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Carolyn F Ross

Showing results (51-60 of 60) with videos related to

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Appetite|September 9, 2019
Preference for and sensitivity to flavanol mean degree of polymerization in model wines is correlated with body compositionLaura E Griffin, Charles Diako, Lindsey E Miller, et al.
Journal of Food Science|December 19, 2022
Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeastsVictoria D Paup, Jesse J Aplin, Rachel I Potter, et al.
Journal of Food Science|February 6, 2025
Sensory-emotion relationships in white chocolate of modified color and sweetener among Polish and Brazilian consumersPatrycja Urszula Żukowska, Dhanus Raj Kanaga Raj, Valdecir Luccas, et al.
Journal of Food Science|September 30, 2016
Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of BranEmily F Fleischman, Ryan J Kowalski, Craig F Morris, et al.
Journal of Food Science|October 31, 2017
Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked SalmonNoelle K Lebow, Lisa D DesRocher, Frank L Younce, et al.
Food Chemistry|January 13, 2019
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopyXiaonan Lu, Jun Wang, Hamzah M Al-Qadiri, et al.
Journal of Texture Studies|August 26, 2021
Development and application of specific questions to classify a child as food texture sensitiveCarolyn F Ross, Victoria A Surette, Charles B Bernhard, et al.
Journal of Food Science|November 11, 2022
Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeastsVictoria D Paup, Tara L Barton, Charles G Edwards, et al.
Journal of Food Science|November 22, 2023
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogsJana K Richter, Maria Laura Montero, Marina Ikuse, et al.
Plos One|September 9, 2010
Fruit and soil quality of organic and conventional strawberry agroecosystemsJohn P Reganold, Preston K Andrews, Jennifer R Reeve, et al.
Pageof 6

Showing results (51-60 of 60) with videos related to

Sort By:
Pageof 6
You have reached the last page of results.This site can display upto 60 results.
Appetite|September 9, 2019
Preference for and sensitivity to flavanol mean degree of polymerization in model wines is correlated with body compositionLaura E Griffin, Charles Diako, Lindsey E Miller, et al.
Journal of Food Science|December 19, 2022
Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeastsVictoria D Paup, Jesse J Aplin, Rachel I Potter, et al.
Journal of Food Science|February 6, 2025
Sensory-emotion relationships in white chocolate of modified color and sweetener among Polish and Brazilian consumersPatrycja Urszula Żukowska, Dhanus Raj Kanaga Raj, Valdecir Luccas, et al.
Journal of Food Science|September 30, 2016
Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of BranEmily F Fleischman, Ryan J Kowalski, Craig F Morris, et al.
Journal of Food Science|October 31, 2017
Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked SalmonNoelle K Lebow, Lisa D DesRocher, Frank L Younce, et al.
Food Chemistry|January 13, 2019
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopyXiaonan Lu, Jun Wang, Hamzah M Al-Qadiri, et al.
Journal of Texture Studies|August 26, 2021
Development and application of specific questions to classify a child as food texture sensitiveCarolyn F Ross, Victoria A Surette, Charles B Bernhard, et al.
Journal of Food Science|November 11, 2022
Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeastsVictoria D Paup, Tara L Barton, Charles G Edwards, et al.
Journal of Food Science|November 22, 2023
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogsJana K Richter, Maria Laura Montero, Marina Ikuse, et al.
Plos One|September 9, 2010
Fruit and soil quality of organic and conventional strawberry agroecosystemsJohn P Reganold, Preston K Andrews, Jennifer R Reeve, et al.
Pageof 6