Publications tagged with "sensory"

Comparison of the sensory properties of UHT milk from different countries

Oupadissakoon, G., Chambers, D.H., and Chambers, E. IV. 2009. Comparison of the sensory properties of UHT milk from different countries. J. Sensory Studies. 24: 427-440

Flavor description and classification of selected natural cheeses

Chambers, D.H., Chambers, E. IV, and Johnson, D. 2005. Flavor description and classification of selected natural cheeses. In “Culinary Arts and Sciences V”, ed. JSA Edwards, B. Kowrygo, and K. Rejman. Pp 641-654.

A lexicon for green odor or flavor and characteristics of chemicals associated with green

Hongsoongnern, P. and Chambers, E. IV. 2008. A lexicon for green odor or flavor and characteristics of chemicals associated with green. J. Sensory Stud. 23: 205-221.

A lexicon for texture and flavor characteristics of fresh and processed tomatoes

Hongsoongnern, P. and Chambers, E. IV. 2008. A lexicon for texture and flavor characteristics of fresh and processed tomatoes. J. Sensory Stud. 23: 583-599

Effects of oral rinsing on the perception of residual cooling and burn in highly mentholated toothpaste

Suwonsichon, S., Chambers, E. IV, Chambers, D.H., and Milliken, G.A. 2009. Effects of oral rinsing on the perception of residual cooling and burn in highly mentholated toothpaste. J. Sensory Studies. 24: 290-300.

Sensory Characteristics of ice cream produced in the United States and Italy

Thompson, K., Chambers, D.H., and Chambers, E. IV. 2009. Sensory Characteristics of ice cream produced in the United States and Italy. J. Sensory Studies. 24: 396-414.

Sensory analysis of calcium biofortified lettuce

Park, S., Elless, M.P., Park, J., Jenkins, A., Lim, W., Chambers, E. IV, and Hirschi, K. 2009. Sensory analysis of calcium biofortified lettuce. Plant Biotechnol. J. 7: 106-117.

Descriptive sensory analysis of toothpaste flavor and texture using two sampling methods: brushing vs. spoon tasting

Hightower, C. and Chambers, E. IV. 2009. Descriptive sensory analysis of toothpaste flavor and texture using two sampling methods: brushing vs. spoon tasting. J. Sensory Studies. 24: 301-316.

Observational research: A tool for collecting behavioral data and validating surveys

Godwin, S.L. and Chambers, E. IV. 2009. Observational research: A tool for collecting behavioral data and validating surveys. In: Proceedings SPISE 2009: Food Consumer Insights in Asia, ed. Abdi, H., Valentin, D., and Nguyen, D.H., Vietnam National University – HoChiMinh City Publishing House. pp 29-35.

Simplified Lexicon to Describe Flavor Characteristics of Western European Cheeses

Talavera-Bianchi, M. and Chambers, D. H. Simplified lexicon to describe flavor characteristics of western European cheeses. Journal of Sensory Studies (2008): 23(4), 468-484.