Suzanne Marie Jervis

McLean, K. G., Hanson, D. J., Jervis, S. M., & Drake, M. A. (2017). 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. https://doi.org/10.1111/1750-3841.13934

Jervis, S. M., Guthrie, B., Guo, G., Worch, T., Hasted, A., & Drake, M. A. (2016). 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. https://doi.org/10.1111/joss.12188

Hubbard, E. M., Jervis, S. M., & Drake, M. A. (2016). The effect of extrinsic attributes on liking of cottage cheese. Journal of Dairy Science, 99(1), 183–193. https://doi.org/10.3168/jds.2015-9547

Serenari, C., Peterson, M. N., Moorman, C. E., Cubbage, F., & Jervis, S. (2015). Application of choice experiments to determine stakeholder preferences for woody biomass harvesting guidelines. Journal of Sustainable Forestry, 34(4), 343–357. https://doi.org/10.1080/10549811.2015.1007511

Li, X. E., Jervis, S. M., & Drake, M. A. (2015). [Review of Examining extrinsic factors that influence product acceptance: A review]. Journal of Food Science, 80(5), R901–909. https://doi.org/10.1111/1750-3841.12852

Oltman, A. E., Jervis, S. M., & Drake, M. A. (2014). Consumer attitudes and preferences for fresh market tomatoes. Journal of Food Science, 79(10), S2091–2097. https://doi.org/10.1111/1750-3841.12638

Jervis, M. G., Jervis, S. M., Guthrie, B., & Drake, M. A. (2014). Determining children's perceptions, opinions and attitudes for sliced sandwich breads. Journal of Sensory Studies, 29(5), 351–361. https://doi.org/10.1111/joss.12116

Jervis, S. M., Jervis, M. G., Guthrie, B., & Drake, M. A. (2014). 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. https://doi.org/10.1111/joss.12082

Jervis, S. M., Gerard, P., Drake, S., Lopetcharat, K., & Drake, M. A. (2014). The perception of creaminess in sour cream. Journal of Sensory Studies, 29(4), 248–257. https://doi.org/10.1111/joss.12098

White, S. S., Fox, K. M., Jervis, S. M., & Drake, M. A. (2013). Influence of heating and acidification on the flavor of whey protein isolate. Journal of Dairy Science, 96(3), 1366–1379. https://doi.org/10.3168/jds.2012-5935

Jervis, S. M., & Drake, M. (2013). The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems. Journal of Food Science, 78(2), R129–137. https://doi.org/10.1111/1750-3841.12039

Jervis, S. M., Ennis, J. M., & Drake, M. A. (2012). 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. https://doi.org/10.1111/joss.12009

Jervis, S. M., Lopetcharat, K., & Drake, M. A. (2012). Application of ethnography and conjoint analysis to determine key consumer attributes for latte-style coffee beverages. Journal of Sensory Studies, 27(1), 48–58. https://doi.org/10.1111/j.1745-459x.2011.00366.x

Jervis, S., Campbell, R., Wojciechowski, K. L., Foegeding, E. A., Drake, M. A., & Barbano, D. M. (2012). Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. Journal of Dairy Science, 95(6), 2848–2862. https://doi.org/10.3168/jds.2011-4967

Liaw, I. W., Miracle, R. E., Jervis, S. M., Listiyani, M. A. D., & Drake, M. A. (2011). Comparison of the flavor chemistry and flavor stability of Mozzarella and Cheddar wheys. Journal of Food Science, 76(8), C1188–1194. https://doi.org/10.1111/j.1750-3841.2011.02360.x