Mothers’ Perceptions and Attitudes towards Children’s Vegetable Consumption—A Qualitative, Cross-cultural Study of Chilean, Chinese and American Mothers Living in Northern Californ...

por Estay, Karinna, Kurzer, Amalie, Guinard, Jean-Xavier
Publicado 2021

Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel

por Spencer, Molly, Sage, Emma, Velez, Martin, Guinard, Jean‐Xavier
Publicado 2016

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

por Batali, Mackenzie E., Ristenpart, William D., Guinard, Jean-Xavier
Publicado 2020

The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods

por Halim, Jeremia, Bouzari, Ali, Felder, Dan, Guinard, Jean‐Xavier
Publicado 2020

Author Correction: Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

por Batali, Mackenzie E., Ristenpart, William D., Guinard, Jean‑Xavier
Publicado 2021

Impact of beverage temperature on consumer preferences for black coffee

por Ristenpart, William D., Cotter, Andrew R., Guinard, Jean-Xavier
Publicado 2022

Chemical and sensory analysis of commercial Navel oranges in California

por Simons, Tyler, McNeil, Christopher, Pham, Vi D., Wang, Siyu, Wang, Yu, Slupsky, Carolyn, Guinard, Jean-Xavier
Publicado 2019

Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study

por Wiriyaphanich, Tiffany, Guinard, Jean-Xavier, Spang, Edward, Amsler Challamel, Ghislaine, Valgenti, Robert T., Sinclair, Danielle, Lubow, Samantha, Putnam-Farr, Eleanor
Publicado 2021

Sensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage

por Farcuh, Macarena, Copes, Bill, Le-Navenec, Gaelle, Marroquin, Juan, Cantu, Dario, Bradford, Kent J., Guinard, Jean-Xavier, Van Deynze, Allen
Publicado 2020

Roast level and brew temperature significantly affect the color of brewed coffee

por Yeager, Sara E., Batali, Mackenzie E., Lim, Lik Xian, Liang, Jiexin, Han, Juliet, Thompson, Ashley N., Guinard, Jean‐Xavier, Ristenpart, William D.
Publicado 2022

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew

por Batali, Mackenzie E., Lim, Lik Xian, Liang, Jiexin, Yeager, Sara E., Thompson, Ashley N., Han, Juliet, Ristenpart, William D., Guinard, Jean-Xavier
Publicado 2022