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Items: 1 to 20 of 59

1.

Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study.

Kumar R, Chambers E 4th.

Foods. 2019 Oct 12;8(10). pii: E484. doi: 10.3390/foods8100484.

2.

Gravity flow test comparisons for mildly thick consistency.

Garcia JM, Chambers E 4th, Noll KS.

J Texture Stud. 2019 Oct 14. doi: 10.1111/jtxs.12491. [Epub ahead of print]

PMID:
31609465
3.

Sensory Shelf Life Estimation of Novel Fortified Blended Foods Under Accelerated and Real-Time Storage Conditions.

Chanadang S, Chambers E 4th.

J Food Sci. 2019 Sep;84(9):2638-2645. doi: 10.1111/1750-3841.14758. Epub 2019 Aug 20.

PMID:
31429489
4.
5.

The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness.

Murley T, Chambers E 4th.

Foods. 2019 Aug 4;8(8). pii: E317. doi: 10.3390/foods8080317.

6.

Analysis of Sensory Properties in Foods: A Special Issue.

Chambers E 4th.

Foods. 2019 Jul 26;8(8). pii: E291. doi: 10.3390/foods8080291.

7.

Changes in Lighting Source Can Produce Inaccurate Assessment of Visual Poultry Doneness and Induce Consumers To Eat Undercooked Ground Turkey Patties.

Maughan C, Chambers E IV, Godwin S, Chambers D.

J Food Prot. 2019 Mar;82(3):528-534. doi: 10.4315/0362-028X.JFP-18-392.

PMID:
30810378
9.

Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia.

di Donfrancesco B, Gutierrez Guzman N, Chambers E 4th.

Food Res Int. 2019 Feb;116:645-651. doi: 10.1016/j.foodres.2018.08.090. Epub 2018 Aug 29.

PMID:
30716991
10.

Older Adults and Parents of Young Children Have Different Handling Practices for Raw Poultry.

Kosa KM, Cates SC, Brophy J, Godwin S, Chambers D, Chambers E IV.

J Food Prot. 2019 Feb;82(2):200-206. doi: 10.4315/0362-028X.JFP-18-323.

PMID:
30673351
11.

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

Phan UTX, Chambers E 4th.

Data Brief. 2018 Oct 28;21:1370-1374. doi: 10.1016/j.dib.2018.10.108. eCollection 2018 Dec.

12.

Development and Validation of a Recipe Method for Doughs.

Lezama-Solano A, Chambers E 4th.

Foods. 2018 Oct 2;7(10). pii: E163. doi: 10.3390/foods7100163.

13.

Modifying Food Textures: Practices and Beliefs of Staff Involved in Nutrition Care.

Garcia JM, Chambers E 4th, Russell EG, Katt A.

Am J Speech Lang Pathol. 2018 Nov 21;27(4):1458-1473. doi: 10.1044/2018_AJSLP-18-0021.

PMID:
30267081
14.

Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines.

Chambers E 4th, Godwin S, Terry T.

Foods. 2018 Aug 9;7(8). pii: E126. doi: 10.3390/foods7080126.

15.

Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis.

Chanadang S, Chambers EI, Kayanda R, Alavi S, Msuya W.

J Food Sci. 2018 Sep;83(9):2343-2350. doi: 10.1111/1750-3841.14287. Epub 2018 Aug 6.

PMID:
30079961
16.

Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods.

Wang H, Chambers E 4th, Kan J.

Molecules. 2018 Jul 26;23(8). pii: E1867. doi: 10.3390/molecules23081867.

17.

Acceptability of Dry Dog Food Visual Characteristics by Consumer Segments Based on Overall Liking: a Case Study in Poland.

Gomez Baquero D, Koppel K, Chambers D, Hołda K, Głogowski R, Chambers E 4th.

Animals (Basel). 2018 May 23;8(6). pii: E79. doi: 10.3390/ani8060079.

18.

What Is "Natural"? Consumer Responses to Selected Ingredients.

Chambers E, Chambers E, Castro M.

Foods. 2018 Apr 23;7(4). pii: E65. doi: 10.3390/foods7040065.

19.

Contamination by Meat Juice When Shopping for Packages of Raw Poultry.

Chen FC, Godwin S, Chambers D, Chambers E 4th, Cates S, Stone R, Donelan A.

J Food Prot. 2018 May;81(5):835-841. doi: 10.4315/0362-028X.JFP-17-467.

PMID:
29648931
20.

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

Wang H, Chambers E.

Molecules. 2018 Mar 28;23(4). pii: E780. doi: 10.3390/molecules23040780.

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