Mentored graduate students are underlined; †indicates mentored undergraduate/community college student; *indicates corresponding author
Phan UTX. 2025. Meals and Snacks in Southeast and East Asia. In Herbert L. Meiselman (Ed), Handbook of Eating and Drinking: Interdisciplinary Perspectives, 2nd Edition, Springer.
Phan, UTX*, Tran CTT, Nguyen, NMT. 2024. Socioeconomic constraints on low‐income individuals’ perceptions toward food safety. Journal of Sensory Studies, 39(3), e12918. https://doi.org/10.1111/joss.12918
Kenney AL, Phan UTX, Adhikari K. 2022. Applying acceptability and emotion to understand the consumer’s consumption habits and involvement with coffee. Journal of Sensory Studies, 37(1), e12713. https://doi.org/10.1111/joss.12713
Phan UTX*. 2020. Meals and Snacks in Southeast and East Asia. In Herbert L. Meiselman (Ed), Handbook of Eating and Drinking: Interdisciplinary Perspectives, Springer, pp. 479-494. https://doi.org/10.1007/978-3-319-75388-1_124-1
Jere AD, Mwangwela AM, Mlotha V, Phan, UTX, Adhikari, K. 2020. Acceptability of traditional cooked pumpkin leaves seasoned with peanut flour processed from blanched, deskinned, and raw peanuts of different varieties. Scientific African, 10, e00598. https://doi.org/10.1016/j.sciaf.2020.e00598
Phan UTX*. 2019. Meal and Snack: Two different contexts for foods and drinks. In Herbert L. Meiselman (Ed), Context: The effects of environment on product design and evaluation, Woodhead Publishing, pp. 169-189. https://doi.org/10.1016/B978-0-12-814495-4.00008-8
Phan UTX, Chambers IV E*. 2018. Data on motivations of food choices obtained by two techniques: online survey and in-depth one-on-one interview. Data in brief, 21, 1370-1374.
Phan UTX, Chambers IV E*. 2018. Motivations for meal and snack times: Three approaches reveal similar constructs. Food Quality and Preference, 68, 267-275.
Belisle C, Phan UTX, Adhikari K, Chavez DJ. 2018. A fruit quality survey of peach cultivars grown in the Southeastern United States. HortTechnology, 28(2), 189-201.
Belisle C, Adhikari K, Chavez D, Phan UTX. 2017. Development of a lexicon for flavor and texture of fresh peach cultivars. Journal of Sensory Studies, 32(4), e12276.
Chambers IV E*, Sanchez K, Phan UTX, Miller R, Civille GV, Di Donfrancesco B. 2016. Development of a “living” lexicon for descriptive sensory analysis of brewed coffee. Journal of Sensory Studies, 31(6), 465-480.
Phan UTX, Chambers IV E*. 2016. Motivations for choosing various food groups based on individual foods. Appetite, 105, 204-211.
Phan UTX, Chambers IV E*. 2016. Application of an eating motivation survey to study eating occasions. Journal of Sensory Studies, 31(2), 114-123.