| A Mendelian trait for olfactory sensitivity affects odor experience and food selection SR Jaeger, JF McRae, CM Bava, MK Beresford, D Hunter, Y Jia, ... Current Biology 23 (16), 1601-1605, 2013 | 200 | 2013 |
| CATA questions for sensory product characterization: Raising awareness of biases G Ares, SR Jaeger, CM Bava, SL Chheang, D Jin, A Gimenez, L Vidal, ... Food Quality and Preference 30 (2), 114-127, 2013 | 139 | 2013 |
| Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples G Ares, L Antúnez, F Bruzzone, L Vidal, A Giménez, B Pineau, ... Food Quality and Preference 45, 75-86, 2015 | 133 | 2015 |
| Measurement of product emotions using emoji surveys: case studies with tasted foods and beverages SR Jaeger, SM Lee, KO Kim, SL Chheang, D Jin, G Ares Food Quality and Preference, 2017 | 103 | 2017 |
| Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas D Sun-Waterhouse, D Jin, GIN Waterhouse Food research international 54 (1), 781-789, 2013 | 89 | 2013 |
| Identification of regions associated with variation in sensitivity to food-related odors in the human genome JF McRae, SR Jaeger, CM Bava, MK Beresford, D Hunter, Y Jia, ... Current Biology 23 (16), 1596-1600, 2013 | 87 | 2013 |
| Recommendations for use of balanced presentation order of terms in CATA questions G Ares, F Reis, D Oliveira, L Antúnez, L Vidal, A Giménez, SL Chheang, ... Food Quality and Preference 46, 137-141, 2015 | 66 | 2015 |
| Product uniqueness: Further exploration and application of a consumer-based methodology SR Jaeger, AV Cardello, D Jin, DC Hunter, CM Roigard, DI Hedderley Food Quality and Preference 60, 59-71, 2017 | 51 | 2017 |
| Juices, fibres and skin waste extracts from white, pink or red-fleshed apple genotypes as potential food ingredients D Sun-Waterhouse, C Luberriaga, D Jin, R Wibisono, SS Wadhwa, ... Food and Bioprocess Technology 6 (2), 377-390, 2013 | 47 | 2013 |
| Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers SR Jaeger, F Alcaire, DC Hunter, D Jin, JC Castura, G Ares Food Quality and Preference, 2017 | 39 | 2017 |
| The concurrent use of JAR and CATA questions in hedonic scaling is unlikely to cause hedonic bias, but may increase product discrimination SR Jaeger, DC Hunter, K Kam, MK Beresford, D Jin, AG Paisley, ... Food Quality and Preference 44, 70-74, 2015 | 36 | 2015 |
| Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur SR Jaeger, KO Kim, SM Lee, DC Hunter, K Kam, SL Chheang, D Jin, ... Food Quality and Preference 56, 130-137, 2017 | 24 | 2017 |
| Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536 SR Jaeger, HC Reinbach, CM Roigard, JF McRae, B Pineau, ... Food research international 62, 205-214, 2014 | 9 | 2014 |
| Sensory characterisation of dried hop cones for specific aroma traits B Pineau, AG Paisley, D Jin, MW Wohlers, Y Jia, SR Jaeger, RA Beatson III International Humulus Symposium 1010, 215-220, 2012 | 1 | 2012 |
