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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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Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance–Fourier Transformed Infrared Spectroscopy

Journal of agricultural and food chemistry, 2011-05, Vol.59 (10), p.5215-5221

2011

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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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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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Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations

Foods, 2024-02, Vol.13 (4), p.631

2024

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Observations of feeding practices of US parents of young children with Down syndrome

Maternal and child nutrition, 2023-10, Vol.19 (4), p.e13548-e13548

2023

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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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Determination of Quercetins in Onion (Allium cepa) Using Infrared Spectroscopy

Journal of agricultural and food chemistry, 2011-06, Vol.59 (12), p.6376-6382

2011

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Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings

Food science & nutrition, 2024-04, Vol.12 (4), p.2736-2746

2024

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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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From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory

Beverages (Basel), 2022-06, Vol.8 (2), p.30

2022

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Effects of Ethanol, Tannin, and Fructose Concentrations on Sensory Properties of Model Red Wines

American journal of enology and viticulture, 2013-09, Vol.64 (3), p.342-348

2013

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Food texture experiences across nine age groups in Indian infants from urban areas

Frontiers in nutrition (Lausanne), 2024-07, Vol.11, p.1419718

2024

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Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue

Beverages (Basel), 2021-09, Vol.7 (3), p.52

2021

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Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods

Comprehensive reviews in food science and food safety, 2006-01, Vol.5 (1), p.18-25

2006

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Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test

Foods, 2021-07, Vol.10 (7), p.1623

2021

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Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

Fermentation (Basel), 2021-09, Vol.7 (3), p.126

2021

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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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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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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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Variability of Tannin Concentration in Red Wines

American journal of enology and viticulture, 2008-06, Vol.59 (2), p.210-214

2008

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Quality changes in chicken livers during cooking

Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance–Fourier Transformed Infrared Spectroscopy

Fruit and soil quality of organic and conventional strawberry agroecosystems

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

Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations

Observations of feeding practices of US parents of young children with Down syndrome

Considerations of the use of the electronic tongue in sensory science

Determination of Quercetins in Onion (Allium cepa) Using Infrared Spectroscopy

Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings

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

From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory

Effects of Ethanol, Tannin, and Fructose Concentrations on Sensory Properties of Model Red Wines

Food texture experiences across nine age groups in Indian infants from urban areas

Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue

Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods

Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test

Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

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

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

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

Variability of Tannin Concentration in Red Wines

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