Harry T. Lawless

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COMMENTARY: EVERY TOOL HAS ITS PROPER USE

Harry T. Lawless, H. Lawless, 2005 .

Quantitative Sensory Analysis: Psychophysics, Models and Intelligent Design

Harry T. Lawless, 2013 .

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

Harry T. Lawless, H. Lawless, 2013 .

Overview of Sensory Principles and Practices

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

Product Stability and Shelf‐Life Measurement

Harry T. Lawless, 2013 .

Introduction and General Instructions for Students

Harry T. Lawless, 2013 .

Progress in Discrimination Testing

Harry T. Lawless, H. Lawless, 2013 .

Quality Control and Shelf-Life (Stability) Testing

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

Time-Intensity Scaling

Harry T. Lawless, 2013 .

THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS

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

Basics of Signal Detection Theory

Harry T. Lawless, 2013 .

Data Relationships and Multivariate Applications

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

Flavor Profile Method

Harry T. Lawless, 2013 .

Forced-Choice Thresholds Using an Ascending Method of Limits

Harry T. Lawless, 2013 .

Chapter 1.8. The Importance of Language in Describing Perceptions

Harry T. Lawless, Gail Civille, 2008 .

Introduction for Instructors and Teaching Assistants

Harry T. Lawless, 2013 .

Time–Intensity Modeling

Harry T. Lawless, 2013 .

Sensory Evaluation of Food: Principles and Practices

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

THE SENSE OF SMELL IN FOOD QUALITY AND SENSORY EVALUATION

Harry T. Lawless, H. Lawless, 1991 .

CATEGORIZATION OF ENGLISH AND FINNISH TEXTURE TERMS AMONG CONSUMERS AND FOOD PROFESSIONALS

Harry T. Lawless, Hely Tuorila, Mika Vanne, 1997 .

CONSISTENCY OF MULTIDIMENSIONAL SCALING MODELS DERIVED FROM ODOR SORTING

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

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

Harry T. Lawless, H. Lawless, 1999 .

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 .

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

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

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 .

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 .

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 .

Sensory science theory and applications in foods

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

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

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

Psychological biases in time-intensity scaling

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

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

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

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

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

Sweet–sour mixture suppression in older and young adults

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

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

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

Sensory Evaluation of Food

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

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 .

THE DISRIMINATIVE EFFICIENCY OF COMMON SCALING METHODS

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 .

UNDERSTANDING MOUTHFEEL ATTRIBUTES: A MULTIDIMENSIONAL SCALING APPROACH

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

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

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

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 .

Physiological and Psychological Foundations of Sensory Function

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

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 .

Color and Appearance

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

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

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