A. Refereed Papers

• J. Prescott, O. Young, L. O’Neil, N.J.N.Yau, R. Stevens. 2002. Cross-cultural differences in motives for food choice : A comparison of consumers from Japan, Taiwan, Malaysia and New Zealand. Food Quality and Preference 13:(2002) 489-495
• N.J.N. Yau and Y.J. Huang. 2001. Effect of thawing methods on textural quality of Sous-vide stewed beef assessed by sensory and instrumental analyses. Journal of Food Quality 24:375-387
• N.J.N Yau and Y.J. Huang. 2000The effect of membrane-processed water on sensory properties of Oolong tea drinks. Food Quality & Pref. 11:331-339
• .J.N. Yau and T.T. Liu. 1999.Instrumental and sensory analysis of volatile aroma of cooked rice. J. Sensory Studies 14:209
• L.L. Yeh, K.O. Kim, P. Chompreeda, H. Rimkeeree, N.J.N. Yau, and D.S.Lundhal. 1998. Comparison in use of the 9-point hedonic scale between Americans, Chinese, Koreans, and Thai. Food Quality and Pref.9(6):413
• N.J.N. Yau and J.J. Huang. 1996. Sensory analysis of cooked rice. Food Quality & Preference 7(3/4):263
• N.J.N. Yau and M.R. McDaniel. 1992. Carbonation interactions with sweetness and sourness. J. Food Sci. 57(6):1412.
• N.J.N. Yau and M.R. McDaniel. 1991. The effect of temperature on carbonation perception. Chemical Senses. 16(4):337.
• .J.N. Yau and M.R. McDaniel. 1990. The power function of carbonation. J. Sensory Studies. 5:117.
• N.J.N. Yau, M.R. McDaniel, and F.W. Bodyfelt. 1989. Sensory evaluation of sweetened flavored carbonated milk beverages. J. Dairy Sci. 72:367

B. Books (in Chinese)

• N.J.N. Yau. 2005. Manual of Acceptive Tests for Sensory. (pub.) SCG
• N.J.N. Yau. 2004. Manual of Descriptive Tests for Sensory. (pub.) SCG
• N.J.N. Yau. 2003. Manual of Difference Tests for Sensory. (pub.) SCG
• N.J.N. Yau. 2000. Sensory Evaluation – Fundamental and Application. (pub.) SCG
• N.J.N. Yau. 1997. Sensory and R&D. (pub.) FIRDI

C. Journal Articles (in Chinese)

• N.J.N. Yau. 2006. The days of utilizing human five senses as a marketing tool is coming. Taiwan Food News. 215:28
• .J.N. Yau. 2006. How the human beings explore the chemicals in Kitchen. Taiwan Food News. 212:72
• N.J.N. Yau. 2005. The importance of survey on flavor tendency to food industries. Taiwan Food News. 208:32
• N.J.N. Yau. 2004. The case studies of sensory application in advanced countries. Taiwan Food News. 204:79
• N.J.N. Yau. 2002. The introduction, application, and future development of sensory evaluation. Taiwan Food News. 192:44
• N.J.N. Yau. 2001. Sensory technology application in alcoholic beverages. Food Industries. 33:7:40
• N.J.N. Yau. 2001. Introduction of GC-sniffing technology. Food Industries. 33:7:3
• N.J.N. Yau. 2001. The common misunderstandings in sensory evaluation. Food Industries. 33:7:1
• N.J.N. Yau. 1999. How the consumers behave in sensory response. Taiwan Food News. 162:39
• N.J.N. Yau. 1999. Introduction of sensroy physiological phenomenum. Food Industries. 31:7:42
• N.J.N. Yau. 1997. Introduction of Time-Intensity studies. Food Industries. 29:11:41
• N.J.N. Yau. 1996. The comparison of different sensory scaling methods. Food Industries. 28:12:19
• N.J.N. Yau. 1995. Sensory analysis of cooked rice. Food Industries. 27:6:33
• N.J.N. Yau. 1995. Sensory analysis of food texture. Food Industries. 27:5:33
• N.J.N. Yau. 1994. The physical texture characters of foods . Food Industries. 26:5:12
• N.J.N. Yau. 1993. Applications of sensory science. Food Industries.25:4:66
• N.J.N. Yau. 1993. The new face of sensory evaluation. Food Industries. 25:1:38