All Stories

  1. Perspectives of Speech-Language Pathologists About Customary Practices, Knowledge of Thickening Process, and Quality Control of Thickened Liquids

    Article • Perspectives of the ASHA Special Interest Groups, June 2022, American Speech-Language-Hearing Association (ASHA)

    Dr Edgar Chambers, Anna Boyer

  2. Facial cleansing wipes: A predictive model between consumer perception and in vitro lab measurements for rapid prototype screening

    Article • Journal of Industrial Textiles, January 2020, SAGE Publications

    Dr Edgar Chambers

  3. Changes in Lighting Source Can Produce Inaccurate Assessment of Visual Poultry Doneness and Induce Consumers To Eat Undercooked Ground Turkey Patties

    Article • Journal of Food Protection, February 2019, International Association for Food Protection

    Dr Edgar Chambers

  4. Sensory analysis of 20% solids fortified blended porridge

    Article • British Food Journal, December 2018, Emerald

    Dr Edgar Chambers

  5. Modifying Food Textures: Practices and Beliefs of Staff Involved in Nutrition Care

    Article • American Journal of Speech-Language Pathology, November 2018, American Speech-Language-Hearing Association (ASHA)

    Dr Edgar Chambers

  6. Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

    Article • Journal of Sensory Studies, December 2016, Wiley

    Dr Edgar Chambers

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

    Article • Journal of Food Protection, November 2016, International Association for Food Protection

    Dr Edgar Chambers, Fur-Chi Chen

  8. Motivations for choosing various food groups based on individual foods

    Article • Appetite, October 2016, Elsevier

    Dr Edgar Chambers

  9. Recipe Modification Improves Food Safety Practices during Cooking of Poultry

    Article • Journal of Food Protection, August 2016, International Association for Food Protection

    Dr Edgar Chambers

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

    Article • Foods, June 2016, MDPI AG

    Dr Edgar Chambers

  11. Food Handling Behaviors Observed in Consumers When Cooking Poultry and Eggs

    Article • Journal of Food Protection, June 2016, International Association for Food Protection

    Dr Edgar Chambers

  12. Motivations for Food Consumption during Specific Eating Occasions in Turkey

    Article • Foods, May 2016, MDPI AG

    Dr Edgar Chambers

  13. Consumer Poultry Handling Behavior in the Grocery Store and In-Home Storage

    Article • Journal of Food Protection, April 2016, International Association for Food Protection

    Dr Edgar Chambers

  14. Application of An Eating Motivation Survey to Study Eating Occasions

    Article • Journal of Sensory Studies, February 2016, Wiley

    Dr Edgar Chambers

  15. How Does Product Preparation Affect Sensory Properties? An Example with Coffee

    Article • Journal of Sensory Studies, November 2015, Wiley

    Dr Edgar Chambers

  16. Consumer egg and poultry handling Europe

    Article • British Food Journal, February 2015, Emerald

    Dr Edgar Chambers

  17. Consumer Acceptance Testing of Prethickened Water Products

    Article • Topics in Clinical Nutrition, January 2015, Wolters Kluwer Health

    Dr Edgar Chambers

  18. Effect of Carriers on Descriptive Sensory Characteristics: A Case Study with Soy Sauce

    Article • Journal of Sensory Studies, August 2014, Wiley

    Dr Edgar Chambers

  19. The development of an emotion lexicon for the coffee drinking experience

    Article • Food Research International, July 2014, Elsevier

    Dr Edgar Chambers

  20. Consumer Acceptance of Dry Dog Food Variations

    Article • Animals, June 2014, MDPI AG

    Dr Edgar Chambers

  21. Beverages: A Requirement for Life and an Opportunity to Impact upon the Way We Live It

    Article • Beverages, May 2014, MDPI AG

    Dr Edgar Chambers

  22. Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

    Article • Foods, January 2014, MDPI AG

    Dr Edgar Chambers

  23. Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

    Article • Foods, November 2013, MDPI AG

    Dr Edgar Chambers

  24. Personality Classification of Consumers: A Comparison of Variables, Standardization and Clustering Methods

    Article • Journal of Sensory Studies, November 2013, Wiley

    Dr Edgar Chambers

  25. A comparison of the flavor of green teas from around the world

    Article • Journal of the Science of Food and Agriculture, November 2013, Wiley

    Dr Edgar Chambers

  26. Volatile Aroma Compounds in Various Brewed Green Teas

    Article • Molecules, August 2013, MDPI AG

    Dr Edgar Chambers

  27. Defining and characterizing the “nutty” attribute across food categories

    Article • Food Quality and Preference, January 2013, Elsevier

    Dr Edgar Chambers

  28. Development of a Lexicon for Commercially Available Cabbage (Baechu) Kimchi

    Article • Journal of Sensory Studies, December 2012, Wiley

    Dr Edgar Chambers

  29. Novel sorghum-based fortified blended foods for infants, young children, and adults

    Article • CFW Plexus, November 2012, Scientific Societies

    Dr Edgar Chambers

  30. Consumer Input for Developing Human Food Products Made with Sorghum Grain

    Article • Journal of Food Science, September 2012, Wiley

    Dr Edgar Chambers

  31. Predicting success for new flavors with information known pre-launch: A flavored snack food case study

    Article • Food Quality and Preference, September 2012, Elsevier

    Dr Edgar Chambers

  32. Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Purée and Sorbet

    Article • Journal of Food Science, August 2012, Wiley

    Dr Edgar Chambers

  33. Perspectives of Registered Dietitians About Thickened Beverages in Nutrition Management of Dysphagia

    Article • Topics in Clinical Nutrition, January 2012, Wolters Kluwer Health

    Dr Edgar Chambers

  34. Evolution of sensory aroma attributes from coffee beans to brewed coffee

    Article • LWT, December 2011, Elsevier

    Dr Edgar Chambers

  35. DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

    Article • Journal of Sensory Studies, November 2011, Wiley

    Dr Edgar Chambers

  36. References for “musty” odor notes in sensory analysis of grain sorghum

    Article • Journal of Cereal Science, November 2011, Elsevier

    Dr Edgar Chambers

  37. Ethnic food awareness and perceptions of consumers in Thailand and the United States

    Article • Nutrition & Food Science, July 2011, Emerald

    Dr Edgar Chambers

  38. Sensory and chemical properties of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage

    Article • LWT, July 2011, Elsevier

    Dr Edgar Chambers

  39. STATISTICAL PACKAGE CLUSTERING MAY NOT BE BEST FOR GROUPING CONSUMERS TO UNDERSTAND THEIR MOST LIKED PRODUCTS

    Article • Journal of Sensory Studies, June 2011, Wiley

    Dr Edgar Chambers

  40. A COMPARISON OF SEVEN PREFERENCE MAPPING TECHNIQUES USING FOUR SOFTWARE PROGRAMS

    Article • Journal of Sensory Studies, March 2011, Wiley

    Dr Edgar Chambers

  41. Managing Dysphagia Through Diet Modifications

    Article • AJN American Journal of Nursing, November 2010, Wolters Kluwer Health

    Dr Edgar Chambers

  42. Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries

    Article • Journal of Food Science, September 2010, Wiley

    Dr Edgar Chambers

  43. Quality of care issues for dysphagia: modifications involving oral fluids

    Article • Journal of Clinical Nursing, April 2010, Wiley

    Dr Edgar Chambers

  44. LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLES

    Article • Journal of Sensory Studies, April 2010, Wiley

    Dr Edgar Chambers

  45. DESCRIBING FLAVOR USING FEWER AND SIMPLER “HITS” (HIGH IDENTITY TRAITS) PROFILING: AN EXAMPLE WITH CHEESE

    Article • Journal of Sensory Studies, April 2010, Wiley

    Dr Edgar Chambers

  46. Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi)

    Article • Journal of Food Science, March 2010, Wiley

    Dr Edgar Chambers

  47. Effect of organic production and fertilizer variables on the sensory properties of pac choi (Brassica rapa var. Mei Qing Choi) and tomato (Solanum lycopersicum var. Bush Celebrity)

    Article • Journal of the Science of Food and Agriculture, March 2010, Wiley

    Dr Edgar Chambers

  48. Sensory characteristics of commercial lactose-free milks manufactured in the United States

    Article • LWT, January 2010, Elsevier

    Dr Edgar Chambers

  49. A GENERAL LEXICON FOR SENSORY ANALYSIS OF TEXTURE AND APPEARANCE OF LIP PRODUCTS

    Article • Journal of Sensory Studies, August 2009, Wiley

    Dr Edgar Chambers

  50. SENSORY CHARACTERISTICS OF ICE CREAM PRODUCED IN THE U.S.A. AND ITALY

    Article • Journal of Sensory Studies, June 2009, Wiley

    Dr Edgar Chambers

  51. COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES

    Article • Journal of Sensory Studies, June 2009, Wiley

    Dr Edgar Chambers

  52. DESCRIPTIVE SENSORY ANALYSIS OF TOOTHPASTE FLAVOR AND TEXTURE USING TWO SAMPLING METHODS: BRUSHING VERSUS SPOON TASTING

    Article • Journal of Sensory Studies, June 2009, Wiley

    Dr Edgar Chambers

  53. EFFECTS OF ORAL RINSING ON THE PERCEPTION OF RESIDUAL COOLING AND BURN IN HIGHLY MENTHOLATED TOOTHPASTE

    Article • Journal of Sensory Studies, April 2009, Wiley

    Dr Edgar Chambers

  54. Sensory analysis of calcium-biofortified lettuce

    Article • Plant Biotechnology Journal, January 2009, Wiley

    Dr Edgar Chambers

  55. A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOES

    Article • Journal of Sensory Studies, October 2008, Wiley

    Dr Edgar Chambers

  56. Comparisons of Thickened Beverages Using Line Spread Measurements

    Article • Journal of the American Dietetic Association, September 2008, Elsevier

    Dr Edgar Chambers

  57. A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREEN

    Article • Journal of Sensory Studies, April 2008, Wiley

    Dr Edgar Chambers

  58. REPEATED TESTING AND RINSING REGIMENS FOR TOOTHPASTES WITH VARIOUS COOLING AND BURN INTENSITIES: IMPACT ON DISCRIMINATION AND REPEATABILITY

    Article • Journal of Sensory Studies, November 2007, Wiley

    Dr Edgar Chambers

  59. Serving Temperature Viscosity Measurements of Nectar- and Honey-Thick Liquids

    Article • Dysphagia, June 2007, Springer Science + Business Media

    Dr Edgar Chambers

  60. COLOR HAS LITTLE EFFECT ON PERCEPTION OF FABRIC HANDFEEL TACTILE PROPERTIES IN COTTON FABRICS

    Article • Journal of Sensory Studies, June 2007, Wiley

    Dr Edgar Chambers

  61. Consumer Sensory Analysis of Organically and Conventionally Grown Vegetables

    Article • Journal of Food Science, March 2007, Wiley

    Dr Edgar Chambers

  62. MULTIPLE PREFERENCE TESTS CAN PROVIDE MORE INFORMATION ON CONSUMER PREFERENCES

    Article • Journal of Sensory Studies, December 2006, Wiley

    Dr Edgar Chambers

  63. Number of consumers necessary for sensory acceptability tests

    Article • Food Quality and Preference, September 2006, Elsevier

    Dr Edgar Chambers

  64. A New Portion Size Estimation Aid for Wedge-Shaped Foods

    Article • Journal of the American Dietetic Association, August 2006, Elsevier

    Dr Edgar Chambers

  65. SENSORY CHARACTERISTICS OF COMBINATIONS OF CHEMICALS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS

    Article • Journal of Sensory Studies, June 2006, Wiley

    Dr Edgar Chambers

  66. Consumer and Descriptive Sensory Analysis of Black Walnut Syrup

    Article • Journal of Food Science, May 2006, Wiley

    Dr Edgar Chambers

  67. FLAVOR PROPERTIES OF PLAIN SOYMILK*

    Article • Journal of Sensory Studies, April 2006, Wiley

    Dr Edgar Chambers

  68. Insights Into Practice Patterns for Thickened Liquids

    Article • Perspectives on Swallowing and Swallowing Disorders (Dysphagia), March 2006, American Speech-Language-Hearing Association (ASHA)

    Dr Edgar Chambers

  69. Sensory Analysis of Frozen Foods

    Article • November 2005, Taylor & Francis

    Dr Edgar Chambers

  70. Viscosity Measurements of Nectar- and Honey-thick Liquids: Product, Liquid, and Time Comparisons

    Article • Dysphagia, October 2005, Springer Science + Business Media

    Dr Edgar Chambers

  71. PREDICTING INTERSTIMULUS INTERVALS BETWEEN SAMPLES FOR CAPSAICIN-CONTAINING SALSA WITH A RANGE OF HEAT LEVELS

    Article • Journal of Sensory Studies, June 2005, Wiley

    Dr Edgar Chambers

  72. PERCEPTION OF PORK PATTIES WITH SHIITAKE (LENTINUS EDODE P.) MUSHROOM POWDER AND SODIUM TRIPOLYPHOSPHATE AS MEASURED BY KOREAN AND UNITED STATES CONSUMERS

    Article • Journal of Sensory Studies, April 2005, Wiley

    Dr Edgar Chambers

  73. Thickened Liquids

    Article • American Journal of Speech-Language Pathology, February 2005, American Speech-Language-Hearing Association (ASHA)

    Dr Edgar Chambers

  74. COMMENTARY: CONDUCTING SENSORY RESEARCH WITH CHILDREN

    Article • Journal of Sensory Studies, February 2005, Wiley

    Dr Edgar Chambers

  75. TRAINING EFFECTS ON PERFORMANCE OF DESCRIPTIVE PANELISTS

    Article • Journal of Sensory Studies, December 2004, Wiley

    Dr Edgar Chambers

  76. SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS

    Article • Journal of Sensory Studies, February 2004, Wiley

    Dr Edgar Chambers

  77. MATCHING RESULTS OF TWO INDEPENDENT HIGHLY TRAINED SENSORY PANELS USING DIFFERENT DESCRIPTIVE ANALYSIS METHODS1

    Article • Journal of Sensory Studies, November 2002, Wiley

    Dr Edgar Chambers

  78. Perceptual Ratings for Pureed and Molded Peaches for Individuals with and without Impaired Swallowing

    Article • Dysphagia, October 2001, Springer Science + Business Media

    Dr Edgar Chambers

  79. Evaluation of portion size estimation aids used for meat in dietary surveys

    Article • Nutrition Research, September 2001, Elsevier

    Dr Edgar Chambers

  80. Size Categories Most Effective For Estimating Portion Size of Muffins

    Article • Journal of the American Dietetic Association, April 2001, Elsevier

    Dr Edgar Chambers

  81. THE IMPORTANCE OF CAFFEINE AS A FLAVOR COMPONENT IN BEVERAGES

    Article • Journal of Sensory Studies, December 2000, Wiley

    Dr Edgar Chambers

  82. DETERMINATION OF THE SENSORY ATTRIBUTES OF WHEAT SOURDOUGH BREAD

    Article • Journal of Sensory Studies, September 2000, Wiley

    Dr Edgar Chambers

  83. Cognitive Strategies for Reporting Portion Sizes Using Dietary Recall Procedures

    Article • Journal of the American Dietetic Association, August 2000, Elsevier

    Dr Edgar Chambers

  84. Consumption and liking of a fat modified product during short trial periods

    Article • Nutrition Research, June 2000, Elsevier

    Dr Edgar Chambers

  85. Quantifying portion sizes for selected snack foods and beverages in 24-hour dietary recalls

    Article • Nutrition Research, March 2000, Elsevier

    Dr Edgar Chambers

  86. Comparison Ratings of Pureed versus Molded Fruits: Preliminary Results

    Article • Dysphagia, January 2000, Springer Science + Business Media

    Dr Edgar Chambers

  87. EFFECTS OF INTERSTIMULUS RINSING AND TIME ON MEASUREMENTS OF CAPSAICIN HEAT IN TOMATO SALSA

    Article • Journal of Sensory Studies, December 1999, Wiley

    Dr Edgar Chambers

  88. Influence of Pattern Design and Fabric Type on the Hand Characteristics of Pigment Prints

    Article • Textile Research Journal, November 1997, SAGE Publications

    Dr Edgar Chambers

  89. Influence of Healthy Concepts and Product Acceptance

    Article • Journal of Food Products Marketing, January 1997, Taylor & Francis

    Dr Edgar Chambers

  90. CONSUMER ACCEPTANCE OF COMMERCIALLY AVAILABLE FRANKFURTERS

    Article • Journal of Sensory Studies, July 1996, Wiley

    Dr Edgar Chambers

  91. EFFECTS OF TESTING EXPERIENCE ON PERFORMANCE OF TRAINED SENSORY PANELISTS

    Article • Journal of Sensory Studies, June 1993, Wiley

    Dr Edgar Chambers

  92. DETERMINATION OF THE SENSORY FLAVOR ATTRIBUTES OF AGED NATURAL CHEESE

    Article • Journal of Sensory Studies, June 1993, Wiley

    Dr Edgar Chambers

  93. Sensory Characteristics of Selected Species of Freshwater Fish in Retail Distribution

    Article • Journal of Food Science, May 1993, Wiley

    Dr Edgar Chambers

  94. Myths and monsters of sensory methodology

    Article • Food Quality and Preference, January 1993, Elsevier

    Dr Edgar Chambers

  95. Consumer Acceptability of Cooked Stored Ground Turkey Patties with Differing Levels of Phosphate

    Article • Journal of Food Science, July 1992, Wiley

    Dr Edgar Chambers

  96. Sensory Detection and Population Thresholds for Sodium Tripolyphosphate in Cooked Ground Turkey Patties

    Article • Journal of Food Science, January 1991, Wiley

    Dr Edgar Chambers

  97. Lactobacillus plantarum and Enterobacter Cloacae Growth In Cucumber Extracts Containing Various Salts

    Article • Journal of Food Science, November 1990, Wiley

    Dr Edgar Chambers

  98. Color Codes for Paired Preference and Hedonic Testing

    Article • Journal of Food Science, July 1984, Wiley

    Dr Edgar Chambers

  99. Instron Measurements and Sensory Scores for Texture of Poultry Meat and Frankfurters

    Article • Journal of Food Science, March 1982, Wiley

    Dr Edgar Chambers

  100. Statistical Designs and Panel Training/Experience for Sensory Analysis

    Article • Journal of Food Science, November 1981, Wiley

    Dr Edgar Chambers

  101. Sensory Characteristics of Postmortem Papain Injected Turkey Cooked Conventionally or by Microwaves

    Article • Journal of Food Science, September 1981, Wiley

    Dr Edgar Chambers

  102. Eating Motivation Survey--Modified

    Article • American Psychological Association (APA)

    Dr Edgar Chambers

  103. International Consumer Product Testing Across Cultures and Countries: Thailand

    Article • ASTM International

    Dr Edgar Chambers