| A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures L Duizer Trends in food science & technology 12 (1), 17-24, 2001 | 295 | 2001 |
| Issues associated with the use of modified texture foods H Keller, L Chambers, H Niezgoda, L Duizer The Journal of nutrition, health and aging 16 (3), 195-200, 2012 | 190 | 2012 |
| Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures M Sharma, E Kristo, M Corredig, L Duizer Food hydrocolloids 63, 478-487, 2017 | 131 | 2017 |
| Prevalence and determinants of poor food intake of residents living in long-term care HH Keller, N Carrier, SE Slaughter, C Lengyel, CM Steele, L Duizer, ... Journal of the american Medical Directors association 18 (11), 941-947, 2017 | 127 | 2017 |
| Making the Most of Mealtimes (M3): grounding mealtime interventions with a conceptual model H Keller, N Carrier, L Duizer, C Lengyel, S Slaughter, C Steele Journal of the American Medical Directors Association 15 (3), 158-161, 2014 | 123 | 2014 |
| Requirements for packaging from an ageing consumer's perspective LM Duizer, T Robertson, J Han Packaging Technology and Science: An International Journal 22 (4), 187-197, 2009 | 123 | 2009 |
| Genetic variation in putative salt taste receptors and salt taste perception in humans AG Dias, D Rousseau, L Duizer, M Cockburn, W Chiu, D Nielsen, ... Chemical senses 38 (2), 137-145, 2013 | 118 | 2013 |
| Influence of cellulose nanofibrils on the structural elements of ice cream J Velásquez-Cock, A Serpa, L Vélez, P Gañán, CG Hoyos, C Castro, ... Food Hydrocolloids 87, 204-213, 2019 | 115 | 2019 |
| Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers BM Peachey, RW Purchas, LM Duizer Meat science 60 (3), 211-218, 2002 | 114 | 2002 |
| Variation in the TAS1R2 Gene, Sweet Taste Perception and Intake of Sugars AG Dias, KM Eny, M Cockburn, W Chiu, DE Nielsen, L Duizer, ... Lifestyle Genomics 8 (2), 81-90, 2015 | 106 | 2015 |
| Sensory, instrumental and acoustic characteristics of extruded snack food products LM Duizer, OH Campanella, GRG Barnes Journal of texture studies 29 (4), 397-411, 1998 | 106 | 1998 |
| Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions LM Duizer, K Bloom, CJ Findlay Food Quality and Preference 8 (4), 261-269, 1997 | 95 | 1997 |
| Making the Most of Mealtimes (M3): protocol of a multi-centre cross-sectional study of food intake and its determinants in older adults living in long term care homes HH Keller, N Carrier, S Slaughter, C Lengyel, CM Steele, L Duizer, ... BMC geriatrics 17, 1-15, 2017 | 76 | 2017 |
| Dual‐attribute time‐intensity measurement of sweetness and peppermint perception of chewing gum LM Duizer, K Bloom, CJ Findlay Journal of Food Science 61 (3), 636-638, 1996 | 75 | 1996 |
| Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework JJX Ong, CM Steele, LM Duizer Food Hydrocolloids 79, 208-217, 2018 | 72 | 2018 |
| Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids JJX Ong, CM Steele, LM Duizer Food Hydrocolloids 84, 173-180, 2018 | 71 | 2018 |
| The morphology of salt crystals affects the perception of saltiness M Quilaqueo, L Duizer, JM Aguilera Food Research International 76, 675-681, 2015 | 67 | 2015 |
| Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the Making the Most of Mealtimes (M3) project V Vucea, HH Keller, JM Morrison, AM Duncan, LM Duizer, N Carrier, ... BMC nutrition 3, 1-11, 2017 | 65 | 2017 |
| Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat CA Challacombe, ESM Abdel-Aal, K Seetharaman, LM Duizer Journal of Cereal Science 56 (2), 181-188, 2012 | 65 | 2012 |
| What do consumers think of pureed food? Making the most of the indistinguishable food HH Keller, LM Duizer Journal of nutrition in gerontology and geriatrics 33 (3), 139-159, 2014 | 62 | 2014 |
