Analysis of Sensory Properties in Foods: A Special Issue Autor Edgar Chambers

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The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness Autor Tyler Murley, Edgar Chambers

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Unreliability of clustering results in sensory studies and a strategy to address the issue Autor Rajesh Kumar, Edgar Chambers

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Development of a Model System for Tasting Grain Varieties Autor Thao Tran, Edgar Chambers

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Development of a Consumer-Based Quality Scale for Artisan Textiles: A Study with Scarves/Shawls Autor Denis Richard Seninde, Edgar Chambers IV, Delores H. Chambers, Edgar Chambers V

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Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids Autor Jane Mertz Garcia, Edgar Chambers

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Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs Autor Sirichat Chanadang, Edgar Chambers IV

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Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys Autor Denis Richard Seninde, Edgar Chambers

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Coffee Flavor: A Review Autor Denis Richard Seninde, Edgar Chambers

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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... Autor Denis Richard Seninde, Edgar Chambers

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Development and Validation of a Recipe Method for Doughs Autor Adriana Lezama-Solano, Edgar Chambers

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Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods Autor Hongwei Wang, Edgar Chambers IV

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Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries Autor Denis Richard Seninde, Edgar Chambers

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Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed Autor Sandria Godwin, Curtis Maughan, Edgar Chambers

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Effect of Additional Information on Consumer Acceptance: An Example with Pomegranate Juice and Green Tea Blends Autor Federica Higa, Kadri Koppel, Edgar Chambers

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Cross-Cultural Comparison of the Espresso Protocol Repeatability Autor Jisoo Choi, Jeehyun Lee, Edgar Chambers

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Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times Autor Jeehyun Lee, Delores Chambers, Edgar Chambers

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Cross-Cultural Comparison (13 Countries) of Consumers’ Willingness to Eat Specific Insect Powders in Five Food Types Autor Suyeon Park, Edgar Chambers, Jeehyun Lee

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Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines Autor Edgar Chambers, Sandria Godwin, Taylor Terry

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Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods Autor Hongwei Wang, Edgar Chambers, Jianquan Kan

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