Zobrazeno 1 - 10
of 249
pro vyhledávání: '"Edgar CHAMBERS IV"'
Publikováno v:
Textiles, Vol 1, Iss 3, Pp 483-503 (2021)
Modern textile consumers are increasingly becoming more watchful of the quality of the textiles that they purchase. This has increased the need for textile producers, especially artisan textile makers (e.g., knitters, tailors, dressmakers, seamstress
Externí odkaz:
https://doaj.org/article/b9e68566bad342d8b731da2ab375c999
Publikováno v:
Data in Brief, Vol 21, Iss , Pp 1370-1374 (2018)
This data article provides the data related to the research article entitled “Motivations for meal and snack times: Three approaches reveal similar constructs” (Phan et al., 2018). The data consists of two datasets collected from two research tec
Externí odkaz:
https://doaj.org/article/be9d2a1f456a410facd8fdd7e8115d91
Publikováno v:
Perspectives of the ASHA Special Interest Groups. 7:841-857
Purpose: This survey examines the practice patterns of speech-language pathologists (SLPs) when recommending thickened liquids as part of dysphagia management. It also surveys SLPs' knowledge and learning methods about thickening agents and factors c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f52de7b7f19179fb12eb601ea1252eb4
https://doi.org/10.1044/2022_persp-21-00216
https://doi.org/10.1044/2022_persp-21-00216
Publikováno v:
Foods, Vol 9, Iss 4, p 451 (2020)
There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory di
Externí odkaz:
https://doaj.org/article/3b8867574b8b482990a39381559a3dee
Publikováno v:
Foods, Vol 3, Iss 1, Pp 110-127 (2014)
The objective of this study was to begin characterizing purchase, storage, handling, and preparation of poultry products and eggs by selected consumers in three Asian countries: India, Korea, and Thailand. Approximately 100 consumers in each location
Externí odkaz:
https://doaj.org/article/fad010e1a610471caac85e2031130e97
Autor:
Sirichat Chanadang, Edgar Chambers IV
Publikováno v:
Foods, Vol 8, Iss 7, p 261 (2019)
Despite the wide use of traditional non-extruded fortified blended foods (FBFs), such as corn soy blend plus (CSB+), in supplementary feeding programs, there is limited evidence of its effectiveness on improving nutritional outcomes and little inform
Externí odkaz:
https://doaj.org/article/6fd8b2f1e2ec4518afbb9075a0d5a0b2
Publikováno v:
Beverages, Vol 5, Iss 2, p 27 (2019)
In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of coffee. This study expanded on the previous emotion study on a population of coffee drinke
Externí odkaz:
https://doaj.org/article/beb7175b799a4ef7a536c1435875f0eb
Autor:
Edgar Chambers IV, Kadri Koppel
Publikováno v:
Molecules, Vol 18, Iss 5, Pp 4887-4905 (2013)
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 to the methods used, the di
Externí odkaz:
https://doaj.org/article/011c318779c840c199ea1ff087c2ab83
Autor:
Kadri KOPPEL, Miriam SOSA, Nelson GUTIERREZ GUZMAN, Paula CARDINAL, Sandria L. GODWIN, Sheryl C. CATES, Edgar CHAMBERS IV.
Publikováno v:
Vitae, Vol 23, Iss 1 (2016)
Background: Poultry, eggs, and their products represent a potential food safety hazard. Although consumer practices related to these foods have been studied in various countries, little data exists from Latin America. Objective: The objective of this
Externí odkaz:
https://doaj.org/article/61c69375f8364ecb8ef24d6f391898c4
Autor:
Hongwei Wang, Edgar Chambers IV
Publikováno v:
Molecules, Vol 23, Iss 4, p 780 (2018)
This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature. Seven concentrations
Externí odkaz:
https://doaj.org/article/bb740d386f6c4c058dcc32e44e80e2bf