1. THE IMPACT OF WINE MATRIX COMPONENTS ON THE STATIC AND TEMPORAL PERCEPTION OF SENSORY ATTRIBUTES IN A WHITE, HYBRID MODEL WINE Open Access Author: Poveromo, Andrew Title: THE IMPACT OF WINE MATRIX COMPONENTS ON THE STATIC AND TEMPORAL PERCEPTION OF SENSORY ATTRIBUTES IN A WHITE, HYBRID MODEL WINE Graduate Program: Food Science Keywords: SensoryWineModel WineTemporalMatrixDescriptive AnalysisTCATAHybrid File: Download AP_Full_Thesis_V3.pdf Committee Members: Helene Hopfer, Thesis Advisor/Co-AdvisorRyan John Elias, Committee MemberMichela Centinari, Committee Member
2. Synergistic And Antagonistic Ingredient Interactions As A Sugar Reduction Strategy In Chocolate Milk Open Access Author: Riak, Alden Title: Synergistic And Antagonistic Ingredient Interactions As A Sugar Reduction Strategy In Chocolate Milk Graduate Program: Food Science (MS) Keywords: SensoryChocolate MilkCross-modalSynergyAntagonismIngredient InteractionIsobole File: Download Riak_Thesis_Final_2021.pdf Committee Members: Robert Roberts, Program Head/ChairHelene Hopfer, Thesis Advisor/Co-AdvisorJohn Hayes, Committee Member
