日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Laboratory investigation of inadvertently generated PCBs released from consumer products into lake water

对消费品意外释放到湖水中的多氯联苯进行实验室调查

期刊:Journal of Hazardous materials
影响因子:11.3
doi:10.1016/j.jhazmat.2025.140974
Frauenheim, Molly; Liu, Xiaoyu; Woodward, Katherine; Mullin, Michelle R; Nickel, Brian; Aguilar, Marcus; Philpott, Kwai; Folk, Edgar 4th
发表日期：2026
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Consumer Interest in Alternative Grains, Especially Sorghum: A Qualitative Investigation

消费者对替代谷物（尤其是高粱）的兴趣：一项定性研究

期刊:Foods
影响因子:5.1
doi:10.3390/foods14223918
Chambers, Edgar 5th; Chambers, Edgar 4th
发表日期：2025
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Cross-Cultural Comparison of the Espresso Protocol Repeatability

浓缩咖啡冲泡方案重复性的跨文化比较

期刊:Foods
影响因子:5.1
doi:10.3390/foods14040593
Choi, Jisoo; Lee, Jeehyun; Chambers, Edgar 4th
发表日期：2025
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Cross-Cultural Analysis of Consumers' Avoidance of Snack Food Ingredients Across 13 Countries Using Check-All-That-Apply (CATA) Method

利用多项选择法（CATA）对13个国家消费者回避零食成分的行为进行跨文化分析

期刊:Foods
影响因子:5.1
doi:10.3390/foods14101729
Cho, Yunjeong; Chambers, Edgar 4th; Lee, Jeehyun
CATA
发表日期：2025
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Consumer Sensory Perceptions of Natural Ingredients: A Multi-Country Comparison

消费者对天然成分的感官认知：多国比较研究

期刊:Foods
影响因子:5.1
doi:10.3390/foods14101775
Choi, Jisoo; Chambers, Edgar 4th; Lee, Jeehyun
神经科学
发表日期：2025
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A Cross-Cultural Study of Health Interests and Pleasure by Consumers in 10 Countries

一项针对10个国家消费者的健康兴趣和愉悦感的跨文化研究

期刊:Foods
影响因子:5.1
doi:10.3390/foods14213615
Pan, Chunxiao; Chambers, Edgar 4th; Lee, Jeehyun
发表日期：2025
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Cross-Cultural Comparison (13 Countries) of Consumers' Willingness to Eat Specific Insect Powders in Five Food Types

跨文化比较（13个国家）消费者对五种食品中特定昆虫粉的食用意愿

期刊:Foods
影响因子:5.1
doi:10.3390/foods14050841
Park, Suyeon; Chambers, Edgar 4th; Lee, Jeehyun
发表日期：2025
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Sorption and migration of organophosphate flame retardants between sources and settled dust

有机磷酸酯阻燃剂在源头和沉降粉尘之间的吸附和迁移

期刊:Chemosphere
影响因子:8.1
doi:10.1016/j.chemosphere.2021.130415
Liu, Xiaoyu; Folk, Edgar 4th
发表日期：2021
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Consumers' Attitude towards the Sustainability of Different Food Categories

消费者对不同食品类别可持续性的态度

期刊:Foods
影响因子:5.1
doi:10.3390/foods9111608
Sánchez-Bravo, Paola; Chambers, Edgar 5th; Noguera-Artiaga, Luis; López-Lluch, David; Chambers, Edgar 4th; Carbonell-Barrachina, Ángel A; Sendra, Esther
发表日期：2020
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Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study

消费者对四种语言中休闲食品及其口感术语的理解：一项定性研究

期刊:Foods
影响因子:5.1
doi:10.3390/foods8100484
Kumar, Rajesh; Chambers, Edgar 4th
发表日期：2019
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