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Edgar Chambers

Showing results (41-50 of 78) with videos related to

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Journal of the Science of Food and Agriculture|June 26, 2014
Influence of processing on pomegranate (Punica granatum L.) juice flavor and aromaKadri Koppel, Erika L Anderson, Edgar Chambers
Foods (Basel, Switzerland)|November 10, 2020
Consumers' Attitude towards the Sustainability of Different Food CategoriesPaola Sánchez-Bravo, Edgar Chambers, Luis Noguera-Artiaga, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Similarities and differences in sensory properties of high quality Arabica coffee in a small region of ColombiaBrizio di Donfrancesco, Nelson Gutierrez Guzman, Edgar Chambers
Journal of Food Protection|February 28, 2019
Changes in Lighting Source Can Produce Inaccurate Assessment of Visual Poultry Doneness and Induce Consumers To Eat Undercooked Ground Turkey PattiesCurtis Maughan, Edgar Chambers, Sandria Godwin, et al.
Journal of the American Dietetic Association|July 26, 2006
A new portion size estimation aid for wedge-shaped foodsSandria Godwin, Edgar Chambers, Linda Cleveland, et al.
American Journal of Speech-Language Pathology|July 2, 2013
Line spread as a visual clinical tool for thickened liquidsAnnelise Masters Lund, Jane Mertz Garcia, Edgar Chambers
Journal of Food Protection|August 7, 2016
Recipe Modification Improves Food Safety Practices during Cooking of PoultryCurtis Maughan, Sandria Godwin, Delores Chambers, et al.
Journal of Texture Studies|October 15, 2019
Gravity flow test comparisons for mildly thick consistencyJane Mertz Garcia, Edgar Chambers, Krista S Noll
Foods (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.
Foods (Basel, Switzerland)|April 11, 2020
Determining Which Cooking Method Provides the Best Sensory Differentiation of PotatoesMelissa Ciccone, Delores Chambers, Edgar Chambers Iv, et al.
Pageof 8

Showing results (41-50 of 78) with videos related to

Sort By:
Pageof 8
Journal of the Science of Food and Agriculture|June 26, 2014
Influence of processing on pomegranate (Punica granatum L.) juice flavor and aromaKadri Koppel, Erika L Anderson, Edgar Chambers
Foods (Basel, Switzerland)|November 10, 2020
Consumers' Attitude towards the Sustainability of Different Food CategoriesPaola Sánchez-Bravo, Edgar Chambers, Luis Noguera-Artiaga, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Similarities and differences in sensory properties of high quality Arabica coffee in a small region of ColombiaBrizio di Donfrancesco, Nelson Gutierrez Guzman, Edgar Chambers
Journal of Food Protection|February 28, 2019
Changes in Lighting Source Can Produce Inaccurate Assessment of Visual Poultry Doneness and Induce Consumers To Eat Undercooked Ground Turkey PattiesCurtis Maughan, Edgar Chambers, Sandria Godwin, et al.
Journal of the American Dietetic Association|July 26, 2006
A new portion size estimation aid for wedge-shaped foodsSandria Godwin, Edgar Chambers, Linda Cleveland, et al.
American Journal of Speech-Language Pathology|July 2, 2013
Line spread as a visual clinical tool for thickened liquidsAnnelise Masters Lund, Jane Mertz Garcia, Edgar Chambers
Journal of Food Protection|August 7, 2016
Recipe Modification Improves Food Safety Practices during Cooking of PoultryCurtis Maughan, Sandria Godwin, Delores Chambers, et al.
Journal of Texture Studies|October 15, 2019
Gravity flow test comparisons for mildly thick consistencyJane Mertz Garcia, Edgar Chambers, Krista S Noll
Foods (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.
Foods (Basel, Switzerland)|April 11, 2020
Determining Which Cooking Method Provides the Best Sensory Differentiation of PotatoesMelissa Ciccone, Delores Chambers, Edgar Chambers Iv, et al.
Pageof 8