Ran Tao

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Publications (4)

• Ohmic heating inactivation of Clostridium sporogenes in green bean puree and its effect on sensory attributes
  Shyam Kumar Singh, Ömer Faruk Çokgezme, Ran Tao +3 more
  Journal of Food Engineering 2026 DOI: 10.1016/j.jfoodeng.2026.113069
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• Utilizing a consumer taste panel to assess the geosmin sensory detection threshold in market-size Atlantic salmon, Salmo salar, produced in land-based aquaculture systems
  Journal of the World Aquaculture Society 2026 DOI: 10.1111/jwas.70080
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• The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream
  Foods 2022 DOI: 10.3390/foods11121745
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• Consumer-based sensory characterization of steviol glycosides (Rebaudioside A, D, and M)
  Foods 2020 DOI: 10.3390/foods9081026
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