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

Volltext

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

Volltext

Quality changes in chicken livers during cooking von Qu, Zhi, Tang, Juming, Sablani, Shyam S., Ross, Carolyn F., Sankaran, Sindhuja, Shah, Devendra H.

Volltext

Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance–Fourier Transf... von Lu, Xiaonan, Ross, Carolyn F, Powers, Joseph R, Aston, D. Eric, Rasco, Barbara A

Volltext

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

Volltext

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

Volltext

Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations von Montero, Maria Laura, Duizer, Lisa M, Ross, Carolyn F

Volltext

Observations of feeding practices of US parents of young children with Down syndrome von Surette, Victoria A, Smith-Simpson, Sarah, Fries, Lisa R, Forde, Ciarán G, Ross, Carolyn F

Volltext

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

Volltext

Determination of Quercetins in Onion (Allium cepa) Using Infrared Spectroscopy von Lu, Xiaonan, Ross, Carolyn F, Powers, Joseph R, Rasco, Barbara A

Volltext

Perception of flavor finish in model white wine: A time-intensity study von Goodstein, Emily S., Bohlscheid, Jeffri C., Evans, Marc, Ross, Carolyn F.

Volltext

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

Volltext

From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory von Craine, Evan B., Bramwell, Stephen, Ross, Carolyn F., Murphy, Kevin M.

Volltext

Food texture experiences across nine age groups in Indian infants from urban areas von Devezeaux de Lavergne, Marine, Thielecke, Frank, Antille, Nicolas, Fries, Lisa R, Ross, Carolyn F, Smith-Simpson, Sarah

Volltext

Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods von Ross, Carolyn F., Smith, Denise M.

Volltext

Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue von Paup, Victoria D., Cook-Barton, Tara, Diako, Charles, Edwards, Charles G., Ross, Carolyn F.

Volltext

Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test von Montero, Maria Laura, Garrido, Dolores, Gallardo, R. Karina, Tang, Juming, Ross, Carolyn F.

Volltext

Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii von Aplin, Jesse J., Paup, Victoria D., Ross, Carolyn F., Edwards, Charles G.

Volltext

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

Volltext

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.

Volltext