Sensory preference and discrimination of Wild-caught and cultured yellow perch (Perca flavescens)DELWICHE, J. F; LIGGETT, R. E.Journal of food science. 2004, Vol 69, Num 4, pp SNQ144-SNQ147, issn 0022-1147Article

The impact of wood ice cream sticks' origin on the aroma of exposed ice cream mixesJIAMYANGYUEN, S; DELWICHE, J. F; HARPER, W. J et al.Journal of dairy science. 2002, Vol 85, Num 2, pp 355-359, issn 0022-0302Article

Regional variation in sweet suppressionWARNOCK, A. R; DELWICHE, J. F.Journal of sensory studies. 2006, Vol 21, Num 3, pp 348-361, issn 0887-8250, 14 p.Article

Influence of glass shape on wine aroma = Influence de la forme du verre sur l'arôme du vinDELWICHE, J. F; PELCHAT, M. L.Journal of sensory studies. 2002, Vol 17, Num 1, pp 19-28, issn 0887-8250Article

Consumer perception of cultured yellow perch (Perca flavescens) and its market competitorsDELWICHE, J. F; LIGGETT, R. E; WALLAT, Geoff et al.Journal of food science. 2006, Vol 71, Num 8, issn 0022-1147, S579-S582Article

Impact of label information on consumer assessment of soy-enhanced tomato juiceGOERLITZ, C. D; DELWICHE, J. F.Journal of food science. 2004, Vol 69, Num 9, pp S376-S379, issn 0022-1147Article

AN ALTERNATIVE METHOD FOR ASSESSING LIKING : POSITIONAL RELATIVE RATING VERSUS THE 9-POINT HEDONIC SCALECORDONNIER, S. M; DELWICHE, J. F.Journal of sensory studies. 2008, Vol 23, Num 2, pp 284-292, issn 0887-8250, 9 p.Article

Effects of the form of glasses on the perception of wine flavors: a study in untrained subjectsHUMMEL, T; DELWICHE, J. F; SCHMIDT, C et al.Appetite (Print). 2003, Vol 41, Num 2, pp 197-202, issn 0195-6663, 6 p.Article

Consideration of thurstonian scaling of ratings dataWARNOCK, A. R; SHUMAKER, A. N; DELWICHE, J. F et al.Food quality and preference. 2006, Vol 17, Num 7-8, pp 556-561, issn 0950-3293, 6 p.Conference Paper

Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybeanWSZELAKI, A. L; DELWICHE, J. F; WALKER, S. D et al.Food quality and preference. 2005, Vol 16, Num 8, pp 651-658, issn 0950-3293, 8 p.Article

Impact of Flavor Attributes on Consumer Liking of Swiss CheeseLIGGETT, R. E; DRAKE, M. A; DELWICHE, J. F et al.Journal of dairy science. 2008, Vol 91, Num 2, pp 466-476, issn 0022-0302, 11 p.Article

Der Genuss von Rotwein wird durch die Form des Glases beeinflusst = The aroma of red wine is modified by the form of the wine glassHÜTTENBRINK, K.-B; SCHMIDT, C; DELWICHE, J. F et al.Laryngo-, Rhino-, Otologie. 2001, Vol 80, Num 2, pp 96-100, issn 0935-8943Article

Selective removal of a target stimulus localized by taste in humansDELWICHE, J. F; LERA, M. F; BRESLIN, P. A. S et al.Chemical senses. 2000, Vol 25, Num 2, pp 181-187, issn 0379-864XConference Paper

Anion size of sodium salts and simple taste reaction timesDELWICHE, J. F; HALPERN, B. P; DESIMONE, J. A et al.Physiology & behavior. 1999, Vol 66, Num 1, pp 27-32, issn 0031-9384Article