Concepedia

Pamela K. Beyts

PK

Statistics

Publications

5

Citations

505

H-Index

5

Active since

1992

Affiliations

University of Reading(Current)

Pamela K. Beyts is an author at University of Reading specializing in health sciences, food quality, and sensory science (food sensory science).

Top concepts

Publications per year

1992–2002

5

Publications

5

Relationships between perceived sensory properties and major preference directions of 12 varieties of apples from the Southern Hemisphere

Béatrice Daillant-Spinnler, H.J.H. MacFie, Pamela K. Beyts et al. · Food Quality and Preference · 1996 · 244 citations

, , +12

Sensory Characteristics of Sucralose and other High Intensity Sweeteners

Stephan G. Wiet, Pamela K. Beyts · Journal of Food Science · 1992 · 111 citations

, , +14

THE USE OF CRITICAL STRESS INTENSITY FACTOR TO QUANTIFY “HARDNESS” AND “CRUNCHINESS” OBJECTIVELY

Julian F. V. Vincent, D. Saunders, Pamela K. Beyts · Journal of Texture Studies · 2002 · 95 citations

, , +18

Flavor Modifying Characteristics of the Intense Sweetener Neohesperidin Dihydrochalcone

M. G. Lindley, Pamela K. Beyts, I. Canales et al. · Journal of Food Science · 1993 · 28 citations

, , +22

Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame

Stephan G. Wiet, Sandra Mills Ketelsen, Thomas R. A. Davis et al. · Journal of Food Science · 1993 · 27 citations

, , +18

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