Marjorie P. Penfield

University of Tennessee at Knoxville — United States

Agricultural and Biological Sciences · Life Sciences

20h-index1.4kcitations85works0.02yr avg
OpenAlex↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Meat and Animal Product Quality(31), Sensory Analysis and Statistical Methods(21), Food composition and properties(14), Obesity, Physical Activity, Diet(9), Biochemical Analysis and Sensing Techniques(7)

Publications85 total

Comparison of triangle and tetrad discrimination methodology in an applied manner
Food Quality and Preference·2018· 11 cited
Experimental food science
Medical Entomology and Zoology·2012· 154 cited
Application of Chitosan Films Enriched with Oregano Essential Oil on Bologna – Active Compounds and Sensory Attributes
Food Science and Technology International·2006· 87 cited
Heat Intensity and Warmed‐over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels
Journal of Food Science·2005· 20 cited
Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream
Journal of Food Science·2005· 10 cited
THE EFFECT OF GLASS SHAPE ON THE CONCENTRATION OF POLYPHENOLIC COMPOUNDS AND PERCEPTION OF MERLOT WINE
Journal of Food Quality·2005· 42 cited
Flavor and Storage Stability of Potato Chips Fried in Cottonseed and Sunflower Oils and Palm Olein/Sunflower Oil Blends
Journal of Food Science·2002· 47 cited
Storage conditions affect quality of noodles with added soy flour and sweet potato
International Journal of Food Science & Technology·2000· 21 cited
Perception of Heat in Cheese Sauces as Affected by Capsaicin Concentration, Fat Level, Fat Mimetic and Time
Journal of Food Science·1999· 39 cited
Residual Alkaline Phosphatase Activity in Pasteurized Milk Heated at Various Temperatures—Measurement with the Fluorophos and Scharer Rapid Phosphatase Tests
Journal of Food Protection·1999· 25 cited
Protein, Particle Size, and Texture of Nursing Home Purees
Journal of the American Dietetic Association·1998
CAPSAICIN HEAT INTENSITY ‐ CONCENTRATION, CARRIER, FAT LEVEL, AND SERVING TEMPERATURE EFFECTS
Journal of Sensory Studies·1996· 54 cited
Effect of processing method, storage temperature and length of storage on chemical and sensory attributes of lowfat milk
1996
Chemical, Physical and Sensory Attributes of Formed and Frozen, Baked Sweetpotato
Journal of Food Science·1995· 11 cited
Unrefined, Dried Apple Pomace as a Potential Food Ingredient
Journal of Food Science·1994· 115 cited
Restructured Reindeer Steak Quality as Affected by Antioxidants and Frozen Storage
Journal of Food Science·1994· 2 cited
Potato Chips Fried in Canola and/or Cottonseed Oil Maintain High Quality
Journal of Food Science·1993· 26 cited
Particle Size of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventional and Microwave Ovens
Journal of Food Science·1993· 5 cited
Melt Point of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventionai and Microwave Ovens
Journal of Food Science·1993· 10 cited
SAMPLE/RINSE TEMPERATURE EFFECTS ON DISCRIMINATION OF SWEET AND SALTY DIFFERENCES IN A FOOD SYSTEM
Journal of Sensory Studies·1993· 2 cited
page 1 of 5Next →

Frequent Co-authors

Ada Marie Campbell(10), Jean D. Skinner(5), J. L. COLLINS(3), Nancy N. Salvetti(3), Janie M. Ezell(3), Carol Costello(3), Bernadine H. Meyer(3), Arnold M. Saxton(3), Michelle Riemann(3), Denise Brochetti(3), Slavoljub Živanović(2), Robert F. Baron(2), Philipus Pangloli(2), S. L. Melton(2), G.L. Christen(2), Marta L. Axelson(2), Ruthann B. Swanson(2), MARSHA A. McNEIL(2), Pamela L. Brady(2), C.L. DORKO(2)