Publications tagged with "flavor"
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
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.