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Page 1
Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys.
Methods Protoc. 2020 Jul 14;3(3):49. doi: 10.3390/mps3030049.
Methods Protoc. 2020.
PMID: 32674527
Free PMC article.
Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes.
Ciccone M, Chambers D, Iv EC, Talavera M.
Ciccone M, et al. Among authors: iv ec.
Foods. 2020 Apr 7;9(4):451. doi: 10.3390/foods9040451.
Foods. 2020.
PMID: 32272793
Free PMC article.
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Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects.
Sharma C, Jayanty SS, Chambers Iv E, Talavera M.
Sharma C, et al. Among authors: chambers iv e.
Foods. 2020 Feb 7;9(2):161. doi: 10.3390/foods9020161.
Foods. 2020.
PMID: 32046190
Free PMC article.
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Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs.
Chanadang S, Chambers Iv E.
Chanadang S, et al. Among authors: chambers iv e.
Foods. 2019 Jul 17;8(7):261. doi: 10.3390/foods8070261.
Foods. 2019.
PMID: 31319536
Free PMC article.
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A Comparison of the Percentage of "Yes" (Agree) Responses and Importance of Attributes (Constructs) determined using Check-All-That-Apply and Check-All-Statements (Yes/No) Question Formats in Five Countries.
Seninde DR, Chambers Iv E.
Seninde DR, et al. Among authors: chambers iv e.
Foods. 2020 Oct 28;9(11):1566. doi: 10.3390/foods9111566.
Foods. 2020.
PMID: 33126769
Free PMC article.
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Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries.
Koppel K, Suwonsichon S, Chitra U, Lee J, Chambers Iv E.
Koppel K, et al. Among authors: chambers iv e.
Foods. 2014 Jan 16;3(1):110-127. doi: 10.3390/foods3010110.
Foods. 2014.
PMID: 28234307
Free PMC article.
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