{"id":19,"date":"2011-12-20T23:33:22","date_gmt":"2011-12-20T23:33:22","guid":{"rendered":"http:\/\/sfs.wsu.edu\/ross\/?page_id=19"},"modified":"2026-04-16T14:40:17","modified_gmt":"2026-04-16T21:40:17","slug":"publications","status":"publish","type":"page","link":"https:\/\/sfs.wsu.edu\/ross\/publications\/","title":{"rendered":"Scholarly Activity"},"content":{"rendered":"\n

Published Refereed Journal Articles:<\/strong><\/h2>\n\n\n\n

157) Potter, R., Lee, J. and, Ross, C.F<\/strong>.  2025. Early Oxidation Detection in White Wine by Electronic Tongue: A Preliminary Study. Food Science & Nutrition. 27: 13(6): e70366. https:\/\/doi.org\/10.1002\/fsn3.70366<\/a><\/p>\n\n\n\n

156) Zukowska, P., Pepito, B.M., Bolini, H.M.A. and Ross, C.F<\/strong>. 2025. Is this spicy? Investigation of factors that influence spicy food choices by US older adults. Food Quality and Preference. 129. https:\/\/doi.org\/10.1016\/j.foodqual.2025.105515<\/p>\n\n\n\n

155) Pepito, B.M., Low, J.Y.Q. and Ross, C.F.<\/strong>  2025. Older adults and prepared meals: The influence of comfort, nostalgia and texture on acceptance and diet quality. Journal of Food Science. 90(1): e17655. https:\/\/doi.org\/10.1111\/1750-3841.17655<\/p>\n\n\n\n

154) \u017bukowska, P.U., Raj, D.R., Luccas, V., Ross, C.F.<\/strong>, Kardas, M. and Bolini, H.A.  2025. Sensory-emotion relationships in white chocolate of modified color and sweetener among Polish and Brazilian consumers. Journal of Food Science. 90(2): e70006. https:\/\/doi.org\/10.1111\/1750-3841.70006<\/p>\n\n\n\n

153) Dey, D., Gu, B.J., Ek, P., Ross, C.F.<\/strong>, Saunders, S. and Ganjyal, G. 2024. Sugar inclusion influences the expansion characteristics of corn starch extrudates. Journal of Food Science. https:\/\/doi.org\/10.1111\/1750-3841.17403<\/a><\/p>\n\n\n\n

152) Colonna, A., Gutierrez, J., Montero, M.L. \u2020<\/sup>, Gallardo, K., and Ross, C. F.<\/strong> 2024. An investigation of consumer pear knowledge, consumer preferences and desirable sensory traits to increase pear consumption. Acta Horticulturae.<\/p>\n\n\n\n

151) Devezeaux de Lavergne, M., Thiclecke, F., Antille, N., Fries, L.R., Ross, C.F.<\/strong> and Smith-Simpson, S.* 2024. Food texture experiences across nine age groups in Indian infants. Frontiers in Nutrition. 11. http:s\/\/doi.org\/10.3389\/fnut.2024.1419718<\/a><\/p>\n\n\n\n

150) Sivabalan, S., Ross, C.F.<\/strong>, Tang, J. and Sablani, S.* 2024. Physical, thermal, and storage stability of multilayered emulsion loaded with \u03b2-carotene. Food Innovation and Advances. http:\/\/doi: 10.48130\/fia-0024-0022<\/p>\n\n\n\n

149) Pepito, Bryan Michael\u2020<\/sup> and Ross, C.F<\/strong>.* 2024. Identifying Desirable Attributes in Dairy-Rich Breakfast and Desserts for Older Adults. Journal of Food Science. https:\/\/doi.org\/10.1111\/1750-3841.17127<\/p>\n\n\n\n

148) Potter, R., Lee, J., Warren, C.A. and Ross, C.F.<\/strong>  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<\/a><\/p>\n\n\n\n

147) Montero, M.L., Duizer, L. and Ross, C.F.<\/strong>  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<\/a><\/p>\n\n\n\n

146) Paup, V.D., Montero, M.L., Ross, C.F. <\/strong>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<\/a><\/p>\n\n\n\n

145) Montero, M.L., Colonna, A.E., Gallardo, R.K. and Ross, C.F.<\/strong> 2024. Sensory profiling of pears from the Pacific Northwest: Consumers\u2019 perceptions and descriptive analysis. Journal of Food Science. 89(2); 1225-1242. http:\/\/doi.org\/10.1111\/1750-3841.16913<\/a><\/p>\n\n\n\n

144) Ross, C.F.,<\/strong> 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<\/a><\/p>\n\n\n\n

143) Lee, J., Keast, R., Ross, C.F.<\/strong> and Russell, C.G. 2024. Development and validation of child\u2019s 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<\/a><\/p>\n\n\n\n

142) Chaffee, O. R., Montero, M.L., Keast, R. and Ross, C.F<\/strong>.  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<\/a><\/p>\n\n\n\n

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<\/a><\/p>\n\n\n\n

140) Qu, Z., Shah, D., Shyam, S. Ross, C.F.<\/strong>, 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<\/a><\/p>\n\n\n\n

139) Ross, C.F.<\/strong> 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<\/a><\/p>\n\n\n\n

138) Gallardo, R.K., Ma, X., Colonna, A., Montero, M.L and Ross, C.F.<\/strong> 2023. Consumers\u2019 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<\/a><\/p>\n\n\n\n

137) Surette, V.A., Smith-Simpson, S., Fries, L. R., Forde, C.G. and Ross, C.F<\/strong>. 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<\/a><\/p>\n\n\n\n

136) Chaffee, O. R. and Ross, C.F.<\/strong> 2023. Older Adults\u2019 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<\/a><\/p>\n\n\n\n

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

134) Dey, D., Ek, P., Gu, B.,, Saunders, S., Ross, C.F<\/strong>. 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<\/a><\/p>\n\n\n\n

133) Shen, Xi., Su, Y., Hua, Z., Zhu, H., Unlu, G., Ross, C.F.<\/strong>, Mendoza, M., Hanrahan, I., Tang, J. and Zhu, M. 2023. Listeria monocytogenes<\/em> 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<\/a><\/p>\n\n\n\n

132) Paup, V.D., Aplin, , J.J., Potter, R.I., Edwards, C.G., Lee, J. and Ross, C.F.<\/strong> 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<\/a><\/p>\n\n\n\n

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

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

129) Ross, C. F.<\/strong>, 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<\/a><\/p>\n\n\n\n

128) Chaffee, O., McGillivray, A., Duizer, L. and Ross, C.F.<\/strong> 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<\/a><\/p>\n\n\n\n

127) Romaniw, O., Montero, M., Sharma, M., Ross, C.F.<\/strong> 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<\/a><\/p>\n\n\n\n

126) Craine, E.B., Bramwell, S., Ross, C.F.<\/strong> 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<\/a><\/p>\n\n\n\n

125) Montero, M.L and Ross, C. F.<\/strong> 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<\/a><\/p>\n\n\n\n

124) Surette, V.M., Smith-Simpson, S., Fries, L. R. and Ross, C.F<\/strong>.  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<\/a><\/p>\n\n\n\n

123) Castura, J., Rutledge, D., Ross, C.F<\/strong> and N\u00e6s, T.<\/strong> 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<\/a><\/p>\n\n\n\n

122) Ross, C.F.<\/strong>, 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<\/a><\/p>\n\n\n\n

121) Paup, V. D., Cook-Barton, T., Diako, C., Edwards, C. G., & Ross, C. F.<\/strong>  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<\/a><\/p>\n\n\n\n

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

119) Montero, M. L., Garrido, D., Gallardo, R. K., Tang, J., & Ross, C. F.<\/strong> 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<\/a><\/p>\n\n\n\n

118) Garrido, D., Gallardo, K., Ross, C.F<\/strong>.  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<\/a><\/p>\n\n\n\n

117) Qu, Z., Tang, J., Sablani, S., Ross, C. F.<\/strong>, 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<\/a><\/p>\n\n\n\n

116) Garrido, D., Gallardo, K., Montero, M. and Ross, C.F<\/strong>.  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<\/a><\/p>\n\n\n\n

115) Surette, V.A., Bernhard, C.B., Smith-Simpson, S. and Ross, C.F.<\/strong> 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<\/a><\/p>\n\n\n\n

114) Craine, E., Bramwell, S., Ross, C.F.<\/strong>, 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<\/a><\/p>\n\n\n\n

113) Qu, Z., Tang, J. Liu, F., Sablani, S., Ross, C. F.<\/strong>, Sankaran, S. and Tang, J. 2021.\u00a0 Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization.\u00a0 Food Control.\u00a0 124: 107936.\u00a0 https:\/\/doi.org\/10.1016\/j.foodcont.2021.107936<\/a><\/p>\n\n\n\n

112) Ross, C.F.<\/strong>  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<\/a><\/p>\n\n\n\n

111) Montero, M., Sablani, S., Tang, J, and Ross, C.F.<\/strong>  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<\/a><\/p>\n\n\n\n

110) Zad Bagher Seighalani, F., Ross, C.F.<\/strong>, 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<\/a><\/p>\n\n\n\n

109) Barnett, S.M., Tang, J., Sablani, S. and Ross, C.F<\/strong>. 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<\/p>\n\n\n\n

108) Schlossareck, S. and Ross, C.F.<\/strong> 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<\/a><\/p>\n\n\n\n

107) Walsh, E., Diako, C., Smith, D.M. and Ross, C.F<\/strong>. 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<\/p>\n\n\n\n

106) Griffiths, L.E., Diako, C., Miller, L.E., Neilson, A.P., Ross, C.F.<\/strong>, 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<\/a><\/p>\n\n\n\n

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<\/p>\n\n\n\n

104) Barnett, S., Sablani, S., Tang, J., and Ross, C.F.<\/strong>* 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<\/a><\/p>\n\n\n\n

103) Malfeito-Ferreira, M., Diako, C., and Ross, C.F.<\/strong>* 2019. Sensory and chemical characteristics of \u2018dry\u2019 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<\/a><\/p>\n\n\n\n

102) Paup, V.D., Barnett, S.M., Diako, C., and Ross, C.F.<\/strong>* 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<\/a><\/p>\n\n\n\n

101) Zhang, H., Patel, J., Bhunia, K., Al-Ghamdi, S., Sonar, C.R., Ross, C.F.<\/strong>, Tang, J., and Sablani, S.S. 2019. Color, vitamin C, \u03b2-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<\/a><\/p>\n\n\n\n

100) Ross, C.F.<\/strong>*, 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<\/a><\/p>\n\n\n\n

99) Barnett, S.M., Diako, C., and Ross, C.F.<\/strong> 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<\/a><\/p>\n\n\n\n

98) Schlossareck, C. and Ross, C.F.<\/strong>* 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<\/a><\/p>\n\n\n\n

97) Schumaker, M.R.\u2020<\/sup>, Diako, C., Castura, J.C., Edwards, C.G., and Ross, C.F.<\/strong>* 2019. Influence of wine composition on consumer perception and acceptance of Brettanomyces<\/em> metabolites using temporal check-all-that-apply methodology.  Food Research International. 116: 963-972. https:\/\/doi.org\/10.1016\/j.foodres.2018.09.034<\/a><\/p>\n\n\n\n

96) Serra, S., Goke, A., Diako, C., Vixie, B., Ross, C.F.<\/strong>, and Musacchi, S. 2019. Consumer perception of d\u2019Anjou 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.1414<\/a>0<\/p>\n\n\n\n

95) Barnett, S. M., Diako, C., and Ross, C.F.<\/strong>* 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<\/a><\/p>\n\n\n\n

94) Diako, C.\u2020<\/sup>, Cooper, K.D., and Ross, C.F.<\/strong>* 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<\/a><\/p>\n\n\n\n

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<\/a><\/p>\n\n\n\n

92) Kang, Y., Yang, G., Zhang, S., Ross, C.F.<\/strong> 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<\/p>\n\n\n\n

91) Gabrielyan, G., McCluskey, J., Marsh, T., and Ross, C.F<\/strong>.  2018.  Hoppiness is Happiness? Under-fertilized Hop Treatments and Consumers\u2019 Willingness to Pay for Beer.  Journal of Wine Economics. 13(2): 160-181.  doi.org\/10.1017\/jwe.2018.26<\/p>\n\n\n\n

90) Spear, R., Holden, Z., Ross, C.F.<\/strong>, 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<\/p>\n\n\n\n

89) Ramsey, I.A., Ross, C.F.<\/strong>, 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<\/p>\n\n\n\n

88) Alexander, T. Ross, C.F.<\/strong>, 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.<\/p>\n\n\n\n

87) Castro, L. \u2020 and Ross, C.F.<\/strong>*  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<\/p>\n\n\n\n

86) Lipkowitz, J.B., Ross, C.F.<\/strong>, 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<\/a><\/p>\n\n\n\n

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

84) Gallardo, K.*, Hanrahan, I., Luby, J., Yue, C., McCracken, V., McFerson, J., Ross, C.F.<\/strong> 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<\/p>\n\n\n\n

83) Diako, C., Vixie, B., Weller, K., Dycus, D. and Ross, C.F.<\/strong>*  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<\/p>\n\n\n\n

82) Schumaker, M.\u2020, Chandra, M., Malfeito-Ferreira, M. and Ross, C.F<\/strong>*.  2017.  Influence of Brettanomyces<\/em> 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<\/a><\/p>\n\n\n\n

81) McMahon, K.M. \u2020<\/sup>, Diako, C., Aplin, J., Mattinson, D.S., Culver, C. and Ross, C.F.<\/strong>*  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<\/p>\n\n\n\n

80) Tang, W., Tang, W., Chen, W., Diako, C. \u2020, Ross, C.F.<\/strong> 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<\/p>\n\n\n\n

80) Tang, W., Tang, W., Chen, W., Diako, C. \u2020, Ross, C.F.<\/strong> 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<\/p>\n\n\n\n

79) McMahon, K.M. \u2020<\/sup>, Culver, C. and Ross, C.F.<\/strong>*  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<\/p>\n\n\n\n

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<\/p>\n\n\n\n

77) McMahon, K.M. \u2020<\/sup>, Castura, J., Culver, C. and Ross, C.F.<\/strong>*  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<\/p>\n\n\n\n

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

– Featured research in Institute of Food Technologist October 2016 News Release.  \u201cStudy Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste\u201d<\/p>\n\n\n\n

75) Fleischman,E.F. \u2020<\/sup>, Kowalski, R.J., Morris, C.D., Nguyen, T., Li, C, Ganjyal, G. and Ross, C.F.<\/strong>*   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<\/p>\n\n\n\n

74) Rosales-Soto, M., Ross, C.F., <\/strong>Younce, F., Fellman, J., Mattinson, D., Huber, K. and Powers, J. 2016.\u00a0 Physico-chemical and sensory evaluation of cooked fermented protein fortified cassava (Manihot esculenta<\/em> Crantz) flour. Advances in Food Technology and Nutritional Sciences.\u00a0 2: 9-18.\u00a0 http:\/\/dx.doi.org\/10.17140\/AFTNSOJ-2-126<\/a><\/p>\n\n\n\n

73) Diako, C. \u2020<\/sup>, 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<\/p>\n\n\n\n

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<\/p>\n\n\n\n

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

70) Craft, C., Ross, C.F.<\/strong>, 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<\/p>\n\n\n\n

69) Shiroodi, S.G., Ovissipour, M., Ross, C.F.<\/strong> 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<\/p>\n\n\n\n

68)  Tozer, P.*, Galinato, S.P., Ross, C.F.<\/strong>, 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<\/p>\n\n\n\n

67) Ovissipourm M., Al-Qadiri, H., Lu, X., Hu, Y., Ross, C.F.<\/strong>, Van Eenennaam, J.P. Doroshov, S and Rasco, B.R.* 2015. The effect of white sturgeon (Acipenser transmontanus<\/em>) 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.<\/p>\n\n\n\n

66) Castro, L.F. \u2020<\/sup>, Vixie, K. and Ross, C.F.*<\/strong> 2015. Optimization of a solid phase dynamic extraction (SPDE) method for beer volatile profiling. Food Analytical Methods. DOI 10\/1007\/s12161-015-0104-z.<\/p>\n\n\n\n

64) Betiku, O.C., Barrows, F., Ross, C.F. <\/strong>and Sealey, W.M.* 2015. The effect of total replacement of fish oil with DHA-Gold\u00ae and plant oils on growth and fillet quality of rainbow trout (Oncorhynchus mykiss<\/em>) fed a plant-based diet. Aquaculture Nutrition. DOI: 10.1111\/anu.12234.<\/p>\n\n\n\n

63) Castro, L.F. \u2020<\/sup> and Ross, C.F.*<\/strong> 2015. Determination of flavor compounds in beer using stir bar sorptive extraction and solid-phase microextraction. Journal of the Institute of Brewing. 121-125.<\/p>\n\n\n\n

62) Baker, A.K.\u2020<\/sup>, Vixie, B., Rasco, B., Ovissipour, M. and Ross, C.F.* <\/strong>2014. Development of lexicon for caviar and its usefulness for determining consumer preferences. Journal of Food Science. 79: S2533-S2541.<\/p>\n\n\n\n

– Featured research in Food Technology \u201cnews\u201d. 2015. 1: 10.<\/p>\n\n\n\n

61) Waldrop, M.E. \u2020<\/sup> and Ross, C.F.*<\/strong> 2014. Sweetener blend optimization using mixture design methodology and the electronic tongue. Journal of Food Science. 79: S1782-94.<\/p>\n\n\n\n

60) Baker, A.K. \u2020<\/sup> and Ross, C.F.*<\/strong> 2014. Wine finish in red wine: the effect of ethanol and tannin concentration. Food Quality and Preference. 38: 65-74.<\/p>\n\n\n\n

59) Baker, A.K. \u2020<\/sup> and Ross, C.F.*<\/strong> 2014. Sensory evaluation of impact of wine matrix on red wine finish: A preliminary study. Journal of Sensory Studies. 29: 139-148.<\/p>\n\n\n\n

58) Goodstein, E.S. \u2020<\/sup>, Bohlscheid, J.C., Evans, M. and Ross, C.F.* <\/strong>2014. Perception of flavor finish in white wine: A time-intensity study. Food Quality and Preference. 36: 50-60.<\/p>\n\n\n\n

57) Ross, C.F.*,<\/strong> 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.<\/p>\n\n\n\n

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

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

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

53) Villamor, R. R.\u2020<\/sup>, Evans, M.A., and Ross, C.F.*<\/strong> 2013. Ethanol, tannin and fructose concentration effects on sensory properties of model red wines. American Journal of Enology and Viticulture. 64: 342-348.<\/p>\n\n\n\n

52) Castro, L.M. \u2020<\/sup> and Ross, C.F<\/strong>.* 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.<\/p>\n\n\n\n

– American Society of Brewing Chemists (ASBC) Editor\u2019s Pick for Research and Trends on the ASBC monthly newsletter (the \u2018Buzz\u2019)<\/p>\n\n\n\n

51) Villamor, R. R.\u2020<\/sup>, Daniels, C.H., Moore, P.P. and Ross, C.F.<\/strong>* 2013. Preference mapping of frozen and fresh raspberries. Journal of Food Science. 78: S911-S919.<\/p>\n\n\n\n

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

49) Villamor, R. R.\u2020<\/sup>, Evans, M.A., Mattinson, D.S. and Ross, C.F.<\/strong>* 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.<\/p>\n\n\n\n

48) Ross, C.F.*<\/strong>, 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.<\/p>\n\n\n\n

47) Castro, L.M. \u2020<\/sup> and Ross, C.F<\/strong>.* 2012. Removal of volatiles from beer by gas (N2<\/sub>) stripping coupled with high-vacuum. Journal of the American Society of Brewing Chemists. 70: 137-141.<\/p>\n\n\n\n

– American Society of Brewing Chemists (ASBC) Editor\u2019s Pick for Research and Trends on the ASBC monthly newsletter (the \u2018Buzz\u2019)<\/p>\n\n\n\n

46) Evans, K.M.*, Barritt, B.H., Konishi, B.S., Brutcher, L.J. and Ross, C.F<\/strong>. 2012. WA 38\u2019 Apple. HortScience. 47: 1177-1179.<\/p>\n\n\n\n

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

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

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

42) Hoye, C.J.\u2020 and Ross, C.F.<\/strong>* 2011. Total phenolic content, consumer acceptance and instrumental analysis of bread made with grape seed flour. Journal of Food Science. 76(7): S428-436.<\/p>\n\n\n\n

41) Ross, C.F.<\/strong>*, Hoye, C.J.\u2020 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.<\/p>\n\n\n\n

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

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

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

37) Bohlscheid, J.C., Osborne, J.P., Ross, C.F.<\/strong> and Edwards, C.G.* 2011. Interactive effects of selected nutrients and fermentation temperature on H2<\/sub>S production by wine strains of Saccharomyces<\/em>. Journal of Food Quality. 34: 51-55.<\/p>\n\n\n\n

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

35) Ou, Changrong., Du, X., Shellie, K. and Ross, C.F<\/strong>. and Qian, M.C.* 2010. Volatile compounds and sensory attributes of wine from cv. Merlot (Vitis vinifera L<\/em>.) 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\u201312898.<\/p>\n\n\n\n

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

33) Sanborn, M.A.\u2020, Edwards, C.G. and Ross, C.F.*<\/strong> 2010. The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gew\u00fcrztraminer wines. American Journal of Enology and Viticulture. 61: 31-41.<\/p>\n\n\n\n

32) Ross, C.F.*<\/strong>, 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.<\/p>\n\n\n\n

31) Chauhan, J.M., Lim, S.Y., Powers, J.R., Ross, C.F.<\/strong> 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.<\/p>\n\n\n\n

30) Chauvin, M.\u2020, Ross, C.F.*<\/strong>, 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.<\/p>\n\n\n\n

29) Weekes, L.N. \u2020, Walsh, D., Ferguson, H. and Ross, C.F<\/strong>.* 2010. Impact of Multicolored Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice. Journal of Food Science. 75: S68-S73.<\/p>\n\n\n\n

28) Ross, C.F.*<\/strong>, Chauvin, M.A. \u2020 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.<\/p>\n\n\n\n

27) Ross, C.F.*, <\/strong>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.<\/p>\n\n\n\n

26) Villamor, R. R.\u2020<\/sup>, Harbertson, J.F. and Ross, C.F<\/strong>. * 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.<\/p>\n\n\n\n

25) Harbertson, J.F.*, Mireles, M., Harwood, E., Weller, K. and Ross, C.F<\/strong>. 2009. Chemical and sensory effects of saign\u00e9e, water addition and extended maceration on high brix must. American Journal of Enology and Viticulture. 60: 442-449.<\/p>\n\n\n\n

– Recipient of American Journal of Enology and Viticulture Best Enology Paper Award (2009)<\/p>\n\n\n\n

24) Chauvin, M.A. \u2020<\/sup>, Whiting, M.D. and Ross, C.F<\/strong>.* 2009. The influence of harvest time on sensory properties and consumer acceptance of sweet cherries. HortTechnology. 19: 748-754.<\/p>\n\n\n\n

– Most cited article in the journal in October 2009<\/p>\n\n\n\n

23) Ross, C.F.*<\/strong>, Chauvin, M.A. \u2020<\/sup> and Whiting, M. 2009. Firmness evaluation of sweet cherries by a trained and consumer sensory panel. Journal of Texture Studies. 40: 554-570.<\/p>\n\n\n\n

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

21) Padiernos, C.A, Lim, S.Y., Swanson, B. G., Ross, C.F.<\/strong> 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.<\/p>\n\n\n\n

20) Chauvin, M.A.\u2020, Parks, C., Ross, C.F.*<\/strong> and Swanson, B.G. 2009. Multidimensional representation of the standards scales of food texture. Journal of Sensory Studies. 24: 93-110.<\/p>\n\n\n\n

19) Ross, C.F<\/strong>.* 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.<\/p>\n\n\n\n

18) Chauvin, M.\u2020, Ross, C.F.*<\/strong>, 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.<\/p>\n\n\n\n

17) Ross, C. F<\/strong>.*, 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.<\/p>\n\n\n\n

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

15) Landon, J.L.\u2020, Weller, K., Harbertson, J. and Ross, C.F<\/strong>.* 2008. Chemical and sensory evaluation of astringency in Washington State red wines. American Journal of Enology and Viticulture. 59: 153-158.<\/p>\n\n\n\n

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

13) Nelson, M.L.*, Busboom, J.R., Ross, C.F.<\/strong> 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.<\/p>\n\n\n\n

12) Lim, S.Y., Swanson, B.G., Ross, C.F.<\/strong> 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.<\/p>\n\n\n\n

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

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

9) Ross, C.F.*<\/strong>, 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.<\/p>\n\n\n\n

8) Ross, C.F<\/strong>.*, 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.<\/p>\n\n\n\n

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

6) Goodridge<\/strong>\u2021, C.F.*<\/strong>, 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.<\/p>\n\n\n\n

5) Goodridge<\/strong>\u2021, C.F.*<\/strong>, Goodridge, L., Gottfried, D., Edmonds, P. and Wyvill, C. 2003. A rapid MPN-based ELISA for the detection of Salmonella typhimuirum<\/em> in poultry waste water. Journal of Food Protection. 66: 2302-2306.<\/p>\n\n\n\n

4) Goodridge<\/strong>\u2021, C.F.*<\/strong>, 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.<\/p>\n\n\n\n

3) Forney, L.,* Goodridge<\/strong>\u2021, C.F.<\/strong>, and Pierson, J. 2003. Ultraviolet disinfection: Similitude in Taylor-Couette and channel flow. Environmental Science and Technology. 37: 5015-5020.<\/p>\n\n\n\n

2) Goodridge, L.D., Goodridge<\/strong>\u2021, C.F.<\/strong>, 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.<\/p>\n\n\n\n

1) Xiong, G., Goodridge<\/strong>\u2021, C.F.<\/strong>, Wang, L., Chen, Y. and Pawliszyn, J.* 2003. Microwave-assisted headspace solid phase microextraction for the analysis of bio-emissions from Eucalyptus citriodora<\/em> leaves. Journal of Agricultural and Food Chemistry. 51: 7841-7847.<\/p>\n\n\n\n

Review Articles (Refereed):<\/h2>\n\n\n\n

3) Villamor, R. R.\u2020<\/sup> and Ross, C.F.*<\/strong> 2013. Wine matrix compounds affect perception of wine aromas. Annual Review of Food Science and Technology. 4: 1-20.<\/p>\n\n\n\n

2) Ross, C.F.* <\/strong>2009. Sensory science at the human-machine interface. Trends in Food Science and Technology. 20: 63-72.<\/p>\n\n\n\n

1) Ross, C.F.* <\/strong>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.<\/p>\n\n\n\n

Book Chapters:<\/h2>\n\n\n\n

Ross, C.F. and Montero, M.  2025. Eating in children and adults with Down syndrome.  In Food Oral Processing: Fundamentals of Eating and Sensory Perception<\/em>, Second Edition.  Chen, J. and Engelen, L., Eds., Wiley.<\/a><\/p>\n\n\n\n

Montero, M. and Ross, C.F.  2025. Breakage and Mastication of Solid Foods.  In In Food Oral Processing: Fundamentals of Eating and Sensory Perception<\/em>, Second Edition.  Chen, J. and Engelen, L., Eds., Wiley.<\/p>\n\n\n\n

Montero, M.and Ross, C.F<\/strong>. 2023. Physiology of Sensory Perception. In The Sensory Evaluation of Dairy Products<\/em>, Third Edition. Clark, S., Drake, and Bodyfelt, C., Eds. Springer.<\/p>\n\n\n\n

Castura, J. C., McMahon, K. M., and Ross, C. F. <\/strong>2018. Effect of carbonation level on the perception of sourness in sparkling wine. In B. Siegmund & E. Leitner (eds.): 15th Weurman Flavour Research Symposium (pp. 217-220). 18-22 September 2017. Graz, Austria: Verlag der Technischen Universit\u00e4t Graz.<\/p>\n\n\n\n

Ross, C.F.  Headspace Analysis.  2011.  In Sampling and Sample Preparation<\/em>.  Lord, H. and Pawliszyn, J., Eds.  Elsevier.<\/p>\n\n\n\n

Ross, C.F and Hoye, C.J. Breakage and Mastication of Solid Foods. 2011. In Food Oral Processing<\/em>. Chen, J. and Engeln, L., Eds. London, Blackwell.<\/p>\n\n\n\n

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

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

Ross, C.F. and Carron, K.T. 2005. Raman spectroscopy: Near-infrared. In Encyclopedia of Analytical Science<\/em>, Second Edition. Worsfold, P., Townshend, A. and Poole, C., Eds. Elsevier, Oxford, Vol. 8, p. 105.<\/p>\n","protected":false},"excerpt":{"rendered":"

* Senior and corresponding author \u2020\u00a0Graduate student supervised Published Refereed Journal Articles: 131) Shen, Xi., Su, Y., Hua, Z., Zhu, H., Unlu, G., Ross, C.F., Mendoza, M., Hanrahan, I., Tang, J. and Zhu, M. 2023.&hellip;<\/p>\n","protected":false},"author":1332,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":[],"categories":[],"tags":[],"wsuwp_university_category":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/pages\/19"}],"collection":[{"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/users\/1332"}],"replies":[{"embeddable":true,"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/comments?post=19"}],"version-history":[{"count":27,"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/pages\/19\/revisions"}],"predecessor-version":[{"id":1264,"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/pages\/19\/revisions\/1264"}],"wp:attachment":[{"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/media?parent=19"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/categories?post=19"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/tags?post=19"},{"taxonomy":"wsuwp_university_category","embeddable":true,"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/wsuwp_university_category?post=19"},{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/wsuwp_university_location?post=19"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/sfs.wsu.edu\/ross\/wp-json\/wp\/v2\/wsuwp_university_org?post=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}