102 Publications (Page 2 of 5)
2013
Line spread as a visual clinical tool for thickened liquids.Lund, Annelise M⋅Garcia, Jane M and Chambers, EdgarAmerican journal of speech-language pathology / American Speech-Language-Hearing Association, vol. 22, (no. 3), pp. 566-71, 2013/Aug.
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Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple TimesLee, Jeehyun⋅Chambers, Delores and Chambers, EdgarFoods, vol. 2, (no. 4), pp. 554-571, 2013.
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Volatile aroma compounds in various brewed green teas.Lee, Jeehyun⋅Chambers, Delores H⋅Chambers, Edgar⋅Adhikari, Koushik and Yoon, YoungmoMolecules (Basel, Switzerland), vol. 18, (no. 8), pp. 10024-41, 2013.
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2012
Consumer input for developing human food products made with sorghum grain.Vazquez Araujo, Laura⋅Chambers, Edgar and Cherdchu, PanatJournal of food science, vol. 77, (no. 10), pp. S384-9, 2012/Oct.
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2011
Ethnic food awareness and perceptions of consumers in Thailand and the United StatesBell, Brandon⋅Adhikari, Koushik⋅Chambers, Edgar⋅Cherdchu, Panat and Suwonsichon, ThongchaiNutrition and Food Science, vol. 41, (no. 4), pp. 268-277, 2011.
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References for "musty" odor notes in sensory analysis of grain sorghumVazquez Araujo, Laura⋅Chambers, Edgar and Funk, David BJournal of Cereal Science, vol. 54, (no. 3), pp. 460-466, 2011.
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2010
Effect of organic production and fertilizer variables on the sensory properties of pac choi (Brassica rapa var. Mei Qing Choi) and tomato (Solanum lycopersicum var. Bush Celebrity).Talavera-Bianchi, Martin⋅Chambers, Edgar⋅Carey, Edward E and Chambers, Delores HJournal of the science of food and agriculture, vol. 90, (no. 6), pp. 981-8, 2010/Apr/30.
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Quality of care issues for dysphagia: modifications involving oral fluids.Garcia, Jane M⋅Chambers, Edgar⋅Clark, Megan⋅Helverson, Jennifer and Matta, ZiadJournal of clinical nursing, vol. 19, (no. 11-12), pp. 1618-24, 2010/Jun.
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Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi).Talavera-Bianchi, Martin⋅Adhikari, Koushik⋅Chambers, Edgar⋅Carey, Edward E and Chambers, Delores HJournal of food science, vol. 75, (no. 4), pp. S173-81, 2010/May.
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Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries.Vázquez-Araújo, Laura⋅Chambers, Edgar⋅Adhikari, Koushik and Carbonell-Barrachina, Ángel AJournal of food science, vol. 75, (no. 7), pp. S398-S404, September 2010.
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Sensory properties and consumer acceptance of sweet tamarind varieties grown in Thailand.Oupadissakoon, Chintana⋅Chambers, Edgar⋅Kongpensook, Varapha⋅Suwonsichon, Suntaree⋅Yenket, Renoo and Retiveau, AnnlyseJournal of the science of food and agriculture, vol. 90, (no. 6), pp. 1081-8, 2010/Apr/30.
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2009
EFFECTS OF ORAL RINSING ON THE PERCEPTION OF RESIDUAL COOLING AND BURN IN HIGHLY MENTHOLATED TOOTHPASTESUWONSICHON, SUNTAREE⋅Chambers, Edgar⋅Chambers, Delores H and MILLIKEN, GEORGE AJournal of sensory studies., vol. 24, (no. 2), pp. 290-300, 2009.
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Sensory analysis of calcium-biofortified lettuce.Park, Sunghun⋅Elless, Mark P⋅Park, Jungeun⋅Jenkins, Alicia⋅Lim, Wansang⋅Chambers, Edgar and Hirschi, Kendal DPlant biotechnology journal, vol. 7, (no. 1), pp. 106-17, 2009/Jan.
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2008
A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOESHONGSOONGNERN, PAIRIN and Chambers, EdgarJournal of sensory studies., vol. 23, (no. 5), pp. 583-599, 2008.
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Comparisons of Thickened Beverages Using Line Spread MeasurementsBudke, Julie⋅Garcia, Jane M and Chambers, EdgarAmerican Dietetic Association. Journal of the American Dietetic Association, vol. 108, (no. 9), Sep 2008.
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Serving Temperature Viscosity Measurements of Nectar- and Honey-Thick LiquidsGarcia, Jane M⋅Chambers, Edgar⋅Matta, Ziad and Clark, MeganDysphagia, vol. 23, (no. 1), pp. 65-75, Mar 2008.
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COLOR HAS LITTLE EFFECT ON PERCEPTION OF FABRIC HANDFEEL TACTILE PROPERTIES IN COTTON FABRICSYENKET, RENOO⋅Chambers, Edgar and GATEWOOD, BARBARA MJournal of sensory studies., vol. 22, (no. 3), pp. 336-352, 2007.
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Consumer Sensory Analysis of Organically and Conventionally Grown VegetablesZhao, Xin⋅Chambers, Edgar⋅Matta, Ziad⋅Loughin, Thomas M and Carey, Edward EJournal of Food Science, vol. 72, (no. 2), Mar 2007.
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REPEATED TESTING AND RINSING REGIMENS FOR TOOTHPASTES WITH VARIOUS COOLING AND BURN INTENSITIES: IMPACT ON DISCRIMINATION AND REPEATABILITYALLISON, ANN-MARIE A⋅Chambers, Edgar and Chambers, Delores HJournal of sensory studies., vol. 22, (no. 6), pp. 695-712, 2007.
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2006
A New Portion Size Estimation Aid for Wedge-Shaped FoodsGodwin, Sandria L⋅Chambers, Edgar⋅Cleveland, Ling and Ingwersen, LindaAmerican Dietetic Association. Journal of the American Dietetic Association, vol. 106, (no. 8), pp. 1246-1250, Aug 2006.
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Determination of the Sensory Characteristics of Rose Apples Cultivated In ThailandVara-Ubol, S.⋅Chambers, Edgar⋅Kongpensook, V.⋅Oupadissakoon, C.⋅Yenket, R. and Retiveau, A.Journal of food science., vol. 71, (no. 7), pp. S547-S552, 2006.
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Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaksYancey, E.J.⋅Grobbel, J.P.⋅Dikeman, Michael E⋅Smith, J.S.⋅Hachmeister, K.A.⋅Chambers, Edgar⋅Gadgil, P.⋅Milliken, G.A. and Dressler, E.A.Meat science., vol. 73, (no. 4), pp. 680-686, 2006.
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FLAVOR PROPERTIES OF PLAIN SOYMILKChambers, Edgar⋅Jenkins, Alicia and Mcguire, Bruce HJournal of sensory studies., vol. 21, (no. 2), pp. 165-179, 2006.
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MULTIPLE PREFERENCE TESTS CAN PROVIDE MORE INFORMATION ON CONSUMER PREFERENCESWILKE, KRISTINE D⋅COCHRANE, CHUN-YEN C and Chambers, EdgarJournal of sensory studies., vol. 21, (no. 6), pp. 612-625, 2006.
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