The texture factor: food product development for discrete populations including orally compromised elderly consumers and children with Down syndrome von Ross, Carolyn F.

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Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese von Schlossareck, Courtney, Ross, Carolyn F.

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Considerations of the use of the electronic tongue in sensory science von Ross, Carolyn F

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Older adults’ acceptance of ready‐to‐eat meals in relation to food choice and sensory ability von Chaffee, Olivia, Ross, Carolyn F.

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Sensory profiling of pears from the Pacific Northwest: Consumers' perspective and descriptive analysis von Montero, Maria Laura, Colonna, Ann E., Gallardo, R. Karina, Ross, Carolyn F.

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Identifying desirable attributes in dairy‐rich breakfast and desserts for older adults von Pepito, Bryan Michael L., Ross, Carolyn F.

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Oral acuity, particle size sensitivity, and food texture preferences in an older adult population von Chaffee, Olivia, Laura Montero, Maria, Keast, Russell, Ross, Carolyn F.

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Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage von Montero, María Laura, Sablani, Shyam, Tang, Juming, Ross, Carolyn F.

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Identifying elements of a ready-to-eat meal desired by older adults von Chaffee, Olivia, McGillivray, Annie, Duizer, Lisa, Ross, Carolyn F.

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Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese von Schlossareck, Courtney, Ross, Carolyn F.

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Goji Berry Modulates Gut Microbiota and Alleviates Colitis in IL‐10‐Deficient Mice von Kang, Yifei, Yang, Guan, Zhang, Shuming, Ross, Carolyn F., Zhu, Mei‐Jun

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Regulatory focus and food choice motives. Prevention orientation associated with mood, convenience, and familiarity von Pula, Kacy, Parks, Craig D., Ross, Carolyn F.

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Fruit and soil quality of organic and conventional strawberry agroecosystems von Reganold, John P, Andrews, Preston K, Reeve, Jennifer R, Carpenter-Boggs, Lynne, Schadt, Christopher W, Alldredge, J Richard, Ross, Carolyn F, Davies, Neal M, Zhou, Jizhong

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Thermal inactivation kinetics of Salmonella and Campylobacter in chicken livers von Qu, Zhi, Shah, Devendra H., Sablani, Shyam S., Ross, Carolyn F., Sankaran, Sindhuja, Tang, Juming

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Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel von Potter, Rachel I., Warren, Claire A., Lee, Jungmin, Ross, Carolyn F.

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Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal von Barnett, Sasha M., Sablani, Shyam S., Tang, Juming, Ross, Carolyn F.

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Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue von Lipkowitz, Jackie B., Ross, Carolyn F., Diako, Charles, Smith, Denise M.

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Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy von Lu, Xiaonan, Wang, Jun, Al-Qadiri, Hamzah M., Ross, Carolyn F., Powers, Joseph R., Tang, Juming, Rasco, Barbara A.

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Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA) von McMahon, Kenneth M., Culver, Caleb, Castura, John C., Ross, Carolyn F.

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Detection of Spicy Compounds Using the Electronic Tongue von Paup, Victoria D., Barnett, Sasha M., Diako, Charles, Ross, Carolyn F.

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