| Development of a preliminary sensory lexicon for mate tea RCB de Godoy, E Chambers IV, G Yang Journal of Sensory Studies 35 (3), e12570, 2020 | 30 | 2020 |
| Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper G Yang, E Chambers IV, H Wang Journal of Sensory Studies 36 (2), e12636, 2021 | 19 | 2021 |
| Preparation and mechanism of low chlorine shellac by means of elimination method Y LIAO, G YANG, Z Juan Journal of Materials Engineering 44 (4), 59-64, 2016 | 6 | 2016 |
| A process for evaluating a product category in an unfamiliar country: Issues and solutions in a case study of snacks in Japan T Murley, R Kumar, E Chambers IV, D Chambers, M Ciccone, G Yang Journal of Sensory Studies 35 (4), e12574, 2020 | 3 | 2020 |
| Sensory attributes and volatile compounds characteristics of Zanthoxylum genus G Yang | 2 | 2020 |
| Issues and successes in testing a product category in an unfamiliar country TS Murley, E Chambers, D Chambers, K Koppel, S Koppel, D Miller, ... 2018 SSP Conference, 2018 | 1 | 2018 |
| Is Seeing Believing? A Practitioner’s Perspective on High-Dimensional Statistical Inference in Cancer Genomics Studies K Fan, S Subedi, G Yang, X Lu, J Ren, C Wu Entropy 26 (9), 794, 2024 | | 2024 |
| Robust variable selection with stability selection G Yang Kansas State University, 2024 | | 2024 |
| PSVIII-9 Consumer Acceptance of Corn Fermented Protein Compared with Traditional Yeast and Dried Distillers Grain in Extruded Dog Food HSS Kim, L Kilburn-Kappeler, G Yang, K Koppel, CGG Aldrich Journal of Animal Science 101 (Suppl 3), 454, 2023 | | 2023 |
| Determination of Drivers of Liking of Rye Breads in Estonian and US Market G Yang, L Timberg, M Pratz, K Koppel 2018 SSP Conference, 2018 | | 2018 |
| Exploring the Concept of Freshness Perception in Fragrances G Yang, A Amanat, M Talavera Available at SSRN 4550222, 0 | | |
