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Chemical Senses|October 6, 2017
Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase ActivityTrina J Lapis, Michael H Penner, Amy S Balto, et al.Journal of the Science of Food and Agriculture|October 25, 2019
American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauceHee-Jung Park, Jung-Min Ko, Juyun Lim, et al.Journal of Agricultural and Food Chemistry|April 21, 2023
Taste Detection of Maltooligosaccharides with Varying Degrees of PolymerizationLaura E Martin, Toren S Andrewson, Michael H Penner, et al.Journal of Agricultural and Food Chemistry|April 14, 2026
Taste Perception of Branched MaltooligosaccharidesShashwat Damani, Li Tan, Christian Heiss, et al.Food Chemistry|November 16, 2021
Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerizationMegan C Y Ooi, Xiaojie Zhang, Christopher M Beaudry, et al.Food Chemistry|January 3, 2018
Preparation and characterization of isolated low degree of polymerization food-grade maltooligosaccharidesAlexa J Pullicin, Andrew J Ferreira, Christopher M Beaudry, et al.Chemical Senses|January 31, 2004
Metallic taste and retronasal smellHarry T Lawless, Serena Schlake, John Smythe, et al.Journal of Dairy Science|April 18, 2016
Evidence of terroir in milk sourcing and its influence on Cheddar cheeseGregory Turbes, Tyler D Linscott, Elizabeth Tomasino, et al.Journal of Agricultural and Food Chemistry|January 30, 2010
Systematic identification of yeast proteins extracted into model wine during aging on the yeast leesJeffrey D Rowe, James F Harbertson, James P Osborne, et al.Nicotine & Tobacco Research : Official Journal of the Society for Research on Nicotine and Tobacco|April 19, 2019
Impacts of Nicotine and Flavoring on the Sensory Perception of E-Cigarette AerosolAlexa J Pullicin, Hyoshin Kim, Marielle C Brinkman, et al.Pageof 5