1. Relating the Sensory and Rheological Properties of Personal Care Products Open Access Author: Mahan, Ellen Daly Title: Relating the Sensory and Rheological Properties of Personal Care Products Graduate Program: Food Science Keywords: descriptive analysisrheologysensorymultiple factor analysis File: Download EDM_MS_Thesis.pdf Committee Members: John E Hayes, Thesis Advisor/Co-AdvisorJohn E Hayes, Thesis Advisor/Co-Advisor
2. Psychophysical and hedonic responses to sweeteners in humans Open Access Author: Antenucci, Rachel Grace Title: Psychophysical and hedonic responses to sweeteners in humans Graduate Program: Food Science Keywords: sweetenersintensityhedonicstastepsychophysicalsensory File: Download Antenucci2014.pdf Committee Members: John E Hayes, Thesis Advisor/Co-AdvisorJoshua D Lambert, Thesis Advisor/Co-AdvisorGregory Ray Ziegler, Thesis Advisor/Co-Advisor
3. Moderators of Children's Food Liking and Intake Open Access Author: Shehan, Catherine Victoria Title: Moderators of Children's Food Liking and Intake Graduate Program: Food Science Keywords: food sciencesensoryconsumer sciencechildreningestive behaviorfood likingfood intakehedonicstest mealmoderation File: Download shehan_thesis.pdf Committee Members: Kathleen Loralee Keller, Thesis Advisor/Co-AdvisorJohn E Hayes, Thesis Advisor/Co-AdvisorJoshua D Lambert, Thesis Advisor/Co-Advisor
4. Bitter: Understanding how Protein, Lipids, and Oil-in-water Emulsions Influence Perception Open Access Author: Tenney, Kelsey Nicole Title: Bitter: Understanding how Protein, Lipids, and Oil-in-water Emulsions Influence Perception Graduate Program: Food Science Keywords: sensorybitterfood scienceemulsionpartitioningprotein bindingcaffeinequinine File: Download Tenney_M.S._Thesis.pdf Committee Members: John Neil Coupland, Thesis Advisor/Co-Advisor
5. THE IMPACT OF HERBS AND SPICES ON ACCEPTANCE, SELECTION, AND INTAKE OF VEGETABLES SERVED WITHIN A RURAL PENNSYLVANIA MIDDLE AND HIGH SCHOOL LUNCH PROGRAM Open Access Author: Fritts, Juliana Rose Title: THE IMPACT OF HERBS AND SPICES ON ACCEPTANCE, SELECTION, AND INTAKE OF VEGETABLES SERVED WITHIN A RURAL PENNSYLVANIA MIDDLE AND HIGH SCHOOL LUNCH PROGRAM Graduate Program: Food Science Keywords: school lunchvegetablesherbsspicesintakeacceptanceadolescentssensoryplate waste File: Download jfritts_THESIS_Final.pdf Committee Members: Kathleen L. Keller, Thesis Advisor/Co-AdvisorJohn E. Hayes, Committee MemberHelene Hopfer, Committee Member
