102 Publications (Page 4 of 5)
2001
Size categories most effective for estimating portion size of muffins
McGuire, Bruce⋅Chambers, Edgar⋅Godwin, Sandra and Brenner, Sandra
American Dietetic Association. Journal of the American Dietetic Association, vol. 101, (no. 4), pp. 470-2, Apr 2001. | Journal Article
2000
Cognitive strategies for reporting portion sizes using dietary recall procedures
Chambers, Edgar⋅Godwin, Sandria L⋅Vecchio, Frances A and Stein, Karen
American Dietetic Association. Journal of the American Dietetic Association, vol. 100, (no. 8), pp. 891-7, Aug 2000. | Journal Article
 
Consumption and liking of a fat modified product during short trial periods
Levis, P.A., Chambers, E. IV, and Johnson, D.E and Chambers, Edgar
(pp. 791-804). 2000
 
Consumption and liking of a fat modified product during short trial periods.
Levis, P.A.⋅Chambers, Edgar and Johnson, Dallas
Nutrition research., vol. 20, (no. 6), pp. 791-804, 2000. | Journal Article
 
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. | Journal Article
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 s
Otremba MM, Dikeman ME, Milliken GA, Stroda SL, Unruh JA, Chambers E and Chambers, Edgar
Journal 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, Edgar
Journal of animal science., vol. 77, (no. 4), pp. 865-873, 1999. | Journal Article
 
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. | Journal Article
1996
Influence of healthy concepts and product acceptance: a study with plain potato chips.
Levis, P.A. and Chambers, Edgar
Journal of food products marketing., vol. 3, (no. 4), pp. 45-63, 1996. | Journal Article
 
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. | Journal Article
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, Edgar
Cereal chemistry., vol. 72, (no. 3), pp. 237-242, 1995. | Journal Article
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. | Journal Article
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, Edgar
Cereal foods world., vol. 38, (no. 6), pp. 418-425, 1993. | Journal Article
 
Relating sensory measurements to consumer acceptance of meat products.
Munoz, A.M. and Chambers, Edgar
Food technology., vol. 47, (no. 11), pp. 128-131, 134, 1993. | Journal Article
 
Sensory characteristics of selected species of freshwater fish in retail distribution
Chambers, Edgar and Robel, A.
Journal of Food Science, vol. 58, (no. 3), pp. 508-512, 1993. | Journal Article
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. | Journal Article
 
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. | Journal Article
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. | Journal Article
1990
Lactobacillus plantarum and Enterobacter cloacae growth in cucumber extracts containing various salts.
Naewbanij, J.O.⋅Stone, M.B. and Chambers, Edgar
Journal of food science : an official publication of the Institute of Food Technologists., vol. 55, (no. 6), pp. 1634-1637, 1990. | Journal Article
 
Sensory analysis--dynamic research for today's products.
Chambers, Edgar
Food technology., vol. 44, (no. 1), pp. 92-94, 1990. | Journal Article
 
Shelf-life of raw and cooked fiber-formulated pork nuggets.
Goetsch, SJ⋅Cunningham, FE and Chambers, Edgar
Journal of Sensory Studies, vol. 5, (no. 4), pp. 241-249, 1990. | Journal Article
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. | Journal Article
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 L
Journal of food science., vol. 47, (no. 6), pp. 1936-1939, 1947, 1982. | Journal Article
 
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. | Journal Article
1981
Sensory Characteristics of Postmortem Papain Injected Turkey Cooked Conventionally or by Microwaves.
Chambers, Edgar and Bowers, JA
Journal of Food Science, vol. 46, (no. 5), pp. 1627-1628, 1981. | Journal Article