| Sensory evaluation: a practical handbook SE Kemp, T Hollowood, J Hort John Wiley & Sons, 2011 | 649 | 2011 |
| Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies M Ng, C Chaya, J Hort Food Quality and Preference 28 (1), 193-205, 2013 | 301 | 2013 |
| Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content TAL Do, JM Hargreaves, B Wolf, J Hort, JR Mitchell Journal of food science 72 (9), E541-E552, 2007 | 195 | 2007 |
| The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations M Ng, C Chaya, J Hort Food Quality and Preference 29 (2), 146-156, 2013 | 154 | 2013 |
| Viscosity and flavour perception: Why is starch different from hydrocolloids? AL Ferry, J Hort, JR Mitchell, DJ Cook, S Lagarrigue, BV Pamies Food hydrocolloids 20 (6), 855-862, 2006 | 150 | 2006 |
| The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer O Oladokun, A Tarrega, S James, K Smart, J Hort, D Cook Food chemistry 205, 212-220, 2016 | 128 | 2016 |
| Descriptive analysis in sensory evaluation SE Kemp, J Hort, T Hollowood John Wiley & Sons, 2018 | 127 | 2018 |
| Developments in the textural and rheological properties of UK Cheddar cheese during ripening J Hort, G Le Grys International Dairy Journal 11 (4-7), 475-481, 2001 | 121 | 2001 |
| Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes M Ng, JB Lawlor, S Chandra, C Chaya, L Hewson, J Hort Food Quality and Preference 25 (2), 121-134, 2012 | 120 | 2012 |
| Impact of salt crystal size on in‐mouth delivery of sodium and saltiness perception from snack foods R Rama, N Chiu, M Carvalho Da Silva, L Hewson, J Hort, ID Fisk Journal of Texture Studies 44 (5), 338-345, 2013 | 118 | 2013 |
| The role of fat in flavor perception: effect of partition and viscosity in model emulsions S Bayarri, AJ Taylor, J Hort Journal of Agricultural and Food Chemistry 54 (23), 8862-8868, 2006 | 109 | 2006 |
| Developing a reduced consumer-led lexicon to measure emotional response to beer C Chaya, C Eaton, L Hewson, RF Vázquez, V Fernández-Ruiz, KA Smart, ... Food Quality and Preference 45, 100-112, 2015 | 104 | 2015 |
| Future directions in sensory and consumer science: Four perspectives and audience voting SR Jaeger, J Hort, C Porcherot, G Ares, S Pecore, HJH MacFie Food Quality and Preference 56, 301-309, 2017 | 102 | 2017 |
| Controlled continuous flow delivery system for investigating taste− aroma interactions J Hort, TA Hollowood Journal of Agricultural and Food Chemistry 52 (15), 4834-4843, 2004 | 102 | 2004 |
| Effect of β-cyclodextrin on aroma release and flavor perception A Kant, RST Linforth, J Hort, AJ Taylor Journal of agricultural and food chemistry 52 (7), 2028-2035, 2004 | 94 | 2004 |
| Correlation between saltiness perception and shear flow behaviour for viscous solutions AL Koliandris, C Morris, L Hewson, J Hort, AJ Taylor, B Wolf Food Hydrocolloids 24 (8), 792-799, 2010 | 89 | 2010 |
| Gustatory, olfactory and trigeminal interactions in a model carbonated beverage L Hewson, T Hollowood, S Chandra, J Hort Chemosensory perception 2, 94-107, 2009 | 89 | 2009 |
| The impact of using a written scenario when measuring emotional response to beer R Dorado, C Chaya, A Tarrega, J Hort Food quality and preference 50, 38-47, 2016 | 88 | 2016 |
| In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods ALS Ferry, JR Mitchell, J Hort, SE Hill, AJ Taylor, S Lagarrigue, ... Journal of Agricultural and Food Chemistry 54 (23), 8869-8873, 2006 | 84 | 2006 |
| Improved methods for fMRI studies of combined taste and aroma stimuli L Marciani, JC Pfeiffer, J Hort, K Head, D Bush, AJ Taylor, RC Spiller, ... Journal of Neuroscience Methods 158 (2), 186-194, 2006 | 82 | 2006 |
Carolina Chaya在 upm.es 的电子邮件经过验证
