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Journal of Food Science|November 21, 2012
Flavor comparison of natural cheeses manufactured in different countriesKadri Koppel, Delores H ChambersJournal of Food Science|May 25, 2010
Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from China, Japan, and KoreaJeehyun Lee, Delores H ChambersJournal of Food Science|November 10, 2015
Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample OptionsMarissa D Brown, Delores H ChambersJournal of Food Science|May 1, 2013
Descriptive analysis of flavor characteristics for black walnut cultivarsAshley E Miller, Delores H ChambersFoods (Basel, Switzerland)|May 14, 2020
Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork PattiesSoonsil Chun, Edgar Chambers, Delores H ChambersJournal of the Science of Food and Agriculture|October 12, 2013
A comparison of the flavor of green teas from around the worldJeehyun Lee, Delores H Chambers, Edgar ChambersFoods (Basel, Switzerland)|March 6, 2021
Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food MarketsRajesh Kumar, Edgar Chambers, Delores H Chambers, et al.Journal of Food Science|August 29, 2012
Changes in the sensory characteristics of mango cultivars during the production of mango purée and sorbetChristie N Ledeker, Delores H Chambers, Edgar Chambers, et al.Journal of the Science of Food and Agriculture|April 1, 2010
Effect of organic production and fertilizer variables on the sensory properties of pac choi (Brassica rapa var. Mei Qing Choi) and tomato (Solanum lycopersicum var. Bush Celebrity)Martin Talavera-Bianchi, Edgar Chambers, Edward E Carey, et al.Molecules (Basel, Switzerland)|August 23, 2013
Volatile aroma compounds in various brewed green teasJeehyun Lee, Delores H Chambers, Edgar Chambers, et al.Pageof 2