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Meiselman, H.L.
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1

Approaching 100 years of sensory and consumer science: Deve..:

Meiselman, H.L. ; Jaeger, S.R. ; Carr, B.T..
Food Quality and Preference.  100 (2022)  - p. 104614 , 2022
Link: https://doi.org/10.1016/..
 
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2

Wine-related aromas for different seasons and occasions: He..:

Ristic, R. ; Danner, L. ; Johnson, T.E....
Food Quality and Preference.  71 (2019)  - p. 250-260 , 2019
Link: https://doi.org/10.1016/..
 
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3

Food-evoked emotion profiles of seniors and adults:

den Uijl, L.C. ; Jager, G. ; de Graaf, C...
Appetite.  101 (2016)  - p. 237 , 2016
Link: https://doi.org/10.1016/..
 
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4

Impact of emotions on social modelling of food intake among..:

Bevelander, K.E. ; Anschütz, D.J. ; Meiselman, H.J..
Appetite.  59 (2012)  2 - p. 620 , 2012
Link: https://doi.org/10.1016/..
 
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5

A local increase in red blood cell aggregation can trigger ..:

YU, F. T. H. ; ARMSTRONG, J. K. ; TRIPETTE, J...
Journal of Thrombosis and Haemostasis.  9 (2011)  3 - p. 481-488 , 2011
Link: https://doi.org/10.1111/..
 
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6

The demographics of neophobia in a large commercial US samp..:

Meiselman, H.L. ; King, S.C. ; Gillette, M.
Food Quality and Preference.  21 (2010)  7 - p. 893-897 , 2010
Link: https://doi.org/10.1016/..
 
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7

Effect of nattokinase supplementation on plasma fibrinogen ..:

Cengiz, M ; Yilmaz, M ; Ramazanoglu, A...
Critical Care.  13 (2009)  Suppl 1 - p. P337 , 2009
Link: https://doi.org/10.1186/..
 
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8

Association and dissociation rates of adhesion for red bloo..:

Neu, B. ; Meiselman, H.J.
Journal of Biomechanics.  39 (2006)  - p. S627 , 2006
Link: https://doi.org/10.1016/..
 
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9

Editorial:

MacFie, H.J.H. ; Meiselman, H.L. ; Prescott, J.
Food Quality and Preference.  17 (2006)  5 - p. 313-314 , 2006
Link: https://doi.org/10.1016/..
 
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10

The influence of positive and negative cues on restaurant f..:

Edwards, J.S.A. ; Meiselman, H.L.
International Journal of Contemporary Hospitality Management.  17 (2005)  4 - p. 332-344 , 2005
Link: https://doi.org/10.1108/..
 
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11

Publishing changes for Food Quality and Preference in the d..:

MacFie, H.J.H. ; Meiselman, H.L.
Food Quality and Preference.  14 (2003)  1 - p. 1-3 , 2003
Link: https://doi.org/10.1016/..
 
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12

Decreased red blood cell aggregation subsequent to improved..:

Chong‐Martinez, B. ; Buchanan, T. A. ; Wenby, R. B..
Diabetic Medicine.  20 (2003)  4 - p. 301-306 , 2003
Link: https://doi.org/10.1046/..
 
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13

Alpha- and beta-dispersion of fixed platelets: comparison w..:

Neu, B ; Georgieva, R ; Meiselman, H.J.
Colloids and Surfaces A: Physicochemical and Engineering Aspects.  197 (2002)  1-3 - p. 27-35 , 2002
Link: https://doi.org/10.1016/..
 
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14

Monotony and choice: repeated serving of the same item to s..:

Kramer, F.M. ; Lesher, L.L. ; Meiselman, H.L.
Appetite.  36 (2001)  3 - p. 239-240 , 2001
Link: https://doi.org/10.1006/..
 
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15

Operationalizing flavor principles in food choice laborator..:

Meiselman, H.L.
Appetite.  34 (2000)  2 - p. 219-221 , 2000
Link: https://doi.org/10.1006/..
 
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