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

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Effects of Shiitake ( Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties von Chun, Soonsil, Chambers, 4th, Edgar, Chambers, Delores H

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Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets von Kumar, Rajesh, Chambers, 4th, Edgar, Chambers, Delores H, Lee, Jeehyun

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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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A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEA von LEE, JEEHYUN, CHAMBERS, DELORES H.

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Flavor Comparison of Natural Cheeses Manufactured in Different Countries von Koppel, Kadri, Chambers, Delores H.

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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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Descriptive analysis and consumer acceptance of black walnut cultivars in a sugar cookie base von Miller, Ashley E., Chambers, Delores H.

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LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLES von TALAVERA-BIANCHI, MARTIN, CHAMBERS IV, EDGAR, CHAMBERS, DELORES H.

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Flavor lexicon and characteristics of artisan goat cheese from the United States von Talavera, Martin, Chambers, Delores H.

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EFFECT OF MILK PASTEURIZATION ON FLAVOR PROPERTIES OF SEVEN COMMERCIALLY AVAILABLE FRENCH CHEESE TYPES von CHAMBERS, DELORES H., ESTEVE, EMILIEN, RETIVEAU, ANNYLSE

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A focus group approach to understanding food‐related emotions with children using words and emojis von Gallo, Katherine E., Swaney‐Stueve, Marianne, Chambers, Delores H.

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SIMPLIFIED LEXICON TO DESCRIBE FLAVOR CHARACTERISTICS OF WESTERN EUROPEAN CHEESES von TALAVERA-BIANCHI, MARTIN, CHAMBERS, DELORES H.

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Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained von Ciccone, Melissa, Chambers, Delores H., Chambers, Edgar, Talavera, Martin

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Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars von Ledeker, Christie N., Suwonsichon, Suntaree, Chambers, Delores H., Adhikari, Koushik

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Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options von Brown, Marissa D., Chambers, Delores H.

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Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi) von Talavera-Bianchi, Martin, Adhikari, Koushik, Chambers IV, Edgar, Carey, Edward E, Chambers, Delores H

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Comparing visual food images versus actual food when measuring emotional response of children von Gallo, Katherine E., Swaney‐Stueve, Marianne, Chambers, Delores H.

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Developing a lexicon for the flavor description of French cheeses von Rétiveau, Annlyse, Chambers, Delores H., Esteve, Emilien

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Descriptive Analysis and U.S. Consumer Acceptability of 6 Green Tea Samples from China, Japan, and Korea von Lee, Jeehyun, Chambers, Delores H

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