comparison of the flavor of green teas from around the world von Lee, Jeehyun, Chambers, Delores H, Chambers, Edgar, IV

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Sensory characteristics of commercial lactose-free milks manufactured in the United States von Adhikari, Koushik, Dooley, Lauren M., Chambers, Edgar, Bhumiratana, Natnicha

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

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Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor von Chambers, 4th, Edgar, Koppel, Kadri

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Consumer understanding of sustainability concept in agricultural products von Sánchez-Bravo, Paola, Chambers V, Edgar, Noguera-Artiaga, Luis, Sendra, Esther, Chambers IV, Edgar, Carbonell-Barrachina, Ángel A.

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Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs von Chanadang, Sirichat, Chambers Iv, Edgar

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

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Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods von Wang, Hongwei, Chambers, Edgar

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Changes in Lighting Source Can Produce Inaccurate Assessment of Visual Poultry Doneness and Induce Consumers To Eat Undercooked Ground Turkey Patties von Maughan, Curtis, Chambers, IV, Edgar, Godwin, Sandria, Chambers, Delores

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Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries von Koppel, Kadri, Suwonsichon, Suntaree, Chitra, Uma, Lee, Jeehyun, Chambers Iv, Edgar

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Older Adults and Parents of Young Children Have Different Handling Practices for Raw Poultry von Kosa, Katherine M, Cates, Sheryl C, Brophy, Jenna, Godwin, Sandria, Chambers, Delores, Chambers, IV, Edgar

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How Does Product Preparation Affect Sensory Properties? An Example with Coffee von Sanchez, Karolina, Chambers, Edgar, IV

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Convenience Sampling for Acceptability and CATA Measurements May Provide Inaccurate Results: A Case Study with Fruit‐Flavored Powdered beverages Tested in Argentina, Spain and U.S.... von Cardinal, Paula, Zamora, Maria Clara, Chambers, Edgar, IV, Carbonell Barrachina, Ángel, Hough, Guillermo

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Effect of Carriers on Descriptive Sensory Characteristics: A Case Study with Soy Sauce von Cherdchu, Panat, Chambers, Edgar, IV

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Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions? von Bhumiratana, Natnicha, Wolf, Mona, Chambers IV, Edgar, Adhikari, Koushik

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

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Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Purée and Sorbet von Ledeker, Christie N., Chambers, Delores H., Chambers IV, Edgar, Adhikari, Koushik

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Consumer Sensory Analysis of Organically and Conventionally Grown Vegetables von Zhao, Xin, Chambers, Edgar IV, Matta, Ziad, Loughin, Thomas M, Carey, Edward E

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Volatile aroma compounds in various brewed green teas von Lee, Jeehyun, Chambers, Delores H, Chambers, Edgar, Adhikari, Koushik, Yoon, Youngmo

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Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption von Vázquez‐Araújo, Laura, Nuncio‐Jáuregui, Paloma N, Cherdchu, Panat, Hernández, Francisca, Chambers, Edgar, IV, Carbonell‐Barrachina, Ángel A

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