Published Articles

Research Authors

Articles by the author:

Christopher J. Findlay

Peer Reviewed Paper

Effective discrimination of meat tenderness using dual attribute time intensity

February 15, 1998
Peer Reviewed Paper

Dual attribute time intensity sensory evaluation: a new method for temporal measurements of sensory perceptions

July 15, 1997
Peer Reviewed Paper

On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of overall toughness

May 21, 1997
Peer Reviewed Paper

Dual attribute time intensity measurements of sweetness and peppermint perception of chewing gum

May 15, 1996
Peer Reviewed Paper

Relationship between sensory time intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness

February 15, 1996
Peer Reviewed Paper

An objective numerical method of assessing reliability of time intensity panellists

October 15, 1995
Poster

Dual vs. single attribute time-intensity: what can multitasking do for you?

July 30, 1995
Peer Reviewed Paper

The effect of line orientation on the recording of time-intensity perception of sweetener solutions

February 15, 1995
Peer Reviewed Paper

Time intensity methodology for beef tenderness perception

September 16, 1993
Peer Reviewed Paper

A response-surface investigation of the effects of sodium-chloride and tripolyphosphate on the thermal-properties of beef muscle

February 22, 1992
Peer Reviewed Paper

Influence of sodium, potassium and magnesium-chloride on thermal-properties of beef muscle

January 22, 1991
Peer Reviewed Paper

Sodium Reduction in Poultry Products: A Review

February 21, 1989
Peer Reviewed Paper

Experimental-design for computerized sensory analysis

December 22, 1987
Peer Reviewed Paper

Bone as a possible support material for the immobilization of enzymes

December 22, 1987
Peer Reviewed Paper

Integrated computerized sensory analysis

December 21, 1986
Peer Reviewed Paper

Evaluation of an automated computerized system for sensory analysis

October 22, 1986
Peer Reviewed Paper

Bone as a solid support for enzyme immobilization.

October 22, 1986
Peer Reviewed Paper

Chicken bone as a support matrix for immobilizing beta-galactosidase

October 22, 1986
Peer Reviewed Paper

Differential scanning calorimetry can determine kinetics of thermal-denaturation of beef muscle proteins

March 22, 1986
Peer Reviewed Paper

Thermomechanical Properties of Beef Muscle

February 21, 1986
Peer Reviewed Paper

Thermomechanical properties of beef muscle

September 22, 1985
Peer Reviewed Paper

Differential scanning calorimetry of beef muscle: Influence of sarcomere length

November 21, 1984
Peer Reviewed Paper

Differential scanning calorimetry of beef muscle: Influence of postmortem conditioning

November 21, 1984
Peer Reviewed Paper

Differential scanning calorimetry of beef muscle I: the influence of sarcomere-length.

July 22, 1984
Peer Reviewed Paper

Chicken pepsin as a rennet substitute

April 22, 1984
Peer Reviewed Paper

Texture-structure relationships in scallop

March 21, 1984
Peer Reviewed Paper

The microstructural scoring of muscle texture

February 22, 1982
Peer Reviewed Paper

The mechanical-properties of scallop muscle

February 22, 1982
Peer Reviewed Paper

The microstructure and texture of cooked scallop

July 22, 1981
Book Chapter

Designing commercial protein foods

February 23, 1981