| Development of a “living” lexicon for descriptive sensory analysis of brewed coffee E Chambers IV, K Sanchez, UXT Phan, R Miller, GV Civille, ... Journal of Sensory Studies 31 (6), 465-480, 2016 | 132 | 2016 |
| Motivations for choosing various food groups based on individual foods UTX Phan, E Chambers IV Appetite 105, 204-211, 2016 | 114 | 2016 |
| Application of an eating motivation survey to study eating occasions UTX Phan, E Chambers IV Journal of Sensory Studies 31 (2), 114-123, 2016 | 71 | 2016 |
| Motivations for food consumption during specific eating occasions in Turkey D Chambers, UTX Phan, S Chanadang, C Maughan, K Sanchez, ... Foods 5 (2), 39, 2016 | 39 | 2016 |
| Motivations for meal and snack times: Three approaches reveal similar constructs UTX Phan, E Chambers IV Food Quality and Preference 68, 267-275, 2018 | 34 | 2018 |
| Development of a lexicon for flavor and texture of fresh peach cultivars C Belisle, K Adhikari, D Chavez, UTX Phan Journal of Sensory Studies 32 (4), e12276, 2017 | 26 | 2017 |
| A fruit quality survey of peach cultivars grown in the southeastern United States C Belisle, UTX Phan, K Adhikari, DJ Chavez HortTechnology 28 (2), 189-201, 2018 | 16 | 2018 |
| FLAVOR OF COOKED CATFISH (PANGASIUS HYPOPHTHALMUS) FILLETS AS PREDICTION FROM RAW FRESH AND FROZEN‐TO‐THAWED UTX Phan, DH Nguyen Journal of sensory studies 27 (1), 12-25, 2012 | 13 | 2012 |
| Chemical components of essential oils from the leaves of seven species belonging to Rutaceae family from Binh Chau-Phuoc Buu nature reserve, Vietnam HT Van, VS Le, TTT Tran, HNK Pham, TMA Tran, NN Trinh, GB Tran, ... Agriculturae Conspectus Scientificus 86 (1), 67-74, 2021 | 9 | 2021 |
| Chemical Constituents of Essential Oil from Rhizomes and Aerial Parts of Curcuma gracillima HT Van, UTX Phan, VD Doan, VS Le Chemistry of Natural Compounds 57 (3), 569-571, 2021 | 8 | 2021 |
| Chemical diversity of essential oils from aerial parts of eight species of Zingiberaceae family from Vietnam HT Van, SM Dam, UTX Phan, TNA Nguyen, TB Tran Nguyen, TL Tran, ... Acta Univ. Agric. Silvic. Mendel. Brun 70, 273-281, 2022 | 5 | 2022 |
| Acceptability of traditional cooked pumpkin leaves seasoned with peanut flour processed from blanched, deskinned and raw peanuts of different varieties AD Jere, AM Mwangwela, V Mlotha, UTX Phan, K Adhikari Scientific African 10, e00598, 2020 | 5 | 2020 |
| Chemical constituents and bacterial activity of essential oils of five wax apples (Syzygium samarangense) from Dong Thap province, Vietnam HT Van, QT Tran, TTH Tran, NB Tran, NT Huynh, KB Nguyen, BT Nguyen, ... Agriculturae Conspectus Scientificus 85 (2), 145-152, 2020 | 4 | 2020 |
| Data on motivations of food choices obtained by two techniques: online survey and in-depth one-on-one interview UTX Phan, E Chambers IV Data in brief 21, 1370-1374, 2018 | 3 | 2018 |
| Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee AL Kenney, UTX Phan, K Adhikari Journal of Sensory Studies 37 (1), e12713, 2022 | 2 | 2022 |
| Chemical diversity of the Melaleuca cajuputi leaf oils from six locations in southern Vietnam HT Van, UTX Phan, GB Tran Agriculturae Conspectus Scientificus 84 (4), 391-397, 2019 | 2 | 2019 |
| Accelerated vs. real time modeling for shelf life: an example with fortified blended foods UTX Phan, E Chambers IV, N Padmanabhan, S Alavi VNUHCM Journal of Science and Technology Development 17 (3), 83-91, 2014 | 2 | 2014 |
| The effect of different free fatty acid fractions from hydrolyzed virgin coconut oil on changes of lipid profile and liver morphology induced by high fat diet: An in vivo study VTA Nguyen, GB Tran, TD Le, UTX Phan Jurnal Teknologi 84 (2), 145-152, 2022 | 1 | 2022 |
| Meal and snack: Two different contexts for foods and drinks UTX Phan Context, 169-189, 2019 | 1 | 2019 |
| Chemical diversity of essential oils of Allium sativum L. from four locations in Southern Vietnam. HT Van, TP Duong, TT Tran, TBM Tran, VD Nguyen, UTX Phan South-Western Journal of Horticulture Biology & Environment 12 (2), 2021 | | 2021 |
Edgar Chambers IVKansas State UnversityVerified email at ksu.edu
