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

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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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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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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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Artificial Shading Can Adversely Affect Heat-tolerant Lettuce Growth and Taste, with Concomitant Changes in Gene Expression von Alves, Camila M.L., Chang, Hsueh-Yuan, Tong, Cindy B.S., Rohwer, Charlie L., Avalos, Loren, Vickers, Zata M.

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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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The astringency of whey protein beverages is caused by their acidity von Lee, Catherine A., Vickers, Zata M.

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Flavor of whey protein concentrates and isolates von Mortenson, Michael A., Vickers, Zata M., Reineccius, Gary A.

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Self-selected diets: Exploring the factors driving food choices and satisfaction with dietary variety among independent adults von Ehrmantraut, Lauren E., Redden, Joseph P., Mann, Traci, Helwig, Nathaniel E., Vickers, Zata M.

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Characterizing milk aftertaste: The effects of salivation rate, PROP taster status, or small changes in acidity, fat, or sucrose on acceptability of milk to milk dislikers von Porubcan, Alyssa R., Vickers, Zata M.

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TASTE INTENSITIES OF OIL-IN-WATER EMULSIONS WITH VARYING FAT CONTENT von METCALF, KATY L., VICKERS, ZATA M.

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Flavor Enhancement of Reduced Fat Cheddar Cheese Using an Integrated Culturing System von Midje, Dawn L, Bastian, Eric D, Morris, Howard A, Martin, Frank B, Bridgeman, Tracy, Vickers, Zata M

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A COMPARISON OF TRAINED AND UNTRAINED JUDGES' EVALUATION OF SENSORY ATTRIBUTE INTENSITIES AND LIKING OF CHEDDAR CHEESES von ROBERTS, ANNA K., VICKERS, ZATA M.

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Sensory, Acoustical, and Force-Deformation Measurements of Potato Chip Crispness von VICKERS, ZATA M.

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SIMULATED MICROGRAVITY [BED REST] HAS LITTLE INFLUENCE ON TASTE, ODOR OR TRIGEMINAL SENSITIVITY von VICKERS, ZATA M., RICE, BARBARA L., ROSE, MADELINE S., LANE, HELEN W.

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Cheddar cheese aging: changes in sensory attributes and consumer acceptance von Roberts, A.K, Vickers, Z.M

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Relationships of Chewing Sounds to Judgments of Food Crispness von CHRISTENSEN, CAROL M., VICKERS, ZATA M.

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CRISPNESS AND CRUNCHINESS - A DIFFERENCE IN PITCH? von VICKERS, ZATA M.

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