Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options

Sensory Lexicon of Pomelo Fruit over Various Cultivars and Fresh-Cut Storage

(2015) Czarina Kristine Rosales et al.   JOURNAL OF SENSORY STUDIES

Development of a Sensory Lexicon for Dairy Protein Hydrolysates

(2014) J. Newman et al.   JOURNAL OF SENSORY STUDIES

Effect of Carriers on Descriptive Sensory Characteristics: A Case Study with Soy Sauce

(2014) Panat Cherdchu et al.   JOURNAL OF SENSORY STUDIES

The Perception of Creaminess in Sour Cream

(2014) S.M. Jervis et al.   JOURNAL OF SENSORY STUDIES

Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee

(2014) B. Di Donfrancesco et al.   JOURNAL OF SENSORY STUDIES

Sustainability and organic production: How information influences consumer’s expectation and preference for yogurt

(2013) M. Laureati et al.   FOOD QUALITY AND PREFERENCE

Sensory properties and drivers of liking for Greek yogurts

(2013) N.T. Desai et al.   JOURNAL OF DAIRY SCIENCE

Descriptive Analysis of Flavor Characteristics for Black Walnut Cultivars

(2013) Ashley E. Miller et al.   JOURNAL OF FOOD SCIENCE

Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

(2013) Alina Krzeminski et al.   JOURNAL OF FOOD SCIENCE

Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce

(2013) P. Cherdchu et al.   JOURNAL OF SENSORY STUDIES

Influence of Information on Consumers' Evaluations Using Check-All-That-Apply Questions and Sorting: A Case Study with Milk Desserts

(2013) Leticia Vidal et al.   JOURNAL OF SENSORY STUDIES

Developing Lexicons: A Review

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

A comparison of the flavor of green teas from around the world

(2013) Jeehyun Lee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

(2012) Tullia Gallina Toschi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

CONVENTIONAL AND PROBIOTIC YOGURTS DIFFER IN SENSORY PROPERTIES BUT NOT IN CONSUMERS' PREFERENCES

(2010) DOROTA MAJCHRZAK et al.   JOURNAL OF SENSORY STUDIES

SENSORY CHARACTERISTICS OF ICE CREAM PRODUCED IN THE U.S.A. AND ITALY

(2009) KELLY R. THOMPSON et al.   JOURNAL OF SENSORY STUDIES

COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES

(2009) GAEWALIN OUPADISSAKOON et al.   JOURNAL OF SENSORY STUDIES

DEVELOPMENT OF A SENSORY LEXICON FOR CONVENTIONAL MILK YOGURT IN THE UNITED STATES

(2008) P.C. COGGINS et al.   JOURNAL OF SENSORY STUDIES

SIMPLIFIED LEXICON TO DESCRIBE FLAVOR CHARACTERISTICS OF WESTERN EUROPEAN CHEESES

(2008) MARTIN TALAVERA-BIANCHI et al.   JOURNAL OF SENSORY STUDIES