| A psychoacoustical theory of crispness Z Vickers, MC BOURNE Journal of Food Science 41 (5), 1158-1164, 1976 | 273 | 1976 |
| Consumer liking of refined and whole wheat breads A Bakke, Z Vickers Journal of food science 72 (7), S473-S480, 2007 | 246 | 2007 |
| Relationships of chewing sounds to judgments of food crispness CM Christensen, ZM Vickers Journal of Food Science 46 (2), 574-578, 1981 | 175 | 1981 |
| Effect of flavor and macronutrient composition of food servings on liking, hunger and subsequent intake J Johnson, Z Vickers Appetite 21 (1), 25-39, 1993 | 174 | 1993 |
| Perceptions of children, parents, and teachers regarding whole-grain foods, and implications for a school-based intervention T Burgess-Champoux, L Marquart, Z Vickers, M Reicks Journal of nutrition education and behavior 38 (4), 230-237, 2006 | 165 | 2006 |
| Breed differences in boar taint: relationship between tissue levels boar taint compounds and sensory analysis of taint JL Xue, GD Dial, EE Holton, Z Vickers, EJ Squires, Y Lou, D Godbout, ... Journal of animal science 74 (9), 2170-2177, 1996 | 151 | 1996 |
| Comparison of softening-related changes during storage of'Honeycrisp'apple, its parents, and'Delicious' C Tong, D Krueger, Z Vickers, D Bedford, J Luby, A El-Shiekh, K Shackel, ... JOURNAL-AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE 124, 407-415, 1999 | 133 | 1999 |
| Sensory, acoustical, and force‐deformation measurements of potato chip crispness ZM Vickers Journal of Food Science 52 (1), 138-140, 1987 | 128 | 1987 |
| Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese J Grummer, N Bobowski, M Karalus, Z Vickers, T Schoenfuss Journal of dairy science 96 (3), 1401-1418, 2013 | 124 | 2013 |
| Higher-protein foods produce greater sensory-specific satiety K Vandewater, Z Vickers Physiology & Behavior 59 (3), 579-583, 1996 | 123 | 1996 |
| CRISPNESS AND CRUNCHINESS‐A DIFFERENCE IN PITCH? ZM Vickers Journal of texture studies 15 (2), 157-163, 1984 | 123 | 1984 |
| INCORPORATING TASTING INTO A CONJOINT ANALYSIS OF TASTE, HEALTH CLAIM, PRICE AND BRAND FOR PURCHASING STRAWBERRY YOGURT1 ZM VICKERS Journal of Sensory Studies 8 (4), 341-352, 1993 | 118 | 1993 |
| Relationships of chewing sounds to judgments of crispness, crunchiness and hardness ZM Vickers Journal of Food Science 47 (1), 121-124, 1982 | 115 | 1982 |
| The myth of comfort food. HS Wagner, B Ahlstrom, JP Redden, Z Vickers, T Mann Health Psychology 33 (12), 1552, 2014 | 102 | 2014 |
| Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors L Chung, SJ Chung, JY Kim, KO Kim, M O’Mahony, Z Vickers, SM Cha, ... Food Quality and Preference 26 (1), 105-118, 2012 | 97 | 2012 |
| Crispness in foods‐a review Z VICKERS, MC BOURNE Journal of Food Science 41 (5), 1153-1157, 1976 | 97 | 1976 |
| Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers J Grummer, M Karalus, K Zhang, Z Vickers, TC Schoenfuss Journal of Dairy Science 95 (6), 2830-2839, 2012 | 94 | 2012 |
| RELATIONSHIPS BETWEEN SENSORY CRISPNESS AND OTHER SENSORY AND INSTRUMENTAL PARAMETERS 1 ZM VICKERS, CM CHRISTENSEN Journal of Texture Studies 11 (3), 291-308, 1980 | 92 | 1980 |
| Taste intensities of oil‐in‐water emulsions with varying fat content KL Metcalf, ZM Vickers Journal of sensory studies 17 (5), 379-390, 2002 | 87 | 2002 |
| The relationships of pitch, loudness and eating technique to judgments of the crispness and crunchiness of food sounds 2 ZM Vickers Journal of Texture Studies 16 (1), 85-95, 1985 | 87 | 1985 |
