| Empowered to cook: The crucial role of ‘food agency’ in making meals AB Trubek, M Carabello, C Morgan, J Lahne Appetite 116, 297-305, 2017 | 102 | 2017 |
| The facial action coding system for characterization of human affective response to consumer product-based stimuli: a systematic review EA Clark, JN Kessinger, SE Duncan, MA Bell, J Lahne, DL Gallagher, ... Frontiers in psychology 11, 507534, 2020 | 91 | 2020 |
| Associations between food security status and diet-related outcomes among students at a large, public midwestern university CW Leung, JA Wolfson, J Lahne, MR Barry, N Kasper, AJ Cohen Journal of the Academy of Nutrition and Dietetics 119 (10), 1623-1631, 2019 | 83 | 2019 |
| Development of the Cooking and Food Provisioning Action Scale (CAFPAS): A new measurement tool for individual cooking practice J Lahne, JA Wolfson, A Trubek Food Quality and Preference 62, 96-105, 2017 | 71 | 2017 |
| A comprehensive approach to understanding cooking behavior: Implications for research and practice JA Wolfson, S Bostic, J Lahne, C Morgan, SC Henley, J Harvey, A Trubek British Food Journal 119 (5), 1147-1158, 2017 | 71 | 2017 |
| Food agency in the United States: associations with cooking behavior and dietary intake JA Wolfson, J Lahne, M Raj, N Insolera, F Lavelle, M Dean Nutrients 12 (3), 877, 2020 | 67 | 2020 |
| A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research M Calvert, A Madden, L Nichols, N Haddad, J Lahne, R Dunn, ... PeerJ 9, e11389, 2021 | 66 | 2021 |
| Consumer sensory perception of cheese depends on context: A study using comment analysis and linear mixed models J Lahne, AB Trubek, ML Pelchat Food Quality and Preference 32, 184-197, 2014 | 51 | 2014 |
| “A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice J Lahne, AB Trubek Appetite 78, 129-138, 2014 | 50 | 2014 |
| Sensory science, the food industry, and the objectification of taste J Lahne Anthropology of food, 2016 | 47 | 2016 |
| The Lexicocalorimeter: Gauging public health through caloric input and output on social media SE Alajajian, JR Williams, AJ Reagan, SC Alajajian, MR Frank, L Mitchell, ... PloS one 12 (2), e0168893, 2017 | 41 | 2017 |
| Sensory labor: considering the work of taste in the food system C Spackman, J Lahne Food, Culture & Society 22 (2), 142-151, 2019 | 37 | 2019 |
| Fast and automated sensory analysis: Using natural language processing for descriptive lexicon development LM Hamilton, J Lahne Food Quality and Preference, 103926, 2020 | 36 | 2020 |
| Investigating the role of health halos and reactance in ice cream choice K Bullock, J Lahne, L Pope Food Quality and Preference 80, 103826, 2020 | 36 | 2020 |
| Free amino acid composition of apple juices with potential for cider making as determined by UPLC‐PDA S Ma, AP Neilson, J Lahne, GM Peck, SF O'Keefe, AC Stewart Journal of the Institute of Brewing 124 (4), 467-476, 2018 | 32 | 2018 |
| Characterizing consumer emotional response to milk packaging guides packaging material selection EA Clark, SE Duncan, LM Hamilton, MA Bell, J Lahne, DL Gallagher, ... Food quality and preference 87, 103984, 2021 | 30 | 2021 |
| Rapid sensory profiles with DISTATIS and Barycentric Text Projection: An example with amari, bitter herbal liqueurs J Lahne, H Abdi, H Heymann Food quality and preference 66, 36-43, 2018 | 23 | 2018 |
| Aroma characterization of American rye whiskey by chemical and sensory assays J Lahne University of Illinois at Urbana-Champaign, 2010 | 23 | 2010 |
| Standard sensations: The production of objective experience from industrial technique J Lahne The Senses and Society 13 (1), 6-18, 2018 | 22 | 2018 |
| Juice clarification with pectinase reduces yeast assimilable nitrogen in apple juice without affecting the polyphenol composition in cider S Ma, A Neilson, J Lahne, G Peck, S O'Keefe, EK Hurley, A Sandbrook, ... Journal of food science 83 (11), 2772-2781, 2018 | 21 | 2018 |
Amanda C. StewartAssociate Professor of Food Science & Technology, Virginia TechVerified email at vt.edu
