Publications and Presentations

Descriptive Sensory Analysis of Light, Medium, and Dark-Colored Kernels of Black Walnut Cultivars. Presented at Society of Sensory Professionals. 2008. Cincinnati, OH.

A Sensory Lexicon for Black Walnut (Juglans nigra L.) and Persian Walnut (J. reg ia L.). Presented at The American Society for Horticultural Science. 2008. Orlando, FL.

Effect of 6-n-propylthiouracil taster status on acceptance of omeprazole suspensions by adults. Presented at Pangborn Sensory Symposium: Poster Session. 2005. Harrogate, UK .

Sensory Research for Decision Making. Guest Lecture for University of Nebraska-Lincoln Sensory Science Class. 2003-present. Columbia, MO.

Sensory Research Methods. Guest Lecture for University of Missouri-Columbia Human Senses Class. 2001-present. Columbia, MO.

Sensory Training Workshop. Guest Lecture for International Dairy Queen. 2000. Minneapolis, MN.

Moderator Training Workshop. Prepared with Donna Sweeney for S.C. Johnson. 2000. Racine, WI.

Scale Development Workshop. Prepared with Donna Sweeney for S.C. Johnson. 1999. Racine, WI.

Perceptual Maps of Carbonated Beverages. Guest Lecture for Dogwood Regional Institute of Food Technologist Meeting. 1996. Raleigh, NC.

Consumer Research Methods. Guest Lecture for University of Missouri-Columbia Sensory Evaluation Class. 1995. Columbia, MO.

Sensory Characteristics of a Semi-solid Model System. Presented at Institute of Food Technologists Annual Meeting: Technical Program. 1995. Anaheim, CA.

Sensory Characteristics of a Creamy Food System. Presented at Second Pangborn Sensory Symposium: Technical Session. 1995. Davis, CA.

Fracture Properties of Alaska Pollack Gels: Effect of Minced Muscle Processing and Test Temperature. Presented at: Institute of Food Technologists Annual Meeting: Technical Program. 1991. Dallas, TX.

Publications (Journal Articles)

Warmund, MR, Elmore, JR, Drake, MA, and Yates MD. Descriptive Analysis of Kernels of Selected Black and Persian Walnut Cultivars. Journal of Food Agriculture and Food Chemisty. Submitted.

Adhikari K, Hein KA, Elmore JR, Heymann H, Willott AM. 2006. Flavor threshold as affected by interaction among three dairy-related flavor compounds. Journal of Sensory Studies 21:626-43.

Elmore, J.R., Heymann, H. 1999. Perceptual Maps of Photographs of Carbonated Beverages Created by Traditional and Free-choice Profiling. Food Quality and Preference. 10(3):219-227.

Elmore, J.R., Heymann, H., Johnson, J., Hewett, J.E. 1999. Preference Mapping: Relating Acceptance of "Creaminess" to a Descriptive Sensory Map of a Semi-Solid. Food Quality and Preference. 10(6):465-476.

Howe, Janelle R., Hamann, D.D., Lanier, T.C., Park, J.W. 1994. Fracture Properties of Alaska Pollack Gels: Effect of Minced Muscle Processing and Test Temperature. Journal of Food Science. 59(4):777-780.