| A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures L Duizer Trends in food science & technology 12 (1), 17-24, 2001 | 266 | 2001 |
| Issues associated with the use of modified texture foods H Keller, L Chambers, H Niezgoda, L Duizer The journal of nutrition, health & aging 16 (3), 195-200, 2012 | 148 | 2012 |
| Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers BM Peachey, RW Purchas, LM Duizer Meat science 60 (3), 211-218, 2002 | 109 | 2002 |
| Making the Most of Mealtimes (M3): grounding mealtime interventions with a conceptual model H Keller, N Carrier, L Duizer, C Lengyel, S Slaughter, C Steele Journal of the American Medical Directors Association 15 (3), 158-161, 2014 | 105 | 2014 |
| Requirements for packaging from an ageing consumer's perspective LM Duizer, T Robertson, J Han Packaging Technology and Science: An International Journal 22 (4), 187-197, 2009 | 105 | 2009 |
| Sensory, instrumental and acoustic characteristics of extruded snack food products LM Duizer, OH Campanella, GRG Barnes Journal of texture studies 29 (4), 397-411, 1998 | 103 | 1998 |
| Genetic variation in putative salt taste receptors and salt taste perception in humans AG Dias, D Rousseau, L Duizer, M Cockburn, W Chiu, D Nielsen, ... Chemical senses 38 (2), 137-145, 2013 | 89 | 2013 |
| Prevalence and determinants of poor food intake of residents living in long-term care HH Keller, N Carrier, SE Slaughter, C Lengyel, CM Steele, L Duizer, ... Journal of the american Medical Directors association 18 (11), 941-947, 2017 | 87 | 2017 |
| Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures M Sharma, E Kristo, M Corredig, L Duizer Food Hydrocolloids 63, 478-487, 2017 | 81 | 2017 |
| Variation in the TAS1R2 gene, sweet taste perception and intake of sugars AG Dias, KM Eny, M Cockburn, W Chiu, DE Nielsen, L Duizer, ... Lifestyle Genomics 8 (2), 81-90, 2015 | 79 | 2015 |
| Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions LM Duizer, K Bloom, CJ Findlay Food Quality and Preference 8 (4), 261-269, 1997 | 79 | 1997 |
| Dual‐attribute time‐intensity measurement of sweetness and peppermint perception of chewing gum LM Duizer, K Bloom, CJ Findlay Journal of Food Science 61 (3), 636-638, 1996 | 61 | 1996 |
| Making the Most of Mealtimes (M3): protocol of a multi-centre cross-sectional study of food intake and its determinants in older adults living in long term care homes HH Keller, N Carrier, S Slaughter, C Lengyel, CM Steele, L Duizer, ... BMC geriatrics 17 (1), 1-15, 2017 | 55 | 2017 |
| Influence of cellulose nanofibrils on the structural elements of ice cream J Velásquez-Cock, A Serpa, L Vélez, P Gañán, CG Hoyos, C Castro, ... Food Hydrocolloids 87, 204-213, 2019 | 54 | 2019 |
| Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat CA Challacombe, ESM Abdel-Aal, K Seetharaman, LM Duizer Journal of Cereal Science 56 (2), 181-188, 2012 | 52 | 2012 |
| The effect of frequency of consumption of artificial sweeteners on sweetness liking by women A Mahar, LM Duizer Journal of food science 72 (9), S714-S718, 2007 | 50 | 2007 |
| Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber W Chen, L Duizer, M Corredig, HD Goff Journal of Food science 75 (6), C478-C484, 2010 | 48 | 2010 |
| Instrumental measures of bite forces associated with crisp products LM Duizer, RJ Winger Journal of Texture studies 37 (1), 1-15, 2006 | 48 | 2006 |
| Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework JJX Ong, CM Steele, LM Duizer Food hydrocolloids 79, 208-217, 2018 | 46 | 2018 |
| Extraction of consumer texture preferences for yogurt: Comparison of the preferred attribute elicitation method to conventional profiling A Grygorczyk, I Lesschaeve, M Corredig, L Duizer Food Quality and Preference 27 (2), 215-222, 2013 | 42 | 2013 |
