Hildegarde Heymann
Hildegarde Heymann
University of California; University of Missouri
Verified email at
Cited by
Cited by
Sensory evaluation of food: principles and practices
HT Lawless, H Heymann
Springer Science & Business Media, 2010
Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts
AL Robinson, PK Boss, PS Solomon, RD Trengove, H Heymann, ...
American Journal of Enology and Viticulture 65 (1), 1-24, 2014
Associations among wine grape microbiome, metabolome, and fermentation behavior suggest microbial contribution to regional wine characteristics
NA Bokulich, TS Collins, C Masarweh, G Allen, H Heymann, SE Ebeler, ...
MBio 7 (3), 10.1128/mbio. 00631-16, 2016
Descriptive analysis
HT Lawless, H Heymann, HT Lawless, H Heymann
Sensory evaluation of food: Principles and practices, 227-257, 2010
Effect of process conditions on the physical and sensory properties of extruded oat‐corn puff
Y Liu, F Hsieh, H Heymann, HE Huff
Journal of food science 65 (7), 1253-1259, 2000
Improving survival of culture bacteria in frozen desserts by microentrapment
TY Sheu, RT Marshall, H Heymann
Journal of dairy science 76 (7), 1902-1907, 1993
New Zealand Sauvignon blanc distinct flavor characteristics: Sensory, chemical, and consumer aspects
CM Lund, MK Thompson, F Benkwitz, MW Wohler, CM Triggs, R Gardner, ...
American Journal of Enology and Viticulture 60 (1), 1-12, 2009
Image texture features as indicators of beef tenderness
J Li, J Tan, FA Martz, H Heymann
meat science 53 (1), 17-22, 1999
Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning
AL Robinson, SE Ebeler, H Heymann, PK Boss, PS Solomon, ...
Journal of Agricultural and Food Chemistry 57 (21), 10313-10322, 2009
Sensory and physical properties of ice creams containing milk fat or fat replacers
RL Ohmes, RT Marshall, H Heymann
Journal of dairy science 81 (5), 1222-1228, 1998
Descriptive analysis of commercial Cabernet Sauvignon wines from California
H Heymann, AC Noble
American Journal of Enology and Viticulture 38 (1), 41-44, 1987
Development and use of time-intensity methodology for sensory evaluation: A review
M Cliff, H Heymann
Food Research International 26 (5), 375-385, 1993
Headspace solid-phase microextraction–gas chromatography–mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines
V Canuti, M Conversano, ML Calzi, H Heymann, MA Matthews, SE Ebeler
Journal of Chromatography A 1216 (15), 3012-3022, 2009
Judging wine quality: Do we need experts, consumers or trained panelists?
H Hopfer, H Heymann
Food Quality and Preference 32, 221-233, 2014
Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream
EA Prindiville, RT Marshall, H Heymann
Journal of dairy science 83 (10), 2216-2223, 2000
Effect of milk fat content on flavor perception of vanilla ice cream
Z Li, R Marshall, H Heymann, L Fernando
Journal of Dairy Science 80 (12), 3133-3141, 1997
The influence of alcohol on the sensory perception of red wines
ES King, RL Dunn, H Heymann
Food Quality and Preference 28 (1), 235-243, 2013
Impact of exogenous tannin additions on wine chemistry and wine sensory character
JF Harbertson, GP Parpinello, H Heymann, MO Downey
Food Chemistry 131 (3), 999-1008, 2012
Preference mapping: relating acceptance of “creaminess” to a descriptive sensory map of a semi-solid
JR Elmore, H Heymann, J Johnson, JE Hewett
Food Quality and Preference 10 (6), 465-475, 1999
Effect of milk fat on the sensory properties of chocolate ice cream
EA Prindiville, RT Marshall, H Heymann
Journal of Dairy Science 82 (7), 1425-1432, 1999
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