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Maite A. Chauvin, Ph.D.

Affiliations: 
2007 Washington State University, Pullman, WA, United States 
Area:
Food Science and Technology Agriculture, Psychometrics Psychology
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"Maite Chauvin"
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Barry G. Swanson grad student 2007 WSU
 (Food texture and perception.)

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Publications

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Chauvin MA, Swanson BG. (2011) Biochemical Aspects of High-Pressure Food Processing Nonthermal Processing Technologies For Food. 72-88
Ross CF, Chauvin MA, Whiting M. (2010) Assignation of sweet cherry selections to 3 taste groupings based on perceived sweetness and sourness. Journal of Food Science. 75: S48-54
Chauvin MA, Ross CF, Pitts M, et al. (2010) RElationship between instrumental and sensory determination of apple and pear texture Journal of Food Quality. 33: 181-198
Chauvin MA, Whiting M, Ross CF. (2009) The influence of harvest time on sensory properties and consumer acceptance of sweet cherries Horttechnology. 19: 748-754
Ross CF, Chauvin MA, Whiting M. (2009) Firmness evaluation of sweet cherries by a trained and consumer sensory panel Journal of Texture Studies. 40: 554-570
Chauvin MA, Parks C, Ross C, et al. (2009) Multidimensional representation of the standard scales of food texture Journal of Sensory Studies. 24: 93-110
Chauvin MA. (2009) Developing New Food Products for a Changing Marketplace Journal of Food Processing and Preservation. 33: 693-693
Chauvin MA, Younce F, Ross C, et al. (2008) Standard scales for crispness, crackliness and crunchiness in dry and wet foods: Relationship with acoustical determinations Journal of Texture Studies. 39: 345-368
Chauvin MA, Chang S, Kang DH, et al. (2006) Sucrose and ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua Journal of Food Processing and Preservation. 30: 732-741
Chauvin MA, Lee SY, Chang S, et al. (2005) Ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua on apples and blueberries Journal of Food Processing and Preservation. 29: 424-435
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