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Results:
1-15
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Results: 15
Authors:
Guinard, JX
Uotani, B
Schlich, P
Citation: Jx. Guinard et al., Internal and external mapping of preferences for commercial lager beers: comparison of hedonic ratings by consumers blind versus with knowledge of brand and price, FOOD QUAL P, 12(4), 2001, pp. 243-255
Authors:
Giovanni, M
Guinard, JX
Citation: M. Giovanni et Jx. Guinard, Time intensity profiles of flavor potentiators (MSG, IMP, GMP), J SENS STUD, 16(4), 2001, pp. 407-423
Authors:
Yackinous, C
Guinard, JX
Citation: C. Yackinous et Jx. Guinard, Relation between PROP taster status and fat perception, touch, and olfaction, PHYSL BEHAV, 72(3), 2001, pp. 427-437
Authors:
Guinard, JX
Citation: Jx. Guinard, Sensory and consumer testing with children, TRENDS FOOD, 11(8), 2000, pp. 273-283
Authors:
Guinard, JX
Yackinous, C
Citation: Jx. Guinard et C. Yackinous, Chemical Senses Days XVI Abstracts - February 18-19, 2000, J SENS STUD, 15(2), 2000, pp. 231-239
Authors:
Guinard, JX
Uotani, B
Mazzucchelli, R
Taguchi, A
Masuoka, S
Fujino, S
Citation: Jx. Guinard et al., Consumer testing of commercial lager beers in blind versus informed conditions: Relation with descriptive analysis and expert quality ratings, J I BREWING, 106(1), 2000, pp. 11-19
Authors:
Yackinous, C
Guinard, JX
Citation: C. Yackinous et Jx. Guinard, Flavor manipulation can enhance the impression of fat in some foods, J FOOD SCI, 65(5), 2000, pp. 909-914
Authors:
Lee, SY
Luna-Guzman, I
Chang, S
Barrett, DM
Guinard, JX
Citation: Sy. Lee et al., Relating descriptive analysis and instrumental texture data of processed diced tomatoes, FOOD QUAL P, 10(6), 1999, pp. 447-455
Authors:
Yackinous, C
Wee, C
Guinard, JX
Citation: C. Yackinous et al., Internal preference mapping of hedonic ratings for Ranch salad dressings varying in fat and garlic flavor, FOOD QUAL P, 10(4-5), 1999, pp. 401-409
Authors:
Bovell-Benjamin, AC
Allen, LH
Guinard, JX
Citation: Ac. Bovell-benjamin et al., Toddlers' acceptance of whole maize meal porridge fortified with Ferrous Bisglycinate, FOOD QUAL P, 10(2), 1999, pp. 123-128
Authors:
Guinard, JX
Yip, D
Cubero, E
Mazzucchelli, R
Citation: Jx. Guinard et al., Quality ratings by experts, and relation with descriptive analysis ratings: a case study with beer, FOOD QUAL P, 10(1), 1999, pp. 59-67
Authors:
Mazzucchelli, R
Guinard, JX
Citation: R. Mazzucchelli et Jx. Guinard, Comparison of monadic and simultaneous sample presentation modes in a descriptive analysis of milk chocolate, J SENS STUD, 14(2), 1999, pp. 235-248
Authors:
Guinard, JX
Mazzucchelli, R
Citation: Jx. Guinard et R. Mazzucchelli, Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements, J SCI FOOD, 79(11), 1999, pp. 1331-1339
Authors:
Bovell-Benjamin, AC
Allen, LH
Frankel, EN
Guinard, JX
Citation: Ac. Bovell-benjamin et al., Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA, J FOOD SCI, 64(2), 1999, pp. 371-376
Authors:
Guinard, JX
Sechevich, PJ
Meaker, K
Jonnalagadda, SS
Kris-Etherton, P
Citation: Jx. Guinard et al., Sensory responses to fat are not affected by varying dietary energy intakefrom fat and saturated fat over ranges common in the American diet, J AM DIET A, 99(6), 1999, pp. 690-696
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1-15
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