Search Results - "Edgar CHAMBERS IV"

Sensory characteristics of commercial lactose-free milks manufactured in the United States by Adhikari, Koushik, Dooley, Lauren M., Chambers, Edgar, Bhumiratana, Natnicha

“…This study determined the sensory characteristics of ultrapasteurized (UP) lactose-free milk of different fat contents, and compared them with regular milk…”
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comparison of the flavor of green teas from around the world by Lee, Jeehyun, Chambers, Delores H, Chambers, Edgar, IV

“…BACKGROUND: Green teas can be grouped based on their flavor profiles. The country of origin appears to have a strong influence on the flavor of green tea…”
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Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes by Ciccone, Melissa, Chambers, Delores, Iv, Edgar Chambers, Talavera, Martin

“…There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is…”
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Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries by Koppel, Kadri, Suwonsichon, Suntaree, Chitra, Uma, Lee, Jeehyun, Chambers Iv, Edgar

“…The objective of this study was to begin characterizing purchase, storage, handling, and preparation of poultry products and eggs by selected consumers in…”
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Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor by Chambers, 4th, Edgar, Koppel, Kadri

“…Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to…”
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Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs by Chanadang, Sirichat, Chambers Iv, Edgar

“…Despite the wide use of traditional non-extruded fortified blended foods (FBFs), such as corn soy blend plus (CSB+), in supplementary feeding programs, there…”
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Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys by Seninde, Denis Richard, Chambers, Edgar

“…Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those…”
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Consumer understanding of sustainability concept in agricultural products by Sánchez-Bravo, Paola, Chambers V, Edgar, Noguera-Artiaga, Luis, Sendra, Esther, Chambers IV, Edgar, Carbonell-Barrachina, Ángel A.

“…•Consumers are not fully aware of the importance of sustainability.•Consumers associate sustainable production with organic farming.•Millennials are more…”
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Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods by Wang, Hongwei, Chambers, Edgar

“…This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol…”
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Changes in Lighting Source Can Produce Inaccurate Assessment of Visual Poultry Doneness and Induce Consumers To Eat Undercooked Ground Turkey Patties by Maughan, Curtis, Chambers, IV, Edgar, Godwin, Sandria, Chambers, Delores

“…Undercooked poultry is a potential source of foodborne pathogens, such as Salmonella and Campylobacter. The best way to avoid eating undercooked poultry is to…”
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Older Adults and Parents of Young Children Have Different Handling Practices for Raw Poultry by Kosa, Katherine M, Cates, Sheryl C, Brophy, Jenna, Godwin, Sandria, Chambers, Delores, Chambers, IV, Edgar

“…Salmonella and Campylobacter are among the most common causes of foodborne disease in the United States. Most illnesses are associated with eating raw or…”
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How Does Product Preparation Affect Sensory Properties? An Example with Coffee by Sanchez, Karolina, Chambers, Edgar, IV

“…Many products are sold that will be prepared by consumers in ways that suit their particular needs. For example, coffee may be prepared in a variety of…”
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Convenience Sampling for Acceptability and CATA Measurements May Provide Inaccurate Results: A Case Study with Fruit‐Flavored Powdered beverages Tested in Argentina, Spain and U.S.A by Cardinal, Paula, Zamora, Maria Clara, Chambers, Edgar, IV, Carbonell Barrachina, Ángel, Hough, Guillermo

“…The objective of this study was to measure the sensory acceptability and obtain check‐all‐that‐apply (CATA) responses for fruit‐flavored powdered juices, with…”
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Effect of Carriers on Descriptive Sensory Characteristics: A Case Study with Soy Sauce by Cherdchu, Panat, Chambers, Edgar, IV

“…Carriers sometimes are used for sensory testing when a product has a strong characteristic such as the saltiness in soy sauce, the heat/burn in hot sauce or…”
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Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions? by Bhumiratana, Natnicha, Wolf, Mona, Chambers IV, Edgar, Adhikari, Koushik

“…In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of…”
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Development of a Consumer-Based Quality Scale for Artisan Textiles: A Study with Scarves/Shawls by Seninde, Denis Richard, Chambers IV, Edgar, Chambers, Delores H., Chambers V, Edgar

“…Modern textile consumers are increasingly becoming more watchful of the quality of the textiles that they purchase. This has increased the need for textile…”
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Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption by Vázquez‐Araújo, Laura, Nuncio‐Jáuregui, Paloma N, Cherdchu, Panat, Hernández, Francisca, Chambers, Edgar, IV, Carbonell‐Barrachina, Ángel A

“…Pomegranate fruit and its products are being widely promoted to consumers as healthy alternatives for their daily diet. The aim was to study the main sensory…”
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Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Purée and Sorbet by Ledeker, Christie N., Chambers, Delores H., Chambers IV, Edgar, Adhikari, Koushik

“…:  The effects of processing on the flavor and texture properties of 4 mango cultivars available in the U.S. were studied. Descriptive panelists evaluated…”
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Consumer Sensory Analysis of Organically and Conventionally Grown Vegetables by Zhao, Xin, Chambers, Edgar IV, Matta, Ziad, Loughin, Thomas M, Carey, Edward E

“…Consumers of organically grown fruits and vegetables often believe that these products taste better than conventional produce. However, comparison of produce…”
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Line Spread as a Visual Clinical Tool for Thickened Liquids by Lund, Annelise Masters, Mertz Garcia, Jane, Chambers, Edgar, IV

“…Purpose: Preparing modified liquids to a target level of consistency is critical to patients' nutritional care. This study examined the relationship of line…”
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