Recent Posters

Image of the poster titled Perceived Sensory Differences Among Enzyme-Modified Cheeses by Themselves and When Added to Processed Cheese. The main finding of the research were that most sensory differences among enyzme-modified cheeses are not perceived when they are added to processed cheese.

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

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Kleba IFT Poster 2020

Lexicon development for cheddar-type enzyme modified cheeses (EMCs) and the relationship between sensory and compositional properties. 

Authors: Sara Kleba and Zata Vickers

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Kang IFT Poster 2020

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

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Avalos IFT Poster 2020

Do people wait long enough during self-paced tasting to avoid carryover of bitter taste?

Authors: Loren Avalos, Zata Vickers, Cindy Tong

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