All Stories

  1. A longitudinal comparison of two salt reduction strategies: Acceptability of a low sodium food depends on the consumer

    Article • Food Quality and Preference, March 2015, Elsevier

    Professor Zata Vickers

  2. Preference for salt in a food may be alterable without a low sodium diet

    Article • Food Quality and Preference, January 2015, Elsevier

    Professor Zata Vickers

  3. Using food to reduce stress: Effects of choosing meal components and preparing a meal

    Article • Food Quality and Preference, January 2015, Elsevier

    Professor Zata Vickers

  4. The order of tasting and information presentation in an experimental auction matters

    Article • Food Quality and Preference, September 2014, Elsevier

    Professor Zata Vickers

  5. Impact of Almond Form and Moisture Content on Texture Attributes and Acceptability

    Article • Journal of Food Science, June 2014, Wiley

    Professor Zata Vickers

  6. The myth of comfort food.

    Article • Health Psychology, January 2014, American Psychological Association (APA)

    Professor Zata Vickers

  7. Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

    Article • Food Quality and Preference, October 2012, Elsevier

    Professor Zata Vickers

  8. Fermentable Fibers Do Not Affect Satiety or Food Intake by Women Who Do Not Practice Restrained Eating

    Article • Journal of the Academy of Nutrition and Dietetics, September 2012, Elsevier

    Professor Zata Vickers

  9. Astringency of Foods May Not be Directly Related to Salivary Lubricity

    Article • Journal of Food Science, August 2012, Wiley

    Professor Zata Vickers

  10. DETERMINING SEQUENTIAL DIFFERENCE THRESHOLDS FOR SODIUM CHLORIDE REDUCTION

    Article • Journal of Sensory Studies, May 2012, Wiley

    Professor Zata Vickers

  11. The Role of Salivary Proteins in the Mechanism of Astringency

    Article • Journal of Food Science, April 2012, Wiley

    Professor Zata Vickers

  12. Photographs in Lunch Tray Compartments and Vegetable Consumption Among Children in Elementary School Cafeterias

    Article • JAMA, February 2012, American Medical Association (AMA)

    Dr Joseph P Redden, Professor Zata Vickers

  13. Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance

    Article • Food Quality and Preference, June 2011, Elsevier

    Professor Zata Vickers

  14. Discrimination among astringent samples is affected by choice of palate cleanser

    Article • Food Quality and Preference, January 2010, Elsevier

    Professor Zata Vickers

  15. Consumer views of hunger and fullness. A qualitative approach

    Article • Appetite, October 2009, Elsevier

    Professor Zata Vickers

  16. 7th Pangborn Sensory Science Symposium

    Article • Food Quality and Preference, December 2008, Elsevier

    Professor Zata Vickers

  17. The astringency of whey protein beverages is caused by their acidity

    Article • International Dairy Journal, December 2008, Elsevier

    Professor Zata Vickers

  18. RELATIONSHIPS BETWEEN FUNGIFORM PAPILLAE DENSITY, PROP SENSITIVITY AND BREAD ROUGHNESS PERCEPTION

    Article • Journal of Texture Studies, September 2008, Wiley

    Professor Zata Vickers

  19. EFFECTIVENESS OF PALATE CLEANSERS FOR EVALUATING SOURNESS

    Article • Journal of Sensory Studies, July 2008, Wiley

    Professor Zata Vickers

  20. Flavor of whey protein concentrates and isolates

    Article • International Dairy Journal, June 2008, Elsevier

    Professor Zata Vickers

  21. DETERMINING A SERIES OF WHOLE WHEAT DIFFERENCE THRESHOLDS FOR USE IN A GRADUAL ADJUSTMENT INTERVENTION TO IMPROVE CHILDREN'S LIKING OF WHOLE‐WHEAT BREAD ROLLS

    Article • Journal of Sensory Studies, November 2007, Wiley

    Professor Zata Vickers

  22. Long-term acceptability and choice of teas differing in sweetness

    Article • Food Quality and Preference, October 2007, Elsevier

    Professor Zata Vickers

  23. Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors

    Article • Appetite, September 2007, Elsevier

    Professor Zata Vickers

  24. Influence of sweetness on the sensory-specific satiety and long-term acceptability of tea

    Article • Food Quality and Preference, March 2007, Elsevier

    Professor Zata Vickers

  25. Consumer Acceptance of Refined and Whole Wheat Breads

    Article • January 2007, Wiley

    Professor Zata Vickers

  26. The Impact of Rheologically Controlled Materials on the Identification of Airway Compromise on the Clinical and Videofluoroscopic Swallowing Examinations

    Article • Dysphagia, January 2007, Springer Science + Business Media

    Professor Zata Vickers

  27. Perceptions of Children, Parents, and Teachers Regarding Whole-Grain Foods, and Implications for a School-Based Intervention

    Article • Journal of Nutrition Education and Behavior, July 2006, Elsevier

    Professor Zata Vickers

  28. Characterizing milk aftertaste: The effects of salivation rate, PROP taster status, or small changes in acidity, fat, or sucrose on acceptability of milk to milk dislikers

    Article • Food Quality and Preference, October 2005, Elsevier

    Professor Zata Vickers

  29. TASTE COMPONENTS OF CHEDDAR CHEESE: FRACTIONATION AND OPTIMIZATION OF CHEDDAR CHEESE TASTE IN WATER

    Article • Journal of Sensory Studies, December 2004, Wiley

    Professor Zata Vickers

  30. The effectiveness of palate cleansing strategies for evaluating the bitterness of caffeine in cream cheese

    Article • Food Quality and Preference, June 2004, Elsevier

    Professor Zata Vickers

  31. TASTE INTENSITIES OF OIL‐IN‐WATER EMULSIONS WITH VARYING FAT CONTENT

    Article • Journal of Sensory Studies, November 2002, Wiley

    Professor Zata Vickers

  32. Effect of ideal–relative sweetness on yogurt consumption

    Article • Food Quality and Preference, December 2001, Elsevier

    Professor Zata Vickers

  33. Limitations in the Use of Odor Activity Values to Determine Important Odorants in Foods

    Article • March 2001, American Chemical Society (ACS)

    Professor Zata Vickers

  34. SIMULATED MICROGRAVITY [BED REST] HAS LITTLE INFLUENCE ON TASTE, ODOR OR TRIGEMINAL SENSITIVITY

    Article • Journal of Sensory Studies, February 2001, Wiley

    Professor Zata Vickers

  35. Flavor Enhancement of Reduced Fat Cheddar Cheese Using an Integrated Culturing System

    Article • Journal of Agricultural and Food Chemistry, April 2000, American Chemical Society (ACS)

    Professor Zata Vickers

  36. IMPACT OF DIFFERENCES IN TASTE TEST RATINGS ON THE CONSUMPTION OF MILK IN BOTH A LABORATORY AND A FOODSERVICE SETTING1

    Article • Journal of Sensory Studies, June 1999, Wiley

    Professor Zata Vickers

  37. EFFECT OF YOGURT SWEETNESS ON SENSORY SPECIFIC SATIETY

    Article • Journal of Sensory Studies, December 1998, Wiley

    Professor Zata Vickers

  38. A COMPARISON OF TASTE TEST RATINGS, REPEATED CONSUMPTION, AND POSTCONSUMPTION RATINGS OF DIFFERENT STRENGTHS OF ICED TEA1

    Article • Journal of Sensory Studies, July 1998, Wiley

    Professor Zata Vickers

  39. Liking and consumption of fat-free and full-fat cheese

    Article • Food Quality and Preference, March 1997, Elsevier

    Professor Zata Vickers

  40. THE RELATIONSHIP OF FIBER TO SENSORY SPECIFIC SATIETY1

    Article • Journal of Sensory Studies, December 1996, Wiley

    Professor Zata Vickers

  41. 15. Relationship of fiber to sensory specific satiety

    Article • Food Quality and Preference, July 1996, Elsevier

    Professor Zata Vickers

  42. I-26. Flavor intensity does not influence sensory specific satiety or consumption of cheddar cheese

    Article • Food Quality and Preference, July 1996, Elsevier

    Professor Zata Vickers

  43. II-7. Effect of evaluation method and flow behavior on sensory viscosity

    Article • Food Quality and Preference, July 1996, Elsevier

    Professor Zata Vickers

  44. Preference for and Consumption of Fat-Free and Full-Fat Cheese by Children

    Article • Journal of the American Dietetic Association, June 1996, Elsevier

    Professor Zata Vickers

  45. Higher-protein foods produce greater sensory-specific satiety

    Article • Physiology & Behavior, March 1996, Elsevier

    Professor Zata Vickers

  46. CLASSIFICATION OF CHEESES ACCORDING TO THEIR CLOSENESS TO THE CHEDDAR CHEESE CONCEPT1

    Article • Journal of Sensory Studies, September 1994, Wiley

    Professor Zata Vickers

  47. Cheddar Cheese Aging: Changes in Sensory Attributes and Consumer Acceptance

    Article • Journal of Food Science, March 1994, Wiley

    Professor Zata Vickers

  48. A COMPARISON OF TRAINED AND UNTRAINED JUDGES’ EVALUATION OF SENSORY ATTRIBUTE INTENSITIES AND LIKING OF CHEDDAR CHEESES

    Article • Journal of Sensory Studies, March 1994, Wiley

    Professor Zata Vickers

  49. INCORPORATING TASTING INTO A CONJOINT ANALYSIS OF TASTE, HEALTH CLAIM, PRICE AND BRAND FOR PURCHASING STRAWBERRY YOGURT1

    Article • Journal of Sensory Studies, December 1993, Wiley

    Professor Zata Vickers

  50. EFFECT OF QUESTIONNAIRE DESIGN AND THE NUMBER OF SAMPLES TASTED ON HEDONIC RATINGS1

    Article • Journal of Sensory Studies, September 1993, Wiley

    Professor Zata Vickers

  51. Effect of Flavor and Macronutrient Composition of Food Servings on Liking, Hunger and Subsequent Intake

    Article • Appetite, August 1993, Elsevier

    Professor Zata Vickers

  52. LIKING OF POPCORN CONTAINING DIFFERENT LEVELS OF SALT1

    Article • Journal of Sensory Studies, June 1993, Wiley

    Professor Zata Vickers

  53. The effect of protein content on sensory-specific satiety

    Article • Food Quality and Preference, January 1993, Elsevier

    Professor Zata Vickers

  54. Considerations for incorporating tasting into a conjoint analysis of a food product

    Article • Food Quality and Preference, January 1993, Elsevier

    Professor Zata Vickers

  55. Factors influencing sensory-specific satiety

    Article • Appetite, August 1992, Elsevier

    Professor Zata Vickers

  56. SENSORY‐SPECIFIC SATIETY FOR SELECTED BREAD PRODUCTS1

    Article • Journal of Sensory Studies, July 1991, Wiley

    Professor Zata Vickers

  57. SOUND PERCEPTION AND FOOD QUALITY1

    Article • Journal of Food Quality, February 1991, Wiley

    Professor Zata Vickers

  58. THE EFFECTIVENESS OF COMMON FOODS FOR REDUCTION OF CAPSAICIN BURN1

    Article • Journal of Sensory Studies, January 1990, Wiley

    Professor Zata Vickers

  59. SENSORY SPECIFIC SATIETY IN LEMONADE USING A JUST RIGHT SCALE FOR SWEETNESS1

    Article • Journal of Sensory Studies, April 1988, Wiley

    Professor Zata Vickers

  60. EVALUATION OF CRISPNESS

    Article • January 1988, Elsevier

    Professor Zata Vickers

  61. EVALUATION OF CRISPNESS

    Article • January 1988, Elsevier

    Professor Zata Vickers

  62. AVOIDING THE CENTERING BIAS OR RANGE EFFECT WHEN DETERMINING AN OPTIMUM LEVEL OF SWEETNESS IN LEMONADE1

    Article • Journal of Sensory Studies, January 1987, Wiley

    Professor Zata Vickers

  63. Sensory, Acoustical, and Force‐Deformation Measurements of Potato Chip Crispness

    Article • Journal of Food Science, January 1987, Wiley

    Professor Zata Vickers

  64. INSTRUMENTAL ACOUSTICAL MEASURES OF CRISPNESS IN FOODS2

    Article • Journal of Texture Studies, June 1985, Wiley

    Professor Zata Vickers

  65. THE RELATIONSHIPS OF PITCH, LOUDNESS AND EATING TECHNIQUE TO JUDGMENTS OF THE CRISPNESS AND CRUNCHINESS OF FOOD SOUNDS2

    Article • Journal of Texture Studies, March 1985, Wiley

    Professor Zata Vickers

  66. Cookery Methods for Vegetables: Influence on Sensory Quality, Nutrient Retention, and Energy Consumption

    Article • Home Economics Research Journal, September 1984, Wiley

    Professor Zata Vickers

  67. CRISPNESS AND CRUNCHINESS ‐ A DIFFERENCE IN PITCH?

    Article • Journal of Texture Studies, June 1984, Wiley

    Professor Zata Vickers

  68. CRACKLINESS: RELATIONSHIPS OF AUDITORY JUDGMENTS TO TACTILE JUDGMENTS AND INSTRUMENTAL ACOUSTICAL MEASUREMENTS

    Article • Journal of Texture Studies, March 1984, Wiley

    Professor Zata Vickers

  69. Magnitude Estimation vs Category Scaling of the Hedonic Quality of Food Sounds

    Article • Journal of Food Science, July 1983, Wiley

    Professor Zata Vickers

  70. Pleasantness of Food Sounds

    Article • Journal of Food Science, May 1983, Wiley

    Professor Zata Vickers

  71. Relationships of Chewing Sounds to Judgments of Food Crispness

    Article • Journal of Food Science, March 1981, Wiley

    Professor Zata Vickers

  72. FOOD SOUNDS: HOW MUCH INFORMATION DO THEY CONTAIN?

    Article • Journal of Food Science, September 1980, Wiley

    Professor Zata Vickers

  73. RELATIONSHIPS BETWEEN SENSORY CRISPNESS AND OTHER SENSORY AND INSTRUMENTAL PARAMETERS1

    Article • Journal of Texture Studies, September 1980, Wiley

    Professor Zata Vickers

  74. CRISPNESS IN FOODS‐A REVIEW

    Article • Journal of Food Science, September 1976, Wiley

    Professor Zata Vickers

  75. A PSYCHOACOUSTICAL THEORY OF CRISPNESS

    Article • Journal of Food Science, September 1976, Wiley

    Professor Zata Vickers