Kadri Koppel
Kadri Koppel
Mars Pet Nutrition
Zweryfikowany adres z effem.com
Cytowane przez
Cytowane przez
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
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
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
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
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
Sensory analysis of pet foods
K Koppel
Journal of the Science of Food and Agriculture 94 (11), 2148-2153, 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
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
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
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
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
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
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
Consumer acceptance of dry dog food variations
BD Donfrancesco, K Koppel, M Swaney-Stueve, E Chambers IV
Animals 4 (2), 313-330, 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
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
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
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
A method for GC–olfactometry panel training
K Vene, S Seisonen, K Koppel, E Leitner, T Paalme
Chemosensory perception 6 (4), 179-189, 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
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