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Journal of Food Science|August 27, 2014
Sweetener blend optimization by using mixture design methodology and the electronic tongueMegan E Waldrop, Carolyn F RossJournal of Food Science|April 20, 2023
Older adults' acceptance of ready-to-eat meals in relation to food choice and sensory abilityOlivia Chaffee, Carolyn F RossJournal of Food Science|May 3, 2019
Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer CheeseCourtney Schlossareck, Carolyn F RossJournal of Food Science|March 16, 2012
Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flourClifford Hoye, Carolyn F RossAnnual Review of Food Science and Technology|March 8, 2013
Wine matrix compounds affect perception of wine aromasRemedios R Villamor, Carolyn F RossComprehensive Reviews in Food Science and Food Safety|January 8, 2021
Use of Volatiles as Indicators of Lipid Oxidation in Muscle FoodsCarolyn F Ross, Denise M SmithJournal of Food Science|June 26, 2024
Identifying desirable attributes in dairy-rich breakfast and desserts for older adultsBryan Michael L Pepito, Carolyn F RossJournal of Food Science|May 25, 2010
Assignation of sweet cherry selections to 3 taste groupings based on perceived sweetness and sournessCarolyn F Ross, Maite A Chauvin, Matthew WhitingJournal of Food Science|January 10, 2019
Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design MethodologySasha M Barnett, Charles Diako, Carolyn F RossAppetite|March 4, 2014
Regulatory focus and food choice motives. Prevention orientation associated with mood, convenience, and familiarityKacy Pula, Craig D Parks, Carolyn F RossPageof 6