1. A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products. (September 2019) Authors: Nguyen, Ha; Wismer, Wendy V. Journal: Food research international Issue: Volume 123(2019) Page Start: 631 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A review of chemosensory perceptions, food preferences and food-related behaviours in subjects with Prader–Willi Syndrome. (1st April 2016) Authors: Martínez Michel, Lorelei; Haqq, Andrea M.; Wismer, Wendy V. Journal: Appetite Issue: Volume 99(2016) Page Start: 17 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A review of chemosensory perceptions, food preferences and food-related behaviours in subjects with Prader–Willi Syndrome. (1st April 2016) Authors: Martínez Michel, Lorelei; Haqq, Andrea M.; Wismer, Wendy V. Journal: Appetite Issue: Volume 99(2016) Page Start: 17 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species. (1st November 2022) Authors: Popoola, Ibironke O.; Soladoye, Philip O.; Gaudette, Nicole J.; Wismer, Wendy V. Journal: Food reviews international Issue: Volume 38(2022)Supplement 1 Page Start: 266 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Acceptance of oat‐based beverages tailored for patients with cancer. Issue 6 (6th June 2021) Authors: Enriquez Fernandez, Blanca E.; Klassen, Pamela; Mazurak, Vera; Chen, Lingyun; Prado, Carla M.; Wismer, Wendy V. Journal: Journal of food science Issue: Volume 86:Issue 6(2021) Page Start: 2671 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check‐All‐That‐Apply Methods. Issue 10 (11th September 2019) Authors: Popoola, Ibironke O.; Bruce, Heather L.; McMullen, Lynn M.; Wismer, Wendy V. Journal: Journal of food science Issue: Volume 84:Issue 10(2019) Page Start: 3009 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Free word association perceptions of red meats; beef is 'yummy', bison is 'lean game meat', horse is 'off limits'. (October 2021) Authors: Popoola, Ibironke O.; Anders, Sven; Feuereisen, Michelle M.; Savarese, Mariarosaria; Wismer, Wendy V. Journal: Food research international Issue: Volume 148(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Head and Neck Cancer Patients Do Not Meet Recommended Intakes of Micronutrients without Consuming Fortified Products. (3rd April 2018) Authors: Nejatinamini, Sara; Kubrak, Catherine; Álvarez-Camacho, Mirey; Baracos, Vickie E.; Ghosh, Sunita; Wismer, Wendy V.; Mazurak, Vera C. Journal: Nutrition and cancer Issue: Volume 70:Number 3(2018) Page Start: 474 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Synthetic Clothing and the Problem With Odor: Comparison of Nylon and Polyester Fabrics. (October 2018) Authors: Abdul-Bari, Mohammed M.; McQueen, Rachel H.; Nguyen, Ha; Wismer, Wendy V.; de la Mata, A. Paulina; Harynuk, James J. Journal: Clothing and textiles research journal Issue: Volume 36:Number 4(2018) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The influence of companion foods on sensory attribute perception and liking of regular and sodium‐reduced foods. Issue 4 (3rd April 2020) Authors: Nguyen, Ha; Wismer, Wendy V. Journal: Journal of food science Issue: Volume 85:Issue 4(2020) Page Start: 1274 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗