| Associations of volatile compounds with sensory aroma and flavor: The complex nature of flavor E Chambers IV, K Koppel Molecules 18 (5), 4887-4905, 2013 | 178 | 2013 |
| Development and application of a lexicon to describe the flavor of pomegranate juice K Koppel, E Chambers Iv Journal of Sensory Studies 25 (6), 819-837, 2010 | 92 | 2010 |
| Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice L Vázquez‐Araújo, K Koppel, E Chambers Iv, K Adhikari, ... Flavour and fragrance journal 26 (2), 129-138, 2011 | 78 | 2011 |
| Pet food palatability evaluation: a review of standard assay techniques and interpretation of results with a primary focus on limitations GC Aldrich, K Koppel Animals 5 (1), 43-55, 2015 | 67 | 2015 |
| An initial lexicon for sensory properties of dry dog food B Di Donfrancesco, K Koppel, E Chambers IV Journal of Sensory Studies 27 (6), 498-510, 2012 | 62 | 2012 |
| Sensory analysis of pet foods K Koppel Journal of the Science of Food and Agriculture 94 (11), 2148-2153, 2014 | 52 | 2014 |
| Volatile compounds in dry dog foods and their influence on sensory aromatic profile K Koppel, K Adhikari, B Di Donfrancesco Molecules 18 (3), 2646-2662, 2013 | 46 | 2013 |
| The current practice in the application of chemometrics for correlation of sensory and gas chromatographic data S Seisonen, K Vene, K Koppel Food chemistry 210, 530-540, 2016 | 41 | 2016 |
| Food handling behaviors observed in consumers when cooking poultry and eggs C Maughan, E CHAMBERS IV, S Godwin, D Chambers, S Cates, ... Journal of Food Protection 79 (6), 970-977, 2016 | 39 | 2016 |
| The effects of cooking process and meat inclusion on pet food flavor and texture characteristics K Koppel, M Gibson, S Alavi, G Aldrich Animals 4 (2), 254-271, 2014 | 38 | 2014 |
| The effects of fiber inclusion on pet food sensory characteristics and palatability K Koppel, M Monti, M Gibson, S Alavi, BD Donfrancesco, AC Carciofi Animals 5 (1), 110-125, 2015 | 32 | 2015 |
| Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma K Koppel, EL Anderson, E Chambers IV Journal of the Science of Food and Agriculture 95 (5), 1066-1071, 2015 | 31 | 2015 |
| Impact of consumption temperature on sensory properties of hot brewed coffee J Adhikari, E Chambers IV, K Koppel Food Research International 115, 95-104, 2019 | 30 | 2019 |
| Consumer acceptance of dry dog food variations BD Donfrancesco, K Koppel, M Swaney-Stueve, E Chambers IV Animals 4 (2), 313-330, 2014 | 30 | 2014 |
| Eggs and poultry purchase, storage, and preparation practices of consumers in selected Asian countries K Koppel, S Suwonsichon, U Chitra, J Lee, E Chambers IV Foods 3 (1), 110-127, 2014 | 27 | 2014 |
| Purchase, storage, and preparation of eggs and poultry in selected European countries: A preliminary study K Koppel, L Timberg, R Shalimov, L Vázquez-Araújo, ... British Food Journal 117 (2), 749-765, 2015 | 26 | 2015 |
| Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States K Koppel, E Chambers IV, L Vázquez-Araújo, L Timberg, ... Food Quality and Preference 31, 116-123, 2014 | 24 | 2014 |
| The impact of rendered protein meal oxidation level on shelf-life, sensory characteristics, and acceptability in extruded pet food S Chanadang, K Koppel, G Aldrich Animals 6 (8), 44, 2016 | 20 | 2016 |
| A method for GC–olfactometry panel training K Vene, S Seisonen, K Koppel, E Leitner, T Paalme Chemosensory perception 6 (4), 179-189, 2013 | 20 | 2013 |
| Preference ranking procedure proposal for dogs: A preliminary study H Li, S Smith, G Aldrich, K Koppel Journal of Sensory Studies 33 (1), e12307, 2018 | 19 | 2018 |
