CAHNRS WP Network > Dr. Carolyn Ross > Scholarly Activity

Scholarly Activity

Published Refereed Journal Articles:

149) Pepito, Bryan Michael and Ross, C.F. 2024. Identifying Desirable Attributes in Dairy-Rich Breakfast and Desserts for Older Adults. Journal of Food Science. Forthcoming.

148) Potter, R., Lee, J., Warren, C.A. and Ross, C.F.  2024. Comparative Assessment of Riesling Wine Fault Development by the Electronic Tongue and a Sensory Panel. Journal of Food Science. March. http://doi.org/10.1111/1750-3841.17036

147) Montero, M.L., Duizer, L. and Ross, C.F.  2024. Sensory perception and food-evoked emotions of older adults assessing meals with different salt concentrations.  Foods. 13(4): 631.  http://doi: 10.3390/foods13040631

146) Paup, V.D., Montero, M.L., Ross, C.F. and Lee, J.  2024. Influence of saliva on the sensory properties of US commercial smoke exposed wines: Preliminary findings. Food Science and Nutrition. January. http://doi.org/10.1002/fsn3.3954

145) Montero, M.L., Colonna, A.E., Gallardo, R.K. and Ross, C.F. 2024. Sensory profiling of pears from the Pacific Northwest: Consumers’ perceptions and descriptive analysis. Journal of Food Science. 89(2); 1225-1242. http://doi.org/10.1111/1750-3841.16913

144) Ross, C.F., Bernhard, C.B., Surette, V.A., Wakeling, I., Hasted, A. and Smith-Simpson, S.  2024. The influence of food sensory properties on eating behaviors in children with Down syndrome. Food Research International. 175: 113749. http://doi: 10.1016/j.foodres.2023.113749

143) Lee, J., Keast, R., Ross, C.F. and Russell, C.G. 2024. Development and validation of child’s food texture preference questionnaire and associations with oral tactile sensitivity and food fussiness in children.  Food Quality and Preference. 113: 105065. https://doi.org/10.1016/j.foodqual.2023.105065

142) Chaffee, O. R., Montero, M.L., Keast, R. and Ross, C.F.  2023. Oral acuity, particle size sensitivity, and food texture preferences in an older adult population. Food Quality and Preference. 112: 105031. https://doi.org/10.1016/j.foodqual.2023.105031

141) Richter, J., Montero, M., Ikuse, M., Wagner, C., Ross, C.F., Saunders, S.R. and Ganjyal, G. 2023.  The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs. Journal of Food Science.  89(1): 104-120. http://doi: 10.1111/1750-3841.16815

140) Qu, Z., Shah, D., Shyam, S. Ross, C.F., Sankaran, S. and Tang. J.  2023.  Thermal inactivation kinetics of Salmonella and Campylobacter in chicken livers.  Food Control.  Accepted. http://dx.doi.org/10.2139/ssrn.4588996

139) Ross, C.F. 2023. The Texture Factor: Food product development for discrete populations including orally compromised elderly consumers and children with Down syndrome.  International Journal of Food Science and Technology. 58(12):  6151-6157. https://doi.org/10.1111/ijfs.16696

138) Gallardo, R.K., Ma, X., Colonna, A., Montero, M.L and Ross, C.F. 2023. Consumers’ preferences for novel and traditional pear varieties: Evidence from sensory evaluation and willingness to pay elicitation. HortScience. 58(12):1474-1483. https://doi.org/10.21273/HORTSCI17317-23

137) Surette, V.A., Smith-Simpson, S., Fries, L. R., Forde, C.G. and Ross, C.F. 2023. Observations of Feeding Practices of U.S. Parents of Young Children with Down Syndrome.  Maternal and Child Health. Oct;19(4):e13548. http://doi: 10.1111/mcn.13548

136) Chaffee, O. R. and Ross, C.F. 2023. Older Adults’ Acceptance of Ready-to-Eat (RTE) Meals in Relation to Food Choice and Sensory Ability. Journal of Food Science. 88(6): 2611-2628. http://doi.org/10.1111/1750-3841.16573

135) Ross, C.F., Sablani, S. and Tang, J. 2023. Ready-to-eat meals for future space programs. Foods. 12(6): 1322. https://doi.org/10.3390/foods12061322

134) Dey, D., Ek, P., Gu, B.,, Saunders, S., Ross, C.F. and Ganjyal, G. 2023.  Influence of modified fiber inclusion with varying particle size on expansion of corn starch-based extrudate expansion. Journal of Food Science. 88(2): 784-794. http://doi.org/10.1111/1750-3841.16432

133) Shen, Xi., Su, Y., Hua, Z., Zhu, H., Unlu, G., Ross, C.F., Mendoza, M., Hanrahan, I., Tang, J. and Zhu, M. 2023. Listeria monocytogenes cross-contamination during apple waxing and subsequent survival under different storage conditions. Food Microbiology. 110: 104166. https://doi.org/10.1016/j.fm.2022.104166

132) Paup, V.D., Aplin, , J.J., Potter, R.I., Edwards, C.G., Lee, J. and Ross, C.F. 2022. Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts. Journal of Food Science.  88(1): 462-476. https://doi.org/10.1111/1750-3841.16418

131) Serra, S., Goke, A., Sheick, R., Mendoza, M., Schmidt, T., Hanrahan, I., Ross, C.F. & Musacchi, S. (2022, August). Effects of harvest timing on maturity, fruit quality, and consumer acceptance of WA 38 apples. In XXXI International Horticultural Congress (IHC2022): International Symposium on Innovative Perennial Crops Management 1366 (pp. 61-68).

130) Paup, V.D., Barton, T.L., Edwards, C.G., Lange, I., Lange, B.M., Lee, J. and Ross, C.F. 2022. Improving the chemical and sensory characteristics of red and white wines with pectinase producing non-Saccharomyces yeasts.  Journal of Food Science.  87 (12): 5402-5417. https://doi.org/10.1111/1750-3841.16371  *Featured research by IFT Scientific Journals

129) Ross, C. F., Bernhard, C.B., Surette, V., Hasted, A., Wakeling, I and Smith-Simpson, S.  2022. Eating behaviors in children with Down syndrome: Results of a home-use test.  Journal of Texture Studies. 53 (5): 626-646. https://doi.org/10.1111/jtxs.12703

128) Chaffee, O., McGillivray, A., Duizer, L. and Ross, C.F. 2022. Identifying Elements of a Ready-To-Eat Meal Desired by Older Adults.  Food Research International. 157: 111353. doi.org/10.1016/j.foodres.2022.111353

127) Romaniw, O., Montero, M., Sharma, M., Ross, C.F. and Duizer, L.M.  2022.  Creating foods for older adults: Emotional responses and liking of microwave-assisted thermal sterilization processed meals.  Journal of Food Science. 87 (7): 3173-3189.  doi.org/10.1111/1750-3841.16200

126) Craine, E.B., Bramwell, S., Ross, C.F. and Murphy, K. 2022. From ground to glass: Evaluation of unique barley varieties for craft malting, craft brewing, and consumer sensory.  Beverages. 8 (2): 30. https://doi.org/10.3390/beverages8020030

125) Montero, M.L and Ross, C. F. 2022.  Saltiness perception in white sauce formulations as tested in older adults.  Food Quality and Preference.  98: 104529. https://doi.org/10.1016/j.foodqual.2022.104529

124) Surette, V.M., Smith-Simpson, S., Fries, L. R. and Ross, C.F.  2022. Food texture experiences across age groups in young children.  Journal of Texture Studies.  53(1): 18-30.  https://doi.org/10.1111/jtxs.12649

123) Castura, J., Rutledge, D., Ross, C.F and Næs, T. 2022. Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data.  Food Quality and Preference. 96: 104370. https://doi.org/10.1016/j.foodqual.2021.104370

122) Ross, C.F., Surette, V., Bernhard, C.B., Smith-Simpson, S., Lee, J., Russell, C.G. and Keast. R.S.  2021.  Development and application of specific questions to classify a child as food texture sensitive.  Journal of Texture Studies, 53 (1): 3-17. http://doi.org/10.1111/jtxs.12627

121) Paup, V. D., Cook-Barton, T., Diako, C., Edwards, C. G., & Ross, C. F.  2021. Detection of red wine faults over time with flash profiling and the electronic tongue. Beverages, 7(3): 52-60. https://doi.org/10.3390/beverages7030052

120) Aplin, J. J., Paup, V. D., Ross, C. F., & Edwards, C. G.  2021.  Chemical and sensory profiles of Merlot wines produced by sequential inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii. Fermentation, 7(3): 126-132. https://doi.org/10.3390/fermentation7030126

119) Montero, M. L., Garrido, D., Gallardo, R. K., Tang, J., & Ross, C. F. 2021. Consumer acceptance of a ready-to-eat meal during storage as evaluated with a home-use test. Foods, 10(7): 1623-1633.                                               https://doi.org/10.3390/foods10071623

118) Garrido, D., Gallardo, K., Ross, C.F.  Montero, M. and Tang, J. 2021.  Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay?  Journal of Food Science.  86 (8): 3658-3671. http://doi.org/10.1111/1750-3841.15825

117) Qu, Z., Tang, J., Sablani, S., Ross, C. F., Sankaran, S., and Shah, D.  2021.  Quality changes in chicken livers during cooking.  Poultry Science. 100)9): 101316. 101316. https://doi.org/10.1016/j.psj.2021.101316

116) Garrido, D., Gallardo, K., Montero, M. and Ross, C.F.  2021.  The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home-use test with online auctions.  Journal of Sensory Studies. http://doi.org/10.1111/joss.12682

115) Surette, V.A., Bernhard, C.B., Smith-Simpson, S. and Ross, C.F. 2021.  Development of a home-use method for the evaluation of food products by children with and without Down syndrome.  Journal of Texture Studies. https://doi.org/10.1111/jtxs.12601

114) Craine, E., Bramwell, S., Ross, C.F., Fisk, S. and Murphy, K.  2021. Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer.  Journal of Food Science. https://doi.org/10.1111/1750-3841.15786

113) Qu, Z., Tang, J. Liu, F., Sablani, S., Ross, C. F., Sankaran, S. and Tang, J. 2021.  Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization.  Food Control.  124: 107936.  https://doi.org/10.1016/j.foodcont.2021.107936

112) Ross, C.F.  2021. Considerations of the use of the electronic tongue in sensory science.  (Invited submission).  Current Opinion in Food Science.  40: 87-93. https://doi.org/10.1016/j.cofs.2021.01.011

111) Montero, M., Sablani, S., Tang, J, and Ross, C.F.  2020.  Characterization of the sensory, chemical and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.  Journal of Food Science.  85(9): 2711-2719.  https://doi.org/10.1111/1750-3841.15384

110) Zad Bagher Seighalani, F., Ross, C.F., Joyner, H. 2020.  Relationships Among Rheological, Sensory, and Wear Behaviors of Cheeses.  Journal of Texture Studies.  51 (5): 702-721.  http://dx.doi.org/10.1111/jtxs.12547

109) Barnett, S.M., Tang, J., Sablani, S. and Ross, C.F. 2020.  The potential for microwave processing technology and the ideal profile method to aid in salt reduction. Journal of Food Science. 85(3): 600-610.  doi.org/10.1111/1750-3841.15034

108) Schlossareck, S. and Ross, C.F. 2020.  Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese. International Journal of Food Science and Technology. 55(7): 2710-2718.  https://doi.org/10.1111/ijfs.14524

107) Walsh, E., Diako, C., Smith, D.M. and Ross, C.F. 2020.  Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese. Journal of Food Science.  85(2): 268-278. doi.org/10.1111/1750-3841.14998

106) Griffiths, L.E., Diako, C., Miller, L.E., Neilson, A.P., Ross, C.F., and Stewart, A.C. 2020. Preference for and sensitivity to flavanol mean degree of polymerization in model wines is correlated with body composition. Appetite. 144(1): 104442. https://doi.org/10.1016/j.appet.2019.104442

105) Smith-Simpson, S., Fries, L. and Ross, C.F.  2019.  Young children’s exposure to and ability to eat different food textures, as reported by parents.  Current Developments in Nutrition.  3 (1). doi.org/10.1093/cdn/nzz048.P11-119-19

104) Barnett, S., Sablani, S., Tang, J., and Ross, C.F.* 2019. Utilizing herbs and microwave-assisted thermal sterilization to enhance saltiness perception in a chicken pasta meal. Journal of Food Science. 84(8): 2313-2324. https://doi.org/10.1111/1750-3841.14736

103) Malfeito-Ferreira, M., Diako, C., and Ross, C.F.* 2019. Sensory and chemical characteristics of ‘dry’ wines awarded gold medals in an international wine competition. Journal of Wine Research. 30(3): 204-219. https://doi.org/10.1080/09571264.2019.1652154

102) Paup, V.D., Barnett, S.M., Diako, C., and Ross, C.F.* 2019.  Detection of spicy compounds using the electronic tongue.  Journal of Food Science. 84(9): 2619-2627. https://doi.org/10.1111/1750-3841.14709

101) Zhang, H., Patel, J., Bhunia, K., Al-Ghamdi, S., Sonar, C.R., Ross, C.F., Tang, J., and Sablani, S.S. 2019. Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage. Food Packaging and Shelf Life. 21: 100324. https://doi.org/10.1016/j.fpsl.2019.100324

100) Ross, C.F.*, Bernhard, C.B., and Smith-Simpson, S. 2019. Parent-reported ease of eating foods of different textures in young children with Down syndrome. Journal of Texture Studies. 50(5): 426-433. https://doi.org/10.1111/jtxs.12410

99) Barnett, S.M., Diako, C., and Ross, C.F. 2019. From abstract to recognizable: Modeling tendencies of a basic salt solution and a tomato soup based on affective reactions. Journal of Sensory Studies. 34(5): e12510. https://doi.org/10.1111/joss.12510

98) Schlossareck, C. and Ross, C.F.* 2019. Electronic tongue and consumer sensory evaluation of spicy paneer cheese. Journal of Food Science. 84(6): 1563-1569. https://doi.org/10.1111/1750-3841.14604

97) Schumaker, M.R.†, Diako, C., Castura, J.C., Edwards, C.G., and Ross, C.F.* 2019. Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.  Food Research International. 116: 963-972. https://doi.org/10.1016/j.foodres.2018.09.034

96) Serra, S., Goke, A., Diako, C., Vixie, B., Ross, C.F., and Musacchi, S. 2019. Consumer perception of d’Anjou pear classified by dry matter at harvest using near-infrared spectroscopy. International Journal of Food Science and Technology. 54(6): 2256-2265. https://doi.org/10.1111/ijfs.14140

95) Barnett, S. M., Diako, C., and Ross, C.F.* 2019. Identification of a salt blend: Application of the electronic tongue, consumer evaluation, and mixture design methodology. Journal of Food Science. 84(2): 327-338. https://doi.org/10.1111/1750-3841.14440

94) Diako, C.†, Cooper, K.D., and Ross, C.F.* 2019. Panelists bias matrix estimation in a red wine trained panel: A potential tool for data pre-treatment and feedback calibration. Journal of Chemometrics. 33(1): e3084.  https://doi.org/10.1002/cem.3084

93) Lee, S., Baniasadidehkordi, M., Joyner, H., Ross, C.F., Price, W. and Ramsay, S.  2018.  Effects of repeated texture exposure on young children’s intake and liking of yogurts.  FASEB Journal. 31 (S1): 958.1.  https://doi.org/10.1096/fasebj.31.1_supplement.958.1

92) Kang, Y., Yang, G., Zhang, S., Ross, C.F. and Zhu, M.  2018.  Goji berry modulates gut microbiota and alleviates colitis in IL-10 deficient mice.  Molecular Nutrition and Food Research.  62 (22): 1800535.  DOI: 10.1002/mnfr.201800535

91) Gabrielyan, G., McCluskey, J., Marsh, T., and Ross, C.F.  2018.  Hoppiness is Happiness? Under-fertilized Hop Treatments and Consumers’ Willingness to Pay for Beer.  Journal of Wine Economics. 13(2): 160-181.  doi.org/10.1017/jwe.2018.26

90) Spear, R., Holden, Z., Ross, C.F., Weddell, B.J. and Pavek, M.  2018.  Sensory evaluation of eleven baked russet-type potato varieties and clones.  American Journal of Potato Research. 95: 92-100.  DOI: 10.1007/s12230-017-9607-z

89) Ramsey, I.A., Ross, C.F., Ford, R., Fisk, I., Yang, Q., Gomez-Lopez, J. and Hort, J.  2018.  Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of beer.  Food Quality and Preference.  68: 292-303.  doi.org/10.1016/j.foodqual.2018.03.019

88) Alexander, T. Ross, C.F., Walsh, E.A. and Miles, C. A.  2018.  Sensory Comparison of Ciders Produced from Machine- and Hand-harvested ‘Brown Snout’ Specialty Cider Apple.  Hort Technology.  28 (1): 35-43.

87) Castro, L. † and Ross, C.F.*  2018.  Correlation between sensory descriptive analysis and volatile composition of beer using multivariate analysis: The effect of the non-volatile matrix on the sensory perception and volatile fraction behavior.  2018.  American Society of Brewing Chemists.  76 (2): 86-95. doi.org/10.1080/03610470.2018.1433943

86) Lipkowitz, J.B., Ross, C.F., Diako, C. and Smith, D.M.  Discriminating aging and protein-to-fat ratio in cheddar cheese using sensory analysis and a potentiometric electronic tongue.  2018.  Journal of Dairy Science.  101 (3): 1990-2004.  doi.org/10.3168/jds.2017-13820

85) Lebow, N.K., DesRocher, L., Younce, F., Zhu, M., Ross, C.F. and Smith, D.M.  2017.  Influence of high-pressure processing at low temperature and Nisin on Listeria innocua: Survival and sensory preference of dry-cured cold-smoked salmon.  Journal of Food Science.  82(12): 2977-2986. doi: 10.1111/1750-3841.13957

84) Gallardo, K.*, Hanrahan, I., Luby, J., Yue, C., McCracken, V., McFerson, J., Ross, C.F. and Rodriguez, L.  2017.  Combining sensory evaluations and experimental auctions to assess consumers’ preferences for fresh fruit quality characteristics.  Agribusiness: An International Journal. doi: 10.1002/agr.21534

83) Diako, C., Vixie, B., Weller, K., Dycus, D. and Ross, C.F.*  2017.  Determination of 4-ethylcatechol in Merlot using sensory evaluation and the electronic tongue.  International Journal of Food Science and Technology.  52(11): 2489-2496.  doi. 10.1111/ijfs.13534

82) Schumaker, M.†, Chandra, M., Malfeito-Ferreira, M. and Ross, C.F*.  2017.  Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal.  Food Research International.  100(1): 161-167.  doi.org/10.1016/j.foodres.2017.06.057

81) McMahon, K.M. †, Diako, C., Aplin, J., Mattinson, D.S., Culver, C. and Ross, C.F.*  2017.  Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugar types.  Food Research International.  99: 173-185.  doi.org/10.1016/j.foodres.2017.05.020

80) Tang, W., Tang, W., Chen, W., Diako, C. †, Ross, C.F. and Li, S.* 2017.  Development of a rapidly dissolvable oral pediatric formulation for Melfoquine using liposomes.  Molecular Pharmaceutics.  14: 1969-1979. doi: 10.1021/acs.molpharmaceut.7b00077

80) Tang, W., Tang, W., Chen, W., Diako, C. †, Ross, C.F. and Li, S.* 2017.  Development of a rapidly dissolvable oral pediatric formulation for Melfoquine using liposomes.  Molecular Pharmaceutics. 14: 1969-1979. doi: 10.1021/acs.molpharmaceut.7b00077

79) McMahon, K.M. †, Culver, C. and Ross, C.F.*  2017.  The production and consumer perception of sparkling wines at different carbonation levels.   Journal of Wine Research.  28: 123-134.  doi: 10.1080/09571264.2017.1288092

78) Wu, G., Ross, C.F.*, Morris, C. and Murphy, K.  2017.  Lexicon development, consumer acceptance and drivers of liking of cooked quinoa.  Journal of Food Science. 82: 993-1005.  doi: 10.1111/1750-3841.13677

77) McMahon, K.M. †, Castura, J., Culver, C. and Ross, C.F.*  2017.  Perception of sparkling wines of varying carbonation levels using descriptive analysis (DA) and temporal check-all-that-apply (TCATA).  Food Quality and Preference.  59: 14-26.  doi: 10.1016/j.foodqual.2017.01.017

76) Nguyen, T., Kuchera, M., Smoot, K., Diako, C., Vixie, B. and Ross, C.F.* 2016.  Consumer acceptance of a polyphenolic enriched coffee beverage.  Journal of Food Science. 81: S2817-S2823.  doi: 10.1111/1750-3841.13521

– Featured research in Institute of Food Technologist October 2016 News Release.  “Study Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste”

75) Fleischman,E.F. †, Kowalski, R.J., Morris, C.D., Nguyen, T., Li, C, Ganjyal, G. and Ross, C.F.*   2016.  Physical, textural and antioxidant properties of extruded waxy wheat flour snack supplemented with several varieties of bran.  Journal of Food Science.  81: E2726-E2783.  doi: 10.1111/1750-3841.13511

74) Rosales-Soto, M., Ross, C.F., Younce, F., Fellman, J., Mattinson, D., Huber, K. and Powers, J. 2016.  Physico-chemical and sensory evaluation of cooked fermented protein fortified cassava (Manihot esculenta Crantz) flour. Advances in Food Technology and Nutritional Sciences.  2: 9-18.  http://dx.doi.org/10.17140/AFTNSOJ-2-126

73) Diako, C. †, McMahon, K.M., Mattinson, D.S., Evans, M.A. and Ross, C.F.* 2016.  Alcohol, tannins and mannoprotein and their interactions influence the sensory properties of commercial Merlot wines: A preliminary study.  Journal of Food Science.  81: S2039-S2048.  doi: 10.1111/1750-3841.13389

72) Castura, J., Baker, A.K. and Ross, C.F.  2016. Using contrails and animated sequences to visualize uncertainty in dynamic sensory profiles obtained from temporal check-all-that-apply (TCATA) data.  Food Quality and Preference.  54: 90-100.  doi: 10.1016/j.foodqual.2016.06.011

71)  Baker, A.K., Castura, J.C. and Ross, C.F.* 2016.  Temporal check-all-that-apply characterization of red wine finish. Journal of Food Science.  81: S1521-S1529. doi: 10.1111/1750-3841.13328

70) Craft, C., Ross, C.F., Sealey, W., Gaylord, G., Barrows, F. and Fornshell, G. and Myrick, C.  2016.  Growth, proximate composition, and sensory characteristics of Rainbow Trout Oncorhynchus mykiss consuming alternative proteins.  Aquaculture.  459: 223-231.  doi:10.1016/j.aquaculture.2016.03.039

69) Shiroodi, S.G., Ovissipour, M., Ross, C.F. and Rasco, B. A*.  2015.  Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar).  Food Control.  60: 401-407.  doi:10.1016/j.foodcont.2015.08.020

68)  Tozer, P.*, Galinato, S.P., Ross, C.F., Miles, C.A. and McCluskey, J.  2015.  Sensory analysis and willingness to pay for craft cider.  Journal of Wine Economics.  10: 314-328.  doi:10.1017/jwe.2015.30

67) Ovissipourm M., Al-Qadiri, H., Lu, X., Hu, Y., Ross, C.F., Van Eenennaam, J.P. Doroshov, S and Rasco, B.R.* 2015. The effect of white sturgeon (Acipenser transmontanus) ovarian fat deposition on caviar yield and nutritional quality: introducing image processing method for sturgeon ovary fat determination. International Aquatic Research. DOI 10.1007/s40071-015-0111-0.

66) Castro, L.F. †, Vixie, K. and Ross, C.F.* 2015. Optimization of a solid phase dynamic extraction (SPDE) method for beer volatile profiling. Food Analytical Methods. DOI 10/1007/s12161-015-0104-z.

64) Betiku, O.C., Barrows, F., Ross, C.F. and Sealey, W.M.* 2015. The effect of total replacement of fish oil with DHA-Gold® and plant oils on growth and fillet quality of rainbow trout (Oncorhynchus mykiss) fed a plant-based diet. Aquaculture Nutrition. DOI: 10.1111/anu.12234.

63) Castro, L.F. † and Ross, C.F.* 2015. Determination of flavor compounds in beer using stir bar sorptive extraction and solid-phase microextraction. Journal of the Institute of Brewing. 121-125.

62) Baker, A.K.†, Vixie, B., Rasco, B., Ovissipour, M. and Ross, C.F.* 2014. Development of lexicon for caviar and its usefulness for determining consumer preferences. Journal of Food Science. 79: S2533-S2541.

– Featured research in Food Technology “news”. 2015. 1: 10.

61) Waldrop, M.E. † and Ross, C.F.* 2014. Sweetener blend optimization using mixture design methodology and the electronic tongue. Journal of Food Science. 79: S1782-94.

60) Baker, A.K. † and Ross, C.F.* 2014. Wine finish in red wine: the effect of ethanol and tannin concentration. Food Quality and Preference. 38: 65-74.

59) Baker, A.K. † and Ross, C.F.* 2014. Sensory evaluation of impact of wine matrix on red wine finish: A preliminary study. Journal of Sensory Studies. 29: 139-148.

58) Goodstein, E.S. †, Bohlscheid, J.C., Evans, M. and Ross, C.F.* 2014. Perception of flavor finish in white wine: A time-intensity study. Food Quality and Preference. 36: 50-60.

57) Ross, C.F.*, Secor, A.C., Castro, L. and Harrison, R. 2014. Sensory threshold and consumer rejection of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) by wine consumers in New Zealand and United States. 2014. Australian Journal of Grape and Wine Research. 20: 335-339.

56) Pula, K.*, Parks, C.D. and Ross, C.F. 2014. Regulatory focus and food choice motives. Prevention orientation associated with mood, convenience and familiarity. Appetite. 78: 15-22.

55) Gabrielyan, G., McCluskey, J.*, Marsh, T. and Ross, C.F. 2014. Willingness to pay for sensory attributes in beer. Agricultural and Resource Economics Review. 43: 125-139.

54) Syamaladevi, R., Lupien, S.L., Bhunia, K., Sablani, S., Dugan, F., Rasco, B.*, Killinger, K., Dhingra, A., and Ross, C.F. 2014. UV-C light inactivation kinetics of Penicillium expansum on pear surfaces: Influence on physicochemical and sensory quality during storage. Postharvest Biology and Technology. 87: 27-32.

53) Villamor, R. R.†, Evans, M.A., and Ross, C.F.* 2013. Ethanol, tannin and fructose concentration effects on sensory properties of model red wines. American Journal of Enology and Viticulture. 64: 342-348.

52) Castro, L.M. † and Ross, C.F.* 2013. The effect of protein and carbohydrate levels on the chemical and sensory properties of beer. Journal of the American Society of Brewing Chemists. 71: 186-192.

– American Society of Brewing Chemists (ASBC) Editor’s Pick for Research and Trends on the ASBC monthly newsletter (the ‘Buzz’)

51) Villamor, R. R.†, Daniels, C.H., Moore, P.P. and Ross, C.F.* 2013. Preference mapping of frozen and fresh raspberries. Journal of Food Science. 78: S911-S919.

50) Kaspar, K.L., Park, J.S., Brown, C. R., Weller, K., Ross, C.F., Mathison, B. D., and Chew, B. P.* 2013. Sensory evaluation of pigmented flesh potatoes (Solanum tuberosum L.). Food and Nutrition Sciences. 4: 77-78.

49) Villamor, R. R.†, Evans, M.A., Mattinson, D.S. and Ross, C.F.* 2013. Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine. Food Research International. 50: 38-45.

48) Ross, C.F.*, Weller, K. and Alldredge, J.R. 2012. Impact of serving temperature on sensory properties of red wine as evaluated using projective mapping by a trained panel. Journal of Sensory Studies. 27: 463-470.

47) Castro, L.M. † and Ross, C.F.* 2012. Removal of volatiles from beer by gas (N2) stripping coupled with high-vacuum. Journal of the American Society of Brewing Chemists. 70: 137-141.

– American Society of Brewing Chemists (ASBC) Editor’s Pick for Research and Trends on the ASBC monthly newsletter (the ‘Buzz’)

46) Evans, K.M.*, Barritt, B.H., Konishi, B.S., Brutcher, L.J. and Ross, C.F. 2012. WA 38’ Apple. HortScience. 47: 1177-1179.

45) Holmquist, C., McCluskey, J.J.* and Ross, C.F. 2012. Consumer preferences and willingness to pay for oak attributes in Washington Chardonnays. American Journal of Agricultural Economics. 94: 556-561.

44) Rosales Soto, M.U., Brown, K. and Ross, C.F.* 2012. Antioxidant activity and consumer acceptance of grape seed flour-containing food products. International Journal of Food Science and Technology. 47: 592-602.

43) Lu, X., Ross, C.F., Powers, J.P. and Rasco. B.* 2011. Determination of quercetin in onion (Allium cepa) using infrared spectroscopy. Journal of Agricultural and Food Chemistry. 59: 6376-6382.

42) Hoye, C.J.† and Ross, C.F.* 2011. Total phenolic content, consumer acceptance and instrumental analysis of bread made with grape seed flour. Journal of Food Science. 76(7): S428-436.

41) Ross, C.F.*, Hoye, C.J.† and Fernandez-Plotka, C.V. 2011. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. 2011. Journal of Food Science. 76(6): C884-C890.

40) Lu, X., Ross, C.F., Powers, J., Tang, J., Aston, E. and Rasco, B.* 2011. Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by ATR-FTIR. Journal of Agricultural and Food Chemistry. 59: 5215-5221.

39) Lu, X., Wang, J., Al-Qadiri, H., Ross, C.F., Powers, J., Tang, J. and Rasco, B.* 2011. Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and Shallot (Allium oschaninii) using infrared spectroscopy. Food Chemistry. 129: 637-644.

38) Sealey, W.*, Gaylord, G., Barrows, F., Tomberlin, J., McGuire, M., Ross, C.F. and St-Hilaire, S. 2011. Sensory analysis of rainbow trout (Oncorhynchus mykiss) fed enriched black soldier fly prepupae, Hermetia illucens. Journal of the World Aquaculture Society. 42: 34-35.

37) Bohlscheid, J.C., Osborne, J.P., Ross, C.F. and Edwards, C.G.* 2011. Interactive effects of selected nutrients and fermentation temperature on H2S production by wine strains of Saccharomyces. Journal of Food Quality. 34: 51-55.

36) Stone, D.A., Oliveira, A.C., Ross, C.F., Plante, S., Smiley, S. Bechtel, P and Hardy, R.W.* 2011. The effects of phase-feeding rainbow trout (Oncorhynchus mykiss) with canola oil and Alaskan pollock fish oil on fillet fatty acid composition and sensory attributes. Aquaculture Nutrition. 17(2): e521-529.

35) Ou, Changrong., Du, X., Shellie, K. and Ross, C.F. and Qian, M.C.* 2010. Volatile compounds and sensory attributes of wine from cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film. Journal of Agricultural and Food Chemistry. 58(24): 12890–12898.

34) Reganold, J.P.*, Andrews, P.K., Reeves, J.R., Carpenter-Boggs, L., Schadt, C.W., Alldredge, J.R., Ross, C.F., Davies, N.M. and Zhou, J. 2010. Fruit and soil quality of organic and conventional strawberry agroecosystems. PLoS One. 5 (9).

33) Sanborn, M.A.†, Edwards, C.G. and Ross, C.F.* 2010. The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines. American Journal of Enology and Viticulture. 61: 31-41.

32) Ross, C.F.*, Rosales, M. and Plotka, V. 2010. Aroma profile of Niagara grape juice contaminated with multi-colored Asian ladybeetle taint using gas chromatography/mass spectrometry/olfactometry (GC/MS/O). International Journal of Food Science and Technology. 45: 789-793.

31) Chauhan, J.M., Lim, S.Y., Powers, J.R., Ross, C.F. and Clark, S.* 2010. Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate. Journal of Dairy Science. 93: 1452-1458.

30) Chauvin, M.†, Ross, C.F.*, Pitts, M., Kupferman, E. and Swanson, B. 2010. Relationship between instrumental and sensory determination of apple and pear texture. Journal of Food Quality. 33 (2): 181-198.

29) Weekes, L.N. †, Walsh, D., Ferguson, H. and Ross, C.F.* 2010. Impact of Multicolored Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice. Journal of Food Science. 75: S68-S73.

28) Ross, C.F.*, Chauvin, M.A. † and Whiting, M. 2010. Assignation of sweet cherry selections to three taste groupings based on perceived sweetness and sourness. Journal of Food Science. 75: S48-S54.

27) Ross, C.F.*, Weller, K.M., Blue, R.B. and Reganold, J.P. 2009. Difference testing of Merlot produced from biodynamically and organically grown winegrapes. Journal of Wine Research. 2: 85-94.

26) Villamor, R. R.†, Harbertson, J.F. and Ross, C.F. * 2009. Influence of tannin concentration, storage temperature and time on the chemical and sensory properties of Cabernet Sauvignon and Merlot wines. American Journal of Enology and Viticulture. 60: 442-449.

25) Harbertson, J.F.*, Mireles, M., Harwood, E., Weller, K. and Ross, C.F. 2009. Chemical and sensory effects of saignée, water addition and extended maceration on high brix must. American Journal of Enology and Viticulture. 60: 442-449.

– Recipient of American Journal of Enology and Viticulture Best Enology Paper Award (2009)

24) Chauvin, M.A. †, Whiting, M.D. and Ross, C.F.* 2009. The influence of harvest time on sensory properties and consumer acceptance of sweet cherries. HortTechnology. 19: 748-754.

– Most cited article in the journal in October 2009

23) Ross, C.F.*, Chauvin, M.A. † and Whiting, M. 2009. Firmness evaluation of sweet cherries by a trained and consumer sensory panel. Journal of Texture Studies. 40: 554-570.

22) Yang, N., McCluskey, J.* and Ross, C.F. 2009. Willingness to pay for sensory properties in Washington State red wines. Journal of Wine Economics. 4: 1-14.

21) Padiernos, C.A, Lim, S.Y., Swanson, B. G., Ross, C.F. and Clark, S.* 2009. High hydrostatic pressure modification of whey protein concentration for use in lowfat whipping cream improves foaming properties. Journal of Dairy Science. 92: 3049-3056.

20) Chauvin, M.A.†, Parks, C., Ross, C.F.* and Swanson, B.G. 2009. Multidimensional representation of the standards scales of food texture. Journal of Sensory Studies. 24: 93-110.

19) Ross, C.F.* and Weller, K. 2008. Development of a low-alcohol drink similar in sensory properties to a full-alcohol drink. Journal of Alcohol and Drug Education. 52: 37-45.

18) Chauvin, M.†, Ross, C.F.*, Younce, F. and Swanson, B. 2008. Standard scales for crispness, crackliness and crunchiness in dry and wet foods: Relationship with acoustical determination. Journal of Texture Studies. 39: 345-368.

17) Ross, C. F.*, Bohlscheid, J. and Weller, K. 2008. Influence of visual masking technique on the assessment of two red wines by trained and consumer assessors. Journal of Food Science. 73: S279-S285.

16) Ross, C.F.* and Weller, K. Effect of serving temperature on sensory attributes of red and white wines. 2008. Journal of Sensory Studies. 23: 398-416.

15) Landon, J.L.†, Weller, K., Harbertson, J. and Ross, C.F.* 2008. Chemical and sensory evaluation of astringency in Washington State red wines. American Journal of Enology and Viticulture. 59: 153-158.

14) Harbertson, J.F.*, Hodgins, R.E., Thurston, L.M. Schaffer, L., Reid, M., Landon, J., Ross, C.F. and Adams, D.O. 2008. Variability of tannin concentration in red wines. American Journal of Enology and Viticulture. 59: 210-214.

13) Nelson, M.L.*, Busboom, J.R., Ross, C.F. and Fallon, J. 2008. Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets. Journal of Animal Science. 86: 936-948.

12) Lim, S.Y., Swanson, B.G., Ross, C.F. and Clark, S.* 2008. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream. Journal of Dairy Science. 91: 1308-1316.

11) Ross, C.F.* and Weller, K. 2007. Sensory evaluation of suspected Harmonia axyridis-tainted red wine using untrained panelists. Journal of Wine Research. 18: 187-193.

10) Bohlscheid, J., Specht, G., Ortiz-Julien, A., Maloney, J, Maloney, J, Gore, D., Ross, C.F. and Edwards, C.G.* 2007. Application of a new yeast preparation for problem grape musts. Journal of Wine Research. 18, 173-185.

9) Ross, C.F.*, Ferguson, H., Keller, M., Walsh, D., Weller, K. and Spayd, S. 2007. Determination of ortho-nasal aroma threshold for multicolored Asian lady beetle in a concord grape juice. Journal of Food Quality. 30: 855-863.

8) Ross, C.F.*, Hinken, C. and Weller, K. 2007. Efficacy of palate cleansers for reduction of astringency carry-over during repeated ingestions of red wine. Journal of Sensory Studies. 22: 293-312.

7) Ross, C.F.*, Pecka, Kristin and Weller, Karen. 2006. Effect of storage conditions on the sensory quality of ground coffee. Journal of Food Quality. 29: 596-606.

6) Goodridge‡, C.F.*, Beaudry, R.M., Pestka, J.J. and Smith, D.M. 2003. Solid-phase microextraction for the measurement of hexanal in chicken myofibrils. Journal of Agricultural and Food Chemistry. 51: 4185-4190.

5) Goodridge‡, C.F.*, Goodridge, L., Gottfried, D., Edmonds, P. and Wyvill, C. 2003. A rapid MPN-based ELISA for the detection of Salmonella typhimuirum in poultry waste water. Journal of Food Protection. 66: 2302-2306.

4) Goodridge‡, C.F.*, Beaudry, R.M., Pestka, J.J. and Smith, D.M. 2003. ELISA for monitoring lipid oxidation in chicken myofibrils through the quantification of hexanal-protein adducts. Journal of Agricultural and Food Chemistry. 51: 7533-7539.

3) Forney, L.,* Goodridge‡, C.F., and Pierson, J. 2003. Ultraviolet disinfection: Similitude in Taylor-Couette and channel flow. Environmental Science and Technology. 37: 5015-5020.

2) Goodridge, L.D., Goodridge‡, C.F., Wu, J., Griffiths, M.W. and Pawliszyn, J.* 2003. Isoelectric point determination of norovirus-like particles by capillary isoelectric focusing with whole column imaging detection. Analytical Chemistry. 76: 48-52.

1) Xiong, G., Goodridge‡, C.F., Wang, L., Chen, Y. and Pawliszyn, J.* 2003. Microwave-assisted headspace solid phase microextraction for the analysis of bio-emissions from Eucalyptus citriodora leaves. Journal of Agricultural and Food Chemistry. 51: 7841-7847.

Review Articles (Refereed):

3) Villamor, R. R.† and Ross, C.F.* 2013. Wine matrix compounds affect perception of wine aromas. Annual Review of Food Science and Technology. 4: 1-20.

2) Ross, C.F.* 2009. Sensory science at the human-machine interface. Trends in Food Science and Technology. 20: 63-72.

1) Ross, C.F.* and Smith, D.M. 2006. Use of volatiles as indicators of lipid oxidation in muscle foods. Comprehensive Reviews in Food Science and Food Safety. 5: 18-25.

Book Chapters:

Ross, C.F.  Headspace Analysis.  2011.  In Sampling and Sample Preparation.  Lord, H. and Pawliszyn, J., Eds.  Elsevier.

Ross, C.F and Hoye, C.J. Breakage and Mastication of Solid Foods. 2011. In Food Oral Processing. Chen, J. and Engeln, L., Eds. London, Blackwell.

Ross, C.F. Physiology of Sensory Perception. 2009. In The Sensory Evaluation of Dairy Products, Second Edition. Clark, S., Costello, M., Drake, M.A. and Bodyfelt, C., Eds. New York, NY, Springer.

Ross, C.F. and Pawliszyn, J. 2005. Solid-phase microextraction. In Encyclopedia of Analytical Science, Second Edition. Worsfold, P., Townshend, A. and Poole, C., Eds. Elsevier, Oxford, Vol. 2, p. 608.

Ross, C.F. and Carron, K.T. 2005. Raman spectroscopy: Near-infrared. In Encyclopedia of Analytical Science, Second Edition. Worsfold, P., Townshend, A. and Poole, C., Eds. Elsevier, Oxford, Vol. 8, p. 105.