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Automated facial expression analysis for emotional responsivity using an aqueous bitter model

Food quality and preference, 2018-09, Vol.68, p.349-359

2018

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Minerals in drinking water: impacts on taste and importance to consumer health

Water science and technology, 2007-01, Vol.55 (5), p.283

2007

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Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference

Journal of food science, 2009-11, Vol.74 (9), p.S390-S398

2009

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Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Journal of dairy science, 2013-12, Vol.96 (12), p.7478-7489

2013

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Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health

Journal of dairy science, 2012-11, Vol.95 (11), p.6242-6251

2012

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Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Journal of dairy science, 2007-07, Vol.90 (7), p.3178-3186

2007

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Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids

Journal of dairy science, 2012-04, Vol.95 (4), p.1690-1698

2012

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Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in ultra high temperature treated milk

International dairy journal, 2011-05, Vol.21 (5), p.305-311

2011

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Radiation-induced Taste and Smell Toxicity: A Dose-Volume Histogram Analysis of a Prospective Observational Study

International journal of radiation oncology, biology, physics, 2012-11, Vol.84 (3), p.S302-S302

2012

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Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness

Journal of food science, 2003-05, Vol.68 (4), p.1308-1315

2003

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Characterizing consumer emotional response to sweeteners using an emotion terminology questionnaire and facial expression analysis

Food research international, 2015-10, Vol.76, p.283-292

2015

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Retail lighting and packaging influence consumer acceptance of fluid milk

Journal of dairy science, 2017-01, Vol.100 (1), p.146-156

2017

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Effectiveness of Poly(ethylene terephthalate) and High-Density Polyethylene in Protection of Milk Flavor

Journal of dairy science, 2001-06, Vol.84 (6), p.1341-1347

2001

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Physical Properties of Cream Reformulated with Fractionated Milk Fat and Milk-Derived Components

Journal of dairy science, 2003-11, Vol.86 (11), p.3395-3404

2003

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Packaging modifications for protecting flavor of extended-shelf-life milk from light

Journal of dairy science, 2015-04, Vol.98 (4), p.2205-2214

2015

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Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves

Poultry science, 2000-01, Vol.79 (1), p.126-136

2000

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Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) Blends

Journal of food science, 2003-08, Vol.68 (6), p.2028-2033

2003

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Composition of farmed and wild yellow perch ( Perca flavescens)

Journal of food composition and analysis, 2006-09, Vol.19 (6), p.720-726

2006

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Controlled release of α-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2010-11, Vol.27 (11), p.1598-1607

2010

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Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles

Journal of dairy science, 2003-01, Vol.86 (1), p.70-77

2003

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Stability of Natamycin and Its Cyclodextrin Inclusion Complexes in Aqueous Solution

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.7111-7114

2003

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Aroma Analysis of Light-Exposed Milk Stored With and Without Natural and Synthetic Antioxidants

Journal of dairy science, 2005-03, Vol.88 (3), p.881-890

2005

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Effect of Antioxidant (α-Tocopherol and Ascorbic Acid) Fortification on Light-Induced Flavor of Milk

Journal of dairy science, 2005-03, Vol.88 (3), p.872-880

2005

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Probiotic Culture Survival and Implications in Fermented Frozen Yogurt Characteristics

Journal of dairy science, 2000-04, Vol.83 (4), p.666-673

2000

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Flavor fade in peanuts during short-term storage

Journal of food science, 2006-04, Vol.71 (3), p.S265-S269

2006

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Automated facial expression analysis for emotional responsivity using an aqueous bitter model

Minerals in drinking water: impacts on taste and importance to consumer health

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health

Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids

Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in ultra high temperature treated milk

Radiation-induced Taste and Smell Toxicity: A Dose-Volume Histogram Analysis of a Prospective Observational Study

Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness

Characterizing consumer emotional response to sweeteners using an emotion terminology questionnaire and facial expression analysis

Retail lighting and packaging influence consumer acceptance of fluid milk

Effectiveness of Poly(ethylene terephthalate) and High-Density Polyethylene in Protection of Milk Flavor

Physical Properties of Cream Reformulated with Fractionated Milk Fat and Milk-Derived Components

Packaging modifications for protecting flavor of extended-shelf-life milk from light

Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves

Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) Blends

Composition of farmed and wild yellow perch ( Perca flavescens)

Controlled release of α-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system

Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles

Stability of Natamycin and Its Cyclodextrin Inclusion Complexes in Aqueous Solution

Aroma Analysis of Light-Exposed Milk Stored With and Without Natural and Synthetic Antioxidants

Effect of Antioxidant (α-Tocopherol and Ascorbic Acid) Fortification on Light-Induced Flavor of Milk

Probiotic Culture Survival and Implications in Fermented Frozen Yogurt Characteristics

Flavor fade in peanuts during short-term storage

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