A. Hasenbeck

Color and illuminance level of lighting can modulate willingness to eat bell peppers.

J. Meullenet, H. Seo, A. Hasenbeck, 2014, Journal of the science of food and agriculture.

Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard.

Yanyun Zhao, A. Hasenbeck, Jooyeoun Jung, 2018, Journal of food science.

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.

Yanyun Zhao, A. Hasenbeck, Wenjun Wang, 2020, Journal of food science.

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

J. C. Hermes, Louisa R. Winkler, A. Hasenbeck, 2017, Front. Nutr..

Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent.

M. R. Adams, A. Hasenbeck, C. Durham, 2019, Journal of food science.