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Journal of Food Science
|
December 2, 2017
The Flexitarian Flip<sup>™</sup> : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes
Molly Spencer, Jean-Xavier Guinard
Journal of Food Science
|
May 4, 2011
Sensory properties of Californian and imported extra virgin olive oils
Claudia Delgado, Jean-Xavier Guinard
Appetite
|
June 20, 2002
Relation between PROP (6-n-propylthiouracil) taster status, taste anatomy and dietary intake measures for young men and women
Carol A Yackinous, Jean-Xavier Guinard
Critical Reviews in Food Science and Nutrition
|
August 28, 2003
Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs
Adelia C Bovell-Benjamin, Jean-Xavier Guinard
Foods (Basel, Switzerland)
|
April 3, 2021
Mothers' Perceptions and Attitudes towards Children's Vegetable Consumption-A Qualitative, Cross-cultural Study of Chilean, Chinese and American Mothers Living in Northern California
Karinna Estay, Amalie Kurzer, Jean-Xavier Guinard
Scientific Reports
|
January 26, 2021
Author Correction: Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
Mackenzie E Batali, William D Ristenpart, Jean-Xavier Guinard
Scientific Reports
|
November 30, 2022
Impact of beverage temperature on consumer preferences for black coffee
William D Ristenpart, Andrew R Cotter, Jean-Xavier Guinard
Appetite
|
August 31, 2018
Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues
Molly Spencer, Amalie Kurzer, Cesar Cienfuegos, et al.
Journal of Food Science
|
July 12, 2020
Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee
Scott C Frost, William D Ristenpart, Jean-Xavier Guinard
Journal of Food Science
|
November 19, 2016
Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel
Molly Spencer, Emma Sage, Martin Velez, et al.
Page
of 4
Search research articles
Search
Showing results (1-10 of 39) with videos related to
Sort By:
Page
of 4
Journal of Food Science
|
December 2, 2017
The Flexitarian Flip<sup>™</sup> : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes
Molly Spencer, Jean-Xavier Guinard
Journal of Food Science
|
May 4, 2011
Sensory properties of Californian and imported extra virgin olive oils
Claudia Delgado, Jean-Xavier Guinard
Appetite
|
June 20, 2002
Relation between PROP (6-n-propylthiouracil) taster status, taste anatomy and dietary intake measures for young men and women
Carol A Yackinous, Jean-Xavier Guinard
Critical Reviews in Food Science and Nutrition
|
August 28, 2003
Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs
Adelia C Bovell-Benjamin, Jean-Xavier Guinard
Foods (Basel, Switzerland)
|
April 3, 2021
Mothers' Perceptions and Attitudes towards Children's Vegetable Consumption-A Qualitative, Cross-cultural Study of Chilean, Chinese and American Mothers Living in Northern California
Karinna Estay, Amalie Kurzer, Jean-Xavier Guinard
Scientific Reports
|
January 26, 2021
Author Correction: Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
Mackenzie E Batali, William D Ristenpart, Jean-Xavier Guinard
Scientific Reports
|
November 30, 2022
Impact of beverage temperature on consumer preferences for black coffee
William D Ristenpart, Andrew R Cotter, Jean-Xavier Guinard
Appetite
|
August 31, 2018
Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues
Molly Spencer, Amalie Kurzer, Cesar Cienfuegos, et al.
Journal of Food Science
|
July 12, 2020
Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee
Scott C Frost, William D Ristenpart, Jean-Xavier Guinard
Journal of Food Science
|
November 19, 2016
Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel
Molly Spencer, Emma Sage, Martin Velez, et al.
Page
of 4