102 Publications (Page 3 of 5)
2006
Number of consumers necessary for sensory acceptability testsHough, G.⋅Wakeling, I.⋅Mucci, A.⋅Chambers, Edgar⋅Gallardo, I.M. and Alves, L.R.Food quality and preference., vol. 17, (no. 6), pp. 522-526, 2006.
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Sensory Characteristics of Beverages Prepared with Commercial Thickeners Used for Dysphagia DietsMatta, Ziad⋅Chambers, Edgar⋅Garcia, Jane M and Helverson, Jennifer MAmerican Dietetic Association. Journal of the American Dietetic Association, vol. 106, (no. 7), pp. 1049-1054, Jul 2006.
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SENSORY CHARACTERISTICS OF COMBINATIONS OF CHEMICALS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS.BOTT, LACEY and Chambers, EdgarJournal of sensory studies., vol. 21, (no. 3), pp. 308-321, 2006.
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2005
Consumer and Descriptive Sensory Analysis of Black Walnut SyrupMatta, Ziad⋅Chambers, Edgar and Naughton, GaryJournal of Food Science, vol. 70, (no. 9), pp. S610-S613, Nov/Dec 2005.
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Flavor characterization of top-blade, top-sirloin, and tenderloin steaksYancey EJ⋅Dikeman ME⋅Hachmeister KA⋅Chambers, Edgar and Milliken GAJournal of Animal Science, vol. 83, (no. 11), pp. 2618-23, Nov 2005.
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Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling.Yancey, E J⋅Dikeman, Michael E⋅Hachmeister, K A⋅Chambers, Edgar and Milliken, G AJournal of animal science, vol. 83, (no. 11), pp. 2618-23, 2005/Nov.
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Perception of pork patties with shiitake (Lentinus edode P.) mushroom powder and sodium tripolyphosphate as measured by Korean and United States consumers.Chun, S.⋅Chambers, Edgar and Chambers, Delores HJournal of sensory studies., vol. 20, (no. 2), pp. 156-166, 2005.
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Predicting interstimulus intervals between samples for capsaicin-containing salsa with a range of heat levels.Dowell, K.J.⋅Chambers, Edgar⋅Milliken, G.A. and Chambers, Delores HJournal of sensory studies., vol. 20, (no. 3), pp. 187-199, 2005.
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Thickened Liquids: Practice Patterns of Speech-Language PathologistsGarcia, Jane M⋅Chambers, Edgar and Molander, MichelleAmerican Journal of Speech - Language Pathology, vol. 14, (no. 1), pp. 4-13, Feb 2005.
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Viscosity Measurements of Nectar- and Honey-thick Liquids: Product, Liquid, and Time ComparisonsGarcia, Jane M⋅Chambers, Edgar⋅Matta, Ziad and Clark, MeganDysphagia, vol. 20, (no. 4), pp. 325-35, Oct 2005.
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2004
Accuracy of reporting dietary intake using various portion-size aidsGodwin SL⋅Chambers, Edgar and Cleveland LJournal of the American Dietetic Association, vol. 104, (no. 4), pp. 585-94, Apr 2004.
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Accuracy of Reporting Dietary Intake Using Various Portion-Size Aids In-Person and Via TelephoneGodwin, Sandria L⋅Chambers, Edgar and Cleveland, LindaAmerican Dietetic Association. Journal of the American Dietetic Association, vol. 104, (no. 4), pp. 585-94, Apr 2004.
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Common and specific effects of fine fragrances on the mood of women.Retiveau, A.N.⋅Chambers, Edgar and Milliken, G.A.Journal of sensory studies., vol. 19, (no. 5), pp. 373-394, 2004.
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Sensory characteristics of chemical compounds potentially associated with beany aroma in foods.Vara-Ubol, S.⋅Chambers, Edgar and Chambers, Delores HJournal of sensory studies., vol. 19, (no. 1), pp. 15-26, 2004.
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2003
Categorization of commercial orange juices based on flavor characteristicsLotong, V.⋅Chambers, Edgar and Chambers, Delores HJournal of Food Science, vol. 68, (no. 2), pp. 722-725, Mar 2003.
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Categorization of Commercial Orange Juices based on Flavor CharacteristicsLotong, V., Chambers, E. IV, and Chambers, D.H and Chambers, EdgarJournal of Food Science, vol. 68, pp. 722-725, 2003.
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Estimation of Portion Sizes by Elderly RespondentsGodwin, Sandria L and Chambers, EdgarFamily Economics and Nutrition Review, vol. 15, (no. 1), pp. 58-66, 2003.
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Fortification with calcium citrate malate may not influence the sensory properties of an orange flavored beverageAssmann, S.⋅Medeiros, Denis M and Chambers, EdgarJournal of Food Quality, vol. 26, (no. 5), pp. [vp], 2003.
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Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia DietsLotong, V.⋅Chun, SS⋅Chambers, Edgar and Garcia, Jane MJournal of Food Science, vol. 68, (no. 4), pp. 1537-41, 2003.
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2002
Matching results of two independent highly trained sensory panels using different descriptive analysis methodsLotong, V., Chambers, D.H., Dus, C., Chambers E. IV, and Civille, G.V and Chambers, EdgarJournal of Sensory Studies, vol. 17, pp. 429-443, 2002.
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Matching results of two independent highly trained sensory using different descriptive analysis methods.Lotong, V.⋅Chambers, Delores H⋅Dus, C.⋅Chambers, Edgar and Civille, G.V.Journal of sensory studies., vol. 17, (no. 5), pp. 429-444, 2002.
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2001
Dry-aging effects on palatability of beef longissimus muscle.Campbell, R.E.⋅Hunt, M.C.⋅Levis, P. and Chambers, EdgarJournal of food science., vol. 66, (no. 2), pp. 196-199, 2001.
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Effects of fat on temporal cooling by menthol in lozenges.Allison, A.M.A.⋅Chambers, Edgar⋅Civille, G.V.⋅Milliken, G.A. and Chambers, Delores HJournal of food science., vol. 66, (no. 8), pp. 1219-1224, 2001.
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Effects of Fat on Temporal Cooling by Menthol in LozengesAllison, A.A., Chambers, E.IV, Civille, GV, Milliken, G., and Chambers, D.H and Chambers, EdgarJournal of Food Science, vol. 66, pp. 1219-1224, 2001.
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Perceptual ratings for pureed and molded peaches for individuals with and without impaired swallowing.Stahlman, L B⋅Garcia, Jane M⋅Chambers, Edgar⋅Smit, Ann B⋅Hoag, Linda Alderson and Chambers, Delores HDysphagia, vol. 16, (no. 4), pp. 254-62, 2001.
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