• What Is “Natural”? Consumer Responses to Selected Ingredients 

  Chambers, Edgar, V; Chambers, Edgar, IV; Castro, Mauricio (2018-04-23)

  Interest in “natural” food has grown enormously over the last decade. Because the United States government has not set a legal definition for the term “natural”, customers have formed their own sensory perceptions and ...
• Acceptability of Dry Dog Food Visual Characteristics by Consumer Segments Based on Overall Liking: a Case Study in Poland 

  Gomez Baquero, David; Koppel, Kadri; Chambers, Delores; Hołda, Karolina; Głogowski, Robert; Chambers, Edgar, IV (2018-05-23)

  Sensory analysis of pet foods has been emerging as an important field of study for the pet food industry over the last few decades. Few studies have been conducted on understanding the pet owners’ perception of pet ...
• Spices in a Product Affect Emotions: A Study with an Extruded Snack Product 

  Bell, Brandon; Adhikari, Koushik; Chambers, Edgar, IV; Alavi, Sajid; King, Silvia; Haub, Mark (2017-08-18)

  Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory ...
• Effect of Additional Information on Consumer Acceptance: An Example with Pomegranate Juice and Green Tea Blends 

  Higa, Federica; Koppel, Kadri; Chambers, Edgar, IV (2017-07-02)

  Pomegranate Juice (PJ) and Green Tea (GT) products have increased in popularity because of their beneficial health properties. Consumers look for healthier beverages, and rely on labels, claims, and product packaging when ...
• Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times 

  Lee, Jeehyun; Chambers, Delores; Chambers, Edgar, IV (2013-11-29)

  Green teas in leaf form are brewed multiple times, a common selling point. However, the flavor changes, both sensory and volatile compounds, of green teas that have been brewed multiple times are unknown. The objectives ...

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