Browsing Additional Programs, Centers, Institutes, and Offices by Subject "Descriptive analysis"

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Browsing Additional Programs, Centers, Institutes, and Offices by Subject "Descriptive analysis"

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  • 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 ...
  • 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 ...
  • 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 ...
  • Adhikari, Koushik; Dooley, Lauren; 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, ...

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