Carolyn F. Ross
Carolyn F. Ross
Professor of Food Science, Washington State University
Verified email at - Homepage
Cited by
Cited by
Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fed Enriched Black Soldier Fly Prepupae, Hermetia illucens
WM Sealey, TG Gaylord, FT Barrows, JK Tomberlin, MA McGuire, C Ross, ...
Journal of the World Aquaculture Society 42 (1), 34-45, 2011
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy
X Lu, J Wang, HM Al-Qadiri, CF Ross, JR Powers, J Tang, BA Rasco
Food Chemistry 129 (2), 637-644, 2011
Fruit and soil quality of organic and conventional strawberry agroecosystems
JP Reganold, PK Andrews, JR Reeve, L Carpenter-Boggs, CW Schadt, ...
PloS one 5 (9), e12346, 2010
Use of volatiles as indicators of lipid oxidation in muscle foods
CF Ross, DM Smith
Comprehensive reviews in food science and food safety 5 (1), 18-25, 2006
Wine matrix compounds affect perception of wine aromas
RR Villamor, CF Ross
Annual review of food science and technology 4, 1-20, 2013
Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour
CF Ross, C Hoye, Jr, VC Fernandez‐Plotka
Journal of food science 76 (6), C884-C890, 2011
Variability of tannin concentration in red wines
JF Harbertson, RE Hodgins, LN Thurston, LJ Schaffer, MS Reid, ...
American Journal of Enology and Viticulture 59 (2), 210-214, 2008
Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total …
X Lu, CF Ross, JR Powers, DE Aston, BA Rasco
Journal of agricultural and food chemistry 59 (10), 5215-5221, 2011
Regulatory focus and food choice motives. Prevention orientation associated with mood, convenience, and familiarity
K Pula, CD Parks, CF Ross
Appetite 78, 15-22, 2014
Isoelectric point determination of norovirus virus-like particles by capillary isoelectric focusing with whole column imaging detection
L Goodridge, C Goodridge, J Wu, M Griffiths, J Pawliszyn
Analytical chemistry 76 (1), 48-52, 2004
Antioxidant activity and consumer acceptance of grape seed flour‐containing food products
MU Rosales Soto, K Brown, CF Ross
International journal of food science & technology 47 (3), 592-602, 2012
Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour
C Hoye, Jr, CF Ross
Journal of Food Science 76 (7), S428-S436, 2011
Sensory science at the human–machine interface
CF Ross
Trends in food science & technology 20 (2), 63-72, 2009
Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine
RR Villamor, MA Evans, DS Mattinson, CF Ross
Food Research International 50 (1), 38-45, 2013
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 …
C Ou, X Du, K Shellie, C Ross, MC Qian
Journal of agricultural and food chemistry 58 (24), 12890-12898, 2010
Chemical and sensory effects of saignée, water addition, and extended maceration on high brix must
JF Harbertson, MS Mireles, ED Harwood, KM Weller, CF Ross
American Journal of Enology and Viticulture 60 (4), 450-460, 2009
High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream
SY Lim, BG Swanson, CF Ross, S Clark
Journal of dairy science 91 (4), 1308-1316, 2008
Chemical and sensory evaluation of astringency in Washington State red wines
JL Landon, K Weller, JF Harbertson, CF Ross
American Journal of Enology and Viticulture 59 (2), 153-158, 2008
Determination of quercetins in onion (Allium cepa) using infrared spectroscopy
X Lu, CF Ross, JR Powers, BA Rasco
Journal of agricultural and food chemistry 59 (12), 6376-6382, 2011
Solid phase microextraction-gas chromatography for quantifying headspace hexanal above freeze-dried chicken myofibrils
CF Goodridge, RM Beaudry, JJ Pestka, DM Smith
Journal of agricultural and food chemistry 51 (15), 4185-4190, 2003
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