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. 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
3. 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
