Publications:

Sensory evaluation of food: principles and practices
HT Lawless, H Heymann
Springer Science & Business Media, 2010

Associations among wine grape microbiome, metabolome, and fermentation behavior suggest microbial contribution to regional wine characteristics
NA Bokulich, TS Collins, C Masarweh, G Allen, H Heymann, SE Ebeler, ...
MBio 7 (3), 10.1128/mbio. 00631-16, 2016

Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts
AL Robinson, PK Boss, PS Solomon, RD Trengove, H Heymann, ...
American Journal of Enology and Viticulture 65 (1), 1-24, 2014

Descriptive analysis
HT Lawless, H Heymann, HT Lawless, H Heymann
Sensory evaluation of food: Principles and practices, 227-257, 2010

Effect of process conditions on the physical and sensory properties of extruded oat‐corn puff
Y Liu, F Hsieh, H Heymann, HE Huff
Journal of food science 65 (7), 1253-1259, 2000