Lisa M Duizer
Lisa M Duizer
Department of Food Science, University of Guelph
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Cited by
Cited by
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Instrumental measures of bite forces associated with crisp products
LM Duizer, RJ Winger
Journal of Texture studies 37 (1), 1-15, 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
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
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