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28篇 您的检索式：作者名="LAWLESS H T"

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	题名	作者	年代	出处	被引量
1	Flavor description of white wine by‘expert’and nonexpert wine consumers显示文摘	Lawless H T	1984	Journal of Food Science1984，49，1：	1
2	Combined Effects of Carbon Dioxide Addition and Barrier Films on Microbial and Sensory Changes in Pasteurized Milk显示文摘	HOTCHKISS J H CHEN J H LAWLESS H T	1999	J Dairy Sci1999，82，：	1
3	Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characteri- zation of Ultra pasteurized Milk 显示文摘	K W Chapman H T Lawless K J Boor	2001	Dairy Sci2001，，84：	1
4	The taste of calcium chloride in mixtures with NaCl, sucrose and citric acid显示文摘	Lawless H T Rapacki F Home J	2003	Food Quality Preference2003，15，：	1
5	Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk显示文摘	Chapman K W Lawless H T Boor K J	2001	Journal of Dairy Science2001，84，：	1
6	A drosophila model of mutant human parkin-induced toxicity demonstrates selective loss of dopaminergic neurons and dependence on cellular dopamine 显示文摘	SANG T K CHANG H Y LAWLESS G M	2007	J Neurosei2007，27，：	1
7	Comparison of rating scales:sensitivity,replicates and relative measurement显示文摘	LAWLESS H T MALONE G J	1986	Journal of Sensory Studies1986，1，2：	1
8	Psychological biases in time-intensity scaling显示文摘	Lawless H T Clark C C	1992	Food Technol1992，46，：	1
9	Dimensions of quality: a critique显示文摘	Lawless H T	1995	Food Quality and Preference1995，，6：	1
10	A comparison of the labeled magnitude(LAM)scale,an 11-point category scale and the traditional 9-point hedonic scale显示文摘	LAWLESS H T POPPER R KROLL B J	2010	Food Quality and Preference2010，21，1：	1
11	The taste of calcium and magnesium salts and anionic modifications显示文摘	Lawless H T ~Rapacki F Horne J	2003	Food Quality and Preference2003，14，4：	1
12	Interactions of astringent substances显示文摘	Lawless H T Corrigan C J Lee C B	1994	Chemical Senses1994，19，2：	1
13	The taste of calcium chloride in mixtures with NaC1, sucrose and citric acid 显示文摘	Lawless H T Rapacki F Home J	2003	Food Quality Preference2003，15，：	1
14	Multidimensional- scaling of sorting data applied to cheese perception显示文摘	Lawless H T Sheng N Knoops S S C P	1995	Food Quality and Preference1995，6，：	1
15	Time-course of astringent materials 显示文摘	Lee C B Lawless H T	1991	Chem Senses1991，16，：	1
16	Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers显示文摘	Lawless H T Nestrud M A	2008	Food Quality and Preference2008，19，：	1
17	Combined Effects of Carbon Dioxideaddition and Barrier Films on Microbial and Sensory Changes in Pasteurized Milk显示文摘	HOTCHKISS J H CHEN J H LAWLESS H T	1999	J Dairy Sci1999，82，：	1
18	Control of Volatile organic compounds by an ac energized ferroelectric pellet reactor and a pulsed corona reactor 显示文摘	YAMAMOTO T RAMANATHAN K LAWLESS P A ENSOR D S NEWSOME J R PLAKS N RAMSEY G H	1992	IEEE Transactions on Industry Applications1992，28，3：	1
19	Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk显示文摘	CHAPMAN K W LAWLESS H T BOOR K J		0，，：	1
20	Kinetics of the reaction between phosphine and hypochlorite in alkaline solution显示文摘	LAWLESS J J SEARLE H T	1962	Journal of the American Chemical Society1962，94，：	1

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