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Food Research International (Ottawa, Ont.)|March 28, 2018
Inter-correlation of apple firmness determinations and development of cross-validated regression models for prediction of sensory attributes from instrumental and compositional analysesMargaret A Cliff, Masoumeh BejaeiJournal of Food Science|July 3, 2013
Systematic comparison of hedonic ranking and rating methods demonstrates few practical differencesMarcin Kozak, Margaret A CliffFoods (Basel, Switzerland)|July 9, 2020
Multiple Correspondence and Hierarchical Cluster Analyses for the Profiling of Fresh Apple Customers Using Data from Two MarketplacesMasoumeh Bejaei, Margaret A Cliff, Amritpal SinghFoods (Basel, Switzerland)|February 13, 2021
Modelling and Classification of Apple Textural Attributes Using Sensory, Instrumental and Compositional AnalysesMasoumeh Bejaei, Kareen Stanich, Margaret A CliffJournal of the Science of Food and Agriculture|July 15, 2015
Use of descriptive analysis and preference mapping for early-stage assessment of new and established applesMargaret A Cliff, Kareen Stanich, Ran Lu, et al.Molecules (Basel, Switzerland)|March 27, 2015
Functional characterization of individual- and mixed-Burgundian Saccharomyces cerevisiae isolates for fermentation of Pinot noirEmily Terrell, Margaret A Cliff, Hennie J J Van VuurenJournal of the Science of Food and Agriculture|January 8, 2015
Descriptive and hedonic analyses of low-Phe food formulations containing corn (Zea mays) seedling roots: toward development of a dietary supplement for individuals with phenylketonuriaMargaret A Cliff, Jessica R Law, Joost Lücker, et al.International Journal of Food Microbiology|October 3, 2018
The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris winesSydney C Morgan, Mansak Tantikachornkiat, Chrystal M Scholl, et al.FEMS Yeast Research|July 26, 2019
Effect of sulfite addition and pied de cuve inoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenous Saccharomyces uvarum at a commercial winerySydney C Morgan, Garrett C McCarthy, Brittany S Watters, et al.Pageof 1