| A lexicon for flavor descriptive analysis of green tea J Lee, DH Chambers Journal of Sensory Studies 22 (3), 256-272, 2007 | 143 | 2007 |
| SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS1 S VARA‐UBOL, E Chambers, DH Chambers Journal of Sensory Studies 19 (1), 15-26, 2004 | 114 | 2004 |
| DETERMINATION OF THE SENSORY ATTRIBUTES OF WHEAT SOURDOUGH BREAD 1 V Lotong, EC IV, DH Chambers Journal of Sensory Studies 15 (3), 309-326, 2000 | 106 | 2000 |
| Volatile aroma compounds in various brewed green teas J Lee, DH Chambers, EC IV, K Adhikari, Y Yoon Molecules 18 (8), 10024-10041, 2013 | 104 | 2013 |
| DETERMINATION OF THE SENSORY FLAVOR ATTRIBUTES OF AGED NATURAL CHEESE1 DM HEISSERER, EC IV Journal of Sensory Studies 8 (2), 121-132, 1993 | 93 | 1993 |
| Developing a lexicon for the flavor description of French cheeses A Rétiveau, DH Chambers, E Esteve Food Quality and Preference 16 (6), 517-527, 2005 | 89 | 2005 |
| Training effects on performance of descriptive panelists DH Chambers, ANNMA ALLISON, E CHAMBERS IV Journal of Sensory Studies 19 (6), 486-499, 2004 | 89 | 2004 |
| Lexicon to describe flavor of fresh leafy vegetables M Talavera‐Bianchi, E CHAMBERS IV, DH Chambers Journal of Sensory Studies 25 (2), 163-183, 2010 | 75 | 2010 |
| Consumer acceptance for green tea by consumers in the United States, Korea and Thailand J Lee, E Chambers Iv, DH Chambers, SS Chun, C Oupadissakoon, ... Journal of Sensory Studies 25, 109-132, 2010 | 73 | 2010 |
| Consumer home refrigeration practices: results of a web-based survey KM Kosa, SC Cates, S Karns, SL Godwin, D Chambers Journal of Food Protection 70 (7), 1640-1649, 2007 | 72 | 2007 |
| Sensory characteristics of ice cream produced in the USA and Italy KR Thompson, DH Chambers, E CHAMBERS IV Journal of Sensory Studies 24 (3), 396-414, 2009 | 71 | 2009 |
| A focus group approach to understanding food‐related emotions with children using words and emojis KE Gallo, M Swaney‐Stueve, DH Chambers Journal of Sensory Studies 32 (3), e12264, 2017 | 65 | 2017 |
| A comprehensive evaluation of temperatures within home refrigerators SL Godwin, FC Chen, E Chambers IV, R Coppings, D Chambers Food protection trends 27 (3), 168-173, 2007 | 58 | 2007 |
| Descriptive analysis and US consumer acceptability of 6 green tea samples from China, Japan, and Korea J Lee, DH Chambers Journal of Food Science 75 (2), S141-S147, 2010 | 57 | 2010 |
| Comparison of the sensory properties of ultra‐high‐temperature (UHT) milk from different countries G Oupadissakoon, DH Chambers, E CHAMBERS IV Journal of sensory studies 24 (3), 427-440, 2009 | 56 | 2009 |
| Serving temperature effects on milk flavor, milk aftertaste, and volatile compound quantification in nonfat and whole milk LL Francis, DH Chambers, SH Kong, GA Milliken, IJ Jeon, KA Schmidt Journal of food science 70 (7), s413-s418, 2005 | 52 | 2005 |
| Simplified lexicon to describe flavor characteristics of western European cheeses M TALAVERA‐BIANCHI, DH Chambers Journal of Sensory Studies 23 (4), 468-484, 2008 | 51 | 2008 |
| Perceptual ratings for pureed and molded peaches for individuals with and without impaired swallowing LB Stahlman, JM Garcia, E Chambers, AB Smit, L Hoag, DH Chambers Dysphagia 16, 254-262, 2001 | 50 | 2001 |
| Consumer knowledge and use of open dates: results of a web-based survey KM Kosa, SC Cates, S Karns, SL Godwin, D Chambers Journal of food Protection 70 (5), 1213-1219, 2007 | 49 | 2007 |
| Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars CN Ledeker, S Suwonsichon, DH Chambers, K Adhikari LWT-Food Science and Technology 56 (1), 138-144, 2014 | 47 | 2014 |
Edgar Chambers IVKansas State UnversityVerified email at ksu.edu
