C. R. Loss

It tastes as good as it looks! The effect of food presentation on liking for the flavor of food ☆

Jonathan A. Zearfoss, D. Zellner, C. R. Loss, 2014, Appetite.

Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk.

C. R. Loss, J. Hotchkiss, 2002, Journal of food protection.

On food and chemesthesis – food science and culinary perspectives

C. R. Loss, Ali Bouzari, 2016 .

The use of dissolved carbon dioxide to extend the shelf-life of dairy products.

G. Smit, C. R. Loss, J. Hotchkiss, 2003 .

Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience.

J. Hayes, C. R. Loss, Nadia K. Byrnes, 2015, Food quality and preference.

Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock.

C. R. Loss, C. Shoemaker, Mark N. Krasnow, 2012, Journal of food science.

Determination of thermal inactivation kinetics of microorganisms with a continuous microflow apparatus.

C. R. Loss, Joseph H. Hotchkiss, 2004, Journal of food protection.