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All fields Title Creator / Publisher Keyword Year AND OR AND NOT All fields Title Creator / Publisher Keyword Year AND OR AND NOT All fields Title Creator / Publisher Keyword Year AND OR AND NOT All fields Title Creator / Publisher Keyword Year AND OR AND NOT All fields Title Creator / Publisher Keyword Year Sort by creator [A → Z]' creator [Z → A]' publishing year ↑ (asc)' publishing year ↓ (desc)' title [A → Z]' title [Z → A]' Simple Search Hits 1 – 13 of 13 1 Development of a lexicon to describe the sensory characteristics of a wide variety of Potato cultivars ... Chetan Sharma; Chambers, Edgar; Sastry S. Jayanty. - : Unpublished, 2019 BASE Show details 2 Development of a lexicon to describe the sensory characteristics of a wide variety of Potatoes grown in the U.S.A. ... Chetan Sharma; Chambers, Edgar; Sastry Jayanty. - : Unpublished, 2019 BASE Show details 3 Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study Kumar, Rajesh; Chambers, Edgar. - : MDPI, 2019 BASE Show details 4 Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods Wang, Hongwei; Chambers, Edgar, IV. - 2018 BASE Show details 5 Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods Wang, Hongwei; Chambers, Edgar. - : MDPI, 2018 BASE Show details 6 Development and Validation of a Recipe Method for Doughs Lezama-Solano, Adriana; Chambers, Edgar. - : MDPI, 2018 BASE Show details 7 Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines Chambers, Edgar; Godwin, Sandria; Terry, Taylor. - : MDPI, 2018 BASE Show details 8 Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed Godwin, S.; Maughan, Curtis; Chambers, Edgar, IV. - 2016 BASE Show details 9 Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed Godwin, Sandria; Maughan, Curtis; Chambers, Edgar. - : MDPI, 2016 BASE Show details 10 A comparison of cupping and descriptive sensory analysis of Colombian brewed coffee ; Comparison of results from cupping and descriptive sensory analysis of Colombian brewed coffee Di Donfrancesco, Brizio; Guzman, N. Gutierrez; Chambers, Edgar, IV. - 2014 BASE Show details 11 An initial lexicon of sensory properties for nail polish Sun, Chen; Koppel, Kadri; Chambers, Edgar, IV. - 2014 BASE Show details 12 Sensory lexicon development using trained panelists in Thailand and the United States: soy sauce Cherdchu, P.; Chambers, Edgar, IV; Suwonsichon, T.. - 2013 BASE Show details 13 A general lexicon for sensory analysis of texture and appearance of lip products Dooley, Lauren; Adhikari, Koushik; Chambers, Edgar, IV. - 2009 BASE Show details

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