Zata M. Vickers
- FSCN 3102 Introdution to Food Science
- FSCN 4481 Sensory Evaluation of Food
- FSCN 5481 Sensory Evaluation of Food
Vickers' research centers on food acceptability. Within this broad topic she has interests in how the sensory properties of food affect food acceptability and food choice, how repeatedly eating a food changes the acceptability of the food, and how consumer characteristics (e.g., eating experience, emotions, beliefs, genetics, habits, etc.) influence the liking/disliking of foods. Current projects in this area include:
- Measuring the complexity of hunger and fullness sensations produced by consuming foods
- Examining the influence of personal characteristics on the liking of and satisfaction with foods that are repeatedly eaten.
- Increasing the liking and consumption of healthy foods, especially vegetables
- Understanding and measuring key sensory attributes of foods.
Katie E. Osdoba; Traci Mann; Joseph P. Redden; Zata Vickers; Using food to reduce stress: Effects of choosing meal components and preparing a meal; Food Quality and Preference. 2015;39:241-250.
Nuala Bobowski; Aaron Rendahl; Zata Vickers; A longitudinal comparison of two salt reduction strategies: Acceptability of a low sodium food depends on the consumer; Food Quality and Preference. 2015;40(PB):270-278.
Tashara M. Leak; Alison Swenson; Zata Vickers; Traci Mann; Elton Mykerezi; Joseph P. Redden; Aaron Rendahl; Marla Reicks; Testing the Effectiveness of In-Home Behavioral Economics Strategies to Increase Vegetable Intake, Liking, and Variety Among Children Residing in Households That Receive Food Assistance; Journal of Nutrition Education and Behavior. 2015;47(2):e1-e9
Nuala Bobowski; Aaron Rendahl; Zata Vickers; Preference for salt in a food may be alterable without a low sodium diet; Food Quality and Preference. 2015;39:40-45.
Heather Scherschel Wagner; Britt Ahlstrom; Joseph P. Redden; Zata Vickers; Traci Mann; The Myth of Comfort Food; Health Psychology. 2014.
Nuala Bobowski; Aaron Rendahl; Zata Vickers; A longitudinal comparison of two salt reduction strategies: Acceptability of a low sodium food depends on the consumer; Food Quality and Preference. 2014.
Heather Scherschel Wagner; Britt Ahlstrom; Joseph P. Redden; Zata Vickers; Traci Mann; The myth of comfort food; Health Psychology. 2014;33(12):1552-1557.
Kathryn M. Zhang; Zata Vickers; The order of tasting and information presentation in an experimental auction matters; Food Quality and Preference. 2014;36:12-19.
Zata Vickers; Amanda Peck; Theodore Labuza; Guangwei Huang; Impact of Almond Form and Moisture Content on Texture Attributes and Acceptability; Journal of Food Science. 2014;79(7):S1399-S1406.
J. Grummer; N. Bobowski; M. Karalus; Z. Vickers; T. Schoenfuss; Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese; Journal of Dairy Science. 2013;96(3):1401-1418.
Marla Reicks; Joseph P. Redden; Traci Mann; Elton Mykerezi; Zata Vickers; Photographs in lunch tray compartments and vegetable consumption among children in elementary school cafeterias; JAMA - Journal of the American Medical Association. 2012;307(8):784-785.
Catherine A. Lee; Baraem Ismail; Zata M. Vickers; The Role of Salivary Proteins in the Mechanism of Astringency; Journal of Food Science. 2012;77(4):C381-C387.
Lana Chung; Seo-Jin Chung; Jin-Young Kim; Kwang-Ok Kim; Michael O'Mahony; Zata Vickers; Sung-Mi Cha; Rie Ishii; Katie Baures; Haeng-Ran Kim; Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors; Food Quality and Preference. 2012;26(1):105-118.
Nuala Bobowski; Zata Vickers; Determining sequential difference thresholds for sodium chloride reduction; Journal of Sensory Studies. 2012;27(3):168-175.
J. Grummer; M. Karalus; K. Zhang; Z. Vickers; T.C. Schoenfuss; Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers; Journal of Dairy Science. 2012;95(6):2830-2839.
Melinda Karalus; Michelle Clark; Kathryn A. Greaves; William Thomas; Zata Vickers; Megumi Kuyama; Joanne Slavin; Fermentable Fibers Do Not Affect Satiety or Food Intake by Women Who Do Not Practice Restrained Eating; Journal of the Academy of Nutrition and Dietetics. 2012;112(9):1356-1362.
Catherine A. Lee; Zata M. Vickers; Astringency of Foods May Not be Directly Related to Salivary Lubricity; Journal of Food Science. 2012;77(9):S302-S306.
J Grummer; M Karalus; K Zhang; Z Vickers; T Shoenfuss; Manufacture of reduced sodium Cheddar-style cheese with mineral salt replacers.; Journal of Dairy Science. 2012;96(6):2830-2839.
Alyssa Bakke; Zata Vickers; Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance; Food Quality and Preference. 2011;22(4):317-325.
J.H. Hong; E.K. Yoon; S.J. Chung; L. Chung; S.M. Cha; M. O'Mahony; Z. Vickers; K.O. Kim; Sensory Characteristics and Cross-Cultural Consumer Acceptability ofBulgogi(Korean Traditional Barbecued Beef); Journal of Food Science. 2011;76(5):S306-S313.
N.M. Reckmeyer; Z.M. Vickers; A.S. Csallany; Effect of free fatty acids on sweet, salty, sour and umami tastes; Journal of Sensory Studies. 2010;25(5):751-760.
Catherine A. Lee; Zata M. Vickers; Discrimination among astringent samples is affected by choice of palate cleanser; Food Quality and Preference. 2010;21(1):93-99.
Anna Katharine Mansfield; Zata M. Vickers; Characterization of the aroma of red frontenac table wines by descriptive analysis; American Journal of Enology and Viticulture. 2009;60(4):435-441.
Melinda Murray; Zata Vickers; Consumer views of hunger and fullness. A qualitative approach; Appetite. 2009;53(2):174-182.
Michael A. Mortenson; Zata M. Vickers; Gary A. Reineccius; Flavor of whey protein concentrates and isolates; International Dairy Journal. 2008;18(6):649-657.
Zata Vickers; Erin E. Morris; Mélanie Savaria; Effectiveness of palate cleansers for evaluating sourness; Journal of Sensory Studies. 2008;23(4):526-532.
Zata Vickers; Merry Jo Parker; Suzanne Pecore; 7th Pangborn Sensory Science Symposium; Food Quality and Preference. 2008;19(8):671.
Catherine A. Lee; Zata M. Vickers; The astringency of whey protein beverages is caused by their acidity; International Dairy Journal. 2008;18(12):1153-1156.
Alyssa Bakke; Zata Vickers; Relationships between fungiform papillae density, prop sensitivity and bread roughness perception; Journal of Texture Studies. 2008;39(5):569-581.
H W Chan; T Burgess-Champoux; T Reicks; Z Vickers; L Marquart; White whole-wheat flour can be partially substituted for refined-wheat flour in pizza crust in school meals without affecting consumption.; The Journal of Child Nutrition & Management. 2008;32(1).
Seo-Jin Chung; Zata Vickers; Influence of sweetness on the sensory-specific satiety and long-term acceptability of tea; Food Quality and Preference. 2007;18(2):256-264.
Seo-Jin Chung; Zata Vickers; Long-term acceptability and choice of teas differing in sweetness; Food Quality and Preference. 2007;18(7):963-974.
A. Bakke; Z. Vickers; Consumer liking of refined and whole wheat breads; Journal of Food Science. 2007;72(7):S473-S480.
Joanne Delk; Zata Vickers; Determining a series of whole wheat difference thresholds for use in a gradual adjustment intervention to improve children's liking of whole-wheat bread rolls; Journal of Sensory Studies. 2007;22(6):639-652.
Andrea Maier; Zata Vickers; J. Jeffrey Inman; Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors; Appetite. 2007;49(2):419-428.
Tederson L. Galvan; Eric C. Burkness; Zata Vickers; Peter Stenberg; Anna K. Mansfield; William D. Hutchison; Sensory-based action threshold for multicolored asian lady beetle-related taint in winegrapes; American Journal of Enology and Viticulture. 2007;58(4):518-522.
Alyssa Bakke; Zata Vickers; Len Marquart; Sara Sjoberg; Consumer Acceptance of Refined and Whole Wheat Breads; Whole Grains and Health. 2007:255-262.
Teri Burgess-Champoux; Len Marquart; Zata Vickers; Marla Reicks; Perceptions of Children, Parents, and Teachers Regarding Whole-Grain Foods, and Implications for a School-Based Intervention; Journal of Nutrition Education and Behavior. 2006;38(4):230-237.
Michael E. Groher; Michael A. Crary; Giselle Carnaby; Zata Vickers; Carlos Aguilar; The impact of rheologically controlled materials on the identification of airway compromise on the clinical and videofluoroscopic swallowing examinations; Dysphagia. 2006;21(4):218-225.
Alyssa R. Porubcan; Zata M. Vickers; Characterizing milk aftertaste: The effects of salivation rate, PROP taster status, or small changes in acidity, fat, or sucrose on acceptability of milk to milk dislikers; Food Quality and Preference. 2005;16(7):608-620.
Harpartap Mann; David Bedford; James Luby; Zata Vickers; Cindy Tong; Relationship of instrumental and sensory texture measurements of fresh and stored apples to cell number and size; HortScience. 2005;40(6):1815-1820.
Elizabeth A. Johnson; Zata Vickers; The effectiveness of palate cleansing strategies for evaluating the bitterness of caffeine in cream cheese; Food Quality and Preference. 2004;15(4):311-316.
B. Yang; Z. Vickers; Optimization of cheddar cheese taste in model cheese systems; Journal of Food Science. 2004;69(6):S229-S236.
Bin Yang; Zata Vickers; Taste components of Cheddar cheese: Fractionation and optimization of Cheddar cheese taste in water; Journal of Sensory Studies. 2004;19(6):546-559.
Z M Vickers; Liking of Fresh Ground Beef is Not Affected by Irradiation.; J. Food Science. 2002;67(1):380-383.
Z.M. Vickers; J. Wang; Liking of ground beef patties is not affected by irradiation; Journal of Food Science. 2002;67(1):380-383.
Katy L. Metcalf; Zata M. Vickers; Taste intensities of oil-in-water emulsions with varying fat content; Journal of Sensory Studies. 2002;17(5):379-390.
Zata Vickers; Elizabeth Holton; Jian Wang; Effect of ideal-relative sweetness on yogurt consumption; Food Quality and Preference. 2001;12(8):521-526.
Valérie Audouin; Florence Bonnet; Zata M. Vickers; Gary A. Reineccius; Limitations in the use of odor activity values to determine important odorants in foods; ACS Symposium Series. 2001;782:156-171.
Zata M. Vickers; Barbara L. Rice; Madeline S. Rose; Helen W. Lane; Simulated microgravity [bed rest] has little influence on taste, odor or trigeminal sensitivity; Journal of Sensory Studies. 2001;16(1):23-32.
Z M Vickers; E Holton; J Wang; Effect of yogurt sweetness on consumption.; Food Quality and Preference. 2001;12:521-526.
Dawn L. Midje; Eric D. Bastian; Howard A. Morris; Frank B. Martin; Tracy Bridgeman; Zata M. Vickers; Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system; Journal of Agricultural and Food Chemistry. 2000;48(5):1630-1636.
Before 2000- ‘selected classics’
Vickers, Z., Holton, E. and Wang, J. 1998 Effect of sweetness in yogurt on sensory specific satiety. J. Sensory Studies. 13 (4) 377-388
Vickers, Z. and Holton, E. 1998. A comparison of taste test ratings, repeated consumption, and post consumption ratings of different strengths of iced tea. J. Sensory Studies 13, 199-212
VandeWater, K. and Vickers, Z. 1996. Higher protein foods produce greater sensory-specific satiety. Physiology and Behavior. 59 (3) 579-583.
Dacremont, C. and Vickers, Z. 1994. Importance of volatile compounds for Cheddar cheese aroma assessed by a concept matching technique. J. Food Sci. 59 (5): 981-985.
Dacremont, C. and Vickers, Z. 1994. Classification of Cheeses According to their Closeness to the Cheddar Cheese Concept. J. Sensory Studies. 9:237-246.
Roberts, A.K. and Vickers, Z.M. 1994. Cheddar cheese Aging: changes in sensory attributes and consumer liking. J. Food Science. 59 (2) 1-7.
Vickers, Z.M. 1993. Incorporating Tasting into a conjoint Analysis of Taste, Health Claim, Price and brand for Purchasing Strawberry Yogurt. J. Sensory Studies. 8: 341-352.
Vickers, Z.M., Christensen, C.M., Fahrenholtz, S.K., and Gengler, I.M. 1993. Effect of Questionnaire Design and the Number of Samples Tasted on Hedonic Ratings. J. Sensory Studies. 8:189-200.
Johnson, J.R. and Vickers, Z.M. 1993. The Effects of Flavor and Macronutrient Composition on Satiety. Appetite. 21(1)25-39.
Johnson, J.R. and Vickers, Z.M. 1992. Factors Influencing Sensory Specific Satiety. Appetite. 19:15-31.
Vickers, Z.M. 1991. Sound Perception and Food Quality. J. Food Quality. 14:87-96.
Hutchinson, S., Trantow, L., and Vickers, Z. 1990. The Effectiveness of Common Foods for Reduction of Capsaicin Burn. J. Sensory Studies. 4(3):157-164.
Vickers, Z.M. 1985. The Relationship of Pitch, Loudness and Eating Technique to Judgments of the Crispness and Crunchiness of Food Sounds. J. Texture Studies. 16(85-95).
Vickers, Z.M. 1984. Crispness vs. Crunchiness - A Difference in Pitch. J. Texture Studies. 15(2)157-163.
Christensen, C.M. and Vickers, Z.M. 1981. Relationships of Chewing Sounds to Judgments of Food Crispness, J. Food Sci. 46:574-578.
Nielsen, S.S., Theologides, A. and Vickers, Z.M. 1980. Influence of Food Odors on Food Aversions and Preferences in Patients with Cancer. Am. J. Clinical Nutrition. 33:2253-2261.
Vickers, Z. and Bourne, M.C. 1976. A Psychoacoustical Theory of Crispness. J. Food Sci. 41(5):1158-1164
- Director of the Sensory Center
- University of Minnesota Conflict Review Committee, Vice Chair
- Editorial Boards (Food Quality and Preference, Journal of Sensory Studies, Journal of Texture Studies)
- Institute of Food Technologists (Sensory and consumer sciences Division; Education Division)
- Institute of Food Technologists Fellow
- Sensory and Consumer Sciences Division outstanding service award
- CHE Excellence in Advising Award
- Gamma Sigma Delta Award of Merit