au.\*:("CARDELLO AV")
Results 1 to 12 of 12
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REACTION TIME AND VISUAL BRIGHTNESS: WITHIN-SUBJECT CORRELATIONSCARDELLO AV.1979; PERCEPT. MOTOR SKILLS; USA; DA. 1979; VOL. 48; NO 1; PP. 107-115; BIBL. 23 REF.Article
PSYCHOPHYSICAL EXPONENTS FOR SINGLE PAPILLAE: A COMPARISON WITH WHOLE-MOUTH EXPONENTSCARDELLO AV.1979; PERCEPT. AND PSYCHOPHYS.; USA; DA. 1979; VOL. 25; NO 6; PP. 510-516; BIBL. 24 REF.Article
TASTE QUALITY CHANGES AS A FUNCTION OF SALT CONCENTRATION IN SINGLE HUMAN TASTE PAPILLAECARDELLO AV.1979; CHEM. SENS. FLAVOUR; GBR; DA. 1979; VOL. 4; NO 1; PP. 1-13; BIBL. 30 REF.Article
TASTE PROFILES FROM SINGLE CIRCUMVALLATE PAPILLAE: COMPARISON WITH FUNGIFORM PROFILESSANDICK B; CARDELLO AV.1981; CHEM. SENS.; ISSN 0379-864X; GBR; DA. 1981; VOL. 6; NO 3; PP. 197-214; BIBL. 27 REF.Article
MAGNITUDE ESTIMATES OF GUSTATORY QUALITY CHANGES AS A FUNCTION OF SOLUTION CONCENTRATION OF SIMPLE SALTS.CARDELLO AV; MURPHY C.1977; CHEM. SENS. FLAVOR; NETHERL.; DA. 1977; VOL. 2; NO 3; PP. 327-339; BIBL. 15 REF.Article
ACCEPTABILITY OF WATER, SELECTED BEVERAGES AND FOODS AS A FUNCTION OF SERVING TEMPERATURECARDELLO AV; MALLER O.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1549-1552; BIBL. 7 REF.Article
FACTORS AFFECTING THE ACCEPTABILITY OF LOW-NITRITE SMOKED, CURED HAMDUBOSE CN; CARDELLO AV; MALLER O et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 461-463; BIBL. 15 REF.Article
CONSUMER OPINIONS OF HOSPITAL FOOD AND FOODSERVICEMALLER O; DUBOSE CN; CARDELLO AV et al.1980; J. AMER. DIET. ASS.; USA; DA. 1980; VOL. 76; NO 3; PP. 236-242; BIBL. 20 REF.Article
THE STANDARD SCALES OF TEXTURE: RESCALING BY MAGNITUDE ESTIMATIONCARDELLO AV; MATAS A; SWEENEY J et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1738-1742; 4 P.; BIBL. 14 REF.Article
OBJECTIVE AND SUBJECTIVE TEXTURE EVALUATION OF IRRADIATION STERILIZED MEAT PRODUCTSSEGARS RA; CARDELLO AV; COHEN JS et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 999-1003; BIBL. 8 REF.Article
SENSORY EVALUATION OF THE TEXTURE AND APPEARANCE OF 17 SPECIES OF NORTH ATLANTIC FISH. = EVALUATION SENSORIELLE DE LA TEXTURE ET DE L'APPARENCE DE 17 ESPECES DE POISSONS DE L'ATLANTIQUE NORD.CARDELLO AV; SAWYER FM; MALLER O et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1818-1823; BIBL. 26 REF.; 3 FIG./5 TABL.Article
PERCEPTION OF TEXTURE BY TRAINED AND CONSUMER PANELISTSCARDELLO AV; MALLER O; KAPSALIS JG et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1186-1197; BIBL. 42 REF.Article