102 Publications (Page 1 of 5)
2018
Contamination by Meat Juice When Shopping for Packages of Raw PoultryChen, Fur-Chi⋅Godwin, Sandria⋅Chambers, Delores⋅Chambers, Edgar⋅Cates, Sheryl⋅Stone, Richard and Donelan, AmyJournal of Food Protection, vol. 81, (no. 5), pp. 835-841, May 2018.
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What Is "Natural"? Consumer Responses to Selected Ingredients.
Chambers, Edgar⋅Chambers, Edgar and Castro, Mauricio
Foods (Basel, Switzerland), vol. 7, (no. 4), April 23, 2018. | Journal Article
What Is "Natural"? Consumer Responses to Selected Ingredients.
Chambers, Edgar⋅Chambers, Edgar and Castro, Mauricio
Foods (Basel, Switzerland), vol. 7, (no. 4), April 23, 2018. | Journal Article
What Is “Natural”? Consumer Responses to Selected Ingredients
Chambers, Edgar⋅Chambers, Edgar and Castro, Mauricio
Foods, vol. 7, (no. 4), 2018. | Journal Article
What Is “Natural”? Consumer Responses to Selected Ingredients
Chambers, Edgar⋅Chambers, Edgar and Castro, Mauricio
Foods, vol. 7, (no. 4), 2018. | Journal Article
2017
Effect of Additional Information on Consumer Acceptance: An Example with Pomegranate Juice and Green Tea Blends
Higa, Federica⋅Koppel, Kadri and Chambers, Edgar
Beverages, vol. 3, (no. 3), Sep 2017. | Journal Article
Sensory texture analysis of thickened liquids during ingestion.
Chambers, Edgar⋅Jenkins, Alicia and Mertz Garcia, Jane
Journal of texture studies, March 23, 2017. | Journal Article
Spices in a Product Affect Emotions: A Study with an Extruded Snack Product ††Bell, Brandon⋅Bell, Brandon⋅Bell, Brandon⋅Adhikari, Koushik⋅Adhikari, Koushik⋅Adhikari, Koushik⋅Chambers, Edgar⋅Chambers, Edgar⋅Chambers, Edgar⋅Alavi, Sajid⋅Alavi, Sajid⋅Alavi, Sajid⋅King, Silvia⋅King, Silvia⋅King, Silvia⋅Haub, Mark⋅Haub, Mark and Haub, MarkFoods, vol. 6, (no. 8), 2017.
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The MFFAPP Tanzania Efficacy Study Protocol: Newly Formulated, Extruded, Fortified Blended Foods for Food Aid.Delimont, Nicole M⋅Delimont, Nicole M⋅Chanadang, Sirichat⋅Chanadang, Sirichat⋅Joseph, Michael V⋅Joseph, Michael V⋅Rockler, Briana E⋅Rockler, Briana E⋅Guo, Qingbin⋅Guo, Qingbin⋅Regier, Gregory K⋅Regier, Gregory K⋅Mulford, Michael R⋅Mulford, Michael R⋅Kayanda, Rosemary⋅Kayanda, Rosemary⋅Range, Mwita⋅Range, Mwita⋅Mziray, Zidiheri⋅Mziray, Zidiheri⋅Jonas, Ambaksye⋅Jonas, Ambaksye⋅Mugyabuso, Joseph⋅Mugyabuso, Joseph⋅Msuya, Wences⋅Msuya, Wences⋅Lilja, Nina K⋅Lilja, Nina K⋅Procter, Sandra B⋅Procter, Sandra B⋅Chambers, Edgar⋅Chambers, Edgar⋅Alavi, Sajid⋅Alavi, Sajid⋅Lindshield, Brian L and Lindshield, Brian LCurrent developments in nutrition, vol. 1, (no. 5), pp. e000315, May 2017.
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2016
Consumer Poultry Handling Behavior in the Grocery Store and In-Home Storage.Donelan, Amy K⋅Donelan, Amy K⋅Chambers, Delores H⋅Chambers, Delores H⋅Chambers Iv, Edgar⋅Chambers, Edgar⋅Godwin, Sandria L⋅Godwin, Sandria L⋅Cates, Sheryl C and Cates, Sheryl CJournal of food protection, vol. 79, (no. 4), pp. 582-588, April 2016.
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Food Handling Behaviors Observed in Consumers When Cooking Poultry and EggsMaughan, Curtis⋅Chambers, Edgar⋅Godwin, Sandria⋅Chambers, Delores⋅Cates, Sheryl and Koppel, KadriJournal of Food Protection, vol. 79, (no. 6), pp. 970-977, Jun 2016.
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Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America.
Koppel, Kadri⋅Higa, Federica⋅Godwin, Sandria⋅Gutierrez, Nelson⋅Shalimov, Roman⋅Cardinal, Paula⋅Di Donfrancesco, Brizio⋅Sosa, Miriam⋅Carbonell-Barrachina, Angel A⋅Timberg, Loreida and Chambers, Edgar
Foods (Basel, Switzerland), vol. 5, (no. 3), September 21, 2016. | Journal Article
Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed.
Godwin, Sandria⋅Maughan, Curtis and Chambers, Edgar
Foods (Basel, Switzerland), vol. 5, (no. 3), June 23, 2016. | Journal Article
Recipe Modification Improves Food Safety Practices during Cooking of Poultry
Maughan, Curtis⋅Godwin, Sandria⋅Chambers, Delores and Chambers, Edgar
Journal of Food Protection, vol. 79, (no. 8), pp. 1436-1439, Aug 2016. | Journal Article
Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.
Chanadang, Sirichat⋅Chambers, Edgar Iv and Alavi, Sajid
Journal of food science, vol. 81, (no. 5), pp. S1210-S1221, May 2016. | Journal Article
2015
Beverages: A Requirement for Life and an Opportunity to Impact the Way We Live ItChambers, Edgar(pp. 1-2). Mar 2015
Consumer-reported handling of raw poultry products at home: results from a national survey.Kosa, Katherine M⋅Cates, Sheryl C⋅Bradley, Samantha⋅Chambers, Edgar and Godwin, SandriaJournal of food protection, vol. 78, (no. 1), pp. 180-186, January 2015.
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Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers.Vázquez-Araújo, L⋅Adhikari, K⋅Chambers, E⋅Chambers, D H and Carbonell-Barrachina, A AFood science and technology international = Ciencia y tecnología de los alimentos internacional, vol. 21, (no. 6), pp. 454-466, September 2015.
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Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma.Koppel, Kadri⋅Anderson, Erika L and Chambers, EdgarJournal of the science of food and agriculture, vol. 95, (no. 5), pp. 1066-1071, March 30, 2015.
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2014
A comparison of the flavor of green teas from around the world.Lee, Jeehyun⋅Chambers, Delores H and Chambers, EdgarJournal of the science of food and agriculture, vol. 94, (no. 7), pp. 1315-24, 2014/May.
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An Initial lexicon of sensory properties for nail polish.Sun, C⋅Koppel, K and Chambers, EInternational journal of cosmetic science, vol. 36, (no. 3), pp. 262-272, June 2014.
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Consumer Acceptance of Dry Dog Food VariationsDonfrancesco, Brizio⋅Koppel, Kadri⋅Swaney-Stueve, Marianne and Chambers, EdgarAnimals, vol. 4, (no. 2), pp. 313-330, 2014.
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2013
Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.Chambers, Edgar and Koppel, KadriMolecules (Basel, Switzerland), vol. 18, (no. 5), pp. 4887-905, 2013.
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Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of FlavorChambers, Edgar and Koppel, Kadri(pp. 4887-4905). 2013
Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.Vazquez Araujo, Laura⋅Chambers, Edgar⋅Adhikari, Koushik⋅Hough, G and Carbonell-Barrachina, A AMeat science, vol. 93, (no. 1), pp. 61-6, 2013/Jan.
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