Vickers, Z., Morris, E. and Savaria, M. Effectiveness of Palate Cleansers for Evaluating Sourness. J. Sensory Studies, in Press
Delk, J. and Vickers, Z. 2007. Determining a series of whole wheat difference thresholds for use in a gradual adjustment intervention to improve childrens liking of whole wheat bread rolls. J. Sensory Studies 22: 639-652.
Galvan, T. L., Burkness, E.C., Vickers, Z., Stenberg, P. Mansfield, A.K. and Hutchison, W.D. 2007. Sensory-based action threshold for the multicolored Asian lady beetle-related taint in wine grapes. American Journal of Enology and Viticulture 58: (4) 518-522.
Bakke, A. and Vickers, Z. Consumer Liking of Refined and Whole Wheat Breads. Journal of Food Science 72 (7), S473–S480.
Chung, S. and Vickers, Z. 2007 Long term acceptability and choice of teas differing in sweetness. Food Quality and Preference 18 (7) 963-974.
Andrea Maier, Zata Vickers, and J. Jeffrey Inman. 2007. Sensory-specific satiety and subsequent choice of potato chip flavors Appetite, 49 (2) 419-428:
Seo-Jin Chung and Zata Vickers. (2007) Influence of sweetness on the sensory-specific satiety and long-term acceptability of tea. Food Quality and Preference 18: (2) 256-264
Bakke, A., Vickers, Z. Marquart, L. and Sjoberg, S. 2007 Consumer acceptance of refined and whole-wheat breads. In Whole Grains & Health. Eds Marquart, L., Jacobs, D.R., McIntosh, G.H., Poutanen, K., and Reicks, M. Blackwell Publishing, Ames. Iowa pp 255-262.
Groher M, Crary M, Mann G, Vickers Z, Aguilar, C. 2006 The impact of rheologically controlled materials on the identification of airway compromise on the clinical and videofluorographic swallowing examinations Dysphagia 21 (4) 218-225.
Teri Burgess-Champoux, Len Marquart, Zata Vickers and Marla Reicks 2006. Perceptions of Children, Parents, and Teachers Regarding Whole-Grain Foods, and Implications for a School-Based Intervention. Journal of Nutrition Education and Behavior 38: (4) 230-237.
Mann, H., Tong, C., Luby, J. and Vickers, Z. 2005. Relationship of instrumental and sensory texture measurements of fresh and stored apples to cell number and size. Hortscience 40(6):1815-1820.
Alyssa Porubcan and Zata Vickers (2005) 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. Food Quality and Preference. 16: pp 608-620
Reineccius, G. and Vickers, Z. Flavor Characterization. 2004 Kirk-Othmer Encyclopedia of Chemical Technology. John Wiley & Sons, Inc.
Yang, B. and Vickers, Z. 2004 Optimization of Cheddar Cheese Taste in Model Cheese Systems Journal of Food Science 69, (6) S229-36.
Yang, B. and Vickers, Z. 2004. Sensory Evaluation of Taste Components of Cheddar Cheese: Fractionation of Cheddar Taste and Optimization of Cheddar Taste in Water Journal of Sensory Studies 19, 546-559.
Johnson, E. and Vickers, Z. 2004. The effectiveness of Palate Cleansers for Evaluating Bitterness in Cream Cheese. Food Quality and Preference. 15 (4) 311-316.
Audouin, V., Grestch, C., Kerler, J, Rytz, A., Liardon, R., Vickers, Z. and Reineccius, G. 2003. Sensory Significance and interactions of character impact aroma compounds of coffee brew usig coffee brew model. In: Flavour Researche at the Dawn of the Twenty First Century. J. L. LeQuere, P.X. Etievant, eds. Lavoisier, Cachan. FR.
Metcalf, K and Vickers, Z. 2002. Taste Intensities of Oil-in-Water Emulsions with Varying Fat Content. J. of Sensory Studies, 17, 379-390.
Vickers, Z. M. and Wang, J. 2002. Liking of Fresh Ground Beef is Not Affected by Irradiation. J. Food Science 67,(1) 380-383.
Vickers, Z. M., Holton, E. and Wang, J. 2001. Effect of yogurt sweetness on consumption. Food Quality and Preference, 12, 521-526.
Audouin, V., Bonnet, F., Vickers, Z.M. and Reineccius, G.A. 2001. Limitations in the Use of Odor Activity Values to Determine Important Odorants in Foods. In Gas Chromatography-Olfactometry The State of the Art. Leland, J.V., Schieberle, P., Buettner, A., and Acree, T.E. Editors American Chemical Society, Washington, D.C.
Vickers, Z.M., Rice, B.L., Rose M.S. and Lane, H.W. 2001. Simulated microgravity [bed rest] has little influence on taste, odor or trigeminal sensitivity. J of Sensory Science 16, 23-32.
Audoin, V., Bonnet, F., Vickers, Z. and Reineccius, G., 2000. Odorants in Food Products. In Advances in GCO Methodologies. Leland, J. and Acree, T. (Eds), American Chemical Society, Washington D. C.
Midje, D.L., Bastian, E.D., Morris, H.A., Martin, F.B. Bridgeman, T. and Vickers, Z.M. 2000. Flavor Enhancement of Reduced Fat Cheddar Cheese Using an Integratd Culturing System. J. of Ag and Food Chem. 48 (5) 1630-1636.
Tong, C., D. Krueger, Z. Vickers, D. Bedford, J. Luby, A. El-Shiekh, K.Shackel, and H. Ahmadi. 1999. Comparison of softening-related changesduring storage of 'Honeycrisp' apple, its parents, and 'Delicious'. J. Amer. Soc. Hort. Sci. 124(4):407-415.
Vickers, Z. Long Term Acceptability of Limited Diets. 1999 {{270 Vickers, Z. 1999; }}Life Support & Biosphere Science, Vol 6. 29-33.
Michicich, M., Vickers, Z.M., Martini, M.C. and Labat, J. 1999 Consumer Acceptance, Consumption and Sensory attributes of Spreads Made from Designer Fats Food Quality and Preference 10 147-154
Vickers, Z.M., Mullan, L. and Holton, E. 1999. Impact of differences in taste test ratings on the consumption of milk in both a laboratory and a foodservice setting. J. Sensory Studies 14, 249-262..
Vickers, Z., Holton, E. and Wang, J. 1998 Effect of sweetness in yogurt on sensory specific satiety. J. Sensory Studies. 13 (4) 377-388.
Desobry-Banon, S. and Vickers, Z. 1998. Cohesiveness of mass evaluation by time-intensity and single-value measurements. J. Food Sci. 63 (1) 174-176.
Vickers, Z. and Holton, E. 1998. A comparison of taste test ratings, repeated consumption, and post consumption ratings of different strengths of iced tea. J. Sensory Studies 13, 199-212
Vickers, Z. and Mullan, L. 1997 Liking and consumption of fat free and full fat cheese. J. of Food Quality and Preference, 8 (2) 91-95.
Manthey, J. and Vickers, Z. 1996. The relationship of fiber to sensory-specific satiety. J. of Sensory Studies, 11 (4) 335-345.
Mullan, L.M., Holton, E.E., and Vickers, Z.M. 1996. Liking and consumption of fat free and full fat cheese by children. J.Amer Dietetic Association. 96(6)7-8.
Hofland, C., Vickers, Z. and Fritsch, C. 1997. Factors affecting the shelf-life of sunflower kernels. J. Food Science, 62 (2) 1-4.
Xue, J., Dial, G.D., Holton, B., Vickers, Z. and Squires, E.J. 1996. Differences in Boar Taint: Relationship between tissue levels of Boar Taint compounds and Sensory Analysis of Taint. J. Animal Science, 74:2170-2177.
VandeWater, K. and Vickers, Z. 1996. Higher protein foods produce greater sensory-specific satiety. Physiology and Behavior. 59 (3) 579-583.
Dacremont, C. and Vickers, Z. 1994. Importance of volatile compounds for cheddar cheese aroma assessed by a concept matching technique. J. Food Sci. 59 (5): 981-985.
Dacremont, C. and Vickers, Z. 1994. Classification of Cheeses According to their Closeness to the Cheddar Cheese Concept. J. Sensory Studies. 9:237-246.
Roberts, A.K. and Vickers, Z.M. 1994. Cheddar cheese Aging: changes in sensory attributes and consumer liking. J. Food Science. 59 (2) 1-7.
Vickers, Z.M. 1993. Incorporating Tasting into a conjoint Analysis of Taste, Health Claim, Price and brand for Purchasing Strawberry Yogurt. J. Sensory Studies. 8: 341-352.
Roberts, A.K., and Vickers, Z.M. 1994. A comparison of trained and untrained judges: Evaluation of sensory attribute intensities and liking of cheddar cheeses. J. Sensory Studies. 9(1) 1-20.
Vickers, Z.M., Christensen, C.M., Fahrenholtz, S.K., and Gengler, I.M. 1993. Effect of Questionnaire Design and the Number of Samples Tasted on Hedonic Ratings. J. Sensory Studies. 8:189-200.
Waibel, P.E., Noll, S.L., Hoffbeck, S., Vickers, Z.M., and Salmon, R.E. 1992. Canola Meal in Diets for Market Turkeys. Poultry Science. 71:1059-1066
Vickers, Z.M. and Roberts, A.K. 1993. Liking of Popcorn Containing Different Levels of Salt. J. of Sensory Studies. 8:83-99.
Johnson, J.R. and Vickers, Z.M. 1993. The Effects of Flavor and Macronutrient Composition on Satiety. Appetite. 21(1)25-39.
Johnson, J.R. and Vickers, Z.M. 1991. Sensory Specific Satiety for Selected Bread Products. J. Sensory Studies. 6(65-79).
Johnson, J.R. and Vickers, Z.M. 1992. Factors Influencing Sensory Specific Satiety. Appetite. 19:15-31.
Vickers, Z.M. 1991. Sound Perception and Food Quality. J. Food Quality. 14:87-96.
Hutchinson, S., Trantow, L., and Vickers, Z. 1990. The Effectiveness of Common Foods for Reduction of Capsaicin Burn. J. Sensory Studies. 4(3):157-164.
Johnson, J.R. and Vickers, Z.M. 1988. Avoiding the Centering Bias or Range Effect When Determining an Optimum Level of Sweetness in Lemonade. J. Sensory Studies. 2(4):283-292.
Vickers, Z.M. 1988. Sensory Specific Satiety in Lemonade Using a Just Right Scale for Sweetness. J. Sensory Studies. 3:(1-8).
Vickers, Z.M. 1988. Crispness in Cereals. In: Vol IX Advances in Cereal Science and Technology. Pomeranz, Y., Editor. American Assoc. of Cereal Chemists. Pages 1-19.
Vickers, Z.M. 1988. Evaluation of Crispness. In: Food Structure - Its Creation and Evaluation. J.R. Mitchell and J.M.V. Blanshard, Eds. Butterworths.
Johnson, J.R. and Vickers, Z.M. 1988. A hedonic price index for chocolate chip cookies. In: Food Acceptability. Thompson, D., Editor. Pages 135-142.
Vickers, Z.M. 1988. Instrumental Measures of Crispness and their relationship to Sensory Measurements. J. Texture Studies. 19:(1-14).
Vickers, Z.M. 1987. Sensory, Acoustical, and Force-Deformation Measurements of Potato Chip Crispness. J. Food Science. 52(1):138-140.
Vickers, Z.M. 1987. Crispness and Crunchiness - Textural Attributes with Auditory Components. In: Moskowitz, H.R. Ed. Food Texture: Instrumental and Sensory Measurement. Marcel Dekker Inc.
Edmister, J.A. and Vickers, Z.M. 1985. Instrumental Acoustical Measures of Crispness in Foods. J. Texture Studies. 16(153-167).
Vickers, Z.M. 1985. The Relationship of Pitch, Loudness and Eating Technique to Judgments of the Crispness and Crunchiness of Food Sounds. J. Texture Studies. 16(85-95).
Vickers, Z.M. 1984. Crispness vs. Crunchiness - A Difference in Pitch. J. Texture Studies. 15(2)157-163.
Vickers, Z.M. Crackliness: 1984. Relationships of Auditory Judgments to Tactile Judgments and Instrumental Acoustical Measurements. J. Texture Studies. 15(1) 49-58.
Warthesen, J.J., Vickers, Z.M., Whitney-West, S. and Wolf, I.D. 1984. Cookery Methods for Begetables: Influence on sensory Quality, Nutrient Retention, and Energy Consumption. Home Economics Research Journal 13, No. 1. 61-79.
Vickers, Z.M. 1983. Magnitude Estimation vs. Category Scaling of the Hedonic Quality of Food Sounds. J. Food Sci. 48:1183-1186.
Vickers, Z.M. 1983. Pleasantness of Food Sounds. J. Food Sci. 48(3):783-786.
Vickers, Z.M. 1982. Relationships of Chewing Sounds to Judgments of Crispness, crunchiness and Hardness. J. Food Sci. 47(1):121-124.
Vickers, Z.M., Nielsen, S.S. and Theologides, A. 1981. Food Preferences of Patients with Cancer. J. Am. Dietet. Assoc. 79(4):441-445.
Christensen, C.M. and Vickers, Z.M. 1981. Relationships of Chewing Sounds to Judgments of Food Crispness, J. Food Sci. 46:574-578.
Vickers, Z.M. and Christensen, C.M. 1980. Relationships Between Sensory Crispness and Other Sensory and Instrumental Parameters. J. Texture Studies. 11:291-307.
Vickers, Z.M. 1981. Food Sounds: How Much Information do They Contain? J. Food Sci. 45(6):1494-1496.
Nielsen, S.S., Theologides, A. and Vickers, Z.M. 1980. Influence of Food Odors on Food Aversions and Preferences in Patients with Cancer. Am. J. Clinical Nutrition. 33:2253-2261.
Vickers, Z., Nielsen, S.S. and Theologides, A. 1981. Odor Aversions in Cancer Patients. MinnesotaMedicine. 64:277-279.
Vickers, Z.M. and Wasserman, S.S. 1980. Sensory Qualities of Food Sounds Based on Individual Perceptions, J. Text |
