Flavor Lexicons by Drake, M.A., Civille, G.V.

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DEVELOPMENT OF AN ALMOND LEXICON TO ASSESS THE SENSORY PROPERTIES OF ALMOND VARIETIES by CIVILLE, G.V., LAPSLEY, K., HUANG, G., YADA, S., SELTSAM, J.

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Development of a Descriptive Language for Cheddar Cheese by Drake, M.A., Mcingvale, S.C., Gerard, P.D., Cadwallader, K.R., Civille, G.V.

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development of a lexicon for frozen vegetable soybeans (Edamame) by Krinsky, B.F, Drake, M.A, Civille, G.V, Dean, L.L, Hendrix, K.W, Sanders, T.H

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CROSS VALIDATION OF A SENSORY LANGUAGE FOR CHEDDAR CHEESE by DRAKE, M.A., GERARD, P.D., WRIGHT, S., CADWALLADER, K.R., CIVILLE, G.V.

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DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS by DRAKE, M.A., KARAGUL-YUCEER, Y., CADWALLADER, K.R., CIVILLE, G.V., TONG, P.S.

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Descriptive analysis and US consumer acceptability of peanuts from different origins by Young, Nikkisha D., Sanders, Timothy H., Drake, Mary Anne, Osborne, Jason, Civille, Gail V.

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Sensory evaluation methods applied to sound quality: Product Sound Quality by CIVILLE, G.V, SELTSAM, J

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ABILITY OF HAND EVALUATION VERSUS MOUTH EVALUATION TO DIFFERENTIATE TEXTURE OF CHEESE by DRAKE, M.A., GERARD, P.D., CIVILLE, G.V.

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Effects of Fat on Temporal Cooling by Menthol in Lozenges by Allison, A-M.A., IV, E. Chambers, Civille, G.V., Milliken, G.A., Chambers, D.H.

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