Perceived Sensory Differences Among Enzyme-Modified Cheeses by Themselves and When Added to Processed Cheese
Authors: Sara Kleba, Baream Ismail, Gary Reineccius, and Zata Vickers
Lexicon development for cheddar-type enzyme modified cheeses (EMCs) and the relationship between sensory and compositional properties.
Authors: Sara Kleba and Zata Vickers
Intense pulsed light pasteurization maintained sensory properties of wheat flour better than ultraviolet pasteurization
Authors: Myungwoo Kang, Paul Chen, David Baumler, Chi Chen, Dongjie Chen, Joellen Feirtag, Wesley Mosher, Roger Ruan, and Zata Vickers
Do people wait long enough during self-paced tasting to avoid carryover of bitter taste?
Authors: Loren Avalos, Zata Vickers, Cindy Tong