Resultados da busca - Edgar Chambers

Consumer Interest in Alternative Grains, Especially Sorghum: A Qualitative Investigation por Edgar Chambers, Edgar Chambers

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Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat por Taylor Terry, Edgar Chambers, Sandria Godwin, Edgar Chambers

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Unreliability of clustering results in sensory studies and a strategy to address the issue por Rajesh Kumar, Edgar Chambers

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Development of a Model System for Tasting Grain Varieties por Thao Tran, Edgar Chambers

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Development of a Consumer-Based Quality Scale for Artisan Textiles: A Study with Scarves/Shawls por Denis Richard Seninde, Edgar Chambers IV, Delores H. Chambers, Edgar Chambers V

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Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys por Denis Richard Seninde, Edgar Chambers

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Coffee Flavor: A Review por Denis Richard Seninde, Edgar Chambers

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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... por Denis Richard Seninde, Edgar Chambers

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Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries por Denis Richard Seninde, Edgar Chambers

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Cross-Cultural Analysis of Consumers’ Avoidance of Snack Food Ingredients Across 13 Countries Using Check-All-That-Apply (CATA) Method por Yunjeong Cho, Edgar Chambers, Jeehyun Lee

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A Cross-Cultural Study of Health Interests and Pleasure by Consumers in 10 Countries por Chunxiao Pan, Edgar Chambers, Jeehyun Lee

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Consumer Sensory Perceptions of Natural Ingredients: A Multi-Country Comparison por Jisoo Choi, Edgar Chambers, Jeehyun Lee

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Cross-Cultural Comparison of the Espresso Protocol Repeatability por Jisoo Choi, Jeehyun Lee, Edgar Chambers

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Cross-Cultural Comparison (13 Countries) of Consumers’ Willingness to Eat Specific Insect Powders in Five Food Types por Suyeon Park, Edgar Chambers, Jeehyun Lee

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How Consumers Perceive Water Sustainability (HydroSOStainable) in Food Products and How to Identify It by a Logo por Paola Sánchez-Bravo, Edgar Chambers, Luis Noguera-Artiaga, Esther Sendra, Edgar Chambers, Ángel A. Carbonell-Barrachina

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Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia por Edgar Chambers, Jane Mertz Garcia, Han Li

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Effects of Shiitake (<i>Lentinus edodes</i> P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties por Soonsil Chun, Edgar Chambers, Delores H. Chambers

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Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms por SoonSil Chun, Edgar Chambers, Injun Han

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Consumers’ Attitude towards the Sustainability of Different Food Categories por Paola Sánchez-Bravo, Edgar Chambers, Luis Noguera-Artiaga, David López-Lluch, Edgar Chambers, Ángel A. Carbonell-Barrachina, Esther Sendra

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Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes por Melissa Ciccone, Delores Chambers, Edgar Chambers IV, Martin Talavera

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