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E

Edgar Chambers

kansas state university

54H指数
323论文数
9.4K被引数
收录论文 26
发表时间
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A Cross-Cultural Study of Health Interests and Pleasure by Consumers in 10 Countries10个国家消费者健康兴趣与愉悦感的跨文化研究
errFoods
IF5.1
err2026-03-03
err0
errOAAI
errChunxiao Pan; Edgar Chambers IV; Jeehyun Lee
err分享
err收藏
Consumer Interest in Alternative Grains, Especially Sorghum: A Qualitative Investigation消费者对替代谷物的兴趣，特别是高粱：一项定性研究
errFoods 2025, Vol. 14, Page 3918
IF5.1
err2025-11-17
err0
errOAAI
errEdgar Chambers V; Edgar Chambers IV
err分享
err收藏
Exploring Visualization of Beverage Consistency Through 2D and 3D Imaging Methods探索通过二维和三维成像方法可视化饮料一致性
errBeverages 2025, Vol. 11, Page 141
IF2.7
err2025-10-01
err0
errOAAI
errJane Mertz Garcia; Edgar Chambers IV; Madison Ukele; Abby Brey Althauser; David Rehfeld
err分享
err收藏
Consumer Sensory Perceptions of Natural Ingredients: A Multi-Country Comparison消费者对天然成分的感官感知：一项多国比较研究
errFOODS
IF5.1
err2025-05-16
err0
errOAAI
errChoi, Jisoo; Chambers, Edgar
err分享
err收藏
Cross-Cultural Analysis of Consumers' Avoidance of Snack Food Ingredients Across 13 Countries Using Check-All-That-Apply (CATA) Method跨文化分析13个国家消费者对零食食品成分的回避行为：采用“勾选所有适用项”（CATA）方法
errFOODS
IF5.1
err2025-05-13
err0
errOAAI
errCho, Yunjeong; Chambers, Edgar; Lee, Jeehyun
err分享
err收藏
Korean consumers' perception of common Korean foods from different origins based on ethnocentrism基于民族中心主义，韩国消费者对不同来源的韩国常见食物的认知
errFOOD QUALITY AND PREFERENCE
IF4.9
err2025-05-01
err0
PREAI
errShin, Eunmi; Chambers, Edgar; Lee, Jeehyun
err分享
err收藏
Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia
errBEVERAGES
IF2.7
err2022-01-04
err2
errOAAI
errChambers, Edgar; Garcia, Jane Mertz; Li, Han
err分享
err收藏
How Consumers Perceive Water Sustainability (HydroSOStainable) in Food Products and How to Identify It by a Logo
errAGRONOMY-BASEL
IF3.4
err2020-10-01
err9
errOAAI
errSanchez-Bravo, Paola; Chambers, Edgar, V; Noguera-Artiaga, Luis; Sendra, Esther; Chambers, Edgar; Carbonell-Barrachina, Angel A.
err分享
err收藏
Developing a Messaging Graphic for Storage Times of Refrigerated Ready to Eat (RTE) Foods for a Consumer Food Safety Health Campaign
erreuropean journal of health economics
IF2.6
err2020-09-01
err6
errOAAI
errChambers, Delores; Chambers, Edgar; Godwin, Sandria; Doan, Alisa; Cates, Sheryl
err分享
err收藏
Soy Protein is an Efficacious Alternative to Whey Protein in Sorghum-Soy Fortified Blended Foods in Rats
errCURRENT DEVELOPMENTS IN NUTRITION
IF3.2
err2020-08-01
err0
errOAAI
errWard, Erin J.; Suleria, Hafiz A. R.; Joseph, Michael; Chambers, Edgar; Alavi, Sajid; Lindshield, Brian L.
err分享
err收藏
Coffee Flavor: A Review咖啡风味: 评论
errBEVERAGES
IF2.7
err2020-07-08
err108
errOAAI
errSeninde, Denis Richard; Chambers, Edgar
err分享
err收藏
Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement
errJOURNAL OF FOOD SCIENCE
IF3.4
err2020-05-27
err52
PREAI
errDelgado, Mauricio Castro; Chambers, Edgar; Carbonell-Barrachina, Angel; Noguera Artiaga, Luis; Vidal Quintanar, Reyna; Burgos Hernandez, Armando
err分享
err收藏
Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia哥伦比亚小区域优质阿拉比卡咖啡感官特性的异同
errFOOD RESEARCH INTERNATIONAL
IF8
err2019-02-01
err17
PREAI
errdi Donfrancesco, Brizio; Gutierrez Guzman, Nelson; Chambers, Edgar
err分享
err收藏
Impact of consumption temperature on sensory properties of hot brewed coffee
errFOOD RESEARCH INTERNATIONAL
IF8
err2019-01-01
err42
PREAI
errAdhikari, J.; Chambers, E.; Koppel, K.
err分享
err收藏
Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis
errJOURNAL OF FOOD SCIENCE
IF3.4
err2018-08-06
err13
errOAAI
errChanadang, Sirichat; Chambers, Edgar; Kayanda, Rosemary; Alavi, Sajid; Msuya, Wences
err分享
err收藏
Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
errMOLECULES
IF4.6
err2018-07-26
err26
errOAAI
errWang, Hongwei; Chambers, Edgar; Kan, Jianquan
err分享
err收藏
Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
errMOLECULES
IF4.6
err2018-03-28
err23
errOAAI
errWang, Hongwei; Chambers, Edgar
err分享
err收藏
Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food
errJOURNAL OF FOOD SCIENCE
IF3.4
err2016-04-07
err17
errOAAI
errChanadang, Sirichat; Chambers, Edgar I. V.; Alavi, Sajid
err分享
err收藏
The development of an emotion lexicon for the coffee drinking experience
errFOOD RESEARCH INTERNATIONAL
IF8
err2014-07-01
err123
errOAAI
errBhumiratana, Natnicha; Adhikari, Koushik; Chambers, Edgar
err分享
err收藏
Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States
errFOOD QUALITY AND PREFERENCE
IF4.9
err2014-01-01
err26
errOAAI
errKoppel, Kadri; Chambers, Edgar; Vazquez-Araujo, Laura; Timberg, Loreida; Carbonell-Barrachina, Angel A.; Suwonsichon, Suntaree
err分享
err收藏

研究方向

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合作学者
合作期刊
H
Hafiz Ansar Rasul Suleria
H 指数: 66 · 论文数: 392
Á
Ángel A. Carbonell‐Barrachina
H 指数: 64 · 论文数: 543
E
E. Leigh Gibson
H 指数: 58 · 论文数: 229
K
Kendal D. Hirschi
H 指数: 58 · 论文数: 139
E
Esther Sendra
H 指数: 53 · 论文数: 225
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