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Foods (Basel, Switzerland)|October 31, 2020
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 Formats in Five CountriesDenis Richard Seninde, Edgar Chambers IvMethods and Protocols|July 18, 2020
Comparing Four Question Formats in Five Languages for On-Line Consumer SurveysDenis Richard Seninde, Edgar Chambers IvFoods (Basel, Switzerland)|July 20, 2019
Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding ProgramsSirichat Chanadang, Edgar Chambers IvFoods (Basel, Switzerland)|April 3, 2021
Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five CountriesDenis Richard Seninde, Edgar ChambersFood Research International (Ottawa, Ont.)|November 25, 2020
Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffeeDenis Richard Seninde, Edgar Chambers, Delores ChambersFoods (Basel, Switzerland)|April 11, 2020
Determining Which Cooking Method Provides the Best Sensory Differentiation of PotatoesMelissa Ciccone, Delores Chambers, Edgar Chambers Iv, et al.Foods (Basel, Switzerland)|February 13, 2020
Segmentation of Potato Consumers Based on Sensory and Attitudinal AspectsChetan Sharma, Sastry S Jayanty, Edgar Chambers Iv, et al.Foods (Basel, Switzerland)|February 25, 2017
Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian CountriesKadri Koppel, Suntaree Suwonsichon, Uma Chitra, et al.Pageof 1