98 Publications (Page 4 of 4)
2000
Quantifying portion sizes for selected snack foods and beverages in 24-hour dietary recalls.Chambers, Edgar⋅McGuire, B.⋅Godwin, S.⋅McDowell, M. and Vecchio, F.Nutrition research., vol. 20, (no. 3), pp. 315-326, 2000.
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1999
Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sOtremba MM, Dikeman ME, Milliken GA, Stroda SL, Unruh JA, Chambers E and Chambers, EdgarJournal of Animal Science, vol. 77, (no. 4), pp. 865-73, April 1999.
| Journal Article
Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel.Otremba, M.M.⋅Dikeman, Michael E⋅Milliken, G.A.⋅Stroda, S.L.⋅Unruh, J.A. and Chambers, EdgarJournal of animal science., vol. 77, (no. 4), pp. 865-873, 1999.
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Sensory characteristics of heat-processed and fresh tomato salsa containing honey.Allison, A.A.⋅Chambers, Edgar⋅Gibson, E. and Aramouni, F.M.Journal of food science., vol. 64, (no. 3), pp. 560-564, 1999.
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1996
Influence of healthy concepts and product acceptance: a study with plain potato chips.Levis, P.A. and Chambers, EdgarJournal of food products marketing., vol. 3, (no. 4), pp. 45-63, 1996.
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Sensory analysis and consumer acceptance of irradiated boneless pork chop.Luchsinger, S.E.⋅Kropf, D.H.⋅Garcia Zepeda, C.M.⋅Chambers, Edgar⋅Hollingsworth, M.E.⋅Hunt, M.C.⋅Marsden, J.L.⋅Kastner, C.L. and Kuecker, W.G.Journal of food science., vol. 61, (no. 6), pp. 1261-1266, 1996.
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1995
Volatile flavor components of breads made from hard red winter wheat and hard white winter wheat.Chang, C.Y.⋅Seitz, L.M. and Chambers, EdgarCereal chemistry., vol. 72, (no. 3), pp. 237-242, 1995.
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1994
Development of vocabulary and references for describing off-odors in raw grains.Smith, E.A.⋅Chambers, Edgar and Colley, S.Cereal foods world., vol. 39, (no. 7), pp. 495-499, 1994.
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1993
Effects of honey type and level on the sensory and physical properties of an extruded honey-graham formula breakfast cereal.Neumann, P.E. and Chambers, EdgarCereal foods world., vol. 38, (no. 6), pp. 418-425, 1993.
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Relating sensory measurements to consumer acceptance of meat products.Munoz, A.M. and Chambers, EdgarFood technology., vol. 47, (no. 11), pp. 128-131, 134, 1993.
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Sensory characteristics of selected species of freshwater fish in retail distributionChambers, Edgar and Robel, A.Journal of Food Science, vol. 58, (no. 3), pp. 508-512, 1993.
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1992
Consumer acceptability of cooked stored ground turkey patties with differing levels of phosphate.Chambers, L.⋅Chambers, Edgar and Bowers, J.R.Journal of food science : an official publication of the Institute of Food Technologists., vol. 57, (no. 4), pp. 1026-1028, 1992.
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Flavor of cooked, ground turkey patties with added sodium tripolyphosphate as perceived by sensory panels with differing phosphate sensitivity.Chambers, Edgar⋅Bowers, J.R. and Smith, E.A.Journal of food science : an official publication of the Institute of Food Technologists., vol. 57, (no. 2), pp. 521-523, 1992.
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1991
Sensory detection and population thresholds for sodium tripolyphosphate in cooked ground turkey patties.Chambers, B.⋅Chambers, Edgar⋅Bowers, J.A.R. and Craig, J.A.Journal of food science : an official publication of the Institute of Food Technologists., vol. 56, (no. 1), pp. 206-209, 1991.
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1990
Lactobacillus plantarum and Enterobacter cloacae growth in cucumber extracts containing various salts.Naewbanij, J.O.⋅Stone, M.B. and Chambers, EdgarJournal of food science : an official publication of the Institute of Food Technologists., vol. 55, (no. 6), pp. 1634-1637, 1990.
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Sensory analysis--dynamic research for today's products.Chambers, EdgarFood technology., vol. 44, (no. 1), pp. 92-94, 1990.
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Shelf-life of raw and cooked fiber-formulated pork nuggets.Goetsch, SJ⋅Cunningham, FE and Chambers, EdgarJournal of Sensory Studies, vol. 5, (no. 4), pp. 241-249, 1990.
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1984
Color codes for paired preference and hedonic testing.Beckman, K.J.⋅Chambers, Edgar and Gnagi, M.M.Journal of food science., vol. 49, (no. 4), pp. 1115-1116, 1984.
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1982
Histological characteristics of beef and pork cooked by dry or moist heat in a conventional or microwave oven.Chambers, Edgar⋅Cowan, Ora A and Harrison, Dorothy LJournal of food science., vol. 47, (no. 6), pp. 1936-1939, 1947, 1982.
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Sensory attributes and Instron measurements of reduced-nitrite poultry frankfurters with sorbic acid or potassium sorbate.Chambers, Edgar⋅Bowers, J.A.⋅Prusa, K. and Craig, J.Journal of food science., vol. 47, (no. 1), pp. 207-209, 1982.
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1981
Sensory Characteristics of Postmortem Papain Injected Turkey Cooked Conventionally or by Microwaves.Chambers, Edgar and Bowers, JAJournal of Food Science, vol. 46, (no. 5), pp. 1627-1628, 1981.
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Statistical designs and panel training/experience for sensory analysis.Chambers, Edgar⋅Bowers, J.A. and Dayton, A.D.Journal of food science., vol. 46, (no. 6), pp. 1902-1906, 1981.
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1980
SENSORY METHODOLOGY FOR FOOD: COMPARISON OF (1) STATISTICAL DESIGNS, (2) PANEL TRAINING AND EXPERIENCE, AND (3) EVALUATION TECHNIQUES (Dissertation)Chambers, Edgar (1980).
