Lisa M Duizer
Lisa M Duizer
Department of Food Science, University of Guelph
Verified email at uoguelph.ca
Title
Cited by
Cited by
Year
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
2382001
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
1192012
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
942002
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
901998
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
822014
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
802009
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
641997
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
581996
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
572013
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
502015
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
462017
Instrumental measures of bite forces associated with crisp products
LM Duizer, RJ Winger
Journal of Texture studies 37 (1), 1-15, 2006
452006
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
422012
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
422007
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
382017
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
352017
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
352010
Effect of drying profile and whole grain content on flavour and texture of pasta
R West, K Seetharaman, LM Duizer
Journal of Cereal Science 58 (1), 82-88, 2013
342013
Development of soy‐based bread with acceptable sensory properties
B Ivanovski, K Seetharaman, LM Duizer
Journal of food science 77 (1), S71-S76, 2012
332012
Sensory characteristics and consumer acceptance of bread and cracker products made from red or white wheat
CA Challacombe, K Seetharaman, LM Duizer
Journal of food science 76 (5), S337-S346, 2011
332011
The system can't perform the operation now. Try again later.
Articles 1–20