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Edgar Chambers

Showing results (31-40 of 78) with videos related to

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Journal of Texture Studies|June 14, 2017
Sensory texture analysis of thickened liquids during ingestionEdgar Chambers, Alicia Jenkins, Jane Mertz Garcia
Journal of Texture Studies|April 23, 2021
Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategiesJane Mertz Garcia, Edgar Chambers, Katie Yarrow
Journal 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 Chambers
American Journal of Speech-Language Pathology|December 20, 2017
Visualizing the Consistency of Thickened Liquids With Simple Tools: Implications for Clinical PracticeJane Mertz Garcia, Edgar Chambers, Kelsey Cook
Journal of Food Science|September 18, 2012
Consumer input for developing human food products made with sorghum grainLaura Vázquez-Araújo, Edgar Chambers, Panat Cherdchu
Journal of Food Protection|February 22, 2017
An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact SurfacesFur-Chi Chen, Sandria Godwin, Edgar Chambers
Journal of the American Dietetic Association|August 30, 2008
Comparisons of thickened beverages using line spread measurementsJulie Budke, Jane Mertz Garcia, Edgar Chambers
Food 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 Chambers
American Journal of Speech-Language Pathology|June 21, 2005
Thickened liquids: practice patterns of speech-language pathologistsJane Mertz Garcia, Edgar Chambers, Michelle Molander
Journal of the American Dietetic Association|April 1, 2004
Accuracy of reporting dietary intake using various portion-size aids in-person and via telephoneSandria L Godwin, Edgar Chambers, Linda Cleveland
Pageof 8

Showing results (31-40 of 78) with videos related to

Sort By:
Pageof 8
Journal of Texture Studies|June 14, 2017
Sensory texture analysis of thickened liquids during ingestionEdgar Chambers, Alicia Jenkins, Jane Mertz Garcia
Journal of Texture Studies|April 23, 2021
Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategiesJane Mertz Garcia, Edgar Chambers, Katie Yarrow
Journal 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 Chambers
American Journal of Speech-Language Pathology|December 20, 2017
Visualizing the Consistency of Thickened Liquids With Simple Tools: Implications for Clinical PracticeJane Mertz Garcia, Edgar Chambers, Kelsey Cook
Journal of Food Science|September 18, 2012
Consumer input for developing human food products made with sorghum grainLaura Vázquez-Araújo, Edgar Chambers, Panat Cherdchu
Journal of Food Protection|February 22, 2017
An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact SurfacesFur-Chi Chen, Sandria Godwin, Edgar Chambers
Journal of the American Dietetic Association|August 30, 2008
Comparisons of thickened beverages using line spread measurementsJulie Budke, Jane Mertz Garcia, Edgar Chambers
Food 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 Chambers
American Journal of Speech-Language Pathology|June 21, 2005
Thickened liquids: practice patterns of speech-language pathologistsJane Mertz Garcia, Edgar Chambers, Michelle Molander
Journal of the American Dietetic Association|April 1, 2004
Accuracy of reporting dietary intake using various portion-size aids in-person and via telephoneSandria L Godwin, Edgar Chambers, Linda Cleveland
Pageof 8