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Ginnefer O Cox

Showing results (1-10 of 9) with videos related to

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Journal of Food Science|March 7, 2018
Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion SystemsGinnefer O Cox, Soo-Yeun Lee
Journal of Food Science|August 21, 2019
Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and HerbsGinnefer O Cox, Youngsoo Lee, Soo-Yeun Lee
Journal of Nutrition Education and Behavior|August 26, 2019
Using Sensory Science to Evaluate Consumer Acceptance of Recipes in a Nutrition Education Intervention for Limited Resource PopulationsCarla J Moore, Allie Lindke, Ginnefer O Cox
Foods (Basel, Switzerland)|February 27, 2020
Sensory Analysis of a Processed Food Intended for Vitamin A SupplementationXiaoyu Zhang, George A Cavender, Kristina R Lewandowski, et al.
Journal of Nutrition Education and Behavior|January 10, 2022
Plate Waste Evaluation of Plant-Based Protein Entrees in National School Lunch ProgramAllie R Lindke, Travis A Smith, Caree J Cotwright, et al.
Pediatric Obesity|March 17, 2021
Assessing health disparities in foods and beverages served in early care and education programs across GeorgiaKathryn Kear, Sarah Stotz, Kim Love, et al.
Journal of Food Science|August 16, 2014
Sensory differences between beet and cane sugar sourcesBrittany L Urbanus, Ginnefer O Cox, Emily J Eklund, et al.
Journal of Nutrition Education and Behavior|November 10, 2023
Sensory-Informed Evaluation Method for Use With Peer Educators of Nutrition Education ProgramsMelanie K Ng, Koushik Adhikari, Elizabeth L Andress, et al.
Health Equity|April 8, 2020
Improving Willingness to Try Fruits and Vegetables Among Low-Income Children Through Use of CharactersCaree J Cotwright, Courtney Alvis, Fabiola de Jesus Jimenez, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Journal of Food Science|March 7, 2018
Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion SystemsGinnefer O Cox, Soo-Yeun Lee
Journal of Food Science|August 21, 2019
Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and HerbsGinnefer O Cox, Youngsoo Lee, Soo-Yeun Lee
Journal of Nutrition Education and Behavior|August 26, 2019
Using Sensory Science to Evaluate Consumer Acceptance of Recipes in a Nutrition Education Intervention for Limited Resource PopulationsCarla J Moore, Allie Lindke, Ginnefer O Cox
Foods (Basel, Switzerland)|February 27, 2020
Sensory Analysis of a Processed Food Intended for Vitamin A SupplementationXiaoyu Zhang, George A Cavender, Kristina R Lewandowski, et al.
Journal of Nutrition Education and Behavior|January 10, 2022
Plate Waste Evaluation of Plant-Based Protein Entrees in National School Lunch ProgramAllie R Lindke, Travis A Smith, Caree J Cotwright, et al.
Pediatric Obesity|March 17, 2021
Assessing health disparities in foods and beverages served in early care and education programs across GeorgiaKathryn Kear, Sarah Stotz, Kim Love, et al.
Journal of Food Science|August 16, 2014
Sensory differences between beet and cane sugar sourcesBrittany L Urbanus, Ginnefer O Cox, Emily J Eklund, et al.
Journal of Nutrition Education and Behavior|November 10, 2023
Sensory-Informed Evaluation Method for Use With Peer Educators of Nutrition Education ProgramsMelanie K Ng, Koushik Adhikari, Elizabeth L Andress, et al.
Health Equity|April 8, 2020
Improving Willingness to Try Fruits and Vegetables Among Low-Income Children Through Use of CharactersCaree J Cotwright, Courtney Alvis, Fabiola de Jesus Jimenez, et al.
Pageof 1