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Author

Jeanne LeBlanc

Institution: Acadia University
Observed institution: Acadia University
ORCID: 0000-0003-3815-8906
Observed ORCID: 0000-0003-3815-8906
OpenAlex ID: A5069726454
A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture
2023 · Rachael Moss, Jeanne LeBlanc, et al. · Foods · 110
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An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task
2023 · Jamal Amyoony, Rachael Moss, et al. · Applied Food Research · 36
Effect of Piperine on Saltiness Perception
2023 · Rachael Moss, Cassie Fisher, et al. · Foods · 35
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Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception
2023 · Rachael Moss, Jeanne LeBlanc, et al. · Journal of Sensory Studies · 8
Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply
2023 · Rachael Moss, Mackenzie Gorman, et al. · Journal of Texture Studies · 7
Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks
2023 · Tanvi Dabas, Mackenzie Gorman, et al. · International Journal of Food Science & Technology · 3
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Works count: 6
Citation count: 199
H-index: 5
I10-index: 3
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