The impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario von Hathaway, Drew, Simons, Christopher T.

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Impact of bitter tastant sub-qualities on retronasal coffee aroma perception von Paravisini, Laurianne, Soldavini, Ashley, Peterson, Julie, Simons, Christopher T, Peterson, Devin G

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Using immersive technologies to explore the effects of congruent and incongruent contextual cues on context recall, product evaluation time, and preference and liking during consum... von Liu, Rebecca, Hannum, Mackenzie, Simons, Christopher T.

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The role of TRPA1 and TRPV1 in the perception of astringency von Kim, Min Sung, Simons, Christopher T

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Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception von Linne, Brianne, Simons, Christopher T

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“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR von Man, Kym, Patterson, Jeremy A., Simons, Christopher T.

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Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee von Lin, Hao, Tello, Edisson, Simons, Christopher T., Peterson, Devin G.

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When considering whether to waste food, consumers focus attention on food label dates rather than phrases von Badiger, Aishwarya, Katz, Talia, Simons, Christopher T., Roe, Brian E.

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Chemogenic Subqualities of Mouthfeel von Simons, Christopher T, Klein, Amanda H, Carstens, Earl

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Does environment matter? Assessments of wine in traditional booths compared to an immersive and actual wine bar von Hannum, Mackenzie, Forzley, Sheri, Popper, Richard, Simons, Christopher T.

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Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee von Lin, Hao, Tello, Edisson, Simons, Christopher T, Peterson, Devin G

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Lingual tactile sensitivity: effect of age group, sex, and fungiform papillae density von Bangcuyo, Ronald G., Simons, Christopher T.

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Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking von Cong, Wen, Schwartz, Eric, Tello, Edisson, Simons, Christopher T., Peterson, Devin G.

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The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity von Ricci, Sebastiano, Kim, Min Sung, Simons, Christopher T

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Capturing high and low levels of participant engagement in sensory and consumer evaluations via a known groups design and an implicit correlate von Hannum, Mackenzie E., Simons, Christopher T.

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Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours von Cong, Wen, Tello, Edisson, Simons, Christopher T, Peterson, Devin G

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A Natural Experiment: Using Immersive Technologies to Study the Impact of “All‐Natural” Labeling on Perceived Food Quality, Nutritional Content, and Liking von Liu, Rebecca, Hooker, Neal H., Parasidis, Efthimios, Simons, Christopher T.

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A Systematic Review of Interaction in Search-Based Software Engineering von Ramirez, Aurora, Romero, Jose Raul, Simons, Christopher L.

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Psychophysical evaluation of a sanshool derivative (alkylamide) and the elucidation of mechanisms subserving tingle von Albin, Kelly C, Simons, Christopher T

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Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation von Linne, Brianne M., Tello, Edisson, Simons, Christopher T., Peterson, Devin G.

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