Zata M. Vickers
Areas of Interest
- Food acceptability
- 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
- 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
FSCN 3102 - Introduction to Food Science
FSCN 4481 - Sensory Evaluation of Food Quality
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