The effect of intense pulsed light on the sensory properties of nonfat dry milk von Kang, Myung‐Woo, Chen, Dongjie, Ruan, Roger, Vickers, Zata M.

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Impacts of a Vegetable Cooking Skills Program Among Low-Income Parents and Children von Overcash, Francine, Ritter, Allison, Mann, Traci, Mykerezi, Elton, Redden, Joseph, Rendahl, Aaron, Vickers, Zata, Reicks, Marla

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Better-liked foods can produce more satiety von Mattes, Mitchell Z., Vickers, Zata M.

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The Role of Salivary Proteins in the Mechanism of Astringency von Lee, Catherine A., Ismail, Baraem, Vickers, Zata M.

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The order of tasting and information presentation in an experimental auction matters von Zhang, Kathryn M., Vickers, Zata

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The use of a combination of instrumental methods to assess change in sensory crispness during storage of a “Honeycrisp” apple breeding family von Chang, Hsueh‐Yuan, Vickers, Zata M., Tong, Cindy B. S.

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Effects of swallowing and spitting on flavor intensity von Pizarek, Amanda, Vickers, Zata

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Effect of plant-derived antimicrobials against multidrug-resistant Salmonella Heidelberg in ground Turkey von Dewi, Grace, Manjankattil, Shijinaraj, Peichel, Claire, Jia, Shiliang, Nair, Divek, Vickers, Zata, Johnson, Timothy J., Cardona, Carol, Noll, Sally, Kollanoor Johny, Anup

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Increasing portion sizes of fruits and vegetables in an elementary school lunch program can increase fruit and vegetable consumption von Miller, Nicole, Reicks, Marla, Redden, Joseph P., Mann, Traci, Mykerezi, Elton, Vickers, Zata

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Variety in the diets of free-living, food-secure adults von Wisdorf, Lauren E., Redden, Joseph P., Mann, Traci, Vickers, Zata M.

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Serving first in isolation increases vegetable intake among elementary schoolchildren von Redden, Joseph P, Mann, Traci, Vickers, Zata, Mykerezi, Elton, Reicks, Marla, Elsbernd, Stephanie

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Variety Salience and Enjoyment of Repetitiously Consumed Foods: a Field Experiment von Lenne, Richie L., Mann, Traci, Burns, Rachel J., Vickers, Zata, Redden, Joseph P.

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The Role of Adolescents From a Low Socioeconomic Background in Household Food Preparation: A Qualitative Study von Leak, Tashara M., Aasand, Taylor A., Vickers, Zata, Reicks, Marla

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Consumer Acceptability of Aquaponically Grown Basil von Yue, Chengyan, Vickers, Zata, Wang, Jingjing, Anderson, Neil O., Wisdorf, Lauren, Brady, Jenna, Schermann, Michele, Phelps, Nicholas, Venturelli, Paul

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Astringency of Foods May Not be Directly Related to Salivary Lubricity von Lee, Catherine A., Vickers, Zata M.

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An in-home intervention of parent-implemented strategies to increase child vegetable intake: results from a non-randomized cluster-allocated community trial von Overcash, Francine M, Vickers, Zata, Ritter, Allison E, Mann, Traci, Mykerezi, Elton, Redden, Joseph, Rendahl, Aaron K, Davey, Cynthia, Reicks, Marla

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Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors von Chung, Lana, Chung, Seo-Jin, Kim, Jin-Young, Kim, Kwang-Ok, O’Mahony, Michael, Vickers, Zata, Cha, Sung-Mi, Ishii, Rie, Baures, Katie, Kim, Haeng-Ran

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Discrimination among astringent samples is affected by choice of palate cleanser von Lee, Catherine A., Vickers, Zata M.

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Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groups von Kim, Sophia, Vickers, Zata

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Fermentable Fibers Do Not Affect Satiety or Food Intake by Women Who Do Not Practice Restrained Eating von Karalus, Melinda, PhD, Clark, Michelle, MS, RD, Greaves, Kathryn A., PhD, Thomas, William, PhD, Vickers, Zata, PhD, Kuyama, Megumi, Slavin, Joanne, PhD, RD

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