Martin J. Talavera

发表

Effect of Light Characteristics on the Sensory Properties of Red Lettuce (Lactuca sativa)

C. Rivard, Martin Talavera, E. Pliakoni, 2021, Foods.

Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars

S. Jayanty, E. Chambers, C. Sharma, 2020, Journal of Sensory Studies.

Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects †

S. Jayanty, E. Chambers Iv, Martin Talavera, 2020, Foods.

Flavor lexicon and characteristics of artisan goat cheese from the United States

D. Chambers, Martin Talavera, Martin J. Talavera, 2016 .

Generating consumer terminology to describe emotions in pet owners and their pets

K. Koppel, Weilun Tsai, Martin Talavera, 2020 .

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes †

E. Chambers Iv, D. Chambers, Melissa Ciccone, 2020, Foods.

Using sensory sciences help products succeed

E. Chambers, Martin Talavera, Martin J. Talavera, 2017 .

Using correspondence analysis to evaluate consumer terminology and understand the effects of smoking method and type of wood on the sensory perception of smoked meat

Marianne Swaney‐Stueve, Chetan Sharma, Martin J. Talavera, 2019, Journal of Sensory Studies.

Sensory evaluation in the personal care space: A review

Marianne Swaney‐Stueve, Martin J. Talavera, Grace Deubler, 2022, Journal of Sensory Studies.

Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach.

C. Rivard, Marianne Swaney‐Stueve, Martin Talavera, 2019, Journal of food science.

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues

S. Alavi, H. Dogan, Yonghui Li, 2023, Foods.