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Edgar Chambers IV
Tytuł
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Viscosity measurements of nectar-and honey-thick liquids: product, liquid, and time comparisons
JM Garcia, E Chambers, Z Matta, M Clark
Dysphagia 20 (4), 325-335, 2005
3002005
Evolution of sensory aroma attributes from coffee beans to brewed coffee
N Bhumiratana, K Adhikari, E Chambers IV
LWT-Food Science and Technology 44 (10), 2185-2192, 2011
2412011
Number of consumers necessary for sensory acceptability tests
G Hough, I Wakeling, A Mucci, E Chambers IV, IM Gallardo, LR Alves
Food quality and preference 17 (6), 522-526, 2006
2392006
Dry‐aging effects on palatability of beef longissimus muscle
RE Campbell, MC Hunt, P Levis, E Chambers Iv
Journal of Food Science 66 (2), 196-199, 2001
2182001
Thickened liquids
JM Garcia, E ChambersIV, M Molander
American Speech-Language-Hearing Association, 2005
2152005
Sensory testing methods
E Chambers IV
1991996
Consumer sensory analysis of organically and conventionally grown vegetables
X Zhao, E Chambers IV, Z Matta, TM Loughin, EE Carey
Journal of food science 72 (2), S87-S91, 2007
1962007
Rheological properties of milkfat and butter
AJ Wright, MG Scanlon, RW Hartel, AG Marangoni, E Choe, J Lee, K Park, ...
JOURNAL OF FOOD SCIENCE-CHICAGO- 66 (8), 1056-1073, 2001
1912001
Consumer perception of sensory qualities in muscle foods
E CHAMBERS IV, JR Bowers
Food technology (Chicago) 47 (11), 116-120, 1993
1911993
Associations of volatile compounds with sensory aroma and flavor: The complex nature of flavor
E Chambers IV, K Koppel
Molecules 18 (5), 4887-4905, 2013
1782013
Serving temperature viscosity measurements of nectar-and honey-thick liquids
JM Garcia, E Chambers, Z Matta, M Clark
Dysphagia 23 (1), 65-75, 2008
1722008
Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets
Z Matta, E Chambers IV, JM Garcia, JMG Helverson
Journal of the American Dietetic Association 106 (7), 1049-1054, 2006
1672006
Development of a lexicon for beef flavor in intact muscle
K Adhikari, E Chambers IV, R Miller, LB Vazquez-Araujo
Journal of Sensory Studies 26, 413-420, 2011
1542011
Managing dysphagia through diet modifications
JM Garcia, E Chambers IV
AJN The American Journal of Nursing 110 (11), 26-33, 2010
1362010
A lexicon for flavor descriptive analysis of green tea
J Lee, DH Chambers
Journal of Sensory Studies 22 (3), 256-272, 2007
1342007
The development of an emotion lexicon for the coffee drinking experience
N Bhumiratana, K Adhikari, E Chambers IV
Food Research International 61, 83-92, 2014
1292014
Cognitive strategies for reporting portion sizes using dietary recall procedures
E CHAMBERS IV, SL Godwin, FA Vecchio
Journal of the American Dietetic Association 100 (8), 891-897, 2000
1222000
Sensory characteristics of commercial lactose-free milks manufactured in the United States
K Adhikari, LM Dooley, E Chambers IV, N Bhumiratana
LWT-Food Science and Technology 43 (1), 113-118, 2010
1102010
Development of a “living” lexicon for descriptive sensory analysis of brewed coffee
E Chambers IV, K Sanchez, UXT Phan, R Miller, GV Civille, ...
Journal of Sensory Studies 31 (6), 465-480, 2016
1072016
Comparison of Results from Cupping and Descriptive Sensory Analysis of C olombian Brewed Coffee
B Di Donfrancesco, N Gutierrez Guzman, E Chambers IV
Journal of Sensory Studies 29 (4), 301-311, 2014
1012014
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