Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

by Edgar Chambers IV, Kadri Koppel
Published 2013-04-01

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs

by Sirichat Chanadang, Edgar Chambers IV
Published 2019-07-01

Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

by Hongwei Wang, Edgar Chambers IV
Published 2018-03-01

A Comparison of the Percentage of “Yes” (Agree) Responses and Importance of Attributes (Constructs) determined using Check-All-That-Apply and Check-All-Statements (Yes/No) Question...

by Denis Richard Seninde, Edgar Chambers IV
Published 2020-10-01

Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys

by Denis Richard Seninde, Edgar Chambers IV
Published 2020-07-01

Data on motivations of food choices obtained by two techniques: Online survey and in-depth one-on-one interview

by Uyen Thuy Xuan Phan, Edgar Chambers, IV
Published 2018-12-01

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

by Melissa Ciccone, Delores Chambers, Edgar Chambers IV, Martin Talavera
Published 2020-04-01

Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions?

by Natnicha Bhumiratana, Mona Wolf, Edgar Chambers IV, Koushik Adhikari
Published 2019-04-01

Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

by Kadri Koppel, Suntaree Suwonsichon, Uma Chitra, Jeehyun Lee, Edgar Chambers IV
Published 2014-01-01

CONSUMER PRACTICES FOR PURCHASE, STORAGE, AND PREPARATION OF POULTRY AND EGGS IN SELECTED NORTH AND SOUTH AMERICAN COUNTRIES: A PILOT STUDY

by Kadri KOPPEL, Miriam SOSA, Nelson G GUTIERREZ, Paula CARDINAL, Sandria L GODWIN, Sheryl C CATES, Edgar CHAMBERS IV