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Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee

Food research international, 2020-11, Vol.137, p.109667-109667, Article 109667

2020

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Sensory Shelf Life Estimation of Novel Fortified Blended Foods Under Accelerated and Real‐Time Storage Conditions

Journal of food science, 2019-09, Vol.84 (9), p.2638-2645

2019

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Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor

Molecules, 2013-04, Vol.18 (5), p.4887-4905

2013

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Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

Molecules (Basel, Switzerland), 2018-07, Vol.23 (8), p.1867

2018

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Motivations for choosing various food groups based on individual foods

Appetite, 2016-10, Vol.105, p.204-211

2016

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Food safety behaviors observed in celebrity chefs across a variety of programs

Journal of public health (Oxford, England), 2017-03, Vol.39 (1), p.105-112

2017

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Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategies

Journal of texture studies, 2021-12, Vol.52 (5-6), p.679-683

2021

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Analysis of Sensory Properties in Foods: A Special Issue

Foods, 2019-07, Vol.8 (8), p.291

Chambers, 4th, Edgar

2019

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Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia

Food research international, 2019-02, Vol.116, p.645-651

2019

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Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations

Foods, 2019-08, Vol.8 (8), p.351

2019

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Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

Journal of food science, 2020-06, Vol.85 (6), p.1621-1628

2020

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Consumer-reported handling of raw poultry products at home: results from a national survey

Journal of food protection, 2015-01, Vol.78 (1), p.180-186

2015

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Sensory texture analysis of thickened liquids during ingestion

Journal of texture studies, 2017-12, Vol.48 (6), p.518-529

2017

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Gravity flow test comparisons for mildly thick consistency

Journal of texture studies, 2020-04, Vol.51 (2), p.308-313

2020

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Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma

Journal of the science of food and agriculture, 2015-03, Vol.95 (5), p.1066-1071

2015

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The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness

Foods, 2019-08, Vol.8 (8), p.317

2019

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comparison of the flavor of green teas from around the world

Journal of the science of food and agriculture, 2014-05, Vol.94 (7), p.1315-1324

2014

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Effects of Shiitake ( Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

Foods, 2020-05, Vol.9 (5), p.611

2020

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Contamination by Meat Juice When Shopping for Packages of Raw Poultry

Journal of food protection, 2018-05, Vol.81 (5), p.835-841

2018

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An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces

Journal of food protection, 2016-11, Vol.79 (11), p.1971-1976

2016

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Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries

Foods, 2021-03, Vol.10 (4), p.702

2021

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Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Foods, 2021-02, Vol.10 (2), p.474

2021

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Managing dysphagia through diet modifications

The American journal of nursing, 2010-11, Vol.110 (11), p.26

2010

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Development of a Model System for Tasting Grain Varieties

Foods, 2020-04, Vol.9 (4), p.510

2020

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Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids

Foods, 2019-02, Vol.8 (2), p.74

2019

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Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee

Sensory Shelf Life Estimation of Novel Fortified Blended Foods Under Accelerated and Real‐Time Storage Conditions

Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor

Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

Motivations for choosing various food groups based on individual foods

Food safety behaviors observed in celebrity chefs across a variety of programs

Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategies

Analysis of Sensory Properties in Foods: A Special Issue

Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia

Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

Consumer-reported handling of raw poultry products at home: results from a national survey

Sensory texture analysis of thickened liquids during ingestion

Gravity flow test comparisons for mildly thick consistency

Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma

The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness

comparison of the flavor of green teas from around the world

Effects of Shiitake ( Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

Contamination by Meat Juice When Shopping for Packages of Raw Poultry

An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces

Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Managing dysphagia through diet modifications

Development of a Model System for Tasting Grain Varieties

Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids

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