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Gregory R Ziegler

Showing results (21-30 of 51) with videos related to

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Nutrients|June 25, 2013
Tolerance for high flavanol cocoa powder in semisweet chocolateMeriel L Harwood, Gregory R Ziegler, John E Hayes
Journal of Food Science|August 29, 2012
Rejection thresholds in solid chocolate-flavored compound coatingMeriel L Harwood, Gregory R Ziegler, John E Hayes
Food Quality and Preference|June 27, 2015
Check-All-That-Apply (CATA), Sorting, and Polarized Sensory Positioning (PSP) with Astringent StimuliErin E Fleming, Gregory R Ziegler, John E Hayes
Proceedings of the National Academy of Sciences of the United States of America|October 13, 2016
Chocolate not necessarily healthier or tastierGregory R Ziegler, John E Hayes, Joshua D Lambert
Food Quality and Preference|July 4, 2012
Rejection Thresholds in Chocolate Milk: Evidence for SegmentationMeriel L Harwood, Gregory R Ziegler, John E Hayes
Chemical Senses|June 3, 2016
Investigating Mixture Interactions of Astringent Stimuli Using the Isobole ApproachErin E Fleming, Gregory R Ziegler, John E Hayes
The Journal of Physical Chemistry. B|January 18, 2014
Characterization of starch polymorphic structures using vibrational sum frequency generation spectroscopyLingyan Kong, Christopher Lee, Seong H Kim, et al.
Food Chemistry|April 23, 2018
Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye branAynur Gunenc, Lingyan Kong, Ryan J Elias, et al.
Plos One|January 30, 2013
User preferences in a carrageenan-based vaginal drug delivery systemBangde Li, Toral Zaveri, Gregory R Ziegler, et al.
Antiviral Research|January 2, 2013
Shape of vaginal suppositories affects willingness-to-try and preferenceBangde Li, Toral Zaveri, Gregory R Ziegler, et al.
Pageof 6

Showing results (21-30 of 51) with videos related to

Sort By:
Pageof 6
Nutrients|June 25, 2013
Tolerance for high flavanol cocoa powder in semisweet chocolateMeriel L Harwood, Gregory R Ziegler, John E Hayes
Journal of Food Science|August 29, 2012
Rejection thresholds in solid chocolate-flavored compound coatingMeriel L Harwood, Gregory R Ziegler, John E Hayes
Food Quality and Preference|June 27, 2015
Check-All-That-Apply (CATA), Sorting, and Polarized Sensory Positioning (PSP) with Astringent StimuliErin E Fleming, Gregory R Ziegler, John E Hayes
Proceedings of the National Academy of Sciences of the United States of America|October 13, 2016
Chocolate not necessarily healthier or tastierGregory R Ziegler, John E Hayes, Joshua D Lambert
Food Quality and Preference|July 4, 2012
Rejection Thresholds in Chocolate Milk: Evidence for SegmentationMeriel L Harwood, Gregory R Ziegler, John E Hayes
Chemical Senses|June 3, 2016
Investigating Mixture Interactions of Astringent Stimuli Using the Isobole ApproachErin E Fleming, Gregory R Ziegler, John E Hayes
The Journal of Physical Chemistry. B|January 18, 2014
Characterization of starch polymorphic structures using vibrational sum frequency generation spectroscopyLingyan Kong, Christopher Lee, Seong H Kim, et al.
Food Chemistry|April 23, 2018
Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye branAynur Gunenc, Lingyan Kong, Ryan J Elias, et al.
Plos One|January 30, 2013
User preferences in a carrageenan-based vaginal drug delivery systemBangde Li, Toral Zaveri, Gregory R Ziegler, et al.
Antiviral Research|January 2, 2013
Shape of vaginal suppositories affects willingness-to-try and preferenceBangde Li, Toral Zaveri, Gregory R Ziegler, et al.
Pageof 6