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Harry T. Lawless

Professor of Food Science

  • 106 Stocking Hall
  • Cornell University
  • Ithaca NY 14853-7601
    Office Hours:

Interests

Current research areas involve improvements in sensory test methods applied to food analysis; effects of stimulus context on psychophysical judgments; and studies of taste, smell and oral tactile perception

Behavioral & Evolutionary Neuroscience
Perception, Cognition & Development

Selected Publications

  • Clark, C. C., & Lawless, H. T. (1994). Limiting response alternatives in time-intensity scaling: An examination of the Halo-Dumping effect. Chemical Senses, 19, 583-594.

  • Hernandez, S. V., & Lawless, H. T. (1999). A method of adjustment for preference levels of capsaicin in liquid and solid food systems among panelists of two ethnic groups. Food Quality and Preference, 10, 41-49.

  • Huang, Y.-T., & Lawless, H. T. (1998). Sensitivity of the ABX discrimination test. Journal of Sensory Studies, 13, 229-239.

  • Lavin, J., & Lawless, H. T. (1998). Effects of color and odor on judgments of sweetness among children and adults. Food Quality and Preference, 9, 283-289.

  • Lawless, H. T., & Heymann, H. (1998). Sensory Evaluation of Food, Principles and Practices. Aspen Publishers.

  • Lawless, H. T., Horne, J., & Giasi, P. (1996). Astringency of organic acids is related to pH. Chemical Senses, 21, 397-403.

  • Lawless, H. T., Liu, Y.-F., & Goldwyn, C. (1997). Evaluation of wine quality using a small panel hedonic scaling method. Journal of Sensory Studies, 12, 317-332.

  • Lawless, H. T., Sheng, N., & Knoops, S. S. C. P. (1995). Multidimensional scaling of sorting data applied to specialty cheeses. Food Quality and Preference, 6, 91-98.

  • Lawless, H. T., Tuorila, H., Jouppila, K., Virtanen, P., & Horne, J. (1996). Effects of guar gum and microcrystalline cellulose on sensory and thermal properties of a high fat model food system. Journal of Texture Studies, 27, 493-516.

  • Lawless, H. T., Vanne, M., & Tuorila, H. (1997). Categorization of English and Finnish texture terms among consumers and food professionals. Journal of Texture Studies, 28, 687-708.

  • Solheim, R., & Lawless, H. T. (1996). Consumer purchase probability affected by attitude towards lowfat foods, liking, private body consciousness and information on fat and price. Food Quality and Preference, 7, 137-143.

Links

updated on Monday, Sep 26 2005 @ 4:45pm


 
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