1. A Natural Experiment: Using Immersive Technologies to Study the Impact of "All‐Natural" Labeling on Perceived Food Quality, Nutritional Content, and Liking. Issue 3 (8th February 2017) Authors: Liu, Rebecca; Hooker, Neal H.; Parasidis, Efthimios; Simons, Christopher T. Journal: Journal of food science Issue: Volume 82:Issue 3(2017) Page Start: 825 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of the Engagement Questionnaire (EQ) to compare methodological differences in sensory and consumer testing. (February 2021) Authors: Hannum, Mackenzie E.; Forzley, Sheri; Popper, Richard; Simons, Christopher T. Journal: Food research international Issue: Volume 140(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessing tactile acuity in oral tissues: Challenges of stimulus development. (October 2022) Authors: Miles, Brittany L.; Berkowitz, Kevin; Mueller, Hollie; Simons, Christopher T. Journal: Food quality and preference Issue: Volume 101(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Capturing high and low levels of participant engagement in sensory and consumer evaluations via a known groups design and an implicit correlate. (November 2022) Authors: Hannum, Mackenzie E.; Simons, Christopher T. Journal: Food research international Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Context effect of environmental setting and product information in acceptability testing of tea and cola: A study comparing sensory engagement in a traditional sensory booth and a study commons. Issue 6 (30th May 2021) Authors: Albiol Tapia, Marta; Baik, Hwa‐Young; Simons, Christopher T.; Lee, Soo‐Yeun Journal: Journal of food science Issue: Volume 86:Issue 6(2021) Page Start: 2640 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Development of the engagement questionnaire (EQ): A tool to measure panelist engagement during sensory and consumer evaluations. (April 2020) Authors: Hannum, Mackenzie E.; Simons, Christopher T. Journal: Food quality and preference Issue: Volume 81(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Discard intentions are lower for milk presented in containers without date labels. (June 2018) Authors: Roe, Brian E.; Phinney, David M.; Simons, Christopher T.; Badiger, Aishwarya S.; Bender, Kathryn E.; Heldman, Dennis R. Journal: Food quality and preference Issue: Volume 66(2018) Page Start: 13 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Do Caucasian American and South Asian Indian cultural groups differ in sensitivity to capsaicin? A study designed to control for chili pepper affinity. Issue 9 (14th August 2020) Authors: Berry, Danica N.; Simons, Christopher T. Journal: Journal of food science Issue: Volume 85:Issue 9(2020) Page Start: 2896 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Does environment matter? Assessments of wine in traditional booths compared to an immersive and actual wine bar. (September 2019) Authors: Hannum, Mackenzie; Forzley, Sheri; Popper, Richard; Simons, Christopher T. Journal: Food quality and preference Issue: Volume 76(2019) Page Start: 100 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Elucidation of a lingual detection mechanism for high-viscosity solutions in humans. Issue 1 (7th December 2021) Authors: Miles, Brittany L.; Wu, Zhenxing; Kennedy, Kelly S.; Zhao, Kai; Simons, Christopher T. Journal: Food & function Issue: Volume 13:Issue 1(2022) Page Start: 64 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗