Consumer Liking of Refined and Whole Wheat Breads von Bakke, A, Vickers, Z

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Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese von Grummer, J., Bobowski, N., Karalus, M., Vickers, Z., Schoenfuss, T.

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Relationships Among Rheological, Sensory Texture, and Swallowing Pressure Measurements of Hydrocolloid-Thickened Fluids von Vickers, Z., Damodhar, H., Grummer, C., Mendenhall, H., Banaszynski, K., Hartel, R., Hind, J., Joyce, A., Kaufman, A., Robbins, J.

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Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers von Grummer, J., Karalus, M., Zhang, K., Vickers, Z., Schoenfuss, T.C.

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Sensory Characteristics and Cross-Cultural Consumer Acceptability of Bulgogi (Korean Traditional Barbecued Beef) von Hong, J.H., Yoon, E.K., Chung, S.J., Chung, L., Cha, S.M., O'Mahony, M., Vickers, Z., Kim, K.O.

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Using In-Home Behavioral Economic Strategies and Enhanced Food Preparation Skills to Increase Vegetable Intake and Variety Among Children von Reicks, Marla, PhD, RD, Ritter, A., BS, Vickers, Z., PhD

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Habit Formation for Parenting Practices Designed to Change Youth Vegetable Intake von Ritter, Allison, BS, Reicks, M., PhD, RD, LDN, Overcash, F., MPH, Vickers, Z., PhD

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Serving vegetables first: A strategy to increase vegetable consumption in elementary school cafeterias von Elsbernd, S.L., Reicks, M.M., Mann, T.L., Redden, J.P., Mykerezi, E., Vickers, Z.M.

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Using In-Home Behavioral Economic Strategies and Enhanced Food Preparation Skills to Increase Vegetable Intake and Variety Among Children von Reicks, Marla, PhD, RD, Vickers, Z., PhD, Overcash, F., MPH, Ritter, A., BS

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An Observational Analysis of Dinner Meals to Identify Factors That Influence Vegetable Intake in Children von Swenson, Alison, BS, Leak, T., MS, Vickers, Z., PhD, Reicks, M., PhD, RD, LDN

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Using In-Home Behavioral Economic Strategies And Enhanced Food Preparation Skills To Increase Vegetable Intake And Variety Among Children von Reicks, Marla, PhD, RD, Leak, T., MS, Swenson, A., MS, Vickers, Z

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EFFECT OF FREE FATTY ACIDS ON SWEET, SALTY, SOUR AND UMAMI TASTES von RECKMEYER, N.M., VICKERS, Z.M., CSALLANY, A.S.

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Using In-home Behavioral Economic Strategies and Enhanced Food Preparation Skills to Increase Vegetable Intake and Variety among Children von Reicks, Marla, PhD, RD, Vickers, Z., PhD, Leak, T., MS, Swenson, A., BS

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Optimization of Cheddar cheese taste in model cheese systems von Yang, B, Vickers, Z

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Using In-home Behavioral Economic Strategies and Enhanced Food Preparation Skills to Increase Vegetable Intake and Variety among Children von Reicks, M., PhD, RD, Vickers, Z., PhD, Mykerezi, E., PhD, Mann, T., PhD, Redden, J., PhD

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Liking of Ground Beef Patties is Not Affected by Irradiation von Vickers, Z.M., Wang, J.

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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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Shelf life of sunflower kernels von Fritsch, C.W, Hofland, C.N, Vickers, Z.M

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Perceptions of Children, Parents, and Teachers Regarding Whole-Grain Foods, and Implications for a School-Based Intervention von Burgess-Champoux, Teri, Marquart, Len, Vickers, Zata, Reicks, Marla

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Concept matching technique for assessing importance of volatile compounds for Cheddar cheese aroma von Dacremont, C. (Universite de Bourgogne, Dijon, France.), Vickers, Z

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