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.
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.