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DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE

Journal of sensory studies, 2010-12, Vol.25 (6), p.819-837

2010

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Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice

Flavour and fragrance journal, 2011-03, Vol.26 (2), p.129-138

2011

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Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia Diets

Journal of food science, 2003-05, Vol.68 (4), p.1537-1541

2003

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CONSUMER ACCEPTANCE FOR GREEN TEA BY CONSUMERS IN THE UNITED STATES, KOREA AND THAILAND

Journal of sensory studies, 2010-07, Vol.25 (s1), p.109-132

2010

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Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling

Journal of animal science, 2005-11, Vol.83 (11), p.2618

2005

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Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee

Journal of sensory studies, 2014-08, Vol.29 (4), p.301-311

2014

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Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles

Meat science, 2000-04, Vol.54 (4), p.325-332

2000

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Consumer and descriptive sensory analysis of black walnut syrup

Journal of food science, 2005-11, Vol.70 (9), p.S610-S613

2005

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Common and specific effects of fine fragrances on the mood of women

Journal of sensory studies, 2004-10, Vol.19 (5), p.373-394

2004

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Dry-Aging Effects on Palatability of Beef Longissimus Muscle

Journal of food science, 2001-03, Vol.66 (2), p.196-199

2001

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Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops

Journal of food science, 1996-11, Vol.61 (6), p.1261-1266

1996

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Sensory characteristics of heat-processed and fresh tomato salsa containing honey

Journal of food science, 1999-05, Vol.64 (3), p.560-564

1999

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Number of consumers necessary for sensory acceptability tests

Food quality and preference, 2006-09, Vol.17 (6), p.522-526

2006

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Effects of Fat on Temporal Cooling by Menthol in Lozenges

Journal of food science, 2001-10, Vol.66 (8), p.1219-1224

2001

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Categorization of Commercial Orange Juices Based on Flavor Characteristics

Journal of food science, 2003-03, Vol.68 (2), p.722-725

2003

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Fortification with calcium citrate malate may not influence the sensory properties of an orange flavored beverage

Journal of food quality, 2003-11, Vol.26 (5), p.395-407

2003

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Sensory characteristics of selected species of freshwater fish in retail distribution

Journal of food science, 1993-05, Vol.58 (3), p.508-512

1993

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Sensory characteristics of chemical compounds potentially associated with beany aroma in foods

Journal of sensory studies, 2004-02, Vol.19 (1), p.15-26

2004

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Training effects on performance of descriptive panelists

Journal of sensory studies, 2004-12, Vol.19 (6), p.486-499

2004

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Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce

Journal of sensory studies, 2013-06, Vol.28 (3), p.248-255

2013

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Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel

Journal of animal science, 1999-04, Vol.77 (4), p.865

1999

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Determination of the Sensory Characteristics of Rose Apples Cultivated In Thailand

Journal of food science, 2006-09, Vol.71 (7), p.S547-S552

2006

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Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate

Food science & technology, 2011-12, Vol.44 (10), p.2119-2125

2011

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An Initial Lexicon for Sensory Properties of Dry Dog Food

Journal of sensory studies, 2012-12, Vol.27 (6), p.498-510

2012

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Perception of pork patties with shiitake (Lentinus edode P.) mushroom powder and sodium tripolyphosphate as measured by Korean and United States consumers

Journal of sensory studies, 2005-04, Vol.20 (2), p.156-166

2005

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DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE

Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice

Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia Diets

CONSUMER ACCEPTANCE FOR GREEN TEA BY CONSUMERS IN THE UNITED STATES, KOREA AND THAILAND

Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling

Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee

Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles

Consumer and descriptive sensory analysis of black walnut syrup

Common and specific effects of fine fragrances on the mood of women

Dry-Aging Effects on Palatability of Beef Longissimus Muscle

Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops

Sensory characteristics of heat-processed and fresh tomato salsa containing honey

Number of consumers necessary for sensory acceptability tests

Effects of Fat on Temporal Cooling by Menthol in Lozenges

Categorization of Commercial Orange Juices Based on Flavor Characteristics

Fortification with calcium citrate malate may not influence the sensory properties of an orange flavored beverage

Sensory characteristics of selected species of freshwater fish in retail distribution

Sensory characteristics of chemical compounds potentially associated with beany aroma in foods

Training effects on performance of descriptive panelists

Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce

Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel

Determination of the Sensory Characteristics of Rose Apples Cultivated In Thailand

Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate

An Initial Lexicon for Sensory Properties of Dry Dog Food

Perception of pork patties with shiitake (Lentinus edode P.) mushroom powder and sodium tripolyphosphate as measured by Korean and United States consumers

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