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Scopus Author ID: 55218752800

Keywords

Sensory, Olfaction, Texture

Countries

United States

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Employment (1)

University of Tennessee Knoxville: Knoxville, TN, US

2016-08-01 to present (Food Science)
Employment
Source: Self-asserted source
Curtis R. Luckett

Education and qualifications (2)

University of Arkansas Fayetteville: Fayetteville, AR, US

2010-08-01 to 2016-05-10 | Ph.D. (Food Science)
Education
Source: Self-asserted source
Curtis R. Luckett

Oklahoma State University Stillwater: Stillwater, OK, US

2005-08-20 to 2007-05-10 | B.S. Human Nutrition (Nutritional Sciences)
Education
Source: Self-asserted source
Curtis R. Luckett

Funding (1)

Characterization of mushroom-derived saltiness enhancers

2018-01 to 2021-01 | Grant
U.S. Department of Agriculture (DC, DC, US)
Part of GRANT_NUMBER:

2018-67017-27559
Source: Self-asserted source
Curtis R. Luckett

Works (12)

Comparison of triangle and tetrad discrimination methodology in an applied manner

Food Quality and Preference
2018-09 | Journal article
DOI: 10.1016/j.foodqual.2018.02.009
Part of ISSN: 0950-3293
Contributors: Sara L. Burns; Marjorie P. Penfield; Arnold M. Saxton; Curtis R. Luckett
Source: Self-asserted source
Curtis R. Luckett via Crossref Metadata Search

The Effects of Both Chewing Rate and Chewing Duration on Temporal Flavor Perception

Chemosensory Perception
2017 | Journal article
DOI: 10.1007/s12078-017-9224-8
EID:

2-s2.0-85017519435
Contributors: Luckett, C.R.; Seo, H.-S.
Source: Self-asserted source
Curtis R. Luckett via Scopus - Elsevier

Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups

Food Quality and Preference
2016 | Journal article
DOI: 10.1016/j.foodqual.2016.02.013
EID:

2-s2.0-84959420046
Contributors: Luckett, C.R.; Meullenet, J.-F.; Seo, H.-S.
Source: Self-asserted source
Curtis R. Luckett via Scopus - Elsevier

Chronic stress decreases liking and satisfaction of low-calorie chips

Food Research International
2015 | Journal article
DOI: 10.1016/j.foodres.2015.01.022
EID:

2-s2.0-84939569543
Contributors: Luckett, C.R.; Oswald, C.G.; Wilson, M.M.; Pinto de Carvalho Alves, M.; Sullivan, L.B.; Ferreira Floriano, G.; Bezerra de Holanda, J.; Seo, H.-S.
Source: Self-asserted source
Curtis R. Luckett via Scopus - Elsevier

Consumer Attitudes Toward Texture and Other Food Attributes

Journal of Texture Studies
2015 | Journal article
DOI: 10.1111/jtxs.12110
EID:

2-s2.0-84925819752
Contributors: Luckett, C.R.; Seo, H.S.
Source: Self-asserted source
Curtis R. Luckett via Scopus - Elsevier

Effects of background sound on consumers' sensory discriminatory ability among foods

Food Quality and Preference
2015 | Journal article
DOI: 10.1016/j.foodqual.2015.02.014
EID:

2-s2.0-84924250034
Contributors: Pellegrino, R.; Luckett, C.R.; Shinn, S.E.; Mayfield, S.; Gude, K.; Rhea, A.; Seo, H.-S.
Source: Self-asserted source
Curtis R. Luckett via Scopus - Elsevier

Comparison of Three Instrumental Methods for Predicting Sensory Texture Attributes of Poultry Deli Meat

Journal of Sensory Studies
2014 | Journal article
DOI: 10.1111/joss.12092
EID:

2-s2.0-84901849215
Contributors: Luckett, C.R.; Kuttappan, V.A.; Johnson, L.G.; Owens, C.M.; Seo, H.-S.
Source: Self-asserted source
Curtis R. Luckett via Scopus - Elsevier

Congruent sound can modulate odor pleasantness

Chemical Senses
2014 | Journal article
DOI: 10.1093/chemse/bjt070
EID:

2-s2.0-84894085356
Contributors: Seo, H.-S.; Lohse, F.; Luckett, C.R.; Hummel, T.
Source: Self-asserted source
Curtis R. Luckett via Scopus - Elsevier

Plant maturity effects on the physicochemical properties and dilute acid hydrolysis of switchgrass (Panicum virgatum, L.) hemicelluloses

ACS Sustainable Chemistry and Engineering
2013 | Journal article
DOI: 10.1021/sc4000175
EID:

2-s2.0-84884212765
Contributors: Bunnell, K.; Rich, A.; Luckett, C.; Wang, Y.-J.; Martin, E.; Carrier, D.J.
Source: Self-asserted source
Curtis R. Luckett via Scopus - Elsevier

Application of enzyme-treated corn starches in breakfast cereal coating

Journal of Food Science
2012 | Journal article
DOI: 10.1111/j.1750-3841.2012.02794.x
EID:

2-s2.0-84864615511
Contributors: Luckett, C.R.; Wang, Y.-J.
Source: Self-asserted source
Curtis R. Luckett via Scopus - Elsevier

Effects of β-amylolysis on the resistant starch formation of debranched corn starches

Journal of Agricultural and Food Chemistry
2012 | Journal article
DOI: 10.1021/jf300854e
EID:

2-s2.0-84861050868
Contributors: Luckett, C.R.; Wang, Y.-J.
Source: Self-asserted source
Curtis R. Luckett via Scopus - Elsevier

The Contribution of Texture Contrasts and Combinations to Food Acceptance Across Cultures
Source: check_circle
Multidisciplinary Digital Publishing Institute
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