Ross CF - Search Results

1

Detection of Spicy Compounds Using the Electronic Tongue.

Paup VD, Barnett SM, Diako C, Ross CF. Paup VD, et al. Among authors: ross cf. J Food Sci. 2019 Sep;84(9):2619-2627. doi: 10.1111/1750-3841.14709. Epub 2019 Aug 13. J Food Sci. 2019. PMID: 31408209

2

Preference mapping of frozen and fresh raspberries.

Villamor RR, Daniels CH, Moore PP, Ross CF. Villamor RR, et al. Among authors: ross cf. J Food Sci. 2013 Jun;78(6):S911-9. doi: 10.1111/1750-3841.12125. Epub 2013 Apr 23. J Food Sci. 2013. PMID: 23772710

3

Sweetener blend optimization by using mixture design methodology and the electronic tongue.

Waldrop ME, Ross CF. Waldrop ME, et al. Among authors: ross cf. J Food Sci. 2014 Sep;79(9):S1782-94. doi: 10.1111/1750-3841.12575. Epub 2014 Aug 23. J Food Sci. 2014. PMID: 25155461

4

Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study.

Diako C, McMahon K, Mattinson S, Evans M, Ross C. Diako C, et al. J Food Sci. 2016 Aug;81(8):S2039-48. doi: 10.1111/1750-3841.13389. Epub 2016 Jul 21. J Food Sci. 2016. PMID: 27442722

5

Consumer Acceptance of a Polyphenolic Coffee Beverage.

Nguyen T, Kuchera M, Smoot K, Diako C, Vixie B, Ross CF. Nguyen T, et al. Among authors: ross cf. J Food Sci. 2016 Nov;81(11):S2817-S2823. doi: 10.1111/1750-3841.13521. Epub 2016 Oct 5. J Food Sci. 2016. PMID: 27706814

6

Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.

Wu G, Ross CF, Morris CF, Murphy KM. Wu G, et al. Among authors: ross cf. J Food Sci. 2017 Apr;82(4):993-1005. doi: 10.1111/1750-3841.13677. Epub 2017 Mar 7. J Food Sci. 2017. PMID: 28267866

7

Development of a Rapidly Dissolvable Oral Pediatric Formulation for Mefloquine Using Liposomes.

Tang WL, Tang WH, Chen WC, Diako C, Ross CF, Li SD. Tang WL, et al. Among authors: ross cf. Mol Pharm. 2017 Jun 5;14(6):1969-1979. doi: 10.1021/acs.molpharmaceut.7b00077. Epub 2017 May 9. Mol Pharm. 2017. PMID: 28460165

8

Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.

McMahon KM, Diako C, Aplin J, Mattinson DS, Culver C, Ross CF. McMahon KM, et al. Among authors: ross cf. Food Res Int. 2017 Sep;99(Pt 1):173-185. doi: 10.1016/j.foodres.2017.05.020. Epub 2017 May 24. Food Res Int. 2017. PMID: 28784474

9

Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal.

Schumaker MR, Chandra M, Malfeito-Ferreira M, Ross CF. Schumaker MR, et al. Among authors: ross cf. Food Res Int. 2017 Oct;100(Pt 1):161-167. doi: 10.1016/j.foodres.2017.06.057. Epub 2017 Jun 27. Food Res Int. 2017. PMID: 28873675

10

Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon.

Lebow NK, DesRocher LD, Younce FL, Zhu MJ, Ross CF, Smith DM. Lebow NK, et al. Among authors: ross cf. J Food Sci. 2017 Dec;82(12):2977-2986. doi: 10.1111/1750-3841.13957. Epub 2017 Oct 30. J Food Sci. 2017. PMID: 29083492

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