Stone, H., Bleibaum, R.N., and Thomas, H.A., 2020. Sensory Evaluation Practice, Fifth Edition. Elsevier/Academic Press, London.

Bleibaum, R.N. and Walker, L., 2011. Global understanding of consumer perceptions of products. Poster Presentation, 2011 Pangborn Symposium, Toronto, Canada.

Bleibaum, R.N., Barnewolt, D., and Willis, S., 2011. Exploration and innovation using qualitative sensory immersion. Oral Presentation, 2011 Pangborn Symposium, Toronto, Canada.

Bleibaum, R.N., and Schutz, H.C., 2010. Stimulating Sensory. The World of Food Ingredients, March, pgs. 36-37.

Bleibaum, R. N. and Schutz, H.G., 2010. Education of the Sensory Professional, World of Food Ingredients.

Sensory Development & Challenges, Edited by Neil Mermelstein, 2010. Food Safety & Quality, pg. 102‐111.

Bleibaum, R.N., Robichaud, J., and Tao, C., 2009. (At Home) Exploring the potential to increase descriptive analysis capacity by creating alternate data collection environments. Oral Presentation, 2009 Pangborn Symposium, Florence, Italy.

Bleibaum, R.N. and McDermott, B., 2008. Gaining Sensory Preferences. The World of Food Ingredients, October/November, pgs. 58-63.

Robichaud, J., Bleibaum, R.N., and Thomas, H., 2007. Cracking the consumer code – Linking winemakers to consumers to increase brand loyalty. In: Proceedings of the Thirteenth Australian Wine Industry Technical Conference, Adelaide, South Australia, pp. 151-156.

Bleibaum, R. N. and Robichaud, E. J., 2007.  “Using Consumer’s Sensory Experience to Achieve Strategic Market Segmentation,” Cosmetics and Toiletries, Vol. 122, No. 11, pp. 75-80.

Bleibaum, R.N., H. Stone, T. Tan, S. Labreche, E. Saint-Martin and S. Isz., 2002. Comparison of sensory and consumer results with electronic tongue sensors for apple juices. Food Quality and Preference 13, 409-422

Penn, C., 2007. Independent Consumer Research on Closures. Wine Business Monthly, April 2007. (This article references multi-national work conducted by Bleibaum & Robichaud on closures in USA, Australia, France, and the UK).