Michael A. Nestrud, Ph.D.

Food Science U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA, United States 
Psychology, Sensory Science, Psychophysics, Sensometrics, Sensory Evaluation
"Michael Nestrud"
Mean distance: 16.34 (cluster 23)
Cross-listing: PsychTree


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Terry E. Acree grad student 2008-2011 Cornell
Bruce P. Halpern grad student 2008-2011 Cornell
Harry T. Lawless grad student 2008-2011 Cornell
 (A graph theoretic approach to food combination problems.)
Paul F. Velleman grad student 2008-2011 Cornell
Armand V. Cardello post-doc U.S. Army Natick Soldier Research, Development, and Engineering Center
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Nestrud MA, Meiselman HL, King SC, et al. (2016) Development of EsSense25, a shorter version of the EsSense Profile® Food Quality and Preference. 48: 107-117
Byrnes N, Nestrud MA, Hayes JE. (2015) Perceptual mapping of chemesthetic stimuli in naïve assessors. Chemosensory Perception. 8: 19-32
Jimenez M, Rodriguez D, Greene N, et al. (2015) Seeing a meal is not eating it: Hedonic context effects differ for visually presented and actually eaten foods Food Quality and Preference. 41: 96-102
Byrnes NK, Nestrud MA, Hayes JE. (2015) Perceptual Mapping of Chemesthetic Stimuli in Naive Assessors Chemosensory Perception. 8: 19-32
Nestrud MA, Ennis JM, Lawless HT. (2012) A group level validation of the supercombinatorality property: Finding high-quality ingredient combinations using pairwise information Food Quality and Preference. 25: 23-28
Nestrud MA, Lawless HT. (2011) Recovery of subsampled dimensions and configurations derived from napping data by MFA and MDS. Attention, Perception & Psychophysics. 73: 1266-78
Nestrud MA, Ennis JM, Fayle CM, et al. (2011) Validating A Graph Theoretic Screening Approach To Food Item Combinations Journal of Sensory Studies. 26: 331-338
Nestrud MA, Lawless HT. (2010) Perceptual mapping of apples and cheeses using projective mapping and sorting Journal of Sensory Studies. 25: 390-405
Nestrud MA, Lawless HT. (2008) Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers Food Quality and Preference. 19: 431-438
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