102 Publications (Page 4 of 5)
2001
Size categories most effective for estimating portion size of muffins
McGuire, BruceChambers, EdgarGodwin, 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, EdgarGodwin, Sandria LVecchio, 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, EdgarMcGuire, 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 EMilliken, 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, EdgarGibson, 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, EdgarHollingsworth, 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, EdgarBowers, 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, EdgarBowers, 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, SJCunningham, 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, EdgarCowan, 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, EdgarBowers, 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