The Flexitarian Flip™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes von Spencer, Molly, Guinard, Jean‐Xavier

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Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel von Spencer, Molly, Sage, Emma, Velez, Martin, Guinard, Jean-Xavier

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The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods von Halim, Jeremia, Bouzari, Ali, Felder, Dan, Guinard, Jean‐Xavier

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Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production von Cecchi, Lorenzo, Schuster, Noah, Flynn, Dan, Bechtel, Rose, Bellumori, Maria, Innocenti, Marzia, Mulinacci, Nadia, Guinard, Jean‐Xavier

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Golden Modulation: A New and Effective Waveform for Massive IoT von Vangelista, Lorenzo, Jechoux, Bruno, Canonici, Jean-Xavier, Zorzi, Michele

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Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee von Frost, Scott C., Ristenpart, William D., Guinard, Jean‐Xavier

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The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein von Spencer, Molly, Cienfuegos, Cesar, Guinard, Jean-Xavier

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The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts von Kurzer, Amalie, Spencer, Molly, Cienfuegos, Cesar, Guinard, Jean‐Xavier

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Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee von Frost, Scott C., Ristenpart, William D., Guinard, Jean‐Xavier

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Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee von Batali, Mackenzie E., Ristenpart, William D., Guinard, Jean-Xavier

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Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields von Cotter, Andrew R., Batali, Mackenzie E., Ristenpart, William D., Guinard, Jean‐Xavier

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Roast level and brew temperature significantly affect the color of brewed coffee von Yeager, Sara E., Batali, Mackenzie E., Lim, Lik Xian, Liang, Jiexin, Han, Juliet, Thompson, Ashley N., Guinard, Jean‐Xavier, Ristenpart, William D.

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Food neophobia in early childhood: A cross cultural study von Estay, Karinna, Zhong, Fang, Guinard, Jean-Xavier

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A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio von Guinard, Jean‐Xavier, Frost, Scott, Batali, Mackenzie, Cotter, Andrew, Lim, Lik X., Ristenpart, William D.

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The effect of post‐brew holding time and carafe type on the sensory properties of drip brew coffee von Batali, Mackenzie E., Cotter, Andrew R., Lim, Lik Xian, Ristenpart, William D., Guinard, Jean‐Xavier

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Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time von Batali, Mackenzie E, Frost, Scott C, Lebrilla, Carlito B, Ristenpart, William D, Guinard, Jean‐Xavier

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Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars von Menezes Ayres, Ellen Mayra, Lee, Soh Min, Boyden, Laurie, Guinard, Jean‐Xavier

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A Review of the Metabolism of 1,4‐Butanediol Diglycidyl Ether–Crosslinked Hyaluronic Acid Dermal Fillers von Boulle, Koenraad, Glogau, Richard, Kono, Taro, Nathan, Myooran, Tezel, Ahmet, Roca‐Martinez, Jean‐Xavier, Paliwal, Sumit, Stroumpoulis, Dimitrios

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Stepwise hydration of [CHCOOMg] studied by cold ion trap infrared spectroscopy: insights into interactions in the magnesium channel selection filters von Takayanagi, Hikaru, Bardaud, Jean-Xavier, Hirata, Keisuke, Brenner, Valérie, Gloaguen, Eric, Ishiuchi, Shun-ichi, Fujii, Masaaki

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Clinical assessment of the ultrasonographic measurement of antral area for estimating preoperative gastric content and volume von Bouvet, Lionel, Mazoit, Jean-Xavier, Chassard, Dominique, Allaouchiche, Bernard, Boselli, Emmanuel, Benhamou, Dan

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