1. 1367 Outcomes of admission of late preterm babies in transitional care. (17th August 2022) Authors: Cunto, Angela De; Meek, Judith; Spencer, Molly; Coutinho, Abigail Journal: Archives of disease in childhood Issue: Volume 107(2022)Supplement 2 Page Start: A195 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumer acceptance of plant-forward recipes in a natural consumption setting. (March 2021) Authors: Spencer, Molly; Rowe, Steven; Bonnell, Carrie; Dalton, Pamela Journal: Food quality and preference Issue: Volume 88(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues. (1st December 2018) Authors: Spencer, Molly; Kurzer, Amalie; Cienfuegos, Cesar; Guinard, Jean-Xavier Journal: Appetite Issue: Volume 131(2018) Page Start: 14 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts. Issue 11 (6th October 2020) Authors: Kurzer, Amalie; Spencer, Molly; Cienfuegos, Cesar; Guinard, Jean‐Xavier Journal: Journal of food science Issue: Volume 85:Issue 11(2020) Page Start: 3954 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein. (September 2018) Authors: Spencer, Molly; Cienfuegos, Cesar; Guinard, Jean-Xavier Journal: Food quality and preference Issue: Volume 68(2018) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The Flexitarian Flip™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes. Issue 1 (28th November 2017) Authors: Spencer, Molly; Guinard, Jean‐Xavier Journal: Journal of food science Issue: Volume 83:Issue 1(2018) Page Start: 175 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The third dimension of flavor: A chemesthetic approach to healthier eating (a review). Issue 2 (19th November 2019) Authors: Spencer, Molly; Dalton, Pamela Journal: Journal of sensory studies Issue: Volume 35:Issue 2(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel. Issue 12 (11th November 2016) Authors: Spencer, Molly; Sage, Emma; Velez, Martin; Guinard, Jean‐Xavier Journal: Journal of food science Issue: Volume 81:Issue 12(2016) Page Start: S2997 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗