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Dr. Heymann has worked in all areas of sensory science and has evaluated numerous food and non-food products including wine, meat, ice cream, cereals, juices, cat litter, soap, and toothpaste. At UC Davis Dr. Heymann has continued her work with descriptive analysis methodology and multivariate data analyses. She has also worked on spirits such as gin, mescal, tequila and whiskies, food-wine interactions, wine color perception, fruit such as raisins, melons, tomatoes and figs.
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论文共 288 篇作者统计合作学者相似作者
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npj Science of Foodno. 1 (2024): 1-11
Anita Oberholster, Yan Wen, Sandra Dominguez Suarez, Jesse Erdmann,Raul Cauduro Girardello,Arran Rumbaugh, Bishnu Neupane,Charles Brenneman,Annegret Cantu,Hildegarde Heymann
Scott Lafontaine,Andrew Caffrey,Jeff Dailey,Scott Varnum,Ashley Hale, Brent Eichler,Johanna Dennenlöhr,Christian Schubert,Laura Knoke,Larry Lerno,Laurent Dagan, Christina Schönberger,
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