Sour Cream with Limited Sample Size

Jervis, S. M., Ennis, J. M., & Drake, M. A. (2012, October 25). Journal of Sensory Studies.

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

topics (OpenAlex): Economic and Environmental Valuation; Sensory Analysis and Statistical Methods; Environmental Sustainability in Business
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 article

APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE‐STYLE COFFEE BEVERAGES

JERVIS, S. M., LOPETCHARAT, K., & DRAKE, M. A. (2012, January 10). Journal of Sensory Studies.

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

topics (OpenAlex): Organic Food and Agriculture; Sensory Analysis and Statistical Methods; Economic and Environmental Valuation
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 article

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

Jervis, S., Campbell, R., Wojciechowski, K. L., Foegeding, E. A., Drake, M. A., & Barbano, D. M. (2012, May 22). Journal of Dairy Science.

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

author keywords: bleaching; whey protein; flavor
MeSH headings : Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Color; Food Technology / methods; Hydrogen Peroxide / pharmacology; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Proteins in Food Systems; Microencapsulation and Drying Processes
TL;DR: Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BPBleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 article

Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys

Liaw, I. W., Miracle, R. E., Jervis, S. M., Listiyani, M. A. D., & Drake, M. A. (2011, October 1). Journal of Food Science.

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

author keywords: Cheddar; flavor chemistry; gas chromatography-olfactometry; liquid whey; Mozzarella
MeSH headings : Adult; Aldehydes / analysis; Butyric Acid / analysis; Cheese / analysis; Female; Food Analysis / methods; Food Handling / methods; Gas Chromatography-Mass Spectrometry / methods; Humans; Ketones / analysis; Male; Odorants / analysis; Taste; United States; Volatile Organic Compounds / analysis; Young Adult
topics (OpenAlex): Meat and Animal Product Quality; Proteins in Food Systems; Sensory Analysis and Statistical Methods
TL;DR: Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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