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Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characterization of Ultrapasteurized Milk

Journal of dairy science, 2001-01, Vol.84 (1), p.12-20

2001

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Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers

Food quality and preference, 2008-06, Vol.19 (4), p.431-438

2008

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Effects of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels

Journal of food science, 2010-11, Vol.75 (9), p.S469-S476

2010

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Detection thresholds and taste qualities of iron salts

Food quality and preference, 2006-09, Vol.17 (6), p.513-521

2006

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Persistence of Context Effects after Training and with Intensity References

Journal of food science, 2008-05, Vol.73 (4), p.S185-S189

2008

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Descriptive analysis of complex odors: reality, model or illusion?

Food quality and preference, 1999, Vol.10 (4), p.325-332

Lawless, Harry T

1999

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Descriptive analysis of divalent salts

Journal of sensory studies, 2005-04, Vol.20 (2), p.97-113

2005

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Sources of error and the no-preference option in dairy product testing

Journal of sensory studies, 2005-10, Vol.20 (5), p.454-468

2005

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Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of iron

Journal of food science, 1994-07, Vol.59 (4), p.751-756

1994

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Identification of Metallic-Smelling 1-Octen-3-one and 1-Nonen-3-one from Solutions of Ferrous Sulfate

Journal of agricultural and food chemistry, 2005-10, Vol.53 (21), p.8325-8327

2005

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EXPECTATIONS AND STABILITY OF PREFERENCE CHOICE

Journal of sensory studies, 2006-08, Vol.21 (4), p.441-455

2006

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Sensory Evaluation of Food: Principles and Practices

2nd ed., 2010

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Effects of color and odor on judgments of sweetness among children and adults

Food quality and preference, 1998-07, Vol.9 (4), p.283-289

1998

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The Effect of Microgravity and Space Flight on the Chemical Senses

Journal of food science, 2002-03, Vol.67 (2), p.468-478

2002

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Age-related changes in flavor perception

Appetite, 1981-01, Vol.2 (2), p.127-136

1981

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The influence of fat on the sensory properties, viscosity, and color of lowfat milk

Journal of dairy science, 1995-06, Vol.78 (6), p.1258-1266

1995

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method of adjustment for preferred levels of capsaicin in liquid and solid food systems among panelists of two ethnic groups and comparison to hedonic scaling

Food quality and preference, 1999, Vol.10 (1), p.41-49

1999

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Comparison of descriptive terminology systems for sensory evaluation of fluid milk

Journal of food science, 1992-05, Vol.57 (3), p.596-600

1992

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Flavor descriptions of white wine by "expert" and nonexpert wine consumers

Journal of food science, 1984-01, Vol.49 (1)

Lawless, H.T

1984

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Diacetyl as a Flavor Component in Full Fat Cottage Cheese

Journal of food science, 1994-01, Vol.59 (1), p.38-42

1994

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Validity of descriptive and defect-oriented terminology systems for sensory analysis of fluid milk

Journal of food science, 1993-01, Vol.58 (1), p.108-112

1993

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Effects of guar gum and microcrystalline cellulose on sensory and thermal properties of a high fat model food system

Journal of texture studies, 1996-11, Vol.27 (5), p.493-516

1996

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An Adjustment Error in Optimization of Taste Intensity

Appetite, 1985-01, Vol.6 (2), p.103-114

1985

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Cross adaptation of sucrose and intensive sweeteners

Chemical senses, 1983, Vol.7 (3/4), p.309-315

1983

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Evidence for neural inhibition in bittersweet taste mixtures

Journal of comparative & physiological psychology, 1979-06, Vol.93 (3), p.538-547

Lawless, H T

1979

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Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characterization of Ultrapasteurized Milk

Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers

Effects of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels

Detection thresholds and taste qualities of iron salts

Persistence of Context Effects after Training and with Intensity References

Descriptive analysis of complex odors: reality, model or illusion?

Descriptive analysis of divalent salts

Sources of error and the no-preference option in dairy product testing

Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of iron

Identification of Metallic-Smelling 1-Octen-3-one and 1-Nonen-3-one from Solutions of Ferrous Sulfate

EXPECTATIONS AND STABILITY OF PREFERENCE CHOICE

Sensory Evaluation of Food: Principles and Practices

Effects of color and odor on judgments of sweetness among children and adults

The Effect of Microgravity and Space Flight on the Chemical Senses

Age-related changes in flavor perception

The influence of fat on the sensory properties, viscosity, and color of lowfat milk

method of adjustment for preferred levels of capsaicin in liquid and solid food systems among panelists of two ethnic groups and comparison to hedonic scaling

Comparison of descriptive terminology systems for sensory evaluation of fluid milk

Flavor descriptions of white wine by "expert" and nonexpert wine consumers

Diacetyl as a Flavor Component in Full Fat Cottage Cheese

Validity of descriptive and defect-oriented terminology systems for sensory analysis of fluid milk

Effects of guar gum and microcrystalline cellulose on sensory and thermal properties of a high fat model food system

An Adjustment Error in Optimization of Taste Intensity

Cross adaptation of sucrose and intensive sweeteners

Evidence for neural inhibition in bittersweet taste mixtures

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