Rose Marie Pangborn - Concepedia

Author

Rose Marie Pangborn

Also Known As

R M Pangborn, R. M. PANGBORN, R. M. Pangborn, R.M. Pangborn, ROSE MARIE PANGBORN, ROSE MARIE. PANGBORN, Rose M. Pangborn, Rose Marie Pangborn, Rose Marie Pangborn†

139

Publications

6.4K

Citations

H-Index

164

Concepts

All Affiliations

University of California, Davis

About

Rose Marie Pangborn is an author at University of California, Davis specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	34	49	2.8K
2	Medicine	11	11	767
3	Engineering	10	10	616
4	Education	2	2	469
5	Management	2	2	111

Rose Marie Pangborn

100

Publications

5.9K

Citations

H-Index

Page 1

	Year	Citations
EXPANDED STATISTICAL TABLES FOR ESTIMATING SIGNIFICANCE IN PAIRED—PREFERENCE, PAIRED–DIFFERENCE, DUO–TRIO AND TRIANGLE TESTS Edward B. Roessler, Rose Marie Pangborn, Joel L. Sidel, Journal of Food Science Probability TablesBehavioral Decision MakingBehavioral MeasurementPsychologyItem Response Theory	1978	455
PAIRED COMPARISON AND TIME‐INTENSITY MEASUREMENTS OF THE SENSORY PROPERTIES OF BEVERAGES AND GELATINS CONTAINING SUCROSE OR SYNTHETIC SWEETENERS NANCY LARSON‐POWERS, Rose Marie Pangborn Journal of Food Science Food ChemistryChart RecorderSensory Science (Food Sensory Science)FlavoromicsFood Analysis	1978	195
Relative Taste Intensities of Selected Sugars and Organic Acids <sup>a</sup> Rose Marie Pangborn Journal of Food Science	1963	194
EFFECT OF HYDROCOLLOIDS ON ORAL VISCOSITY AND BASIC TASTE INTENSITIES * Rose Marie Pangborn, Ida M. Trabue, Alina S. Szczesniak Journal of Texture Studies Food ChemistryNutritionFood HydrocolloidsFood BiophysicsFood Analysis	1973	181
Individual variation in affective responses to taste stimuli Rose Marie Pangborn Psychonomic Science Behavioral NeuroscienceIndividual VariationAffective NeuroscienceIndividual DifferencesSocial Sciences	1970	169
Blanching of vegetables for freezing: which indicator enzyme to choose D. Clive Williams, M. H. Lim, A.O. Chen, Food technology (USA) EngineeringFood AnalysisFood ChemistryAgricultural ChemistryBiosynthesis	1986	147
The Time-Course of Astringency in Wine upon Repeated Ingestion Jean‐Xavier Guinard, Rose Marie Pangborn, Michael Lewis American Journal of Enology and Viticulture Food ChemistryRepeated IngestionFlavoromicsTanninTannic Acid	1986	140
EFFECT OF HYDROCOLLOIDS ON APPARENT VISCOSITY AND SENSORY PROPERTIES OF SELECTED BEVERAGES1 Rose Marie Pangborn, ZIAIEH MISAGHI GIBBS, C. G. TASSAN Journal of Texture Studies Food ChemistryFood ColloidHealth SciencesFlavoromicsFood Physic	1978	137
Prediction of reported consumption of selected fat-containing foods Hely Tuorila, Rose Marie Pangborn Appetite ObesityNutritionFat-containing FoodsBody CompositionPublic Health Nutrition	1988	130
EFFECT OF HYDROCOLLOIDS AND VISCOSITY ON FLAVOR AND ODOR INTENSITIES OF AROMATIC FLAVOR COMPOUNDS* Rose Marie Pangborn, Alina S. Szczesniak Journal of Texture Studies Food ChemistryOral ViscosityEngineeringFlavoromicsChemical Composition	1974	125

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