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Carolyn F Ross

Showing results (21-30 of 60) with videos related to

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Journal of Food Science|March 27, 2024
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panelRachel I Potter, Claire A Warren, Jungmin Lee, et al.
Journal of Food Science|March 8, 2017
Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa VarietiesGeyang Wu, Carolyn F Ross, Craig F Morris, et al.
Journal of Food Science|January 19, 2025
Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptanceBryan Michael L Pepito, Julia Y Q Low, Carolyn F Ross
Journal of Food Science|January 22, 2020
Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheeseEmily A Walsh, Charles Diako, Denise M Smith, et al.
Journal of Food Science|August 14, 2019
Detection of Spicy Compounds Using the Electronic TongueVictoria D Paup, Sasha M Barnett, Charles Diako, et al.
Journal of Agricultural and Food Chemistry|May 27, 2011
Determination of quercetins in onion (Allium cepa) using infrared spectroscopyXiaonan Lu, Carolyn F Ross, Joseph R Powers, et al.
Journal of Food Science|February 5, 2020
The potential for microwave technology and the ideal profile method to aid in salt reductionSasha M Barnett, Shyam S Sablani, Juming Tang, et al.
Journal of Food Science|May 8, 2026
Sensory, Physical, and Functional Properties of Part-Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct CultureKatherine Rehberger, Stephanie Clark, Gülhan Ünlü, et al.
Journal of Texture Studies|April 15, 2021
Development of a home-use method for the evaluation of food products by children with and without Down syndromeVictoria A Surette, Charles B Bernhard, Sarah Smith-Simpson, et al.
Journal of Texture Studies|November 27, 2021
Food texture experiences across age groups in 4- to 36-month-old children in the United StatesVictoria A Surette, Sarah Smith-Simpson, Lisa R Fries, et al.
Pageof 6

Showing results (21-30 of 60) with videos related to

Sort By:
Pageof 6
Journal of Food Science|March 27, 2024
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panelRachel I Potter, Claire A Warren, Jungmin Lee, et al.
Journal of Food Science|March 8, 2017
Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa VarietiesGeyang Wu, Carolyn F Ross, Craig F Morris, et al.
Journal of Food Science|January 19, 2025
Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptanceBryan Michael L Pepito, Julia Y Q Low, Carolyn F Ross
Journal of Food Science|January 22, 2020
Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheeseEmily A Walsh, Charles Diako, Denise M Smith, et al.
Journal of Food Science|August 14, 2019
Detection of Spicy Compounds Using the Electronic TongueVictoria D Paup, Sasha M Barnett, Charles Diako, et al.
Journal of Agricultural and Food Chemistry|May 27, 2011
Determination of quercetins in onion (Allium cepa) using infrared spectroscopyXiaonan Lu, Carolyn F Ross, Joseph R Powers, et al.
Journal of Food Science|February 5, 2020
The potential for microwave technology and the ideal profile method to aid in salt reductionSasha M Barnett, Shyam S Sablani, Juming Tang, et al.
Journal of Food Science|May 8, 2026
Sensory, Physical, and Functional Properties of Part-Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct CultureKatherine Rehberger, Stephanie Clark, Gülhan Ünlü, et al.
Journal of Texture Studies|April 15, 2021
Development of a home-use method for the evaluation of food products by children with and without Down syndromeVictoria A Surette, Charles B Bernhard, Sarah Smith-Simpson, et al.
Journal of Texture Studies|November 27, 2021
Food texture experiences across age groups in 4- to 36-month-old children in the United StatesVictoria A Surette, Sarah Smith-Simpson, Lisa R Fries, et al.
Pageof 6