I. Baxter

发表

Vegetable consumption among Scottish children: a review of the determinants and proposed strategies to overcome low consumption

M. Schröder, I. Baxter, 1997 .

Children's perceptions of and preferences for vegetables in the west of Scotland: the role of demographic factors.

John A. Bower, M. Schröder, I. Baxter, 2000 .

Descriptive sensory analysis: past, present and future

Conor M. Delahunty, J. M Murray, I. A Baxter, 2001 .

Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

Graeme M. Walker, Martina Daute, Frances R. Jack, 2021, Applied Sciences.

Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats.

P. O'riordan, C. Stewart, M. Hayman, 2004, Journal of food protection.

High pressure processing of Australian navel orange juices: Sensory analysis and volatile flavor profiling

Irene A. Baxter, F. B. Whitfield, Frank B. Whitfield, 2005 .

Consumer perception of the nature and quality of home‐made and commercial dairy ice cream

John A. Bower, I. Baxter, 2000 .

The influence of socio-economic background on perceptions of vegetables among Scottish primary school children

John A. Bower, M. Schröder, I. Baxter, 1999 .

The use of repertory grid method to elicit perceptual data from primary school children

Frances R. Jack, Irene A. Baxter, F. Jack, 1998 .

From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations

Frances Jack, I. Baxter, B. Harrison, 2023, Beverages.