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The texture factor: food product development for discrete populations including orally compromised elderly consumers and children with Down syndrome

International journal of food science & technology, 2023-12, Vol.58 (12), p.6151-6157

Ross, Carolyn F.

2023

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Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese

Journal of food science, 2019-06, Vol.84 (6), p.1563-1569

2019

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Considerations of the use of the electronic tongue in sensory science

Current opinion in food science, 2021-08, Vol.40, p.87-93

Ross, Carolyn F

2021

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Older adults’ acceptance of ready‐to‐eat meals in relation to food choice and sensory ability

Journal of food science, 2023-06, Vol.88 (6), p.2611-2628

2023

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Identifying desirable attributes in dairy‐rich breakfast and desserts for older adults

Journal of food science, 2024-08, Vol.89 (8), p.5065-5081

2024

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Oral acuity, particle size sensitivity, and food texture preferences in an older adult population

Food quality and preference, 2023-12, Vol.112, p.105031, Article 105031

2023

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Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage

Journal of food science, 2020-09, Vol.85 (9), p.2711-2719

2020

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Identifying elements of a ready-to-eat meal desired by older adults

Food research international, 2022-07, Vol.157, p.111353-111353, Article 111353

2022

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Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese

International journal of food science & technology, 2020-07, Vol.55 (7), p.2710-2718

2020

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Goji Berry Modulates Gut Microbiota and Alleviates Colitis in IL‐10‐Deficient Mice

Molecular nutrition & food research, 2018-11, Vol.62 (22), p.e1800535-n/a

2018

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Regulatory focus and food choice motives. Prevention orientation associated with mood, convenience, and familiarity

Appetite, 2014-07, Vol.78, p.15-22

2014

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Thermal inactivation kinetics of Salmonella and Campylobacter in chicken livers

Poultry science, 2024-08, Vol.103 (8), p.103961, Article 103961

2024

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Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel

Journal of food science, 2024-05, Vol.89 (5), p.3006-3018

2024

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Fruit and soil quality of organic and conventional strawberry agroecosystems

PloS one, 2010-09, Vol.5 (9), p.e12346

2010

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Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

Journal of food science, 2019-08, Vol.84 (8), p.2313-2324

2019

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Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

Journal of dairy science, 2018-03, Vol.101 (3), p.1990-2004

2018

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Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

Food chemistry, 2011-11, Vol.129 (2), p.637-644

2011

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Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)

Food quality and preference, 2017-07, Vol.59, p.14-26

2017

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Detection of Spicy Compounds Using the Electronic Tongue

Journal of food science, 2019-09, Vol.84 (9), p.2619-2627

2019

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Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology

Journal of food science, 2019-02, Vol.84 (2), p.327-338

2019

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Quality changes in chicken livers during cooking

Poultry science, 2021-09, Vol.100 (9), p.101316-101316, Article 101316

2021

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Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer

Journal of food science, 2021-08, Vol.86 (8), p.3628-3644

2021

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Wine Matrix Compounds Affect Perception of Wine Aromas

Annual review of food science and technology, 2013-01, Vol.4 (1), p.1-20

2013

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Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese

Journal of food science, 2020-02, Vol.85 (2), p.268-278

2020

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Sensory science at the human–machine interface

Trends in food science & technology, 2009-02, Vol.20 (2), p.63-72

Ross, Carolyn F.

2009

Volltextzugriff (PDF)

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The texture factor: food product development for discrete populations including orally compromised elderly consumers and children with Down syndrome

Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese

Considerations of the use of the electronic tongue in sensory science

Older adults’ acceptance of ready‐to‐eat meals in relation to food choice and sensory ability

Identifying desirable attributes in dairy‐rich breakfast and desserts for older adults

Oral acuity, particle size sensitivity, and food texture preferences in an older adult population

Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage

Identifying elements of a ready-to-eat meal desired by older adults

Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese

Goji Berry Modulates Gut Microbiota and Alleviates Colitis in IL‐10‐Deficient Mice

Regulatory focus and food choice motives. Prevention orientation associated with mood, convenience, and familiarity

Thermal inactivation kinetics of Salmonella and Campylobacter in chicken livers

Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel

Fruit and soil quality of organic and conventional strawberry agroecosystems

Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)

Detection of Spicy Compounds Using the Electronic Tongue

Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology

Quality changes in chicken livers during cooking

Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer

Wine Matrix Compounds Affect Perception of Wine Aromas

Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese

Sensory science at the human–machine interface

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