Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characterization of Ultrapasteurized Milk von Chapman, K.W., Lawless, H.T., Boor, K.J.

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Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers von Nestrud, M.A, Lawless, H.T

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Effects of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels von Boran, G., Lawless, H.T., Regenstein, J.M.

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Detection thresholds and taste qualities of iron salts von Lim, Juyun, Lawless, Harry T.

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Persistence of Context Effects after Training and with Intensity References von Olabi, A., Lawless, H.T.

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Descriptive analysis of complex odors: reality, model or illusion? von Lawless, Harry T

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Descriptive analysis of divalent salts von Yang, H.H.L, Lawless, H.T

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Sources of error and the no-preference option in dairy product testing von Chapman, K.W, Lawless, H.T

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Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of iron von Miller, D.K, Smith, V.L, Kanner, J, Miller, D.D, Lawless, H.T

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Identification of Metallic-Smelling 1-Octen-3-one and 1-Nonen-3-one from Solutions of Ferrous Sulfate von Lubran, Meryl B, Lawless, Harry T, Lavin, Edward, Acree, Terry E

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EXPECTATIONS AND STABILITY OF PREFERENCE CHOICE von CHAPMAN, K.W., GRACE-MARTIN, K., LAWLESS, H.T.

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Effects of color and odor on judgments of sweetness among children and adults von Lavin, Joseph G., Lawless, Harry T.

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The Effect of Microgravity and Space Flight on the Chemical Senses von Olabi, A.A., Lawless, H.T., Hunter, J.B., Levitsky, D.A., Halpern, B.P.

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Age-related changes in flavor perception von Stevens, D.A., Lawless, H.T.

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The influence of fat on the sensory properties, viscosity, and color of lowfat milk von Phillips, Lance G, Mcgiff, Mary Lou, Barbano, David M, Lawless, Harry T

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method of adjustment for preferred levels of capsaicin in liquid and solid food systems among panelists of two ethnic groups and comparison to hedonic scaling von Hernandez, S.V, Lawless, H.T

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Comparison of descriptive terminology systems for sensory evaluation of fluid milk von Claassen, M. (Kraft General Food Corporation, Glenview, IL), Lawless, H.T

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Flavor descriptions of white wine by "expert" and nonexpert wine consumers von Lawless, H.T

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Diacetyl as a Flavor Component in Full Fat Cottage Cheese von ANTINONE, M.J., LAWLESS, H.T., LEDFORD, R.A., JOHNSTON, M.

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Validity of descriptive and defect-oriented terminology systems for sensory analysis of fluid milk von Lawless, H.T. (Cornell Univ., Ithaca, NY), Claassen, M.R

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