Browsing Human Nutrition by Author "Chambers, Edgar, IV"

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Browsing Human Nutrition by Author "Chambers, Edgar, IV"

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  • Chambers, Edgar, IV; Koppel, Kadri (2013-07-09)
    Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate ...
  • Di Donfrancesco, Brizio; Guzman, N. Gutierrez; Chambers, Edgar, IV (2014-11-03)
    Sensory profiles of thirteen coffee samples from the Huila Region, Colombia, were evaluated using two different sensory panels, a highly trained descriptive sensory panel and a group of certified coffee cuppers. The trained ...
  • Oupadissakoon, Gaewalin; Chambers, Delores H.; Chambers, Edgar, IV (2009-10-06)
    Shelf-stable milk, also known as ultra-high temperature (UHT) milk is the most common form of milk in many parts of the world. This study compared the differences in flavor and texture of 37 commercially available UHT and ...
  • Di Donfrancesco, Brizio; Koppel, Kadri; Swaney-Stueve, Marianne; Chambers, Edgar, IV (2014-08-08)
    The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer ...
  • Koppel, Kadri; Chambers, Edgar, IV; Vázquez-Araújo, Laura; Timberg, Loreida; Carbonell-Barrachina, Ángel; Suwonsichon, Suntaree (2014-04-17)
    The objective of this study was to compare acceptance of different flavor combinations across countries, determine consumer clusters across countries and identify drivers of liking for a healthy product (pomegranate juice). ...
  • Bell, Brandon; Adhikari, Koushik; Chambers, Edgar, IV; Cherdchu, Panat (2011-10-07)
    Purpose – The main purpose of the study was to determine the awareness towards ethnic foods made with traditional spices among U.S. and Thai consumers. Design/methodology/approach – Data on the awareness and use of ethnic ...
  • Bhumiratana, Natnicha; Adhikari, Koushik; Chambers, Edgar, IV (2011-10-10)
    This study investigated the impact of degree of roasting, grinding, and brewing on the evolution of coffee aroma in green coffee beans from Ethiopia, Hawaii, and El Salvador. Using a highly-trained descriptive panel, 15 ...
  • Chambers, Delores H.; Chambers, Edgar, IV; Johnson, Dallas (Worshipful Company of Cooks Research Centre, 2009-12-04)
    Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, ...
  • Dooley, Lauren M.; Adhikari, Koushik; Chambers, Edgar, IV (2008-10-22)
    Lip products (lipsticks, glosses and balms) are an important aspect of the cosmetics business. The lip product segment of the business has been expanding because the majority of women use some form of lip products. In ...
  • Sun, Chen; Koppel, Kadri; Chambers, Edgar, IV (2014-06-24)
    OBJECTIVE: The objective of this study was to develop an initial lexicon for sensory properties of nail polish and to validate this lexicon using a descriptive analysis study of selected samples. METHODS: Seventeen ...
  • Lund, Annelise; Garcia, Jane Mertz; Chambers, Edgar, IV (2013-09-26)
    Purpose: Preparing modified liquids to a target level of consistency as specified by the speech-language pathologist is critical to service delivery. This study explored the value of line spread testing (distance a liquid ...
  • Doan, Alisa R.; Chambers, Edgar, IV (2012-06-20)
    Success in the marketplace is the goal of every product launch. Knowing what data to collect before launching a product that could predict success would be valuable to companies. Thus, the objective of this study was to ...
  • Adhikari, Koushik; Dooley, Lauren. M.; Chambers, Edgar, IV; Bhumiratana, Natnicha (2010-09-01)
    This study determined the sensory characteristics of ultrapasteurized (UP) lactose-free milk of different fat contents, and compared them with regular milk. Nine milk samples (six UP lactose-free and three regular) containing ...
  • Thompson, Kelly R.; Chambers, Delores H.; Chambers, Edgar, IV (2009-10-06)
    This study was conducted to define and compare sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Trained descriptive sensory panelists evaluated gelato samples in Italy, ...
  • Cherdchu, P.; Chambers, Edgar, IV; Suwonsichon, T. (2013-07-29)
    Twenty soy sauce products were presented to two sensory panels, one in Thailand and one in the U.S. Both panels had extensive training conducting descriptive sensory studies. Neither group had tested soy sauce previously; ...
  • Lee, Jeehyun; Chambers, Delores H.; Chambers, Edgar, IV; Adhikari, Koushik; Yoon, Youngmo (2013-10-04)
    This study identifies and semi-quantifies aroma volatiles in brewed green tea samples. The objectives of this study were to identify using a gas chromatograph-mass spectrometer (GC-MS) paired with a headspace solid-phase ...

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