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18篇 您的检索式：作者名="Cardello A V"

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		题名	作者	年代	出处	被引量
	1	Consumer Responses to an Off flavor in Juice in the Presence of Specific Health Claims 显示文摘	TUORILA H CARDELLO A V	2002	FoodQuality and Preference2002，，13：	1
	2	Safety and efficacy of intravenous diltiazem in atrial fibrillation or atrial flutter显示文摘	Ellenbogen K A Dias V C cardello F P	1995	AmJ Cardiol1995，75，：	1
	3	Food quality: relativity context and consumer expectations 显示文摘	Cardello A V	1995	Food Quality and Preference1995，6，：	1
	4	The development of a perceived satiety index for military rations 显示文摘	Merrill E P Cardello A V Kramer F M	2004	Food Quality and Preference2004，15，：	1
	5	Food relativity context and consumer ex-pectations 显示文摘	Cardello A V	1995	Food Quality and Preference1995，，6：	1
	6	Food Quality:relativity context and consumer expectations显示文摘	Cardello A V	1995	Food Quality and Preference1995，，6：	1
	7	A labeled affective magnitude(LAM)scale for assessing for liking/disliking显示文摘	SCHUTZ H G CARDELLO A V	2001	Journal of Sensory Studies2001，16，2：	1
	8	Cellularity,mechanical failure,and texturoal perception of corn meal extrudates显示文摘	Barrett A H Cardello A V Lesheri L L	1994	Journal of Texture Studies1994，25，：	1
	9	A labeled affective magnitude (LAM) scale for assessing food liking/ disliking显示文摘	Schutz H G Cardello A V	2001	J Sens Stud2001，16，2：	1
	10	Numerical scale-point locations for constructing the LAM (labeled affective magnitude) scale显示文摘	Cardello A V Schutz H G	2004	J Sens Stud2004，19，4：	1
	11	Consumer acceptance of foods lower in sodium 显示文摘	ADAMS S O MALLER O CARDELLO A V	1995	Journal of the American Dietetic Association1995，95，4：	1
	12	Textural Optimization of Shelf- Stable Bread: Effects of Glycerol Content and Dough-Forming Tech- nique显示文摘	BARRETT A H CARDELLO A V	2000	Cereal Chemistry2000，77，2：	1
	13	Objective and subjective texture evaluation of irradiation sterilized meat products 显示文摘	Segars R A Cardello A V Cohen J S	1981	Journal of Food Science1981，46，4：	1
	14	Predicting the handle and comfort of military clothing fabrics from sensory and instrumental data:Development and appliation of new psychophysical methods显示文摘	Cardello A V Winterhalter C	2003	Textile Research Journal2003，73，3：	1
	15	Objective and subjective texture evaluation of irradiation sterilized meat products 显示文摘	Segars R A Cardello A V Cohen J S	1981	Journal of Food Science1981，46，4：	1
	16	Identification of the most significant comfort factors for tex- tiles from processing mechanical, handfeel, fabric construction, and perceived tactile comfort data显示文摘	SZTANDERA L M CARDELLO A V WINTERHALTER C	2013	Textile Research Jour- nal2013，83，1：	1
	17	Consumer acceptance of foods lower in sodium 显示文摘	Adams S O Maller O Cardello A V	1995	Journal of the American Dietetic Association1995，95，4：	1
	18	Effects of colorants and flavorants on identification, perceived flavor intensity, and hedonic quality of fruit-flavored beverages and cake显示文摘	Dubose C N Cardello A V Maller O	1980	Journal of Food Science1980，45，5：	1

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