Molecular Entanglement and Electrospinnability of Biopolymers

Por Kong, Lingyan, Ziegler, Gregory R.
Publicado no J Vis Exp (2014)

Fabrication of κ-Carrageenan Fibers by Wet Spinning: Spinning Parameters

Por Kong, Lingyan, Ziegler, Gregory R.
Publicado no Materials (Basel) (2011)

Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage

Por Li, Bangde, Hayes, John E., Ziegler, Gregory R.
Publicado em 2014

Just-About-Right and ideal scaling provide similar insights into the influence of sensory attributes on liking

Por Li, Bangde, Hayes, John E., Ziegler, Gregory R.
Publicado em 2014

Release of Tenofovir from Carrageenan-Based Vaginal Suppositories

Por Zaveri, Toral, Hayes, John E., Ziegler, Gregory R.
Publicado em 2014

Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: an optimization case study with coffee-flavored milk

Por Li, Bangde, Hayes, John E., Ziegler, Gregory R.
Publicado no Food Qual Prefer (2015)

Optimization of Exopolysaccharide Production by Lactobacillus delbrueckii subsp. bulgaricus RR Grown in a Semidefined Medium

Por Kimmel, Stacy A., Roberts, Robert F., Ziegler, Gregory R.
Publicado em 1998

Rejection Thresholds in Solid Chocolate-Flavored Compound Coating

Por Harwood, Meriel L., Ziegler, Gregory R., Hayes, John E.
Publicado em 2012

Rejection Thresholds in Chocolate Milk: Evidence for Segmentation

Por Harwood, Meriel L., Ziegler, Gregory R., Hayes, John E.
Publicado em 2012

Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

Por Harwood, Meriel L., Ziegler, Gregory R., Hayes, John E.
Publicado em 2013

Check-All-That-Apply (CATA), Sorting, and Polarized Sensory Positioning (PSP) with Astringent Stimuli

Por Fleming, Erin E., Ziegler, Gregory R., Hayes, John E.
Publicado no Food Qual Prefer (2015)

Salivary protein levels as a predictor of perceived astringency in model systems and solid foods

Por Fleming, Erin E., Ziegler, Gregory R., Hayes, John E.
Publicado no Physiol Behav (2016)

Chocolate not necessarily healthier or tastier

Por Ziegler, Gregory R., Hayes, John E., Lambert, Joshua D.
Publicado no Proc Natl Acad Sci U S A (2016)

Investigating Mixture Interactions of Astringent Stimuli Using the Isobole Approach

Por Fleming, Erin E., Ziegler, Gregory R., Hayes, John E.
Publicado no Chem Senses (2016)

User Preferences in a Carrageenan-Based Vaginal Drug Delivery System

Por Li, Bangde, Zaveri, Toral, Ziegler, Gregory R., Hayes, John E.
Publicado em 2013

Shape of vaginal suppositories affects willingness-to-try and preference

Por Li, Bangde, Zaveri, Toral, Ziegler, Gregory R., Hayes, John E.
Publicado em 2012

Relationships between Perceptual Attributes and Rheology in Over-the-Counter Vaginal Products: A Potential Tool for Microbicide Development

Por Mahan, Ellen D., Zaveri, Toral, Ziegler, Gregory R., Hayes, John E.
Publicado em 2014

Firmness Perception Influences Women’s Preferences for Vaginal Suppositories

Por Zaveri, Toral, Primrose, Rachel J., Surapaneni, Lahari, Ziegler, Gregory R., Hayes, John E.
Publicado em 2014

Innovative Sensory Methods to Access Acceptability of Mixed Polymer Semisoft Ovules for Microbicide Applications

Por Zaveri, Toral, Running, Cordelia A, Surapaneni, Lahari, Ziegler, Gregory R, Hayes, John E
Publicado no Drug Deliv Transl Res (2016)

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

Por Harwood, Meriel L., Loquasto, Joseph R., Roberts, Robert F., Ziegler, Gregory R., Hayes, John E.
Publicado no J Dairy Sci (2013)