Search Results - "CIVILLE, G.V."

Flavor Lexicons by Drake, M.A., Civille, G.V.

“…ABSTRACT Flavor lexicons are a widely used tool for documenting and describing sensory perception of a selected food. Development of a representative flavor…”
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DEVELOPMENT OF AN ALMOND LEXICON TO ASSESS THE SENSORY PROPERTIES OF ALMOND VARIETIES by CIVILLE, G.V., LAPSLEY, K., HUANG, G., YADA, S., SELTSAM, J.

“…ABSTRACT A unique comprehensive sensory lexicon for describing the appearance, aroma, flavor and texture attributes of almonds was developed by a nine‐member…”
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Development of a Descriptive Language for Cheddar Cheese by Drake, M.A., Mcingvale, S.C., Gerard, P.D., Cadwallader, K.R., Civille, G.V.

“…A standardized descriptive language for Cheddar cheese flavor was developed and validated. Representative Cheddar cheeses (240) were collected. Fifteen…”
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development of a lexicon for frozen vegetable soybeans (Edamame) by Krinsky, B.F, Drake, M.A, Civille, G.V, Dean, L.L, Hendrix, K.W, Sanders, T.H

“…American vegetable soybean (edamame) consumption is limited, but potential for increased markets based on U.S. production is high. Vegetable soybeans (Glycine…”
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CROSS VALIDATION OF A SENSORY LANGUAGE FOR CHEDDAR CHEESE by DRAKE, M.A., GERARD, P.D., WRIGHT, S., CADWALLADER, K.R., CIVILLE, G.V.

“…ABSTRACT Communication and replication of sensory data from different sites are important to track progress on fundamental research issues and to ensure that…”
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DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS by DRAKE, M.A., KARAGUL-YUCEER, Y., CADWALLADER, K.R., CIVILLE, G.V., TONG, P.S.

“…ABSTRACT A standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large…”
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Descriptive analysis and US consumer acceptability of peanuts from different origins by Young, Nikkisha D., Sanders, Timothy H., Drake, Mary Anne, Osborne, Jason, Civille, Gail V.

“…The objective of this study was to evaluate descriptive and consumer flavor responses to peanuts ( Arachis hypogaea, runner type) from different production…”
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ABILITY OF HAND EVALUATION VERSUS MOUTH EVALUATION TO DIFFERENTIATE TEXTURE OF CHEESE by DRAKE, M.A., GERARD, P.D., CIVILLE, G.V.

“…Hand evaluation and mouth evaluation were compared for texture of cheese. Panelists (n = 11) identified seven mouth terms and five hand terms and developed…”
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Effects of Fat on Temporal Cooling by Menthol in Lozenges by Allison, A-M.A., IV, E. Chambers, Civille, G.V., Milliken, G.A., Chambers, D.H.

“…Ingredients such as fat may suppress or enhance menthol cooling in a finished product. In this study, trained descriptive sensory panelists tested oral and…”
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The sensory properties of products made with microparticulated protein by Civille, G V

“…The use of microparticulation to develop products that can be substituted for all or part of the fat portion of food products necessitates the sensory…”
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