AAAAAA
Results:
1-17
|
Results: 17
Authors:
LAVIN JG
LAWLESS HT
Citation: Jg. Lavin et Ht. Lawless, EFFECTS OF COLOR AND ODOR ON JUDGMENTS OF SWEETNESS AMONG CHILDREN AND ADULTS, Food quality and preference, 9(4), 1998, pp. 283-289
Authors:
HUANG YT
LAWLESS HT
Citation: Yt. Huang et Ht. Lawless, SENSITIVITY OF THE ABX DISCRIMINATION TEST, Journal of sensory studies, 13(2), 1998, pp. 229-239
Authors:
LAWLESS HT
Citation: Ht. Lawless, THEORETICAL NOTE - TESTS OF SYNERGY IN SWEETENER MIXTURES, Chemical senses, 23(4), 1998, pp. 447-451
Authors:
SOLHEIM R
LAWLESS HT
Citation: R. Solheim et Ht. Lawless, CONSUMER PURCHASE PROBABILITY AFFECTED BY ATTITUDE TOWARDS LOW-FAT FOODS, LIKING, PRIVATE BODY CONSCIOUSNESS AND INFORMATION ON FAT AND PRICE, Food quality and preference, 7(2), 1996, pp. 137-143
Authors:
LAWLESS HT
HORNE J
GIASI P
Citation: Ht. Lawless et al., ASTRINGENCY OF ORGANIC-ACIDS IS RELATED TO PH, Chemical senses, 21(4), 1996, pp. 397-403
Authors:
LAWLESS HT
TUORILA H
JOUPPILA K
VIRTANEN P
HORNE J
Citation: Ht. Lawless et al., EFFECTS OF GUAR GUM AND MICROCRYSTALLINE CELLULOSE ON SENSORY AND THERMAL-PROPERTIES OF A HIGH-FAT MODEL FOOD SYSTEM, Journal of texture studies, 27(5), 1996, pp. 493-516
Authors:
LAWLESS HT
SHENG N
KNOOPS SSCP
Citation: Ht. Lawless et al., MULTIDIMENSIONAL-SCALING OF SORTING DATA APPLIED TO CHEESE PERCEPTION, Food quality and preference, 6(2), 1995, pp. 91-98
Authors:
THOMAS CJC
LAWLESS HT
Citation: Cjc. Thomas et Ht. Lawless, ASTRINGENT SUBQUALITIES IN ACIDS, Chemical senses, 20(6), 1995, pp. 593-600
Authors:
LAWLESS HT
THOMAS CJC
JOHNSTON M
Citation: Ht. Lawless et al., VARIATION IN ODOR THRESHOLDS FOR L-CARVONE AND CINEOLE AND CORRELATIONS WITH SUPRATHRESHOLD INTENSITY RATINGS, Chemical senses, 20(1), 1995, pp. 9-17
Authors:
PHILLIPS LG
MCGIFF ML
BARBANO DM
LAWLESS HT
Citation: Lg. Phillips et al., THE INFLUENCE OF FAT ON THE SENSORY PROPERTIES, VISCOSITY, AND COLOR OF LOW-FAT MILK, Journal of dairy science, 78(6), 1995, pp. 1258-1266
Authors:
PHILLIPS LG
MCGIFF ML
BARBANO DM
LAWLESS HT
Citation: Lg. Phillips et al., THE INFLUENCE OF NONFAT DRY MILK ON THE SENSORY PROPERTIES, VISCOSITY, AND COLOR OF LOW-FAT MILKS, Journal of dairy science, 78(10), 1995, pp. 2113-2118
LIMITING RESPONSE ALTERNATIVES IN TIME-INTENSITY SCALING - AN EXAMINATION OF THE HALO-DUMPING EFFECT
Authors:
CLARK CC
LAWLESS HT
Citation: Cc. Clark et Ht. Lawless, LIMITING RESPONSE ALTERNATIVES IN TIME-INTENSITY SCALING - AN EXAMINATION OF THE HALO-DUMPING EFFECT, Chemical senses, 19(6), 1994, pp. 583-594
Authors:
LAWLESS HT
CORRIGAN CJ
LEE CB
Citation: Ht. Lawless et al., INTERACTIONS OF ASTRINGENT SUBSTANCES, Chemical senses, 19(2), 1994, pp. 141-154
Authors:
LAWLESS HT
Citation: Ht. Lawless, GETTING RESULTS YOU CAN TRUST FROM SENSORY EVALUATION, Cereal foods world, 39(11), 1994, pp. 809-814
LIPID OXIDATION AND WARMED-OVER AROMA IN COOKED GROUND PORK FROM SWINE FED INCREASING LEVELS OF IRON
Authors:
MILLER DK
SMITH VL
KANNER J
MILLER DD
LAWLESS HT
Citation: Dk. Miller et al., LIPID OXIDATION AND WARMED-OVER AROMA IN COOKED GROUND PORK FROM SWINE FED INCREASING LEVELS OF IRON, Journal of food science, 59(4), 1994, pp. 751-756
Authors:
ANTINONE MJ
LAWLESS HT
LEDFORD RA
JOHNSTON M
Citation: Mj. Antinone et al., DIACETYL AS A FLAVOR COMPONENT IN FULL-FAT COTTAGE CHEESE, Journal of food science, 59(1), 1994, pp. 38-42
Authors:
LAWLESS HT
CLAASSEN MR
Citation: Ht. Lawless et Mr. Claassen, APPLICATION OF THE CENTRAL DOGMA IN SENSORY EVALUATION, Food technology, 47(6), 1993, pp. 139-146
Risultati:
1-17
|