Hanne K. Sivertsen
Affiliations: | 2014- | Dept. of Food Science & Technology | University of California, Davis, Davis, CA |
Area:
Sensory science, Food scienceGoogle:
"Hanne Sivertsen"
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Publications
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| Lanseng E, Sivertsen HK. (2019) The roles of schema incongruity and expertise in consumers’ wine judgment Food Quality and Preference. 71: 261-269 |
| Simons T, Sivertsen H, Guinard J. (2018) Mapping the Preferences of Adult and Child Consumers for California-grown Mandarins Hortscience. 53: 1029-1037 |
| Simons T, Sivertsen H, Guinard J. (2018) Mapping the Preferences of Adult and Child Consumers for California-grown Navel Oranges Hortscience. 53: 661-668 |
| Escribano S, Lopez A, Sivertsen H, et al. (2016) Impact of 1-methylcyclopropene treatment on the sensory quality of ‘Bartlett’ pear fruit Postharvest Biology and Technology. 111: 305-313 |
| Ngamchuachit P, Sivertsen HK, Mitcham EJ, et al. (2015) Influence of cultivar and ripeness stage at the time of fresh-cut processing on instrumental and sensory qualities of fresh-cut mangos Postharvest Biology and Technology. 106: 11-20 |
| Makkumrai W, Sivertsen H, Sugar D, et al. (2014) Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of 'Comice' pears. Journal of Agricultural and Food Chemistry. 62: 4988-5004 |
| Ngamchuachit P, Sivertsen HK, Mitcham EJ, et al. (2014) Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh-cut mangos. Journal of Food Science. 79: C786-94 |
| Makkumrai W, Anthon GE, Sivertsen H, et al. (2014) Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of 'Bartlett' pears Postharvest Biology and Technology. 97: 44-61 |
| Vallone S, Sivertsen H, Anthon GE, et al. (2013) An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening. Food Chemistry. 139: 171-83 |