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Zata Vickers - Publications

Affiliations: 
Food Science University of Minnesota, Twin Cities, Minneapolis, MN 
Area:
Food Science and Technology Agriculture, Experimental Psychology, Nutrition
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50 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Lenne RL, Mann T, Burns RJ, Vickers Z, Redden JP. Variety Salience and Enjoyment of Repetitiously Consumed Foods: a Field Experiment. International Journal of Behavioral Medicine. PMID 32601978 DOI: 10.1007/S12529-020-09916-2  0.384
2020 Yue C, Vickers Z, Wang J, Anderson NO, Wisdorf L, Brady J, Schermann M, Phelps N, Venturelli P. Consumer Acceptability of Aquaponically Grown Basil Hortscience. 55: 841-850. DOI: 10.21273/Hortsci14831-20  0.328
2019 Kim S, Vickers Z. Liking of food textures and its relationship with oral physiological parameters and mouth-behavior groups. Journal of Texture Studies. PMID 31856336 DOI: 10.1111/Jtxs.12504  0.388
2019 Overcash FM, Vickers Z, Ritter AE, Mann T, Mykerezi E, Redden J, Rendahl AK, Davey C, Reicks M. An in-home intervention of parent-implemented strategies to increase child vegetable intake: results from a non-randomized cluster-allocated community trial. Bmc Public Health. 19: 881. PMID 31272404 DOI: 10.1186/S12889-019-7079-4  0.351
2019 Millen L, Overcash F, Vickers Z, Reicks M. Implementation of Parental Strategies to Improve Child Vegetable Intake: Barriers and Facilitators. Global Pediatric Health. 6: 2333794X19855292. PMID 31236434 DOI: 10.1177/2333794X19855292  0.337
2019 Wiertzema JR, Borchardt C, Beckstrom AK, Dev K, Chen P, Chen C, Vickers Z, Feirtag J, Lee L, Ruan R, Baumler DJ. Evaluation of Methods for Inoculating Dry Powder Foods with or . Journal of Food Protection. 1082-1088. PMID 31135183 DOI: 10.4315/0362-028X.Jfp-18-284  0.439
2019 Abbey M, Anderson NO, Yue C, Schermann M, Phelps N, Venturelli P, Vickers Z. Lettuce (Lactuca sativa) Production in Northern Latitudinal Aquaponic Growing Conditions Hortscience. 54: 1757-1761. DOI: 10.21273/Hortsci14088-19  0.339
2019 Cordelino IG, Tyl C, Inamdar L, Vickers Z, Marti A, Ismail BP. Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile Lwt - Food Science and Technology. 99: 1-7. DOI: 10.1016/J.Lwt.2018.09.035  0.351
2019 Wisdorf LE, Redden JP, Mann T, Vickers ZM. Variety in the diets of free-living, food-secure adults Food Quality and Preference. 71: 286-290. DOI: 10.1016/J.Foodqual.2018.08.005  0.397
2018 Weiss K, Vickers Z. Evaluation of omission testing as a method for identifying important odorants in a mixture Journal of Sensory Studies. 33: e12460. DOI: 10.1111/Joss.12460  0.355
2018 Millen L, Vickers Z, Overcash F, Ritter A, Wolf G, Brewster N, Doherty A, Reicks M. Barriers and Facilitators to Implementing Parent Strategies to Improve Vegetable Intake Among Low-Income Children Journal of Nutrition Education and Behavior. 50: S54-S55. DOI: 10.1016/J.Jneb.2018.04.080  0.302
2018 Chen D, Wiertzema J, Peng P, Cheng Y, Liu J, Mao Q, Ma Y, Anderson E, Chen P, Baumler DJ, Chen C, Vickers Z, Feirtag J, Lee L, Ruan R. Effects of intense pulsed light on Cronobacter sakazakii inoculated in non-fat dry milk Journal of Food Engineering. 238: 178-187. DOI: 10.1016/J.Jfoodeng.2018.06.022  0.345
2018 Mattes MZ, Vickers ZM. Better-liked foods can produce more satiety Food Quality and Preference. 64: 94-102. DOI: 10.1016/J.FOODQUAL.2017.10.012  0.362
2017 Leak TM, Swenson A, Rendahl A, Vickers Z, Mykerezi E, Redden JP, Mann T, Reicks M. Examining the feasibility of implementing behavioural economics strategies that encourage home dinner vegetable intake among low-income children. Public Health Nutrition. 1-5. PMID 28294936 DOI: 10.1017/S1368980017000131  0.317
2016 Karalus M, Vickers Z. Satiation and satiety sensations produced by eating oatmeal vs. oranges. a comparison of different scales. Appetite. 99: 168-76. PMID 26796421 DOI: 10.1016/J.Appet.2016.01.012  0.723
2016 Ritter A, Reicks M, Overcash F, Vickers Z. Habit Formation for Parenting Practices Designed to Change Youth Vegetable Intake Journal of Nutrition Education and Behavior. 48: S64. DOI: 10.1016/J.Jneb.2016.04.171  0.316
2015 Redden JP, Mann T, Vickers Z, Mykerezi E, Reicks M, Elsbernd S. Serving first in isolation increases vegetable intake among elementary schoolchildren. Plos One. 10: e0121283. PMID 25830337 DOI: 10.1371/Journal.Pone.0121283  0.371
2015 Leak TM, Swenson A, Vickers Z, Mann T, Mykerezi E, Redden JP, Rendahl A, Reicks M. Testing the Effectiveness of In-Home Behavioral Economics Strategies to Increase Vegetable Intake, Liking, and Variety Among Children Residing in Households That Receive Food Assistance Journal of Nutrition Education and Behavior. 47: e1-e9. DOI: 10.1016/j.jneb.2014.12.006  0.321
2015 Osdoba KE, Mann T, Redden JP, Vickers Z. Using food to reduce stress: Effects of choosing meal components and preparing a meal Food Quality and Preference. 39: 241-250. DOI: 10.1016/J.Foodqual.2014.08.001  0.346
2015 Bobowski N, Rendahl A, Vickers Z. A longitudinal comparison of two salt reduction strategies: Acceptability of a low sodium food depends on the consumer Food Quality and Preference. 40: 270-278. DOI: 10.1016/J.Foodqual.2014.07.019  0.804
2015 Bobowski N, Rendahl A, Vickers Z. Preference for salt in a food may be alterable without a low sodium diet Food Quality and Preference. 39: 40-45. DOI: 10.1016/J.Foodqual.2014.06.005  0.792
2014 Wagner HS, Ahlstrom B, Redden JP, Vickers Z, Mann T. The myth of comfort food. Health Psychology : Official Journal of the Division of Health Psychology, American Psychological Association. 33: 1552-7. PMID 25133833 DOI: 10.1037/Hea0000068  0.351
2014 Vickers Z, Peck A, Labuza T, Huang G. Impact of almond form and moisture content on texture attributes and acceptability. Journal of Food Science. 79: S1399-406. PMID 24962063 DOI: 10.1111/1750-3841.12509  0.356
2014 Swenson A, Leak T, Vickers Z, Reicks M. An Observational Analysis of Dinner Meals to Identify Factors That Influence Vegetable Intake in Children Journal of Nutrition Education and Behavior. 46: S100. DOI: 10.1016/J.Jneb.2014.04.016  0.334
2013 Grummer J, Bobowski N, Karalus M, Vickers Z, Schoenfuss T. Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese. Journal of Dairy Science. 96: 1401-18. PMID 23332837 DOI: 10.3168/Jds.2012-6057  0.683
2013 Reicks M, Vickers Z, Leak T, Swenson A. Using In-home Behavioral Economic Strategies and Enhanced Food Preparation Skills to Increase Vegetable Intake and Variety among Children Journal of Nutrition Education and Behavior. 45: S88. DOI: 10.1016/J.Jneb.2013.04.242  0.419
2012 Karalus M, Clark M, Greaves KA, Thomas W, Vickers Z, Kuyama M, Slavin J. Fermentable fibers do not affect satiety or food intake by women who do not practice restrained eating. Journal of the Academy of Nutrition and Dietetics. 112: 1356-62. PMID 22771185 DOI: 10.1016/J.Jand.2012.05.022  0.713
2012 Grummer J, Karalus M, Zhang K, Vickers Z, Schoenfuss TC. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers. Journal of Dairy Science. 95: 2830-9. PMID 22612920 DOI: 10.3168/Jds.2011-4851  0.729
2012 BOBOWSKI N, VICKERS Z. DETERMINING SEQUENTIAL DIFFERENCE THRESHOLDS FOR SODIUM CHLORIDE REDUCTION Journal of Sensory Studies. 27: 168-175. DOI: 10.1111/J.1745-459X.2012.00379.X  0.798
2012 Chung L, Chung S, Kim J, Kim K, O’Mahony M, Vickers Z, Cha S, Ishii R, Baures K, Kim H. Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors Food Quality and Preference. 26: 105-118. DOI: 10.1016/J.Foodqual.2012.03.011  0.427
2011 Bakke A, Vickers Z. Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance Food Quality and Preference. 22: 317-325. DOI: 10.1016/J.Foodqual.2010.11.006  0.379
2008 Bakke A, Vickers Z. Consumer liking of refined and whole wheat breads. Journal of Food Science. 72: S473-80. PMID 17995660 DOI: 10.1111/J.1750-3841.2007.00440.X  0.404
2008 BAKKE A, VICKERS Z. RELATIONSHIPS BETWEEN FUNGIFORM PAPILLAE DENSITY, PROP SENSITIVITY AND BREAD ROUGHNESS PERCEPTION Journal of Texture Studies. 39: 569-581. DOI: 10.1111/J.1745-4603.2008.00158.X  0.385
2008 Vickers Z, Morris EE, Savaria M. Effectiveness of palate cleansers for evaluating sourness Journal of Sensory Studies. 23: 526-532. DOI: 10.1111/J.1745-459X.2008.00170.X  0.377
2007 Maier A, Vickers Z, Jeffrey Inman J. Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors. Appetite. 49: 419-28. PMID 17395335 DOI: 10.1016/J.Appet.2007.02.006  0.439
2007 Chung S, Vickers Z. Long-term acceptability and choice of teas differing in sweetness Food Quality and Preference. 18: 963-974. DOI: 10.1016/J.Foodqual.2007.03.011  0.359
2007 Chung S, Vickers Z. Influence of sweetness on the sensory-specific satiety and long-term acceptability of tea Food Quality and Preference. 18: 256-264. DOI: 10.1016/J.Foodqual.2005.12.002  0.332
2006 Yang B, Vickers Z. Optimization of Cheddar Cheese Taste in Model Cheese Systems Journal of Food Science. 69: S229-S236. DOI: 10.1111/J.1365-2621.2004.Tb11010.X  0.306
2004 YANG B, VICKERS Z. TASTE COMPONENTS OF CHEDDAR CHEESE: FRACTIONATION AND OPTIMIZATION OF CHEDDAR CHEESE TASTE IN WATER Journal of Sensory Studies. 19: 546-559. DOI: 10.1111/J.1745-459X.2004.030604.X  0.322
1999 Michicich M, Vickers Z, Martini M, Labat J. Consumer acceptance, consumption and sensory attributes of spreads made from designer fats Food Quality and Preference. 10: 147-154. DOI: 10.1016/S0950-3293(99)00010-5  0.398
1997 Vickers Z, Mullan L. Liking and consumption of fat-free and full-fat cheese Food Quality and Preference. 8: 91-95. DOI: 10.1016/S0950-3293(96)00019-5  0.456
1996 MANTHEY J, VICKERS Z. THE RELATIONSHIP OF FIBER TO SENSORY SPECIFIC SATIETY Journal of Sensory Studies. 11: 335-345. DOI: 10.1111/J.1745-459X.1996.Tb00048.X  0.448
1996 Vickers Z, Holton B. I-26. Flavor intensity does not influence sensory specific satiety or consumption of cheddar cheese Food Quality and Preference. 7: 332. DOI: 10.1016/S0950-3293(96)90212-8  0.341
1994 Dacremont C, Vickers Z. Classification Of Cheeses According To Their Closeness To The Cheddar Cheese Concept Journal of Sensory Studies. 9: 237-246. DOI: 10.1111/J.1745-459X.1994.Tb00245.X  0.33
1993 Johnson J, Vickers Z. Effects of flavor and macronutrient composition of food servings on liking, hunger and subsequent intake. Appetite. 21: 25-39. PMID 8239633 DOI: 10.1006/appe.1993.1034  0.403
1993 VICKERS Z, ROBERTS A. LIKING OF POPCORN CONTAINING DIFFERENT LEVELS OF SALT Journal of Sensory Studies. 8: 83-99. DOI: 10.1111/J.1745-459X.1993.Tb00204.X  0.419
1993 Reicks M, Vickers Z. Food science and nutrition student recruitment strategies Journal of the American Dietetic Association. 93: A61. DOI: 10.1016/0002-8223(93)91196-W  0.365
1992 Johnson J, Vickers Z. Factors influencing sensory-specific satiety. Appetite. 19: 15-31. PMID 1416934 DOI: 10.1016/0195-6663(92)90233-V  0.388
1988 VICKERS Z. SENSORY SPECIFIC SATIETY IN LEMONADE USING A JUST RIGHT SCALE FOR SWEETNESS Journal of Sensory Studies. 3: 1-8. DOI: 10.1111/J.1745-459X.1988.Tb00425.X  0.324
1976 Vickers Z, Bourne MC. Crispness In Foods-A Review Journal of Food Science. 41: 1153-1157. DOI: 10.1111/J.1365-2621.1976.Tb14406.X  0.403
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