College of Agricultural Sciences

T. Fujimaru and Lim, J., “Effects of stimulus intensity on odor enhancement by taste”, Chemosensory Perception, vol. 6, pp. 1–7, 2013.

T. Fujimaru, Ling, Q., and Morrissey, M. T., “Effects of carbon dioxide (CO2) laser perforation as skin pretreatment to improve sugar infusion process of frozen blueberries.”, J Food Sci, vol. 77, no. 2, pp. E45-51, 2012.

T. Fujimaru, Park, J. - H., and Lim, J., “Sensory characteristics and relative sweetness of tagatose and other sweeteners”, Journal of food science, vol. 77, pp. S323–S328, 2012.

J. Lim and Fujimaru, T., “Evaluation of the labeled hedonic scale under different experimental conditions”, Food quality and preference, vol. 21, pp. 521–530, 2010.