| 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 | 222 | 2013 |
| 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 | 104 | 2015 |
| 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 | 94 | 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 | 81 | 2011 |
| Sensory analysis of pet foods K Koppel Journal of the Science of Food and Agriculture 94 (11), 2148-2153, 2014 | 71 | 2014 |
| 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 | 68 | 2012 |
| 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 | 57 | 2016 |
| 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 | 55 | 2015 |
| 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 | 55 | 2013 |
| 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 | 50 | 2019 |
| 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 | 47 | 2014 |
| Food handling behaviors observed in consumers when cooking poultry and eggs C Maughan, E Chambers IV, S Godwin, D Chambers, S Cates, K Koppel Journal of Food Protection 79 (6), 970-977, 2016 | 44 | 2016 |
| Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides Y Shen, S Hong, G Singh, K Koppel, Y Li Food Chemistry 385, 132687, 2022 | 43 | 2022 |
| Consumer acceptance of dry dog food variations BD Donfrancesco, K Koppel, M Swaney-Stueve, E Chambers IV Animals 4 (2), 313-330, 2014 | 40 | 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 | 39 | 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 | 31 | 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 | 30 | 2015 |
| A method for GC–olfactometry panel training K Vene, S Seisonen, K Koppel, E Leitner, T Paalme Chemosensory perception 6, 179-189, 2013 | 28 | 2013 |
| 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 | 25 | 2016 |
| 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 | 25 | 2014 |
