Chambers, Edgar

Evolution of sensory aroma attributes from coffee beans to brewed coffee

Bhumiratana, N., Adhikari, K., & Chambers, E. (2011) · LWT - Food Science and Technology

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 257

Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee

Di Donfrancesco, B., Gutierrez Guzman, N., & Chambers, E. (2014) · Journal of Sensory Studies

Sensory Analysis and Statistical MethodsCoffee research and impacts

Cited by 101

Volatile aroma compounds in various brewed green teas

Lee, J., Chambers, D., Chambers, E., Adhikari, K., & Yoon, Y. (2013) · Molecules

Tea Polyphenols and EffectsFermentation and Sensory Analysis

Cited by 94

Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee

Seninde, D. R., Chambers, E., & Chambers, D. (2020) · Food Research International

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 51

Impact of Consumption Temperature on Sensory Properties of Hot Brewed Coffee

Adhikari, J., Chambers, E., & Koppel, K. (2019) · Food Research International

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 50

Food handling behaviors observed in consumers when cooking poultry and eggs

Maughan, C., Chambers, E., Godwin, S., Chambers, D., Cates, S., & Koppel, K. (2016) · Journal of Food Protection

Food Safety and HygieneSalmonella and Campylobacter epidemiology

Cited by 44