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Gregory R Ziegler

Showing results (11-20 of 51) with videos related to

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Food Quality and Preference|July 26, 2014
Just-About-Right and ideal scaling provide similar insights into the influence of sensory attributes on likingBangde Li, John E Hayes, Gregory R Ziegler
Journal of Colloid and Interface Science|April 19, 2025
Fabrication and physicomechanical performance of casein-hydroxypropyl methylcellulose nanofibersDeepika Sharma, Federico M Harte, Gregory R Ziegler
Biomacromolecules|May 10, 2005
Spherulitic crystallization in starch as a model for starch granule initiationGregory R Ziegler, John A Creek, James Runt
Food Quality and Preference|May 26, 2015
Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: an optimization case study with coffee-flavored milkBangde Li, John E Hayes, Gregory R Ziegler
Pharmaceutics|July 8, 2014
Release of tenofovir from carrageenan-based vaginal suppositoriesToral Zaveri, John E Hayes, Gregory R Ziegler
Biomacromolecules|March 15, 2006
Amylose crystallization from concentrated aqueous solutionJohn A Creek, Gregory R Ziegler, James Runt
Food Quality and Preference|July 16, 2014
Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverageBangde Li, John E Hayes, Gregory R Ziegler
Chemical Senses|January 26, 2017
Degree of free fatty acid saturation influences chocolate rejection in human assessorsCordelia A Running, John E Hayes, Gregory R Ziegler
Journal of Food Science|January 23, 2024
Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granulesKai Kai Ma, Gregory R Ziegler, John E Hayes
Physiology & Behavior|May 1, 2016
Salivary protein levels as a predictor of perceived astringency in model systems and solid foodsErin E Fleming, Gregory R Ziegler, John E Hayes
Pageof 6

Showing results (11-20 of 51) with videos related to

Sort By:
Pageof 6
Food Quality and Preference|July 26, 2014
Just-About-Right and ideal scaling provide similar insights into the influence of sensory attributes on likingBangde Li, John E Hayes, Gregory R Ziegler
Journal of Colloid and Interface Science|April 19, 2025
Fabrication and physicomechanical performance of casein-hydroxypropyl methylcellulose nanofibersDeepika Sharma, Federico M Harte, Gregory R Ziegler
Biomacromolecules|May 10, 2005
Spherulitic crystallization in starch as a model for starch granule initiationGregory R Ziegler, John A Creek, James Runt
Food Quality and Preference|May 26, 2015
Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: an optimization case study with coffee-flavored milkBangde Li, John E Hayes, Gregory R Ziegler
Pharmaceutics|July 8, 2014
Release of tenofovir from carrageenan-based vaginal suppositoriesToral Zaveri, John E Hayes, Gregory R Ziegler
Biomacromolecules|March 15, 2006
Amylose crystallization from concentrated aqueous solutionJohn A Creek, Gregory R Ziegler, James Runt
Food Quality and Preference|July 16, 2014
Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverageBangde Li, John E Hayes, Gregory R Ziegler
Chemical Senses|January 26, 2017
Degree of free fatty acid saturation influences chocolate rejection in human assessorsCordelia A Running, John E Hayes, Gregory R Ziegler
Journal of Food Science|January 23, 2024
Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granulesKai Kai Ma, Gregory R Ziegler, John E Hayes
Physiology & Behavior|May 1, 2016
Salivary protein levels as a predictor of perceived astringency in model systems and solid foodsErin E Fleming, Gregory R Ziegler, John E Hayes
Pageof 6