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	1.	Astringency of foods may not be directly related to salivary lubricity. [electronic resource] by Lee, Catherine A Vickers, Zata M Producer: 20130131 In: Journal of food science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The role of salivary proteins in the mechanism of astringency. [electronic resource] by Lee, Catherine A Ismail, Baraem Vickers, Zata M Producer: 20120814 In: Journal of food science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The use of a combination of instrumental methods to assess change in sensory crispness during storage of a "Honeycrisp" apple breeding family. [electronic resource] by Chang, Hsueh-Yuan Vickers, Zata M Tong, Cindy B S Producer: 20191101 In: Journal of texture studies vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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