Ruth Hollender

THE ROLE OF PARTICLE SIZE DISTRIBUTION OF SUSPENDED SOLIDS IN DEFINING THE SENSORY PROPERTIES OF MILK CHOCOLATE

Gregory R. Ziegler, Gagan Mongia, Ruth Hollender · International Journal of Food Properties · 2001 · 119 citations

Nutrition, Engineering, Food Quality +14

Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion

Celia P. Chee, Jason J Gallaher, D. Djordjević et al. · Journal of Dairy Research · 2005 · 98 citations

Flavour evaluation of chocolate formulated from cocoa beans from different countries

Paul S. Dimick, Ruth Hollender · Food Control · 1995 · 97 citations

Food Chemistry, Cocoa Beans, Different Countries +2

‘Flavor‐fade’ and Off‐Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes

K.J.H. WARNER, Paul S. Dimick, Gregory R. Ziegler et al. · Journal of Food Science · 1996 · 85 citations

Food Chemistry, Selected Pyrazines, In Vitro Fermentation +13

Meat composition and palatability of Holstein and beef steers as influenced by forage type and protein source

E.W. Mills, J. W. Comerford, Ruth Hollender et al. · Journal of Animal Science · 1992 · 65 citations