Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Edgar Chambers

Showing results (21-30 of 78) with videos related to

Pageof 8
Sort By:
Data in Brief|November 21, 2018
Data on motivations of food choices obtained by two techniques: Online survey and in-depth one-on-one interviewUyen Thuy Xuan Phan, Edgar Chambers
Foods (Basel, Switzerland)|February 26, 2025
Cross-Cultural Comparison of the Espresso Protocol RepeatabilityJisoo Choi, Jeehyun Lee, Edgar Chambers
Appetite|May 29, 2016
Motivations for choosing various food groups based on individual foodsUyen T X Phan, Edgar Chambers
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 Iv
Journal of Public Health (Oxford, England)|April 13, 2016
Food safety behaviors observed in celebrity chefs across a variety of programsCurtis Maughan, Edgar Chambers, Sandria Godwin
Foods (Basel, Switzerland)|August 12, 2018
Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government GuidelinesEdgar Chambers, Sandria Godwin, Taylor Terry
Methods and Protocols|July 18, 2020
Comparing Four Question Formats in Five Languages for On-Line Consumer SurveysDenis Richard Seninde, Edgar Chambers Iv
Foods (Basel, Switzerland)|July 29, 2020
Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried MushroomsSoonSil Chun, Edgar Chambers, Injun Han
Foods (Basel, Switzerland)|March 13, 2025
Cross-Cultural Comparison (13 Countries) of Consumers' Willingness to Eat Specific Insect Powders in Five Food TypesSuyeon Park, Edgar Chambers, Jeehyun Lee
Foods (Basel, Switzerland)|May 14, 2020
Effects of Shiitake (<i>Lentinus edodes</i> P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork PattiesSoonsil Chun, Edgar Chambers, Delores H Chambers
Pageof 8

Showing results (21-30 of 78) with videos related to

Sort By:
Pageof 8
Data in Brief|November 21, 2018
Data on motivations of food choices obtained by two techniques: Online survey and in-depth one-on-one interviewUyen Thuy Xuan Phan, Edgar Chambers
Foods (Basel, Switzerland)|February 26, 2025
Cross-Cultural Comparison of the Espresso Protocol RepeatabilityJisoo Choi, Jeehyun Lee, Edgar Chambers
Appetite|May 29, 2016
Motivations for choosing various food groups based on individual foodsUyen T X Phan, Edgar Chambers
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 Iv
Journal of Public Health (Oxford, England)|April 13, 2016
Food safety behaviors observed in celebrity chefs across a variety of programsCurtis Maughan, Edgar Chambers, Sandria Godwin
Foods (Basel, Switzerland)|August 12, 2018
Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government GuidelinesEdgar Chambers, Sandria Godwin, Taylor Terry
Methods and Protocols|July 18, 2020
Comparing Four Question Formats in Five Languages for On-Line Consumer SurveysDenis Richard Seninde, Edgar Chambers Iv
Foods (Basel, Switzerland)|July 29, 2020
Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried MushroomsSoonSil Chun, Edgar Chambers, Injun Han
Foods (Basel, Switzerland)|March 13, 2025
Cross-Cultural Comparison (13 Countries) of Consumers' Willingness to Eat Specific Insect Powders in Five Food TypesSuyeon Park, Edgar Chambers, Jeehyun Lee
Foods (Basel, Switzerland)|May 14, 2020
Effects of Shiitake (<i>Lentinus edodes</i> P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork PattiesSoonsil Chun, Edgar Chambers, Delores H Chambers
Pageof 8