Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper

Development of a preliminary sensory lexicon for mate tea

(2020) Rossana Catie Bueno Godoy et al.   JOURNAL OF SENSORY STUDIES

Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

(2020) SoonSil Chun et al.   Foods

Lexicon for multiparameter texture assessment of snack and snack‐like foods in English, Spanish, Chinese, and Hindi

(2019) Rajesh Kumar et al.   JOURNAL OF SENSORY STUDIES

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs

(2019) Sirichat Chanadang et al.   Foods

Impact of consumption temperature on sensory properties of hot brewed coffee

(2018) J. Adhikari et al.   FOOD RESEARCH INTERNATIONAL

Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia

(2018) Brizio di Donfrancesco et al.   FOOD RESEARCH INTERNATIONAL

The relationship between alkymide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) analysis

(2018) Lu-Lu Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Lexicon development for the sensory description of rye bread

(2018) Thao Tran et al.   JOURNAL OF SENSORY STUDIES

Determination of a lexicon for the sensory flavor attributes of smoked food products

(2017) Taylor R. Jaffe et al.   JOURNAL OF SENSORY STUDIES

Influence of cluster analysis procedures on variation explained and consumer orientation in internal and external preference maps

(2017) Renoo Yenket et al.   JOURNAL OF SENSORY STUDIES

Sensory texture analysis of thickened liquids during ingestion

(2017) Edgar Chambers et al.   JOURNAL OF TEXTURE STUDIES

Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis

(2017) Jing Chen et al.   Food & Function

Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

(2016) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

The Chemical and Genetic Characteristics of Szechuan Pepper (Zanthoxylum bungeanum and Z. armatum) Cultivars and Their Suitable Habitat

(2016) Li Xiang et al.   Frontiers in Plant Science

Polyphenolics Composition of the Leaves of Zanthoxylum bungeanum Maxim. Grown in Hebei, China, and Their Radical Scavenging Activities

(2013) Li-Chen Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Developing Lexicons: A Review

(2013) Lydia J.R. Lawless et al.   JOURNAL OF SENSORY STUDIES

Structural and Sensory Characterization of Key Pungent and Tingling Compounds from Black Pepper (Piper nigrum L.)

(2012) Corinna Dawid et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a Lexicon for Commercially Available Cabbage (Baechu) Kimchi

(2012) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

THE MCCORMICK SPICE WHEEL: A SYSTEMATIC AND VISUAL APPROACH TO SENSORY LEXICON DEVELOPMENT

(2012) LYDIA J.R. LAWLESS et al.   JOURNAL OF SENSORY STUDIES

An Initial Lexicon for Sensory Properties of Dry Dog Food

(2012) B. Di Donfrancesco et al.   JOURNAL OF SENSORY STUDIES

PREPARATIVE SEPARATION AND PURIFICATION OF ALKYLAMIDES FROMZANTHOXYLUM BUNGEANUMMAXIM BY HIGH-SPEED COUNTER-CURRENT CHROMATOGRAPHY

(2011) Shi Wang et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

A COMPARISON OF SEVEN PREFERENCE MAPPING TECHNIQUES USING FOUR SOFTWARE PROGRAMS

(2011) RENOO YENKET et al.   JOURNAL OF SENSORY STUDIES

STATISTICAL PACKAGE CLUSTERING MAY NOT BE BEST FOR GROUPING CONSUMERS TO UNDERSTAND THEIR MOST LIKED PRODUCTS

(2011) RENOO YENKET et al.   JOURNAL OF SENSORY STUDIES

Compositional and Antioxidant Activity Analysis of Zanthoxylum bungeanum Seed Oil Obtained by Supercritical CO2 Fluid Extraction

(2010) Lian Xia et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Compounds from Sichuan and Melegueta peppers activate, covalently and non-covalently, TRPA1 and TRPV1 channels

(2009) CE Riera et al.   BRITISH JOURNAL OF PHARMACOLOGY

Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)

(2008) Xiaogen Yang   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREEN

(2008) PAIRIN HONGSOONGNERN et al.   JOURNAL OF SENSORY STUDIES