1. A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products Open Access Author: Harwood, Meriel Louisa Title: A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products Graduate Program: Food Science Keywords: sensory evaluationrejection thresholdschocolatefood sciencecocoapolyphenols File: Download Harwood_Thesis_Final.pdf Committee Members: John E Hayes, Thesis Advisor/Co-Advisor
2. sensory evaluation of french-fries fried in trans-fat free frying oils over production cycle Open Access Author: Cho, Chloe Jin Title: sensory evaluation of french-fries fried in trans-fat free frying oils over production cycle Graduate Program: Hotel, Restaurant, and Institutional Management Keywords: sensory evaluationtrans-fat freefrying oilfrench friesoil life cycle File: Download HYO_JIN_CHO_Thesis_Sensory_Evaluation_of_French_Fries.pdf Committee Members: Peter Lawrence Bordi Jr., Thesis Advisor/Co-Advisor
3. Taste-aroma interactions as a sugar reduction strategy in flavored milk Open Access Author: Wang, Gloria Title: Taste-aroma interactions as a sugar reduction strategy in flavored milk Graduate Program: Food Science Keywords: milkvanillaflavored milkdairytaste-aroma interactionscross-modal interactionsflavor enhancementsweetness enhancementsugar reductionanalyticalsyntheticdose-responsematching testABX testsensory evaluationcongruencyreal food applicationisobole methodsugarscaling methodnon-scaling methodvanilla flavorsweetnessmilk flavorthicknesslikingconsumer acceptanceflavor perceptionflavorincongruent File: Download WangGloria_MSThesis_FDSC_Final.pdf Committee Members: Helene Hopfer, Thesis Advisor/Co-AdvisorGregory Ray Ziegler, Committee MemberRobert F Roberts, Committee Member
4. UNDERSTANDING FLAVOR IN FINE OR FLAVOR THEOBROMA CACAO: A MULTIDISCIPLINARY HUMAN SUBJECTS RESEARCH APPROACH Open Access Author: Brown, Allison Title: UNDERSTANDING FLAVOR IN FINE OR FLAVOR THEOBROMA CACAO: A MULTIDISCIPLINARY HUMAN SUBJECTS RESEARCH APPROACH Graduate Program: Food Science (PHD) Keywords: fine or flavor cocoacraft chocolateTheobroma cacaoconsumer choicedescriptive analysisinternational developmenthuman subjectsagriculturechocolateHondurasvalue chainsupply chainsensory evaluationfocus groupinterviewqualitative File: Download Brown_Allison_Understanding_Flavor_in_Fine_or_Flavor_Theobroma_cacao_dissertation.pdf Committee Members: Leif Jensen, Outside Unit & Field MemberHelene Hopfer, Chair & Dissertation AdvisorJoshua Lambert, Major Field MemberGreg Ziegler, Major Field MemberRobert Roberts, Program Head/Chair
