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Carolyn F Ross

Showing results (11-20 of 60) with videos related to

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Journal of Texture Studies|May 14, 2019
Parent-reported ease of eating foods of different textures in young children with Down syndromeCarolyn F Ross, Charles B Bernhard, Sarah Smith-Simpson
Journal of Food Science|June 9, 2016
Temporal Check-All-That-Apply Characterization of Syrah WineAllison K Baker, John C Castura, Carolyn F Ross
Foods (Basel, Switzerland)|February 24, 2024
Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt ConcentrationsMaria Laura Montero, Lisa M Duizer, Carolyn F Ross
Food Research International (Ottawa, Ont.)|June 28, 2022
Identifying elements of a ready-to-eat meal desired by older adultsOlivia Chaffee, Annie McGillivray, Lisa Duizer, et al.
Journal of Food Science|August 15, 2020
Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storageMaría Laura Montero, Shyam Sablani, Juming Tang, et al.
Journal of Food Science|May 25, 2010
Impact of Multicolored Asian Lady Beetles on the sensory properties of Concord and Niagara grape juiceLuan N Weekes, Douglas Walsh, Holly Ferguson, et al.
Journal of Dairy Science|January 15, 2018
Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongueJackie B Lipkowitz, Carolyn F Ross, Charles Diako, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and PortugalMegan R Schumaker, Mahesh Chandra, Manuel Malfeito-Ferreira, et al.
Journal of Food Science|July 18, 2019
Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta MealSasha M Barnett, Shyam S Sablani, Juming Tang, et al.
Food Science & Nutrition|April 17, 2024
Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findingsVictoria D Paup, Maria L Montero, Carolyn F Ross, et al.
Pageof 6

Showing results (11-20 of 60) with videos related to

Sort By:
Pageof 6
Journal of Texture Studies|May 14, 2019
Parent-reported ease of eating foods of different textures in young children with Down syndromeCarolyn F Ross, Charles B Bernhard, Sarah Smith-Simpson
Journal of Food Science|June 9, 2016
Temporal Check-All-That-Apply Characterization of Syrah WineAllison K Baker, John C Castura, Carolyn F Ross
Foods (Basel, Switzerland)|February 24, 2024
Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt ConcentrationsMaria Laura Montero, Lisa M Duizer, Carolyn F Ross
Food Research International (Ottawa, Ont.)|June 28, 2022
Identifying elements of a ready-to-eat meal desired by older adultsOlivia Chaffee, Annie McGillivray, Lisa Duizer, et al.
Journal of Food Science|August 15, 2020
Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storageMaría Laura Montero, Shyam Sablani, Juming Tang, et al.
Journal of Food Science|May 25, 2010
Impact of Multicolored Asian Lady Beetles on the sensory properties of Concord and Niagara grape juiceLuan N Weekes, Douglas Walsh, Holly Ferguson, et al.
Journal of Dairy Science|January 15, 2018
Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongueJackie B Lipkowitz, Carolyn F Ross, Charles Diako, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and PortugalMegan R Schumaker, Mahesh Chandra, Manuel Malfeito-Ferreira, et al.
Journal of Food Science|July 18, 2019
Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta MealSasha M Barnett, Shyam S Sablani, Juming Tang, et al.
Food Science & Nutrition|April 17, 2024
Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findingsVictoria D Paup, Maria L Montero, Carolyn F Ross, et al.
Pageof 6