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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

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Meriel L Harwood

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Food Quality and Preference|July 4, 2012

Rejection Thresholds in Chocolate Milk: Evidence for SegmentationMeriel L Harwood, Gregory R Ziegler, John E Hayes

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

Journal of Dairy Science|June 18, 2013

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferencesMeriel L Harwood, Joseph R Loquasto, Robert F Roberts, et al.

Pageof 1

Search research articles

Showing results (1-10 of 4) with videos related to

Sort By:

Pageof 1

Food Quality and Preference|July 4, 2012

Rejection Thresholds in Chocolate Milk: Evidence for SegmentationMeriel L Harwood, Gregory R Ziegler, John E Hayes

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

Journal of Dairy Science|June 18, 2013

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferencesMeriel L Harwood, Joseph R Loquasto, Robert F Roberts, et al.

Pageof 1