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List of works by Edgar Chambers

A new portion size estimation aid for wedge-shaped foods

scientific article published in August 2006

Acceptability of Dry Dog Food Visual Characteristics by Consumer Segments Based on Overall Liking: a Case Study in Poland.

scientific article published on 23 May 2018

Accuracy of reporting dietary intake using various portion-size aids in-person and via telephone

scientific article published in April 2004

An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces

scientific article published on November 2016

An Initial lexicon of sensory properties for nail polish

scientific article published on 25 March 2014

Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor

scientific article published on 25 April 2013

Comparisons of thickened beverages using line spread measurements

scientific article published on 01 September 2008

Consumer Acceptance of Dry Dog Food Variations.

scientific article published on 16 June 2014

Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations

scientific article published on 17 August 2019

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

scientific article published on 27 May 2020

Consumer input for developing human food products made with sorghum grain.

scientific article

Consumer sensory analysis of organically and conventionally grown vegetables.

scientific article published on March 2007

Consumer-reported handling of raw poultry products at home: results from a national survey.

scientific article

Consumers' Attitude towards the Sustainability of Different Food Categories

scientific article published on 05 November 2020

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs

scientific article published on 17 July 2019

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

scientific article published on 07 April 2020

Development and Validation of a Recipe Method for Doughs

article

Development of a Model System for Tasting Grain Varieties

scientific article published on 17 April 2020

Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

scientific article published on 23 July 2020

Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

scientific article published on 05 May 2006

Food Handling Behaviors Observed in Consumers When Cooking Poultry and Eggs

scientific article published in June 2016

Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America.

scientific article published on 21 September 2016

Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed.

scientific article published on 23 June 2016

Food safety behaviors observed in celebrity chefs across a variety of programs

scientific article published on 10 April 2016

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

scientific article published on 22 February 2021

Gravity flow test comparisons for mildly thick consistency

scientific article published on 23 October 2019

Impact of consumption temperature on sensory properties of hot brewed coffee

scientific article published on 03 August 2018

Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma

scientific article published on 28 July 2014

Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.

scientific article

Line spread as a visual clinical tool for thickened liquids

scientific article published on 28 June 2013

Managing dysphagia through diet modifications.

scientific article

Motivations for choosing various food groups based on individual foods

scientific article published on 25 May 2016

Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis

scientific article published on 06 August 2018

Quality of care issues for dysphagia: modifications involving oral fluids

scientific article

Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines

scientific article published on 09 August 2018

Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

scientific article published on 26 July 2018

Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods.

scientific article published on 28 March 2018

Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia

scientific article published in 2022

Sensory Shelf Life Estimation of Novel Fortified Blended Foods Under Accelerated and Real-Time Storage Conditions

scientific article published on 20 August 2019

Sensory analysis of calcium-biofortified lettuce

scientific article published on 13 October 2008

Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries

scientific article published on September 2010

Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets.

scientific article

Sensory texture analysis of thickened liquids during ingestion

scientific article published on 23 March 2017

Serving temperature viscosity measurements of nectar- and honey-thick liquids

scientific article published on 30 June 2007

Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia

scientific article published on 29 August 2018

Size categories most effective for estimating portion size of muffins

scientific article published in April 2001

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †.

scientific article published on 18 August 2017

The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness

scientific article published on 04 August 2019

Thickened liquids: practice patterns of speech-language pathologists

scientific article published in February 2005

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food

scientific article published on 7 April 2016

Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study

scientific article published on 12 October 2019

Viscosity measurements of nectar- and honey-thick liquids: product, liquid, and time comparisons

scientific article published on 01 January 2005

What Is "Natural"? Consumer Responses to Selected Ingredients.

scientific article published on 23 April 2018

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