Rose Marie Pangborn

Rose Marie Pangborn's AcademicInfluence.com Rankings

Rose Marie Pangborn

Sociology

#1716

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sociology Degrees

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Sociology

Rose Marie Pangborn's Degrees

PhD Food Science Cornell University
Masters Food Science Cornell University
Bachelors Food Science Cornell University

Why Is Rose Marie Pangborn Influential?

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According to Wikipedia, Rose Marie Valdes Pangborn was a Mexican-American food scientist, food technologist, professor, and a pioneer in the field of sensory analysis of food attributes. She worked as a sensory scientist in the Experiment Station, Step VIII, served for 35 years at the University of California, Davis. She co-founded the Association for Chemoreception Sciences , and the Sensory Reception Scholarship Fund .

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Rose Marie Pangborn's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Principles of Sensory Evaluation of Food (1965) (1877)
EXPANDED STATISTICAL TABLES FOR ESTIMATING SIGNIFICANCE IN PAIRED—PREFERENCE, PAIRED–DIFFERENCE, DUO–TRIO AND TRIANGLE TESTS (1978) (407)
EFFECT OF HYDROCOLLOIDS ON ORAL VISCOSITY AND BASIC TASTE INTENSITIES (1973) (178)
Relative Taste Intensities of Selected Sugars and Organic Acids (1963) (177)
PAIRED COMPARISON AND TIME-INTENSITY MEASUREMENTS OF THE SENSORY PROPERTIES OF BEVERAGES AND GELATINS CONTAINING SUCROSE OR SYNTHETIC SWEETENERS (1978) (176)
Effect of dietary sodium restriction on taste responses to sodium chloride: a longitudinal study. (1986) (166)
Prediction of reported consumption of selected fat-containing foods (1988) (147)
Taste perception of sodium chloride in relation to dietary intake of salt. (1982) (146)
Blanching of vegetables for freezing: which indicator enzyme to choose (1986) (146)
Individual variation in affective responses to taste stimuli (1970) (144)
EFFECT OF HYDROCOLLOIDS ON APPARENT VISCOSITY AND SENSORY PROPERTIES OF SELECTED BEVERAGES (1978) (140)
Influence of Color on the Discrimination of Sweetness (1960) (112)
The Time-Course of Astringency in Wine upon Repeated Ingestion (1986) (110)
EFFECT OF HYDROCOLLOIDS AND VISCOSITY ON FLAVOR AND ODOR INTENSITIES OF AROMATIC FLAVOR COMPOUNDS (1974) (108)
The effect of oral stimulation on human parotid salivary flow rate and alpha-amylase secretion (1987) (104)
The Influence of Color on Discrimination of Sweetness in Dry Table-Wine (1963) (100)
Mastication and its influence on human salivary flow and alpha-amylase secretion (1990) (95)
Gustatory, salivary, and oral thermal responses to solutions of sodium chloride at four temperatures (1970) (87)
Human saliva and taste responses to acids varying in anions, titratable acidity, and pH (1984) (87)
Influence of hunger on sweetness preferences and taste thresholds. (1959) (82)
Dietary intake of sweet foods and of dairy fats and resultant gustatory responses to sugar in lemonade and to fat in milk (1984) (81)
Dietary fat intake and taste responses to fat in milk by under-, normal, and overweight women (1985) (77)
Preliminary studies on acidity-astringency interactions in model solutions and wines (1986) (77)
Taste interaction of ethyl alcohol with sweet, salty, sour and bitter compounds. (1970) (76)
Measurement of Taste Intensity and Degree of Liking of Beverages by Graphic Scales and Magnitude Estimation (1983) (73)
DESCRIPTIVE ANALYSIS OF THE SENSORY PROPERTIES OF BEVERAGES AND GELATINS CONTAINING SUCROSE OR SYNTHETIC SWEETENERS (1978) (72)
Regional aroma preferences (1988) (70)
Food acceptance and nutrition. (1987) (69)
Gustatory responses and eating duration of obese and lean adults (1980) (67)
Taste Interrelationships. II. Suprathreshold Solutions of Sucrose and Citric Acid (1961) (67)
Human Parotid Secretion in Response to Ethyl Alcohol (1971) (66)
THE INFLUENCE OF COLOR ON DISCRIMINATION OF SWEETNESS AND SOURNESS IN PEAR-NECTAR (1963) (65)
Gas chromatographic and sensory analysis of volatiles from cling peaches (1978) (62)
SENSORY AND MECHANICAL ATTRIBUTES OF GEL TEXTURE (1986) (58)
Determination of Odor Difference Thresholds (1962) (58)
Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn (1990) (57)
Preferences and intake measures of salt and sugar, and their relation to personality traits (1990) (55)
Salivary secretion in response to mastication of crisp bread (1977) (55)
Taste discrimination vs hedonic response to sucrose in coffee beverage. An interlaboratory study (1978) (53)
COMPARISON OF TIME‐INTENSITY WITH CATEGORY SCALING OF BITTERNESS OF ISO‐α‐ACIDS IN MODEL SYSTEMS AND IN BEER* (1983) (53)
BEHAVIORAL-MODELS IN THE PREDICTION OF CONSUMPTION OF SELECTED SWEET, SALTY AND FATTY FOODS (1988) (52)
Taste Interrelationships..: III. Suprathreshold Solutions of Sucrose and Sodium Chloride (1962) (49)
GC/MS and sensory analysis of volatiles from three cultivars of Capsicum (1983) (47)
Rated acceptability of mineral taste in water. (1966) (44)
Potential Fallacy of Correlating Hedonic Responses with Physical and Chemical Measurements (1981) (43)
Taste Interrelationships. VI. Sucrose, Sodium Chloride, and Citric Acid in Canned Tomato Juice (1964) (43)
FRACTURE FORCE, HARDNESS AND BRITTLENESS IN CRISP BREAD, WITH A GENERALIZED REGRESSION ANALYSIS APPROACH TO INSTRUMENTAL-SENSORY COMPARISONS (1973) (42)
Taste Interrelationships. V. Sucrose, Sodium Chloride, and Citric Acid in Lima Bean Puréea (1964) (41)
Body size and sweetness preference. (1958) (41)
Sensory Discrimination of Fat and Solids-Not-Fat in Milk (1964) (40)
Temporal gustatory and salivary responses to capsaicin upon repeated stimulation (1990) (39)
Detection and apparent taste intensity of salt—acid mixtures in two media (1967) (39)
An interlaboratory study of firmness, aroma, and taste of pectin gels (1986) (38)
Influence of dispersion medium on aroma intensity and headspace concentration of menthone and isoamyl acetate (1988) (37)
THE INFLUENCE OF TASTANTS ON ORAL IRRITATION BY CAPSAICIN (1989) (36)
DIFFERENCE TASTE THRESHOLDS FOR SUCROSE IN WATER AND IN ORANGE JUICE: AN INTERLABORATORY STUDY (1976) (35)
Temporal aspects of hedonic responses. (1990) (34)
Effect of Repeated Ingestion on Temporal Perception of Bitterness in Beer (1986) (33)
Influence of Temperature on Taste Intensity and Degree of Liking of Drinking Water (1972) (33)
Enzymes Responsible for Off‐Flavor and Off‐Aroma in Blanched and Frozen‐Stored Vegetables 1 (1989) (31)
Choosing a beverage: Comparison of preferences and beliefs related to the reported consumption of regular vs. diet sodas (1990) (30)
Sensory and mechanical attributes of gel texture. II. Gelatin, sodium alginate and kappa-carrageenan gels (1986) (27)
Influence of water composition, extraction procedures, and holding time and temperature on quality of coffee beverage (1982) (27)
Influence of fat, citric acid and sodium chloride on texture and taste of a cheese analog (1988) (27)
Human perception and evaluation of water quality (1975) (27)
Human parotid secretion in response to pleasant and unpleasant odorants. (1973) (27)
TIME‐COURSE OF VISCOSITY, SWEETNESS AND FLAVOR IN CHOCOLATE DESSERTS (1981) (27)
Parotid Salivation in Response to Tasting Wine (1978) (26)
ANALYSIS OF COFFEE, TEA AND ARTIFICIALLY FLAVORED DRINKS PREPARED FROM MINERALIZED WATERS (1971) (24)
DIFFERENCE TASTE THRESHOLDS FOR SODIUM CHLORIDE AMONG YOUNG ADULTS: AN INTERLABORATORY STUDY (1973) (23)
Food habit research: A review of approaches and methods (1973) (23)
Selected Factors Influencing Sensory Perception of Sweetness (1987) (22)
Effect of cigarette smoking on parotid secretion. (1968) (22)
Parotid Flow Stimulated by the Sight, Feel, and Odor of Lemon (1968) (21)
Enzymes Involved in Off-Aroma Formation in Broccoli (1989) (21)
Pear Aroma: Relation of Instrumental and Sensory Techniquesa (1964) (21)
Gustatory responses during periods of controlled and ad lib cigarette smoking (1973) (21)
Taste, odor, and tactile discrimination before and after smoking (1967) (21)
Visual deprivation and parotid response to cigarette smoking. (1971) (20)
Difference-Preference Evaluation of Milk by Trained Judge's (1964) (20)
Sensory Attributes of Corn Tortillas with Substitutions of Potato, Rice, and Pinto Beans (1983) (18)
Effect of cigarette smoking on urinary and salivary thiocyanates. (1968) (18)
SENSORY QUANTIFICATION OF BITTERNESS AND FLAVOUR OF BEER DURING STORAGE (1977) (18)
Influence of Homogenization, Copper, and Ascorbic Acid on Light-Activated Flavor in Milk (1962) (17)
A note on responses to ethyl alcohol before and after smoking1 (1970) (17)
EVALUATION OF BITTERNESS OF CAFFEINE IN HOT CHOCOLATE DRINK BY CATEGORY, GRAPHIC, AND RATIO SCALING (1989) (17)
Interaction of the Chemical Senses with Nutrition (1987) (17)
A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH (1981) (17)
Parotid Salivation in Response to Sodium Chloride and Monosodium Glutamate in Water and in Broths (1981) (16)
Sensory discrimination of milk salts, lactose, nondialyzable constituents, and algin gum in milk. (1966) (16)
Sensory and mechanical attributes of gel texture. 1. Effect of gelatin concentration (1986) (16)
Effect of heating on the headspace volatiles of Finnish birch syrup (1987) (15)
Reported incidence of pica among migrant families. (1971) (15)
Ad libitum preferences for salt in chicken broth (1989) (14)
CHAPTER 1 – Sensory Evaluation Problems of the Food Industry (1965) (13)
Concepts of food habits of ‘other’ ethnic groups (1971) (12)
Taste Interrelationship of Sucrose, Tartaric Acid, and Caffeine in White Table Wine (1964) (11)
The evolution of sensory science and its interaction with IFT (1989) (11)
Umami: A Basic Taste. Physiology, Biochemistry, Nutrition, Food Science (1987) (9)
Sensory Analysis as an Analytical Laboratory Tool in Food Research (1984) (8)
CHAPTER 10 – Statistical Procedures (1965) (8)
SENSORY EXAMINATION OF MINERALIZED, CHLORINATED WATERS (1970) (8)
Effects of light and sound on parotid secretion and taste perception in response to sodium chloride (1978) (8)
CHAPTER 6 – Laboratory Studies: Types and Principles (1965) (8)
Factor Analysis Applied to Paired Preferences Among Four Grape Juices (1961) (6)
CHAPTER 2 – The Sense of Taste (1965) (6)
CHAPTER 7 – Laboratory Studies: Difference and Directional Difference Tests (1965) (5)
CHAPTER 8 – Laboratory Studies: Quantity-Quality Evaluation (1965) (5)
Origin of selected Old Testament dietary prohibitions. An evaluative review. (1974) (4)
Evaluation of lactose as a transfer carrier for volatile flavor constituents (1975) (4)
Factors Influencing Sensory Measurements (1965) (4)
Volatiles contributing to the flavour of Bartlett pears. (1960) (4)
CHAPTER 4 – Visual, Auditory, Tactile, and Other Senses (1965) (4)
Relative sweetness of alpha- and beta-forms of selected sugars. (1961) (4)
Comparisons between Mexican-Americans and "Anglos". Food habits of migrant farm workers in California. (1971) (4)
DISSOLVED OXYGEN AND THE TASTE OF WATER (1970) (4)
CHAPTER 11 – Physical and Chemical Tests Related to Sensory Properties of Foods (1965) (2)
Taste modifiers: parotid reflexes can differ from taste judgements (1987) (2)
Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product (1957) (2)
The international symposium on sensory evaluation of food principles and methods (1969) (2)
Concepts in sensory analysis of foods (1973) (1)
CHAPTER 3 – Olfaction (1965) (1)
Postprandial alteration of gustatory-parotid reflex (1978) (1)
Model for Time‐Intensity Sensory Responses: Application to Aging Processes (1989) (1)
Sweeter Ice Cream Preferred study indicates consumers prefer ice cream with higher sugar content than the 15% level usually considered to be optimum (1958) (0)
Food habits of the Americas (1971) (0)
CHAPTER 9 – Consumer Studies (1965) (0)
Implications and Discussion: Reported Incidence of Pica among Migrant Families1 (1971) (0)
Influence of Controlled Atmosphere Storage on Quality of Canned Apricots1 (1972) (0)
Les enzymes indicatrices d'un blanchiment correct (1991) (0)
Gustatory responses to anomeric sugars (1966) (0)
Consumer acceptance surveys: Samples of experimental food products submitted to public taste-testing in attempt to estimate consumer acceptance (1957) (0)
Food Habits of Migrant Farm Workers in California1 (1971) (0)

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