Suzanne Marie Jervis
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.
author keywords: bacon; conjoint analysis; consumer liking
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: cottage cheese; extrinsic attributes; consumer liking
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.
author keywords: woody biomass; guidelines; BHG; choice modeling; choice-based conjoint
Sources: Web Of Science, Crossref, ORCID
Added: August 6, 2018
2015 review
Examining Extrinsic Factors that Influence Product Acceptance: A Review
[Review of ]. JOURNAL OF FOOD SCIENCE, 80(5), R901–R909.
author keywords: brand; decision making; drivers of liking; emotions; perceived satiety; willingness-to-pay
onlinelibrary.wiley.com (publisher PDF)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
Consumer Attitudes and Preferences for Fresh Market Tomatoes
JOURNAL OF FOOD SCIENCE, 79(10), S2091–S2097.
author keywords: conjoint; consumer preference; focus group Kano; tomato
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
Added: August 6, 2018
2014 journal article
THE PERCEPTION OF CREAMINESS IN SOUR CREAM
JOURNAL OF SENSORY STUDIES, 29(4), 248–257.
Source: Web Of Science
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.
author keywords: whey protein isolate; flavor; acidification/heat treatment; lecithin
Source: Web Of Science
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–R137.
author keywords: fenton reaction; hydrogen peroxide; iron; lactoperoxidase; whey
Source: Web Of Science
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.
Source: Web Of Science
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.
Source: Web Of Science
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.
author keywords: bleaching; whey protein; flavor
Source: Web Of Science
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–C1194.
author keywords: Cheddar; flavor chemistry; gas chromatography-olfactometry; liquid whey; Mozzarella
Source: Web Of Science
Added: August 6, 2018
