| Sensory evaluation of food: principles and practices HT Lawless, H Heymann Springer Science & Business Media, 2010 | 7195 | 2010 |
| Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts AL Robinson, PK Boss, PS Solomon, RD Trengove, H Heymann, ... American Journal of Enology and Viticulture 65 (1), 1-24, 2014 | 397 | 2014 |
| Associations among wine grape microbiome, metabolome, and fermentation behavior suggest microbial contribution to regional wine characteristics NA Bokulich, TS Collins, C Masarweh, G Allen, H Heymann, SE Ebeler, ... MBio 7 (3), 10.1128/mbio. 00631-16, 2016 | 383 | 2016 |
| Effect of process conditions on the physical and sensory properties of extruded oat‐corn puff Y Liu, F Hsieh, H Heymann, HE Huff Journal of food science 65 (7), 1253-1259, 2000 | 312 | 2000 |
| Descriptive analysis HT Lawless, H Heymann, HT Lawless, H Heymann Sensory evaluation of food: Principles and practices, 227-257, 2010 | 305 | 2010 |
| Improving survival of culture bacteria in frozen desserts by microentrapment TY Sheu, RT Marshall, H Heymann Journal of dairy science 76 (7), 1902-1907, 1993 | 277 | 1993 |
| New Zealand Sauvignon blanc distinct flavor characteristics: Sensory, chemical, and consumer aspects CM Lund, MK Thompson, F Benkwitz, MW Wohler, CM Triggs, R Gardner, ... American Journal of Enology and Viticulture 60 (1), 1-12, 2009 | 231 | 2009 |
| Image texture features as indicators of beef tenderness J Li, J Tan, FA Martz, H Heymann meat science 53 (1), 17-22, 1999 | 227 | 1999 |
| Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning AL Robinson, SE Ebeler, H Heymann, PK Boss, PS Solomon, ... Journal of Agricultural and Food Chemistry 57 (21), 10313-10322, 2009 | 223 | 2009 |
| Sensory and physical properties of ice creams containing milk fat or fat replacers RL Ohmes, RT Marshall, H Heymann Journal of dairy science 81 (5), 1222-1228, 1998 | 201 | 1998 |
| Descriptive analysis of commercial Cabernet Sauvignon wines from California H Heymann, AC Noble American Journal of Enology and Viticulture 38 (1), 41-44, 1987 | 200 | 1987 |
| Development and use of time-intensity methodology for sensory evaluation: A review M Cliff, H Heymann Food Research International 26 (5), 375-385, 1993 | 196 | 1993 |
| Headspace solid-phase microextraction–gas chromatography–mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines V Canuti, M Conversano, ML Calzi, H Heymann, MA Matthews, SE Ebeler Journal of Chromatography A 1216 (15), 3012-3022, 2009 | 171 | 2009 |
| Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream EA Prindiville, RT Marshall, H Heymann Journal of dairy science 83 (10), 2216-2223, 2000 | 163 | 2000 |
| Judging wine quality: Do we need experts, consumers or trained panelists? H Hopfer, H Heymann Food Quality and Preference 32, 221-233, 2014 | 161 | 2014 |
| Effect of milk fat content on flavor perception of vanilla ice cream Z Li, R Marshall, H Heymann, L Fernando Journal of Dairy Science 80 (12), 3133-3141, 1997 | 160 | 1997 |
| The influence of alcohol on the sensory perception of red wines ES King, RL Dunn, H Heymann Food Quality and Preference 28 (1), 235-243, 2013 | 150 | 2013 |
| Impact of exogenous tannin additions on wine chemistry and wine sensory character JF Harbertson, GP Parpinello, H Heymann, MO Downey Food Chemistry 131 (3), 999-1008, 2012 | 149 | 2012 |
| The combined impact of vineyard origin and processing winery on the elemental profile of red wines H Hopfer, J Nelson, TS Collins, H Heymann, SE Ebeler Food Chemistry 172, 486-496, 2015 | 147 | 2015 |
| Preference mapping: relating acceptance of “creaminess” to a descriptive sensory map of a semi-solid JR Elmore, H Heymann, J Johnson, JE Hewett Food Quality and Preference 10 (6), 465-475, 1999 | 146 | 1999 |
Helene HopferPenn State University在 psu.edu 的电子邮件经过验证
