Patti C. Coggins

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

A.J. Pham, M. Wes Schilling, W.B. Mikel et al. · Meat Science · 2008 · 180 citations

Food Chemistry, Volatile Flavor Compounds, Consumer Acceptability +7

THE RELATIONSHIP BETWEEN CONSUMER ACCEPTABILITY AND DESCRIPTIVE SENSORY ATTRIBUTES IN CHEDDAR CHEESE*

E.L. CASPIA, Patti C. Coggins, M. Wes Schilling et al. · Journal of Sensory Studies · 2006 · 72 citations

Nutrition, Flavoromics, Consumer Acceptability +19

The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk

A.L. Gandy, M. Wes Schilling, Patti C. Coggins et al. · Journal of Dairy Science · 2008 · 67 citations · Full text

Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp

Thomas Rutherford, D. Marshall, Linda Andrews et al. · Food Microbiology · 2007 · 54 citations

Food Packaging, Microbial Contamination, Storage Temperature +10

STORAGE AND TEMPERATURE EFFECTS ON APPEARANCE AND TEXTURAL CHARACTERISTICS OF CONVENTIONAL MILK YOGURT

Patti C. Coggins, D. E. Rowe, Julie Wilson et al. · Journal of Sensory Studies · 2010 · 50 citations

Nutrition, Food Analysis, Food Structure +9