{"id":16,"date":"2024-04-18T13:06:53","date_gmt":"2024-04-18T20:06:53","guid":{"rendered":"https:\/\/sites.chapman.edu\/sensorylab\/?page_id=16"},"modified":"2024-04-18T13:06:53","modified_gmt":"2024-04-18T20:06:53","slug":"recent-publications","status":"publish","type":"page","link":"https:\/\/sites.chapman.edu\/sensorylab\/recent-publications\/","title":{"rendered":"Recent Publications"},"content":{"rendered":"

Mentored graduate students are underlined; \u2020<\/em>indicates mentored undergraduate\/community college student; *indicates corresponding author<\/em><\/p>\n

Phan<\/strong> UTX<\/strong>. 2025. Meals and Snacks in Southeast and East Asia. In Herbert L. Meiselman (Ed), Handbook of Eating and Drinking: Interdisciplinary Perspectives<\/em>, 2nd<\/sup> Edition, Springer.<\/p>\n

Phan, UTX*<\/strong>, Tran CTT<\/u>, Nguyen, NMT. 2024. Socioeconomic constraints on low\u2010income individuals’ perceptions toward food safety. Journal of Sensory Studies<\/em>,\u00a039<\/em>(3), e12918. https:\/\/doi.org\/10.1111\/joss.12918<\/a><\/p>\n

Kenney AL<\/u>, Phan UTX<\/strong>, Adhikari K. 2022. Applying acceptability and emotion to understand the consumer’s consumption habits and involvement with coffee. Journal of Sensory<\/em> Studies<\/em>, 37(1), e12713. https:\/\/doi.org\/10.1111\/joss.12713<\/a><\/p>\n

Phan<\/strong> UTX*<\/strong>. 2020. Meals and Snacks in Southeast and East Asia. In Herbert L. Meiselman (Ed), Handbook of Eating and Drinking: Interdisciplinary Perspectives<\/em>, Springer, pp. 479-494. https:\/\/doi.org\/10.1007\/978-3-319-75388-1_124-1<\/a><\/p>\n

Jere AD, Mwangwela AM, Mlotha V, Phan, UTX<\/strong>, 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<\/em>, 10, e00598. https:\/\/doi.org\/10.1016\/j.sciaf.2020.e00598<\/a><\/p>\n

Phan<\/strong> UTX*<\/strong>. 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<\/em>, Woodhead Publishing, pp. 169-189. https:\/\/doi.org\/10.1016\/B978-0-12-814495-4.00008-8<\/a><\/p>\n

Phan UTX<\/strong>, 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.<\/p>\n

Phan UTX,<\/strong> Chambers IV E*. 2018. Motivations for meal and snack times: Three approaches reveal similar constructs. Food Quality and Preference, 68, 267-275.<\/p>\n

Belisle C<\/u>, Phan UTX,<\/strong> Adhikari K, Chavez DJ. 2018. A fruit quality survey of peach cultivars grown in the Southeastern United States. HortTechnology, 28(2), 189-201.<\/p>\n

Belisle C<\/u>, Adhikari K, Chavez D, Phan UTX<\/strong>. 2017. Development of a lexicon for flavor and texture of fresh peach cultivars. Journal of Sensory Studies, 32(4), e12276.<\/p>\n

Chambers IV E*, Sanchez K, Phan UTX<\/strong>, Miller R, Civille GV, Di Donfrancesco B. 2016. Development of a \u201cliving\u201d lexicon for descriptive sensory analysis of brewed coffee. Journal of Sensory Studies, 31(6), 465-480.<\/p>\n

Phan UTX<\/strong>, Chambers IV E*. 2016. Motivations for choosing various food groups based on individual foods. Appetite, 105, 204-211.<\/p>\n

Phan UTX<\/strong>, Chambers IV E*. 2016. Application of an eating motivation survey to study eating occasions. Journal of Sensory Studies, 31(2), 114-123.<\/p>\n","protected":false},"excerpt":{"rendered":"

Mentored graduate students are underlined; \u2020indicates 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\u2010income individuals’ perceptions toward food safety. […]<\/p>\n","protected":false},"author":52,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-16","page","type-page","status-publish","hentry","no-image","with-title"],"_links":{"self":[{"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/pages\/16","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/users\/52"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/comments?post=16"}],"version-history":[{"count":0,"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/pages\/16\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/media?parent=16"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}