| A lexicon for flavor descriptive analysis of green tea J Lee, DH Chambers Journal of Sensory Studies 22 (3), 256-272, 2007 | 146 | 2007 |
| Application of sensory descriptive analysis and consumer studies to investigate traditional and authentic foods: A review J Yang, J Lee Foods 8 (2), 54, 2019 | 144 | 2019 |
| Volatile Aroma Compounds in Various Brewed Green Teas J Lee, DH Chambers, EIV Chambers, K Adhikari, Y Yoon Molecules 18 (8), 10024-10041, 2008 | 109* | 2008 |
| Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies S Jeong, J Lee Current Opinion in Food Science 42, 248-256, 2021 | 76 | 2021 |
| 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 | 74 | 2010 |
| Examining emotions and comparing the EsSense Profile® and the Coffee Drinking Experience in coffee drinkers in the natural environment A Kanjanakorn, J Lee Food quality and preference 56, 69-79, 2017 | 65 | 2017 |
| Development of a Lexicon for Commercially Available Cabbage (Baechu) Kimchi E Chambers IV, J Lee, S Chun, AE Miller Journal of sensory studies 27 (6), 511-518, 2012 | 64 | 2012 |
| The effect of extrinsic cues on consumer perception: A study using milk tea products Y Choi, J Lee Food Quality and Preference 71, 343-353, 2019 | 62 | 2019 |
| 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 | 55 | 2010 |
| Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum‐based thickener H Kim, HI Hwang, KW Song, J Lee Journal of texture studies 48 (6), 571-585, 2017 | 53 | 2017 |
| Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction … JA Heo, K Adhikari, KS Choi, J Lee Foods 9 (12), 1746, 2020 | 50 | 2020 |
| Emotions elicited while drinking coffee: A cross-cultural comparison between Korean and Chinese consumers X Hu, J Lee Food Quality and Preference 76, 160-168, 2019 | 49 | 2019 |
| Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile J Lee, L Vázquez‐Araújo, K Adhikari, M Warmund, J Elmore Journal of food science 76 (2), C199-C204, 2011 | 48 | 2011 |
| Survey for Listeria monocytogenes in and on ready-to-eat foods from retail establishments in the United States (2010 through 2013): assessing potential changes of pathogen … JB Luchansky, Y Chen, ACS Porto-Fett, R Pouillot, BA Shoyer, ... Journal of Food Protection 80 (6), 903-921, 2017 | 46 | 2017 |
| Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method JA Heo, KS Choi, S Wang, K Adhikari, J Lee Foods 8 (8), 344, 2019 | 45 | 2019 |
| Eggs and poultry purchase, storage, and preparation practices of consumers in selected Asian countries K Koppel, S Suwonsichon, U Chitra, J Lee, E Chambers IV Foods 3 (1), 110-127, 2014 | 38 | 2014 |
| Current Research Related to Wine Sensory Perception Since 2010 J Yang, J Lee Beverages 6 (3), 47, 2020 | 37 | 2020 |
| Sensory descriptive evaluation: brewing methods affect flavour of green tea. J Lee, DH Chambers Asian Journal of Food and Agro-Industry 2 (4), 427-439, 2009 | 37 | 2009 |
| Sensory and instrumental flavor changes in green tea brewed multiple times J Lee, D Chambers, E Chambers IV Foods 2 (4), 554-571, 2013 | 33 | 2013 |
| Defining and characterizing the “nutty” attribute across food categories AE Miller, E Chambers IV, A Jenkins, J Lee, DH Chambers Food quality and preference 27 (1), 1-7, 2013 | 32 | 2013 |
Edgar Chambers IVKansas State Unversity在 ksu.edu 的电子邮件经过验证
