H. Lawless

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EXPECTATIONS AND STABILITY OF PREFERENCE CHOICE

K. Chapman, K. Grace-Martin, H. Lawless, 2006 .

Flavor Description of White Wine by “Expert” and Nonexpert Wine Consumers

H. Lawless, 1984 .

Chapter 4 – Olfactory Psychophysics

H. Lawless, 1997 .

RECOGNITION MEMORY FOR ODORS

W. Cain, H. Lawless, 1975 .

Principles of Good Practice

H. Heymann, H. Lawless, 1999 .

Measurement of Sensory Thresholds

H. Heymann, H. Lawless, 1999 .

Effects of color and odor on judgments of sweetness among children and adults

Harry T. Lawless, H. Lawless, Joseph G. Lavin, 1998 .

Sweet–sour mixture suppression in older and young adults

Harry T. Lawless, H. Lawless, Cathy A. Pelletier, 2004 .

Physiological and Psychological Foundations of Sensory Function

Harry T. Lawless, Hildegarde Heymann, H. Heymann, 1999 .

Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect.

H. Lawless, C. C. Clark, H T Lawless, 1994, Chemical senses.

Psychological biases in time-intensity scaling

Harry T. Lawless, H. Lawless, C. C. Clark, 1992 .

Exploration of fragrance categories and ambiguous odors using multidimensional scaling and cluster analysis

H. Lawless, 1989 .

Detection Thresholds of 10 Odor‐active Compounds Naturally Occurring in Food Using a Replicated Forced‐Choice Ascending Method of Limits

S. Jaeger, H. Lawless, H. D. Silva, 2014 .

Gender, Age, Vessel Size, Cup vs. Straw Sipping, and Sequence Effects on Sip Volume

H. Lawless, Cathy A. Pelletier, S. Bender, 2003, Dysphagia.

Sensory Evaluation of Food

Harry T. Lawless, Hildegarde Heymann, H. Heymann, 1999 .

Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk.

K. Chapman, H. Lawless, K. Boor, 2001, Journal of dairy science.

Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers

Harry T. Lawless, H. Lawless, Michael A. Nestrud, 2008 .

Metallic taste from electrical and chemical stimulation.

D. A. Stevens, K. Chapman, H. Lawless, 2005, Chemical senses.

Commentary on “Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps”

Harry T. Lawless, H. Lawless, 2010 .

Progress in Affective Testing

H. Lawless, 2013 .

A COMPARISON OF THE EFFECTIVENESS OF HEDONIC SCALES AND END-ANCHOR COMPRESSION EFFECTS

Armand V. Cardello, Howard G. Schutz, Harry T. Lawless, 2010 .

COMPARISON OF RATING SCALES: SENSITIVITY, REPLICATES AND RELATIVE MEASUREMENT

Harry T. Lawless, H. Lawless, G. J. Malone, 1986 .

Multidimensional scaling of sorting data applied to cheese perception

Harry T. Lawless, H. Lawless, Nancy Sheng, 1995 .

Perceptual mapping of apples and cheeses using projective mapping and sorting.

Harry T. Lawless, H. Lawless, Michael A. Nestrud, 2010 .

Associations to odors: interference, mnemonics, and verbal labeling.

T. Engen, H. Lawless, 1977, Journal of experimental psychology. Human learning and memory.

Color and Appearance

Harry T. Lawless, Hildegarde Heymann, H. Heymann, 1999 .

A sequential contrast effect in odor perception

H. Lawless, 1991 .

Reducing calories, fat, saturated fat, and sodium in restaurant menu items: Effects on consumer acceptance

H. Lawless, V. Njike, Anjali A. Patel, 2016, Obesity.

A SIMPLE ALTERNATIVE ANALYSIS FOR THRESHOLD DATA DETERMINED BY ASCENDING FORCED‐CHOICE METHODS OF LIMITS

H. Lawless, 2010 .

Correlating food safety knowledge with home food-preparation practices

H. Lawless, R. Gravani, D. Williamson, 1992 .

Context Effects and Biases in Sensory Judgment

H. Heymann, H. Lawless, 1999 .

VALIDATING A GRAPH THEORETIC SCREENING APPROACH TO FOOD ITEM COMBINATIONS

John M. Ennis, Charles M. Fayle, D. Ennis, 2011 .

Lack of effect of taste and nutrition claims on sensory and hedonic responses to a fat-free yogurt

Harry T. Lawless, Hely Tuorila, H. Lawless, 1997 .

Retronasal smell and detection thresholds of iron and copper salts

H. Lawless, Effie M. Epke, 2007, Physiology & Behavior.

Measuring taste acceptance in neurologically impaired adults

H. Lawless, Cathy A. Pelletier, 2003 .

Astringent subqualities in acids.

H. Lawless, C. J. Thomas, 1995, Chemical senses.

Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron

H. Lawless, D. K. Miller, Dennis D. Miller, 1994 .

THE DISRIMINATIVE EFFICIENCY OF COMMON SCALING METHODS

Harry T. Lawless, H. Lawless, G. J. Malone, 1986 .

THE SENSE OF SMELL IN FOOD QUALITY AND SENSORY EVALUATION

Harry T. Lawless, H. Lawless, 1991 .

A group level validation of the supercombinatorality property: Finding high-quality ingredient combinations using pairwise information

John M. Ennis, H. Lawless, Michael A. Nestrud, 2012 .

Color and Appearance

H. Heymann, H. Lawless, 1999 .

Perceptual Mapping, Multivariate Tools, and Graph Theory

H. Lawless, 2013 .

Time-course of astringent sensations

H. Lawless, Christopher B. Lee, 1991 .

Aversions to bitterness and accidental poisonings among preschool children.

H. Lawless, L. Hammer, M. Corina, 1982, Journal of toxicology. Clinical toxicology.

Consumer Field Tests and Questionnaire Design

H. Heymann, H. Lawless, 1999 .

ACADEMIC VS. INDUSTRIAL PERSPECTIVES ON SENSORY EVALUATION

B. P. Klein, H. Lawless, 1989 .

A direct comparison of the taste of electrical and chemical stimuli.

D. A. Stevens, H. Lawless, David A Stevens, 2008, Chemical senses.

A comparison of two electric taste stimulation devices

Scott T. McClure, H. Lawless, 2007, Physiology & Behavior.

SENSITIVITY OF THE ABX DISCRIMINATION TEST

H. Lawless, Yu-Ting Huang, 1998 .

The Influence of Fat on the Sensory Properties, Viscosity, and Color of Lowfat Milk

H. Lawless, D. Barbano, L. Phillips, 1995 .

The taste of calcium chloride in mixtures with NaCl, sucrose and citric acid

H. Lawless, J. Horne, A. Hayes, 2004 .

Thurstonian Models for Discrimination and Preference

H. Lawless, 2013 .

The effect of microgravity and space flight on the chemical senses.

H. Lawless, B. P. Halpern, D. Levitsky, 2002, Journal of food science.

Time–Intensity Methods

H. Heymann, H. Lawless, 1999 .

Acceptance and Preference Testing

H. Heymann, H. Lawless, 1999 .

Qualitative differences of divalent salts: multidimensional scaling and cluster analysis.

Juyun Lim, H. Lawless, Harry T Lawless, 2005, Chemical senses.

Sensory Evaluation of Food: Principles and Practices

Harry T. Lawless, Hildegarde Heymann, H. Heymann, 1998 .

Time–intensity characteristics of iron compounds

H. Lawless, H. Yang, 2006 .

DESCRIPTIVE ANALYSIS OF DIVALENT SALTS.

H. Lawless, H. Yang, 2005, Journal of sensory studies.

Taste properties of potassium chloride alone and in mixtures with sodium chloride using a check-all-that-apply method.

H. Lawless, Dominique Sinopoli, 2012, Journal of food science.

The taste of calcium and magnesium salts and anionic modifications

H. Lawless, J. Horne, A. Hayes, 2003 .

Sensory Evaluation of Food: Principles and Practices 2nd Edition

H. Heymann, H. Lawless, 2020 .

Metallic taste and retronasal smell.

K. Chapman, H. Lawless, J. Smythe, 2004, Chemical senses.

Astringency of organic acids is related to pH.

H. Lawless, J. Horne, P. Giasi, 1996, Chemical senses.

A comparison of the labeled magnitude (LAM) scale, an 11-point category scale and the traditional 9-point hedonic scale

Harry T. Lawless, Richard Popper, Beverley J. Kroll, 2010 .

Oral sensations from iron and copper sulfate

H. Lawless, Juyun Lim, Juyun Lim, 2005, Physiology & Behavior.

Bitter taste of saccharin and acesulfame-K.

H. Lawless, J. Horne, D. Sposato, 2002, Chemical senses.

Validity of Descriptive and Defect‐oriented Terminology Systems for Sensory Analysis of Fluid Milk

H. Lawless, M. R. Claassen, 1993 .

Comparison of Descriptive Terminology Systems for Sensory Evaluation of Fluid Milk

H. Lawless, Mathias Claassen, 1992 .

Effects of Nasal Occlusion and Oral Contact on Perception of Metallic Taste from Metal Salts.

Scott T. McClure, H. Lawless, Effie M. Epke, 2009, Food quality and preference.

Introduction to Descriptive Analysis

H. Lawless, 2013 .

Overview of Sensory Principles and Practices

Harry T. Lawless, Hildegarde Heymann, H. Heymann, 1999 .

Evidence for neural inhibition in bittersweet taste mixtures.

H. Lawless, 1979, Journal of comparative and physiological psychology.

Chapter 8 – Flavor

H. Lawless, 1996 .

Sensory development in children: research in taste and olfaction.

H. Lawless, 1985, Journal of the American Dietetic Association.

Turbidity as a measure of salivary protein reactions with astringent substances.

H. Lawless, J. Horne, J. Hayes, 2002, Chemical senses.

Interactions of astringent substances.

H. Lawless, C. J. Corrigan, C. B. Lee, 1994, Chemical senses.

UNDERSTANDING MOUTHFEEL ATTRIBUTES: A MULTIDIMENSIONAL SCALING APPROACH

Harry T. Lawless, H. Lawless, Mary Bertino, 1993 .

SENSORY INTERACTIONS IN MIXTURES

H. Lawless, 1986 .

Quantitative and qualitative evaluation of high-intensity sweeteners and sweetener mixtures

H. Lawless, Nalini Ayya, 1992 .

The duration and perceived intensity of sucrose taste

H. Lawless, Elaine Z. Skinner, 1979, Perception & psychophysics.

Effects of Odors on Mood and Behavior: Aromatherapy and Related Effects

H. Lawless, Harry Lawless, 1991 .

Effects of oral chemical irritation on taste

H. Lawless, D. Stevens, 1984, Physiology & Behavior.

Oral chemical irritation: psychophysical properties

H. Lawless, 1984 .

A comparison of different methods used to assess sensitivity to the taste of phenylthiocarbamide (PTC)

H. Lawless, 1980 .

Dimensions of sensory quality: A critique

H. Lawless, 1995 .

Application of the central dogma in sensory evaluation

H. Lawless, M. R. Claassen, 1993 .

Effects of Oral Capsaicin on Gustatory, Olfactory and Irritant Sensations and Flavor Identification in Humans Who Regularly or Rarely Consume Chili Pepper

P. Rozin, H. Lawless, J. Shenker, 1985 .

Consumer purchase probability affected by attitude towards low-fat foods, liking, private body consciousness and information on fat and price

Harry T. Lawless, H. Lawless, Ragnhild Solheim, 1996 .

A method of adjustment for preferred levels of capsaicin in liquid and solid food systems among panelists of two ethnic groups and comparison to hedonic scaling

H. Lawless, Susana V. Hernandez, 1998 .

Data Relationships and Multivariate Applications

Harry T. Lawless, Hildegarde Heymann, H. Heymann, 1999 .

Recognition of common odors, pictures, and simple shapes

H. Lawless, 1978, Perception & psychophysics.

H. Lawless, D. Stevens, 1981, Appetite.

OLFACTORY RESPONSIVENESS TO DIACETYL

H. Lawless, R. Ledford, M. J. Antinone, 1994 .

The Influence of Nonfat Dry Milk on the Sensory Properties, Viscosity, and Color of Lowfat Milks

H. Lawless, D. Barbano, L. Phillips, 1995 .

Recovery of subsampled dimensions and configurations derived from napping data by MFA and MDS

H. Lawless, Michael A. Nestrud, Harry T Lawless, 2011, Attention, perception & psychophysics.

A COMPARISON OF THE LABELED AFFECTIVE MAGNITUDE SCALE AND THE 9‐POINT HEDONIC SCALE AND EXAMINATION OF CATEGORICAL BEHAVIOR

Harry T. Lawless, K. Chapman, H. Lawless, 2010 .

Semantics of Astringency

H. Lawless, C. J. Corrigan, 1994 .

Effect of Citric Acid and Citric Acid–Sucrose Mixtures on Swallowing in Neurogenic Oropharyngeal Dysphagia

H. Lawless, Cathy A. Pelletier, 2003, Dysphagia.

Progress in Scaling

H. Lawless, 2013 .

Effects of extreme anchors and interior label spacing on labeled affective magnitude scales

Armand V. Cardello, Howard G. Schutz, Harry T. Lawless, 2008 .

EVALUATION OF WINE QUALITY USING A SMALL‐PANEL HEDONIC SCALING METHOD

Harry T. Lawless, H. Lawless, Yen-Fei Liu, 1997 .

The Impact of Vision on Flavor Perception

B. Wansink, H. Lawless, A. Kurtz, 2014 .

CONSISTENCY OF MULTIDIMENSIONAL SCALING MODELS DERIVED FROM ODOR SORTING

Harry T. Lawless, H. Lawless, Sandy. Glatter, 1990 .

THRESHOLDS AND SUPRATHRESHOLD INTENSITY FUNCTIONS FOR CAPSAICIN IN OIL AND AQUEOUS BASED CARRIERS

H. Lawless, C. Hartono, Susana V. Hernandez, 2000 .

Detection thresholds and taste qualities of iron salts

H. Lawless, Juyun Lim, 2006 .

Sensory science theory and applications in foods

Harry T. Lawless, B. P. Klein, H. Lawless, 1991 .

Progress in Discrimination Testing

Harry T. Lawless, H. Lawless, 2013 .

Comparison of the triangle and a self-defined two alternative forced choice test

Scott T. McClure, H. Lawless, 2010 .

Diacetyl as a Flavor Component in Full Fat Cottage Cheese

H. Lawless, R. Ledford, M. J. Antinone, 1994 .

An olfactory analogy to release from mixture suppression in taste

H. Lawless, 1987 .

Contextual Effects in Category Ratings

H. Lawless, Rl Meltzer, R. Horstman, 1983 .

Using Subjects as Their Own Controls

H. Lawless, 2013 .

Multidimensional scaling of ferrous sulfate and basic tastes

H. Lawless, Rebecca F. Smith, D. Stevens, 2006, Physiology & Behavior.

Putting out the fire: Effects of tastants on oral chemical irritation

H. Lawless, D. Stevens, 1986, Perception & psychophysics.

Direct and Indirect Scaling of Sensory Differences in Simple Taste and Odor Mixtures

H. Lawless, Michael P. Schlegel, 1984 .

THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS

Harry T. Lawless, Gail Vance Civille, G. Civille, 1986 .

Context-dependent changes in the perception of odor quality

H. Lawless, S. Glatter, C. Hohn, 1991 .

Variation in odor thresholds for l-carvone and cineole and correlations with suprathreshold intensity ratings.

H. Lawless, H T Lawless, C J Thomas, 1995, Chemical senses.

COMMENTARY: EVERY TOOL HAS ITS PROPER USE

Harry T. Lawless, H. Lawless, 2005 .

H. Heymann, H. Lawless, 2010 .

Discrimination Theories and Advanced Topics

H. Heymann, H. Lawless, 1999 .

Mixed Messages: Ambiguous Penalty Information in Modified Restaurant Menu Items.

H. Lawless, Anjali A. Patel, N. Lopez, 2016, Food quality and preference.

Responses by humans to oral chemical irritants as a function of locus of stimulation

H. Lawless, D. Stevens, Harry T. Lawless, 1988, Perception & psychophysics.

Enhancement of responses to sequential presentation of oral chemical irritants

H. Lawless, D. Stevens, 1987, Physiology & Behavior.

Cross adaptation of sucrose and intensive sweeteners

H. Lawless, D. Stevens, 1983 .

Laboratory Exercises for Sensory Evaluation

H. Lawless, 2012 .

Similarity and Equivalence Testing

H. Lawless, 2013 .

Combined effects of carbon dioxide addition and barrier films on microbial and sensory changes in pasteurized milk.

H. Lawless, J. Hotchkiss, J. H. Chen, 1999, Journal of dairy science.

PREFERENCE FOR ONE OF TWO IDENTICAL STIMULI: EXPECTATIONS, EXPLICIT INSTRUCTIONS AND PERSONAL TRAITS

Armand V. Cardello, Harry T. Lawless, Eugene A. Lovelace, 2010 .

SOURCES OF ERROR AND THE NO-PREFERENCE OPTION IN DAIRY PRODUCT TESTING

Harry T. Lawless, K. Chapman, H. Lawless, 2005 .

Qualitative Consumer Research Methods

H. Heymann, H. Lawless, 1999 .

Reference Matching of Dissimilar Binary Odor Mixtures

H. Lawless, A. Kurtz, T. Acree, 2009 .

Contrast and range effects for category, magnitude and labeled magnitude scales in judgements of sweetness intensity.

H. Lawless, J. Horne, W. Spiers, 2000, Chemical senses.

VISUAL HAZE DETECTION THRESHOLD ASSESSMENT BY ASCENDING METHOD OF LIMITS AND A TRANSFORMED STAIRCASE PROCEDURE IN APPLE JUICE SIMULATIONS UNDER “ STORE LIKE” CONDITIONS

H. Lawless, J. Horne, A. Olabi, 2001 .

COMPARISON OF SINGLE PRODUCT SCALING AND RELATIVE‐TO‐REFERENCE SCALING IN SENSORY EVALUATION OF DAIRY PRODUCTS

H. Lawless, Natalie Stoer, 1993 .

Persistence of context effects after training and with intensity references.

H. Lawless, A. Olabi, 2008, Journal of food science.

CONTEXT EFFECTS AND REFERENCE STANDARDS WITH MAGNITUDE ESTIMATION AND THE LABELED MAGNITUDE SCALE

Harry T. Lawless, H. Lawless, J. Diamond, 2001 .

Product Optimization, Just‐About‐Right (JAR) Scales, and Ideal Profiling

Harry T. Lawless, H. Lawless, 2013 .

An Adjustment Error in Optimization of Taste Intensity

H. Lawless, R. Mattes, 1985, Appetite.

Descriptive analysis of complex odors: reality, model or illusion?

Harry T. Lawless, H. Lawless, 1999 .

The education and training of sensory scientists

H. Lawless, 1993 .

Sensory Responses to Oral Chemical Heat

H. Lawless, M. Gillette, 1985 .

Quality Control and Shelf-Life (Stability) Testing

Harry T. Lawless, Hildegarde Heymann, H. Heymann, 2010 .

Sensory Evaluation in Quality Control

H. Heymann, H. Lawless, 1999 .

Sequential Interactions of Oral Chemical Irritants

H. Lawless, D. Stevens, 1987 .

The pleasantness of mixtures in taste and olfaction.

H. Lawless, 1977, Sensory processes.

The Cross-Adaptation of Green and Citrus Odorants

H. Lawless, A. Kurtz, T. Acree, 2010 .

A direct comparison of the taste of electrical and chemical stimuli.

H. Lawless, Diane Baker, Elizabeth Cutroni, 2008, Chemical senses.